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Texture Development in Gluten‐Free Breads: Effect of Different Enzymes and Extruded Flour
Author(s) -
Martínez Mario M.,
Marcos Pablo,
Gómez Manuel
Publication year - 2013
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/jtxs.12037
Subject(s) - chewiness , food science , rice flour , gluten , lipase , gluten free , materials science , texture (cosmology) , mathematics , chemistry , enzyme , biochemistry , computer science , artificial intelligence , raw material , organic chemistry , image (mathematics)
Abstract One of the main problems with gluten‐free breads is their texture and their rapid staling. In this work, the influence of different enzymes (one protease, one lipase and two amylases) and of extruded rice flour on rice‐bread texture and texture development was studied. For this purpose, the development of firmness, cohesiveness, resilience, springiness and chewiness was modeled and the parameters that define the initial values and the development of these characteristics were measured. The addition of lipase and extruded flour increased bread volume and reduced the initial firmness and hardening of breads. There was an early fall in cohesiveness and resilience, with minimum values reached a few days after elaboration. There were 99.9% significant correlations between bread density and firmness, springiness and chewiness development. Practical Applications This methodology simplifies the study of gluten‐free bread textural parameters during storage and the result interpretation. Moreover, the correlation analysis has demonstrated that the number of textural parameters of gluten‐free breads to study can be reduced. Finally, the results obtained show that use of enzymes and extruded flours decreases bread staling.