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Rheology and bread‐making performance of gluten‐free formulations affected by different levels of sugar beet fibre, hydroxypropylmethylcellulose and water
Author(s) -
Djordjević Marijana,
ŠoronjaSimović Dragana,
Nikolić Ivana,
Dokić Ljubica,
Djordjević Miljana,
Šereš Zita,
Šaranović Žana
Publication year - 2018
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13797
Subject(s) - rheology , sugar beet , food science , gluten , sugar , chemistry , gluten free , wheat flour , mathematics , materials science , composite material , agronomy , biology
Summary This study investigated the application of hydroxypropylmethylcellulose (HPMC) (2%, 3%, 4%), sugar beet fibre (SBF) (3%, 5%, 7%) and water (210%, 220%, 230%) into maize‐based gluten‐free (GF) formulations and their effects on the GF batter rheology and bread quality. HPMC incorporation in higher amounts reduced the compliance values of GF batter samples and increased the values of dynamic moduli indicating an improvement in the GF batter elastic characteristic. The same course of action with a less pronounced influence on mentioned rheological parameters had SBF addition. GF bread quality evaluation in terms of specific loaf volume and crumb texture (hardness, cohesiveness and springiness) reveals that HPMC and SBF incorporation at higher levels enhanced these quality parameters. The inclusion of HPMC and SBF coupled with adequate water content can improve the nutritional value of GF bread without negative influence on bread quality.