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Sensory, Mechanical, and Microscopic Evaluation of Staling in Low‐Protein and Gluten‐Free Breads
Author(s) -
Ahlborn Gene J.,
Pike Oscar A.,
Hendrix Suzanne B.,
Hess William M.,
Huber Clayton S.
Publication year - 2005
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cc-82-0328
Subject(s) - food science , gluten , starch , chemistry , rice flour , gluten free , raw material , organic chemistry
Staling over a 120‐hr period was compared in a gluten‐free rice bread, a low‐protein starch bread, and two gluten‐containing breads (standard wheat and added‐protein wheat) using quantitative descriptive analysis (QDA), critical stress values obtained by mechanical compression testing, and scanning electron microscopy (SEM). The gluten‐free rice bread had the highest QDA scores for both moistness and overall freshness, whereas the low‐protein starch bread had the lowest scores for both attributes. Differences in critical stress values over the 120‐hr period demonstrated that the gluten‐free rice bread had the greatest resistance to mechanical collapse, indicating the least structural damage, whereas the low‐protein starch bread had the least resistance to mechanical collapse. Both wheat breads had QDA moistness and freshness scores, and critical stress values that ranged between the gluten‐free rice and low‐protein starch breads. SEM showed the formulation containing rice, egg and milk proteins, xanthan gum, and hydroxypropylmethylcellulose created a bicontinuous matrix with starch fragments, similar to gluten.