Effect of hydrocolloids on gluten-free batter properties and bread quality

Autores
Sciarini, Lorena Susana; Ribotta, Pablo Daniel; Leon, Alberto Edel; Perez, Gabriela Teresa
Año de publicación
2010
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The objectives of this study were to assess the effect of the addition of different hydrocolloids on gluten-free batter properties and bread quality and to obtain information about the relationship between dough consistency and bread quality. Breads were made of rice, corn and soy flours and 158% water. Following hydrocolloids were added: carrageenan (C), alginate (Al), xanthan gum (XG), carboxymethylcellulose (CMC) and gelatine (Gel). Batter consistency, bread specific volume (SV), crumb analysis, crust colour, crumb hardness and staling rate were determined. Hydrocolloids increased batter consistencies: the highest value was obtained with XG, which doubled that of control batter, followed by CMC. Breads with hydrocolloid presented higher SV than control, especially with XG whose SV was 18.3% higher than that of control bread. A positive correlation was found between SV and batter consistency (r = 0.94; P < 0.05). Crumbs with Gel, XG and CMC presented higher cell average size. XG and CMC crumbs looked spongier. Breads containing hydrocolloid evidenced lighter crusts. Crumb firmness was decreased by XG and CMC addition, and staling rate was slower. Overall, XG was the hydrocolloid that most improved gluten-free bread quality. These results show that, in formulations with high water content, batter consistency is strongly associated with bread volume.
Fil: Sciarini, Lorena Susana. Universidad Nacional de Córdoba; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina
Fil: Ribotta, Pablo Daniel. Universidad Nacional de Córdoba; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina
Fil: Leon, Alberto Edel. Universidad Nacional de Córdoba; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina
Fil: Perez, Gabriela Teresa. Universidad Nacional de Córdoba; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina
Materia
BATTER CONSISTENCY
BREAD QUALITY
GLUTEN-FREE BREAD
HYDROCOLLOID
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/188871
Acceder
id CONICETDig_ae118efb76aeafefaf32dabdd7b680ed
oai_identifier_str oai:ri.conicet.gov.ar:11336/188871
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of hydrocolloids on gluten-free batter properties and bread qualitySciarini, Lorena SusanaRibotta, Pablo DanielLeon, Alberto EdelPerez, Gabriela TeresaBATTER CONSISTENCYBREAD QUALITYGLUTEN-FREE BREADHYDROCOLLOIDhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The objectives of this study were to assess the effect of the addition of different hydrocolloids on gluten-free batter properties and bread quality and to obtain information about the relationship between dough consistency and bread quality. Breads were made of rice, corn and soy flours and 158% water. Following hydrocolloids were added: carrageenan (C), alginate (Al), xanthan gum (XG), carboxymethylcellulose (CMC) and gelatine (Gel). Batter consistency, bread specific volume (SV), crumb analysis, crust colour, crumb hardness and staling rate were determined. Hydrocolloids increased batter consistencies: the highest value was obtained with XG, which doubled that of control batter, followed by CMC. Breads with hydrocolloid presented higher SV than control, especially with XG whose SV was 18.3% higher than that of control bread. A positive correlation was found between SV and batter consistency (r = 0.94; P < 0.05). Crumbs with Gel, XG and CMC presented higher cell average size. XG and CMC crumbs looked spongier. Breads containing hydrocolloid evidenced lighter crusts. Crumb firmness was decreased by XG and CMC addition, and staling rate was slower. Overall, XG was the hydrocolloid that most improved gluten-free bread quality. These results show that, in formulations with high water content, batter consistency is strongly associated with bread volume.Fil: Sciarini, Lorena Susana. Universidad Nacional de Córdoba; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; ArgentinaFil: Ribotta, Pablo Daniel. Universidad Nacional de Córdoba; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; ArgentinaFil: Leon, Alberto Edel. Universidad Nacional de Córdoba; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; ArgentinaFil: Perez, Gabriela Teresa. Universidad Nacional de Córdoba; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; ArgentinaWiley Blackwell Publishing, Inc2010-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/188871Sciarini, Lorena Susana; Ribotta, Pablo Daniel; Leon, Alberto Edel; Perez, Gabriela Teresa; Effect of hydrocolloids on gluten-free batter properties and bread quality; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 45; 11; 7-2010; 2306-23120950-5423CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://ifst.onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2010.02407.xinfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1365-2621.2010.02407.xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:51:50Zoai:ri.conicet.gov.ar:11336/188871instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:51:50.715CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of hydrocolloids on gluten-free batter properties and bread quality
title Effect of hydrocolloids on gluten-free batter properties and bread quality
