Gluten-free Bread Based on Tapioca Starch: Texture and Sensory Studies

Autores
Milde, Laura B.; Ramallo, Laura Ana; Puppo, María Cecilia
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In the present work, gluten-free formulations for breadmaking, destined to celiac people, were studied. A base blend of tapioca starch and corn flour (80:20) and typical bread ingredients such as yeast, salt, sugar and water were utilised. Ingredients such us vegetable fat, hen egg, and soybean flour were incorporated in different levels by means of an experimental design of three factors. Bread quality was analysed throughout physical (specific volume, weight loss percentage) and textural (firmness, elasticity and firmness recovery) parameters. The optimum bread selected, the bread with highest levels of fat and soybean flour and one egg, presented low values of firmness (≤100 N) and elasticity (>65%) and the lowest variation of these parameters with storage. Overall acceptability of this bread was 84% for habitual consumers of wheat bread and 100% by celiac people. Therefore, tapioca starch-based breads with spongy crumb, high volume and a good sensory acceptance were obtained.
Facultad de Ciencias Agrarias y Forestales
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Materia
Ciencias Exactas
Biología
Gluten-free bread
Tapioca
Soybean
Bread texture
Sensory quality
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/133434
Acceder
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oai_identifier_str oai:sedici.unlp.edu.ar:10915/133434
network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Gluten-free Bread Based on Tapioca Starch: Texture and Sensory StudiesMilde, Laura B.Ramallo, Laura AnaPuppo, María CeciliaCiencias ExactasBiologíaGluten-free breadTapiocaSoybeanBread textureSensory qualityIn the present work, gluten-free formulations for breadmaking, destined to celiac people, were studied. A base blend of tapioca starch and corn flour (80:20) and typical bread ingredients such as yeast, salt, sugar and water were utilised. Ingredients such us vegetable fat, hen egg, and soybean flour were incorporated in different levels by means of an experimental design of three factors. Bread quality was analysed throughout physical (specific volume, weight loss percentage) and textural (firmness, elasticity and firmness recovery) parameters. The optimum bread selected, the bread with highest levels of fat and soybean flour and one egg, presented low values of firmness (≤100 N) and elasticity (>65%) and the lowest variation of these parameters with storage. Overall acceptability of this bread was 84% for habitual consumers of wheat bread and 100% by celiac people. Therefore, tapioca starch-based breads with spongy crumb, high volume and a good sensory acceptance were obtained.Facultad de Ciencias Agrarias y ForestalesCentro de Investigación y Desarrollo en Criotecnología de Alimentos2012-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf888-896http://sedici.unlp.edu.ar/handle/10915/133434enginfo:eu-repo/semantics/altIdentifier/issn/1935-5130info:eu-repo/semantics/altIdentifier/issn/1935-5149info:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-010-0381-xinfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/Creative Commons Attribution 4.0 International (CC BY 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-10-22T17:12:47Zoai:sedici.unlp.edu.ar:10915/133434Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-10-22 17:12:47.617SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Gluten-free Bread Based on Tapioca Starch: Texture and Sensory Studies
title Gluten-free Bread Based on Tapioca Starch: Texture and Sensory Studies
spellingShingle Gluten-free Bread Based on Tapioca Starch: Texture and Sensory Studies
Milde, Laura B.
Ciencias Exactas
Biología
Gluten-free bread
Tapioca
Soybean
Bread texture
Sensory quality
title_short Gluten-free Bread Based on Tapioca Starch: Texture and Sensory Studies
title_full Gluten-free Bread Based on Tapioca Starch: Texture and Sensory Studies
title_fullStr Gluten-free Bread Based on Tapioca Starch: Texture and Sensory Studies
title_full_unstemmed Gluten-free Bread Based on Tapioca Starch: Texture and Sensory Studies
title_sort Gluten-free Bread Based on Tapioca Starch: Texture and Sensory Studies
dc.creator.none.fl_str_mv Milde, Laura B.
Ramallo, Laura Ana
Puppo, María Cecilia
author Milde, Laura B.
author_facet Milde, Laura B.
Ramallo, Laura Ana
Puppo, María Cecilia
author_role author
author2 Ramallo, Laura Ana
Puppo, María Cecilia
author2_role author
author
dc.subject.none.fl_str_mv Ciencias Exactas
Biología
Gluten-free bread
Tapioca
Soybean
Bread texture
Sensory quality
topic Ciencias Exactas
Biología
Gluten-free bread
Tapioca
Soybean
Bread texture
Sensory quality
dc.description.none.fl_txt_mv In the present work, gluten-free formulations for breadmaking, destined to celiac people, were studied. A base blend of tapioca starch and corn flour (80:20) and typical bread ingredients such as yeast, salt, sugar and water were utilised. Ingredients such us vegetable fat, hen egg, and soybean flour were incorporated in different levels by means of an experimental design of three factors. Bread quality was analysed throughout physical (specific volume, weight loss percentage) and textural (firmness, elasticity and firmness recovery) parameters. The optimum bread selected, the bread with highest levels of fat and soybean flour and one egg, presented low values of firmness (≤100 N) and elasticity (>65%) and the lowest variation of these parameters with storage. Overall acceptability of this bread was 84% for habitual consumers of wheat bread and 100% by celiac people. Therefore, tapioca starch-based breads with spongy crumb, high volume and a good sensory acceptance were obtained.
Facultad de Ciencias Agrarias y Forestales
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
description In the present work, gluten-free formulations for breadmaking, destined to celiac people, were studied. A base blend of tapioca starch and corn flour (80:20) and typical bread ingredients such as yeast, salt, sugar and water were utilised. Ingredients such us vegetable fat, hen egg, and soybean flour were incorporated in different levels by means of an experimental design of three factors. Bread quality was analysed throughout physical (specific volume, weight loss percentage) and textural (firmness, elasticity and firmness recovery) parameters. The optimum bread selected, the bread with highest levels of fat and soybean flour and one egg, presented low values of firmness (≤100 N) and elasticity (>65%) and the lowest variation of these parameters with storage. Overall acceptability of this bread was 84% for habitual consumers of wheat bread and 100% by celiac people. Therefore, tapioca starch-based breads with spongy crumb, high volume and a good sensory acceptance were obtained.
publishDate 2012
dc.date.none.fl_str_mv 2012-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
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://sedici.unlp.edu.ar/handle/10915/133434
url http://sedici.unlp.edu.ar/handle/10915/133434
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/1935-5130
info:eu-repo/semantics/altIdentifier/issn/1935-5149
info:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-010-0381-x
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
dc.format.none.fl_str_mv application/pdf
888-896
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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score 12.718478

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