Significance of healthy viscous dietary fibres on the performance of gluten‐free rice‐based formulated breads

Abstract

Summary The impact of associated viscous dietary fibres (hydroxypropylmethylcellulose semi‐firm – SFE‐ and weak – NE‐gel forming, and barley ß‐glucan, BBG) incorporated at different amounts (1.6–7.5%, flour basis) into gluten‐free rice‐based dough formulations on the breadmaking performance and staling behaviour of hydrated (70–110%, flour basis) fibre‐flour composite blends has been investigated. Single BBG addition fails to mimic gluten visco‐elasticity properly, but simultaneous incorporation of either SFE or NE contributes to bread improvement in terms of bigger volume and smoother crumb. 3.3 g of BBG (70% purity) and 104 mL of water addition to 100 g rice flour provided sensorially accepted breads (7.6/10) with a theoretical ß‐glucan content of 1.24 g per 100 g GF bread that would allow a daily ß‐glucan intake of 3 g provided a bread consumption of 240 g day−1. Complementary tests should be carried out to know the amount and molecular weight of ß‐glucan in the final bread before assuring the nutritional benefit of this addition.

Inactivation of Endogenous Rice Flour β-Glucanase by Microwave Radiation and Impact on Physico-chemical Properties of the Treated Flour

“…Previous works have demonstrated the potential of baking rice-based GF breads enriched with commercial BG concentrates to fulfill the EFSA health claim requirements as well as to provide products with acceptable quality (Perez-Quirce et al 2014;Ronda et al 2015). In these studies, although the final content of BG in the bread was not affected, the molecular weight of BG was notably reduced compared with the initial concentrate used as ingredient in the formulation mixture (Hager et al 2011;Ronda et al 2015).…”

Synergistic Effects of Barley, Oat and Legume Material on Physicochemical and Glycemic Properties of Extruded Cereal Breakfast Products

“…; Perez‐Quirce et al . ). Extrusion cooking can be described as a thermal–mechanical process that makes a pumpable input to form semi‐solid materials in a certain condition, and then force the material through a restricted hole (Brennan et al .…”

“…The demand for convenience foods continues to show a rapid increase in consumer appeal. Extrusion cooking is known as a high temperature, short time and economic technology that is widely applied in convenience food processing (Kasprzak et al 2013;Perez-Quirce et al 2014). Extrusion cooking can be described as a thermalmechanical process that makes a pumpable input to form semi-solid materials in a certain condition, and then force the material through a restricted hole (Brennan et al 2013a,b).…”

Mejora nutricional y funcional de panes sin gluten: adición de beta-glucanos de diferentes orígenes y pesos moleculares atendiendo a las declaraciones de salud aprobadas por la EFSA

“…The dough water content, established with preliminary tests, was adapted to the BG content as it is well known the high water absorption capacity of these hydrocolloids . The GF dough-and bread-making procedures are described in detail elsewhere Pérez-Quirce et al, 2014). After baking, breads (around 200 g) were removed from the pans and left for one hour at room temperature before any analysis.…”

“…Previous studies have shown a great variability in the effect of BG on the viscoelastic behaviour and bread quality of rice flour-based GF bakery products, depending on dough water and BG contents Pérez-Quirce et al, 2014). Therefore, a systematic study to quantify the effect of water content in order to optimize the hydration level in the dough formulation depending on BG content and source is needed to evaluate and compare the effect of different BG prepartions on dough and bread properties.…”