Rheological and microstructural evolution of the most common gluten-free flours and starches during bread fermentation and baking

Abstract

Please cite this article as: Martínez, M.M., Gómez, M., Rheological and microstructural evolution of the most common gluten-free flours and starches during bread fermentation and baking, Journal of Food Engineering (2016Engineering ( ), doi: 10.1016Engineering ( /j.jfoodeng.2016 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

Incorporation of mushroom powder into bread dough—effects on dough rheology and bread properties

“…For instance, it has been reported that incorporation of carob and pea fiber into bread decreased specific volume (Wang, Rosell, & Benedito de barber, 2002), and the incorporation of ß-glucan into wheat flour was accompanied by a gradual decrease in bread volume with increased substitution level (Skendi, Biliaderis, Papageorgiou, & Izydorczyk, 2010). In general, the hardness of bread was inversely correlated with the specific volume found in this study (r = À.862, p ≤ .001); this relationship has been illustrated in previous studies (Mart ınez & G omez, 2017). The effect of lupin protein concentrate on bread volume has been studied and was found to progressively decrease the loaf volume as the level of lupin protein increased (Paraskevopoulou et al, 2010;Totosaus et al, 2013).…”

Gluten‐Free Breads: The Gap Between Research and Commercial Reality

“…There are also improved analytics to ensure the absence of gluten contamination, and the safety of the consumption of these ingredients for celiac patients (Hüttner & Arendt, ; Pawlowska, Diowksz, & Kordialik‐Bogacka, ). According to the literature, wheat starch results in GFBs with higher volume, followed by maize starch (Mancebo, Merino et al., ; Martinez & Gomez, ). Recently, Roman, de la Cal, Gomez, and Martinez () showed the great potential of wheat starch granules to optimize the physical quality of GFBs by choosing a specific A‐ to B‐ratio (modifying crumb porosity while maintaining specific volume and crumb texture).…”

“…Therefore, it is necessary to find suppliers who offer rice flours of consistent quality to avoid problems during the baking process. Rice flours yield breads of lower volume than those made with maize starch, but improve the sensory acceptance of these breads, especially because they result in a less dry texture (Mancebo, Merino et al., ; Martinez & Gomez, ). For this reason, it is usual to use a combination of starches and/or flours.…”

“…Added to these two starch sources, the utilization of flours or starches coming from tubers (tapioca or potato) is frequent. Tuber starches result in breads with lower volume than those made with maize starch, something that seems to be associated with their larger starch granules impeding the formation of a continuous starch‐hydrocolloid matrix (Martinez & Gomez, ). Conversely, these starches bring about breads with better textural attributes and acceptability when used as a mixture (Crockett, Ie, & Vodovotz, ; Matos & Rosell, ; McCarthy, Gallagher, Gormley, Schober, & Arendt, ; Sanchez, Osella, & de la Torre, ; Sciarini, Ribotta, Leon, & Perez, ).…”

Characteristics of gluten-free bread: quality improvement by the addition of starches/hydrocolloids and their combinations using a definitive screening design

“…With respect to the ingredients in the bread making process, rice is the most commonly used ingredient, followed by corn, as these are the two most productive cereals around the world. Furthermore, supplementation of gluten-free dough with legumes has also been previously performed [5,12]. Corn starch and starch from tubers such as potato and tapioca are most commonly used in the manufacture of glutenfree bread [8].…”