spellingShingle Effect of hydrocolloids on gluten-free batter properties and bread quality
Sciarini, Lorena Susana
BATTER CONSISTENCY
BREAD QUALITY
GLUTEN-FREE BREAD
HYDROCOLLOID
title_short Effect of hydrocolloids on gluten-free batter properties and bread quality
title_full Effect of hydrocolloids on gluten-free batter properties and bread quality
title_fullStr Effect of hydrocolloids on gluten-free batter properties and bread quality
title_full_unstemmed Effect of hydrocolloids on gluten-free batter properties and bread quality
title_sort Effect of hydrocolloids on gluten-free batter properties and bread quality
dc.creator.none.fl_str_mv Sciarini, Lorena Susana
Ribotta, Pablo Daniel
Leon, Alberto Edel
Perez, Gabriela Teresa
author Sciarini, Lorena Susana
author_facet Sciarini, Lorena Susana
Ribotta, Pablo Daniel
Leon, Alberto Edel
Perez, Gabriela Teresa
author_role author
author2 Ribotta, Pablo Daniel
Leon, Alberto Edel
Perez, Gabriela Teresa
author2_role author
author
author
dc.subject.none.fl_str_mv BATTER CONSISTENCY
BREAD QUALITY
GLUTEN-FREE BREAD
HYDROCOLLOID
topic BATTER CONSISTENCY
BREAD QUALITY
GLUTEN-FREE BREAD
HYDROCOLLOID
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The objectives of this study were to assess the effect of the addition of different hydrocolloids on gluten-free batter properties and bread quality and to obtain information about the relationship between dough consistency and bread quality. Breads were made of rice, corn and soy flours and 158% water. Following hydrocolloids were added: carrageenan (C), alginate (Al), xanthan gum (XG), carboxymethylcellulose (CMC) and gelatine (Gel). Batter consistency, bread specific volume (SV), crumb analysis, crust colour, crumb hardness and staling rate were determined. Hydrocolloids increased batter consistencies: the highest value was obtained with XG, which doubled that of control batter, followed by CMC. Breads with hydrocolloid presented higher SV than control, especially with XG whose SV was 18.3% higher than that of control bread. A positive correlation was found between SV and batter consistency (r = 0.94; P < 0.05). Crumbs with Gel, XG and CMC presented higher cell average size. XG and CMC crumbs looked spongier. Breads containing hydrocolloid evidenced lighter crusts. Crumb firmness was decreased by XG and CMC addition, and staling rate was slower. Overall, XG was the hydrocolloid that most improved gluten-free bread quality. These results show that, in formulations with high water content, batter consistency is strongly associated with bread volume.
Fil: Sciarini, Lorena Susana. Universidad Nacional de Córdoba; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina
Fil: Ribotta, Pablo Daniel. Universidad Nacional de Córdoba; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina
Fil: Leon, Alberto Edel. Universidad Nacional de Córdoba; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina
Fil: Perez, Gabriela Teresa. Universidad Nacional de Córdoba; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina
description The objectives of this study were to assess the effect of the addition of different hydrocolloids on gluten-free batter properties and bread quality and to obtain information about the relationship between dough consistency and bread quality. Breads were made of rice, corn and soy flours and 158% water. Following hydrocolloids were added: carrageenan (C), alginate (Al), xanthan gum (XG), carboxymethylcellulose (CMC) and gelatine (Gel). Batter consistency, bread specific volume (SV), crumb analysis, crust colour, crumb hardness and staling rate were determined. Hydrocolloids increased batter consistencies: the highest value was obtained with XG, which doubled that of control batter, followed by CMC. Breads with hydrocolloid presented higher SV than control, especially with XG whose SV was 18.3% higher than that of control bread. A positive correlation was found between SV and batter consistency (r = 0.94; P < 0.05). Crumbs with Gel, XG and CMC presented higher cell average size. XG and CMC crumbs looked spongier. Breads containing hydrocolloid evidenced lighter crusts. Crumb firmness was decreased by XG and CMC addition, and staling rate was slower. Overall, XG was the hydrocolloid that most improved gluten-free bread quality. These results show that, in formulations with high water content, batter consistency is strongly associated with bread volume.
publishDate 2010
dc.date.none.fl_str_mv 2010-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/188871
Sciarini, Lorena Susana; Ribotta, Pablo Daniel; Leon, Alberto Edel; Perez, Gabriela Teresa; Effect of hydrocolloids on gluten-free batter properties and bread quality; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 45; 11; 7-2010; 2306-2312
0950-5423
CONICET Digital
CONICET
url http://hdl.handle.net/11336/188871
identifier_str_mv Sciarini, Lorena Susana; Ribotta, Pablo Daniel; Leon, Alberto Edel; Perez, Gabriela Teresa; Effect of hydrocolloids on gluten-free batter properties and bread quality; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 45; 11; 7-2010; 2306-2312
0950-5423
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://ifst.onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2010.02407.x
info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1365-2621.2010.02407.x
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846083045548883968
score 13.22299

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