Influence of hydrocolloids mixtures on rheology of the gluten free bread dough

Authors

  • Jehannara Calle-Domínguez Research Institute for the Food Industry. Road al Guatao km 3 ½ , CP 17100, La Lisa, Havana, Cuba.
  • Margarita Nuñez de Villavicencio Research Institute for the Food Industry. Road al Guatao km 3 ½ , CP 17100, La Lisa, Havana, Cuba.
  • Cristina Molina-Rosell Instituto de Agroquímica y Tecnología de los Alimentos, Valencia, C.P. 46100, España.
  • Carlos J. Bernabé-Marques Investigación y Desarrollo Panadero, S.L. Valencia, C.P. 46115, España.

Keywords:

hydrocolloids, free gluten bread dough, Mixolab

Abstract

The aim of this work was to evaluate different blend of hydrocolloid (HC): xanthan gum (A), guar gum (B) and hydroxypropylmethylcellulose (C) and the concentration on rheological behavior of the gluten free bread dough with the use of Mixolab. The model resulted in 28 different combinations following experiment design at different percentage of addition: 1; 1.5 y 2 % and different level of HC on the blend. In the Mixolab bowl were put 41.7 g of mix free gluten, 29.2 g of water and 4.2 g of oil. The different blend and percentage of addition, affected significantly (R2=0.962) the time where the consistence is highest during the dough development. The blends AB and BC induced antagonistic effect for 1 and 1.5 % of addition, respectively, and synergic effect the component C at 2 %. The time where the dough consistence is minimal was affected significantly (R2= 0.932) and the blend BC induced antagonistic effect at 1 % and synergic effect at 1.5 %.
Keywords: hydrocolloids, free gluten bread dough, Mixolab.

Author Biography

  • Jehannara Calle-Domínguez, Research Institute for the Food Industry. Road al Guatao km 3 ½ , CP 17100, La Lisa, Havana, Cuba.

    Ingeniero Químico (ISPJAE, 2009). Especialista en procesos tecnológicos para la Industria Alimentaria (IIIA, 2010). Investigador Aspirante del Instituto para la Industria Alimentaria (desde, 2013). Desarrolla investigaciones sobre productos horneados para regímenes especiales.

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Published

2014-09-02

Issue

Vol. 24 No. 3 (2014)

Section

Original articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Influence of hydrocolloids mixtures on rheology of the gluten free bread dough. (2014). Ciencia Y Tecnología De Alimentos, 24(3), 37-42. https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/340

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