Influence of hydrocolloids on rheological properties of gluten-free dough based on corn flour
Keywords:
Corn, hydrocolloids, dough rheology, carboxymethyl celluloseAbstract
The production of high quality bread made from ingredients other than wheat flour represents a major technological challenge, due to the absence of the viscoelastic gluten compound. To tackle this problem, hydrocolloids such as CMC (Carboxymethyl cellulose), Tragacanth and quince seed mucilage were incorporated into gluten-free formulations. The rheological characteristics of gluten-free doughs and their effect on the quality of bread were studied based on corn flour. CMC increased the viscoelasticity and temperature stability of the dough and also higher concentrations of CMC proved more productive. Tragacanth improved only the elasticity of the dough sample and made it more stiff and rigid. Effect of quince seed mucilage was complex without much improving the rheological properties of the dough. The results showed that incorporation of hydrocolloids improved the sensory scores of gluten free breads.
References
Abbastabar, B., Azizi, M. H., Adnani, A.,and Abbasi, S. 2015. Determination and modelling rheological characteristics of quince seed gum. Food Hydrocolloids, 43: 259-264.
Angioloni, A., and Rosa, M.D. 2005. Dough thermo-mechanical properties: influence of sodium chloride, mixing time and equipment. Journal of Cereal Science, 41: 327-331.
Arendt, E. K., & Moore, M.M. 2006. Gluten-free cereal-based products, in Bakery Products Science and Technology,
Buresova, I., Kracmar, S., Dvorakova, P., and Streda, T. 2014. The relationship between rheological characteristics of gluten free dough and the quality of biologically leavened bread. Journal of Cereal Science, 60: 271-275.
Cato, L., Gan, J. J., Rafael, L. G. B., and Small, D. M. 2004. Gluten free breads using rice flour and hydrocolloid gums. Food Australia, 56: 75-78.
Chilton, R. A., and Stainsby, R. 1998. Pressure loss equations for laminar and turbulent non-Newtonian pipe flow. Journal of hydraulic engineering, 124(5): 522-529.
Crockett, R., Ie, P., and Vodovotz, Y. 2011. Effects of soy protein isolate and egg whitesolids on the physicochemical properties of gluten-free bread. Food Chemistry, 129: 84-91.
Cureton, P., and Fasano, A. 2009. The increasing incidence of celiac disease and the range of gluten-free products in the marketplace. In E. Gallagher (Ed.), Gluten-free Food Science and Technology. USA: Wiley-Blackwell, 1-15.
Demirkesen, I., Kelkar, S., Campanella, O.H., Sumnu, G., Sahin, S., and Okos, M. 2014. Characterization of structure of gluten-free breads by using X-ray Microtomography. Food Hydrocolloids, 36: 37-44.
Gallagher, E., Gormley, T.R., and Arendt, E.K. 2004. Recent advances in the formulation of gluten-free cereal-based products. Trends in Food Science & Technology, 15: 143-152.
Gupta, M., Bawa, A.S. and Semwal, A.D. 2011. Effect of barley flour blending on functional, baking and organoleptic characteristics of high-fiber rusks. Journal of Food Processing and Preservation, 35: 46-63.
Hill, I. D., Dirks, M. H., Liptak, G. S., Colletti, R. B., Fasano, A., and Guandalini, S. 2005. Guideline for the diagnosis and treatment of coeliac disease in children: recommendations of the North American Society for pediatric gastroenterology, hepatology and nutrition. Journal of Pediatric Gastroenterology and Nutrition, 40: 1-19.
Korus, J., Witczak, M., Ziobro, R., and Juszczak, L. 2009. The impact of resistant starch on characteristics of gluten-free dough and bread. Food Hydrocolloids, 23: 988-995.
Lazaridou, A., and Biliaderis, C. G. 2009. Gluten-free doughs: rheological properties, testing procedures e methods and potential problems. In: Gallagher, E. (Ed.), Gluten-free Food Science and Technology. Blackwell Publishing Professional, Dublin. 52-82.
Lazaridou, A., Duta, D., Papageorgiou, M., Belc, N., and Biliaderis, C. G. 2007. Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. Journal of Food Engineering, 79(3): 1033-1047.
Mahmoud, R.M., Yousif, E.I., Gadallah, M.G.E., and Alawneh, A.R. 2013. Formulations and quality characterization of gluten free Egyptian balady flat bread. Annals of Agriculture Science, 58: 19-25.
Mancebo, C. M., Miguel, M. A. S., Martinez, M. M., & Gomez, M. 2015. Optimisation of rheological properties of gluten-free doughs with HPMC, psyllium and different levels of water. Journal of Cereal Science, 61: 8-15.
Maswal, M., Chat O.A., & Dar, A.A. 2015. Rheological characterization of multi-component hydrogel based on carboxymethyl cellulose: insight into its encapsulation capacity and release kinetics towards ibuprofen. Colloid Polymer Science, 293: 1723-1735.
Mir, S. A., Shah, M.A., Naik, H. R., and Zargar, I. A. 2016. Influence of hydrocolloids on dough handling and technological properties of gluten-free breads. Trends in Food Science and Technology, 51: 49-57.
Mitsoulis, E., 2007. Flows of viscoplastic materials: models and computations. Rheological Reviews, 135-178.
Moreira, R., Chenlo, F., and Torres, M.D. 2013. Effect of chia (Sativa hispanica L.) and hydrocolloids on the rheology of gluten-free doughs based on chestnut flour. LWT-Food Science and Technology, 50: 160-166.
Rosell, C.M., Barro, F., Sousa, C., and Mena, M.C. 2014. Cereals for developing gluten-free products and analytical tools for gluten detection. Journal of Cereal Science, 59: 354-364.
Sciarini, L. S., Ribotta, P. D., Leon, A. E., and Perez, G. T. 2010. Effect of hydrocolloids on gluten-free batter properties and bread quality. International Journal of Food Science and Technology, 45: 2306-2313.
Sivaramakrishnan, H.P., Senge, B., and Chattopadhyay, P.K.2004. Splanchnic haemodynamics in patients with coeliac disease: effects of a gluten-free diet. Digestive Liver Disease, 35: 262-268.
Witczak, M., Juszczak, L., Ziobro, R., Korus, J. 2012. Influence of modified starches on properties of gluten-free dough and bread. Part I: rheologicaland thermal properties of gluten-free dough. Food Hydrocolloids, 28: 353-360.
Ziobro, R, Witczak, T., Juszczak, L., and Korus, J. 2013. Supplementation of gluten-free bread with non-gluten proteins. Effect on dough rheological properties and bread characteristic Food Hydrocolloids, 32: 213-220.
