Open AccessThe effects of protein isolates and hydrocolloids complexes on dough rheology, physicochemical properties and qualities of gluten‐free crackers
Author(s) -
Nammakutthakarn,
Barringer Sheryl A.,
Ratanatriwong Puntarika
Publication year - 2016
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.266
Subject(s) - food science , pea protein , xanthan gum , chemistry , rheology , whey protein , moisture , water content , gluten , wheat gluten , materials science , composite material , geotechnical engineering , organic chemistry , engineering
To understand the suitability of protein‐hydrocolloid complexes as replacement for wheat protein in rice crackers, and the effect of protein source, carboxylmethylcellulose ( CMC ) and hydroxylpropylmethylcellulose ( HPMC ) at 1.0%, 1.5%, and 2.0% w/w, and 0.25%, 0.50%, and 0.75% w/w of xanthan gum (XN) were added to flour‐blendedrice crackers ( FF ). A variety of protein isolates was added to 2.5%, 5.0%, and 10% w/w combinations of protein isolates and hydrocolloids were investigated. The controls were FF , 100% rice crackers ( RF ), and wheat crackers ( WF ). About 1.5% CMC samples had the closest hardness to WF , followed by 0.5% XN and 1.5% HPMC , and 0.5% XN crackers had the highest moisture content and water activities followed by 0.75% XN , 1.5% CMC , and 1.5% HPMC . Increasing % of hydrocolloids also increased puffiness. Protein isolate crackers had higher moisture content and water activity. Protein isolates improved puffiness. Whey protein improved elasticity, while hydrocolloids added to leguminous protein increased loss tangent.