Potentialities of using cryoprotectants in gluten-free frozen dough and microwave baking as an emerging technology

Abstract

Disorders related to human health involving proteins that form the gluten network are increasingly in society, justifying the need to offer bakery products for this market niche. This study aimed to gather important information about the challenges involving technological production in the gluten-free bakery market. The approach encompasses the development of frozen dough for gluten-free baking, the use of cryoprotectants to maintain cell viability during the freeze-thawing step, the application of emulsifiers to improve the quality of the bread and the baking by an unconventional method using the microwaves. The introduction of frozen dough in the gluten-free bakery sector represents an interesting tool. However, these bread formulations require a higher amount of water compared to a traditional bread formulation (70 to 120 %), which makes the freezing and thawing steps extremely challenging, especially when it comes to the biopreservation of yeast cell viability. Cryopreservation with isolated and/or combined application of penetrating (glycerol) and non-penetrating (sucrose, fructo-oligosaccharide, trehalose, proteins and hydrocolloids) cryoprotectants promotes changes in the viscosity of the medium and is an excellent alternative for the maintenance of the microorganism responsible for the fermentation process. The appropriate choices of cryoprotectants, as well as the control of the freezing and thawing and baking processes, are important steps in the production line, to guarantee products with adequate technological and sensory qualities.

Development of muffin with the incorporation of olive pomace flour, extra virgin olive oil and hydrolyzed soy protein

“…As described by Teotônio et al (2021), texture and specific volume of bakery products are the most important parameters from the point of view of consumers. Measures of firmness, hardness, elasticity, cohesiveness, gumminess, chewiness and resilience are shown in Table 7.…”

“…Furthermore, it was observed that the higher the content of hydrolyzed soybean protein, the higher the values for these parameters. The parameters of gumminess (mechanical attribute of texture relative to the cohesiveness of a soft product and has relation to the force required in the mouth to disintegrate the product to the ideal point for swallowing), chewiness (mechanical attribute of texture relative to cohesiveness and time spent, or the number of bites required for a solid product to be ready for swallowing) are directly related to the texture characteristics perceived by the consumers during chewing and swallowing a product (Teotônio et al, 2021).…”

Otimização experimental para o desenvolvimento de muffin com alto valor tecnológico e nutricional utilizando farinhas integrais de arroz, sorgo vermelho e feijão carioca

“…Conforme descrito por Teotônio et al (2021), a textura instrumental avalia as características mecânicas do produto, sendo definidas por parâmetros primários e secundários. Os parâmetros primários são a firmeza, a dureza, a coesividade, a viscosidade, a elasticidade e a adesividade.…”

“…O parâmetro de firmeza é considerado o mais importante, pois reflete ao principal atributo sensorial da textura observado pelos consumidores. A avaliação da análise de perfil de textura ocorre através da compressão de 40 % da amostra, em dois ciclos, sendo que a dureza é dada pela resistência máxima à deformação e a firmeza é a dada pela forma necessária para comprimir 24% das fatias, durante o primeiro ciclo (Teotônio et al, 2021;Silva et al, 2022).…”

“…A sensibilidade ao glúten não celíaco (SGNC) pode ser definida como uma combinação de sintomas intestinais e extraintestinais, as quais são causadas pela ingestão de alimentos que contém glúten e as respostas imunológicas podem ocorrer entre horas a dias após a ingestão (Hill et al, 2016). Além disso, há a alergia ao trigo, definida como uma resposta imunológica imediata após ingestão de glúten ou pelo contato com a farinha do trigo que, por sua vez, apresenta acometimento gastrointestinal e repercussão respiratória e/ou cutânea (Ferreira & Inácio, 2018;Teotônio et al, 2021;Teotônio et al, 2021;Lima, et al, 2022).…”