Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread

被引:0
作者
Julio Vidaurre-Ruiz
Shessira Matheus-Diaz
Francisco Salas-Valerio
Gabriela Barraza-Jauregui
Regine Schoenlechner
Ritva Repo-Carrasco-Valencia
机构
[1] Universidad Nacional Agraria La Molina,Programa Doctoral en Ciencia de Alimentos
[2] Universidad Nacional Agraria La Molina,Facultad de Industrias Alimentarias
[3] Universidad Nacional de Trujillo,Escuela de Ingeniería Agroindustrial, Facultad de Ciencias Agropecuarias
[4] University of Natural Resources and Life Sciences,Department of Food Science and Technology
来源
European Food Research and Technology | 2019年 / 245卷
关键词
Gluten-free bread; Tara gum; Xanthan gum; Celiac disease; Starches;
D O I
暂无
中图分类号
学科分类号
摘要
The aim of this research was to determine the influence of tara gum and xanthan gum on rheological and textural properties of gluten-free doughs and breads made from corn starch and potato starch. Four formulations were developed: corn starch with xanthan gum (CS-XG), corn starch with tara gum (CS-TG), potato starch with xanthan gum (PS-XG) and potato starch with tara gum (PS-TG) (XG and TG—0.5% of flour). Rheological and textural properties of doughs were evaluated, as well as specific volume, alveolar structure and texture profile of breads. The results showed that the addition of tara gum increased pasting properties of the potato starch formulation, however, in the corn starch formulations, it was not significantly different from xanthan gum addition. All formulations showed more elastic than viscous behavior (G′>G″) and these viscoelastic properties had an influence on the kinetics of dough growth during the leavening process. The formulation PS-XG presented high specific volume, low crumb hardness, and good crumb structure, while the PS-TG showed inferior properties. In contrast, in the corn starch formulations, CS-XG and CS-TG presented very similar physical characteristics. The application of tara gum in gluten-free breads is reported for the first time and depending on the starch used it showed desirable properties for obtaining good quality products.
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页码:1347 / 1355
页数:8
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