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Physicochemical and textural quality attributes of gluten-free bread formulated with guar gum

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Abstract

The objective of this study was to assess the combined effect of guar gum (GG) and water content (WC) on the rheological properties of batter, and the physicochemical and textural properties of bread. Batches of gluten-free bread used a base formulation of rice (50%), maize (30%) and quinoa flour (20%), with different levels of GG (2.5, 3.0 or 3.5%) and water (90, 100 or 110%) in a full factorial design. Higher GG doses (p < 0.001) tended to produce batters of lower stickiness, work of adhesion and cohesive strength; yet, of higher firmness, consistency, cohesiveness and viscosity index. These batters yielded loaves of lower (p < 0.001) specific volume and baking loss; and crumbs of lower (p < 0.001) aw, pH, mean cell area, void fraction, mean cell aspect ratio; and higher (p < 0.001) hardness, adhesiveness, springiness, cohesiveness, chewiness, resilience, mean cell density, cell size uniformity and mean cell compactness. The sticker and less consistent batters produced with higher WC rendered larger bread loaves of softer and more cohesive and springy/resilient crumbs with greater mean cell size and void fraction. Gluten-free loaves of good appearance in terms of higher specific volume, lower crumb hardness, higher crumb springiness, and open grain visual texture were obtained in formulations with 110% WC and GG doses between 2.5 and 3.0%.

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Acknowledgements

Eng. Encina-Zelada acknowledges the financial aid provided by the Peruvian National Programme of Scholarships and Student Loans (PRONABEC) in the mode of PhD grants (Presidente de la República-183308). The authors are grateful to Eng. Andrea Oliveira from Prodipani, Portugal, for her kind advice and providing breadmaking ingredients.

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Authors and Affiliations

  1. CIMO Mountain Research Centre, School of Agriculture, Polytechnic Institute of Bragança, Bragança, Portugal

    Christian R. Encina-Zelada, Vasco Cadavez & Ursula Gonzales-Barron

  2. Centre of Biological Engineering, School of Engineering, University of Minho, Braga, Portugal

    Christian R. Encina-Zelada & José A. Teixeira

  3. Department of Food Technology, Faculty of Food Industries, National Agricultural University La Molina, Lima, Peru

    Christian R. Encina-Zelada

  4. Department of Electrical Engineering, School of Technology and Management, Polytechnic Institute of Bragança, Bragança, Portugal

    Fernando Monteiro

  5. INESC-TEC-Institute for Systems and Computer Engineering, Technology and Science, Porto, Portugal

    Fernando Monteiro

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  1. Christian R. Encina-Zelada
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  2. Vasco Cadavez
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  3. Fernando Monteiro
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  4. José A. Teixeira
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  5. Ursula Gonzales-Barron
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Correspondence to Christian R. Encina-Zelada.

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Encina-Zelada, C.R., Cadavez, V., Monteiro, F. et al. Physicochemical and textural quality attributes of gluten-free bread formulated with guar gum. Eur Food Res Technol 245, 443–458 (2019). https://doi.org/10.1007/s00217-018-3176-3

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  • DOI: https://doi.org/10.1007/s00217-018-3176-3

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