Influence of guar gum on the baking quality of gluten‐free cheese bread made using frozen and chilled dough

Zapata, Francisco; Zapata-Bravo, Estefanía; Rodríguez‐Sandoval, Eduardo

doi:10.1111/ijfs.13936

Cited by 16 publications

(10 citation statements)

References 39 publications

(90 reference statements)

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“…Crumb and crust moisture contents were measured in three (3) samples per treatment according to AACC 44-15.02 (American Association of Cereal Chemists, 2000). Water activity (A w ) of the crumb of two (2) samples per treatment was measured using a dew point hydrometer at 25 °C (Aqualab series 3TE, Decagon, Devices, Pullman, WA, USA) (Zapata et al, 2019).…”

Section: Quality and Textural Properties Of The Gf Cheese Breadmentioning

confidence: 99%

“…The crumb color of GF cheese bread samples was measured using a sphere spectrocolorimeter (Model SP60, X-Rite Onc., MO, USA). Four samples were taken from each treatment and the color values of crumb samples were recorded at triplicate (Zapata et al, 2019). The hardness (N), springiness, cohesiveness and chewiness (N) of GF cheese bread were assessed using a texture analyzer (TA-XT2i, Stable Micro Systems, Godalming, U.K.) equipped with a 50 kg load cell and a 100 mm diameter cylindrical aluminum probe (SMSP/100) (Rodriguez-Sandoval et al, 2017b).…”

Section: Quality and Textural Properties Of The Gf Cheese Breadmentioning

confidence: 99%

“…During baking, fat crystals melt and are incorporated into the surface of the bubble as it expands. The crumb network is formed in the cooling period, when surface temperature becomes lower than transition temperature of the starch, and most of the water evaporates at this stage, steam pressure stabilizes and crust is formed (Bertolini et al, 2001;Zapata et al, 2019). Among the factors involved in the expansion of GF cheese bread while baking are the steam pressure of trapped water that induces bubble growth, the modification of dough thermomechanical properties and water loss that influences the characteristics of the crumb network (Rodriguez-Sandoval et al, 2014).…”

Section: Images Of Crumb Gf Cheese Breadsmentioning

confidence: 99%

“…of ice crystals. On addition, dough porosity is affected by storage conditions such as cold air currents, relative humidity and temperature fluctuations (Zapata et al, 2019). They also affect the sensory perception and textural characteristics of the final product.…”

Section: Images Of Crumb Gf Cheese Breadsmentioning

confidence: 99%

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Gluten-free cheese bread from frozen dough: effect of modified cassava starch

2019

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The freezing process in dough is widely used to improve fresh product availability for the consumer. The aim of the study was to assess the effect of different modified cassava starches on the quality and textural properties of gluten-free (GF) cheese bread made from frozen GF cheese dough. Three sour cassava starches (extra, express and yucauca) and two chemically modified starches (Expandex  (MCS) and Gel  Baking (DCS)) were used. Samples with sour cassava starches showed higher hardness and number of crumb pores than those with chemically modified starches. Furthermore, a better overall appearance was observed for samples with DCS. Hence, triangle test was carried out between samples with DCS and samples made from fresh dough (control). The consumer panelists identified differences between samples because the GF cheese breads with DCS showed higher compaction and hardness, and they were less salty in taste than the control samples.

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Section: Quality and Textural Properties Of The Gf Cheese Breadmentioning

confidence: 99%

Section: Quality and Textural Properties Of The Gf Cheese Breadmentioning

confidence: 99%

Section: Images Of Crumb Gf Cheese Breadsmentioning

confidence: 99%

Section: Images Of Crumb Gf Cheese Breadsmentioning

confidence: 99%

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Gluten-free cheese bread from frozen dough: effect of modified cassava starch

2019

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“…In addition, Xuan et al [9] demonstrated that hydroxypropyl methylcellulose could avoid the recrystallization of water to stabilize the microstructure and conformation of the gluten network. To protect the structure and properties of frozen dough, the utilization of hydrocolloids is an effective way to stabilize the quality of frozen dough and its final foods [10].…”

Section: Introductionmentioning

confidence: 99%

Influence of Konjac Glucomannan and Frozen Storage on Rheological and Tensile Properties of Frozen Dough

Cui

Liu

et al. 2019

Polymers

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The impact of various amounts of konjac glucomannan on the structural and physicochemical properties of gluten proteins/dough at different periods of frozen storage is evaluated in the present study. As frozen storage time was prolonged, the molecular weight and the free sulfhydryl content of gluten proteins and the tensile properties of frozen dough all decreased. The addition of konjac glucomannan reduced the variations in the structural and rheological properties of gluten proteins/dough. Frozen dough with 2.5% added konjac glucomannan showed the highest water binding capacity and retarded the migration of water. Scanning electron microscopy and differential scanning calorimetry results also revealed that adding konjac glucomannan reduced the cracks and holes in the dough and enhanced its thermal stability. The correlations between mechanical characteristics and structure parameters further indicated that konjac glucomannan could not only stabilize the structures of gluten proteins but also bind free water to form more stable complexes, thereby retaining the rheological and tensile properties of the frozen dough.

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Application of guar (Cyamopsis tetragonoloba L.) gum in food technologies: A review of properties and mechanisms of action

Tahmouzi,

Meftahizadeh,

Eyshi

et al. 2023

Food Science & Nutrition

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With the world continuing to push toward modernization and the consumption of processed foods growing at an exponential rate, the demand for texturizing agents and natural additives has also risen as a result. It has become increasingly common to use thickening agents in food products to modify their rheological and textural properties and enhance their quality characteristics. They can be divided into (1) animal derived (chitosan and isinglass), (2) fermentation produced (xanthan and curdlan), (3) plant fragments (pectin and cellulose), (4) seaweed extracts (agar and alginate), and (5) seed flours (guar gum and locust bean gum). The primary functions of these materials are to improve moisture binding capacity, modify structural properties, and alter flow behavior. In addition, some have another responsibility in the food sector, such as the main ingredient in the delivery systems (encapsulation) and nanocomposites. A galactomannan polysaccharide extracted from guar beans (Cyamopsis tetragonolobus), known as guar gum (GG), is one of them, which has a wide range of utilities and possesses popularity among scientists and consumers. In the world of modernization, GG has found its way into numerous industries for use in food, cosmetics, pharmaceuticals, textiles, and explosives. Due to its ability to form hydrogen bonds with water molecules, it imparts significant thickening, gelling, and binding properties to the solution as well as increases its viscosity. Therefore, this study is aimed to investigate the characteristics, mechanisms, and applications of GG in different food technologies.

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Influence of guar gum on the baking quality of gluten‐free cheese bread made using frozen and chilled dough

Cited by 16 publications

References 39 publications

Gluten-free cheese bread from frozen dough: effect of modified cassava starch

Gluten-free cheese bread from frozen dough: effect of modified cassava starch

Influence of Konjac Glucomannan and Frozen Storage on Rheological and Tensile Properties of Frozen Dough

Application of guar (Cyamopsis tetragonoloba L.) gum in food technologies: A review of properties and mechanisms of action

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