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Influence of guar gum on the baking quality of gluten‐free cheese bread made using frozen and chilled dough
Author(s) -
Zapata Francisco,
Zapata Estefanía,
RodríguezSandoval Eduardo
Publication year - 2019
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.13936
Subject(s) - guar gum , food science , gluten , guar , gluten free , chemistry
Summary The aim of the study was to assess the effect of guar gum on the quality and textural properties of gluten‐free ( GF ) cheese bread made using chilled and frozen GF cheese dough. The guar gum addition was at 3.5% (G3.5), 4% (G4) and 4.5% (G4.5) levels, based on the weight of the cheese in the product. Samples of frozen dough with 3.5% guar gum and of chilled dough with 4.5% guar gum were chosen for sensory analysis as they had the closest hardness and specific volume to samples of fresh dough and dough without guar gum (Control). The overall consumer acceptance of samples that had been processed using freezing treatment presented the lowest liking score due to the light salty taste.