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Issue 6 (3) 2007 pp. 61-74

Halina Gambuś, Marek Sikora, Rafał Ziobro

Agricultural University of Cracow

The effect of composition of hydrocolloids on properties of gluten-free bread

Abstract Sensory parameters of gluten-free bread depend on the amount and type of hydrocolloids used as gluten replacers, as this determines interactions between them and starch, which is the main component of dough. The evaluation of gluten-free breads supplemented with various amounts of guar gum, pectin and xanthan, proved that bread with addition of xanthan has higher volume in comparison with pectin-guar standard. Higher amount of xanthan resulted in a decrease of bread hardness on the day of baking and after 72 hours of storage. Bread baked with equal amounts of all hydrocolloids (recipe IV) displayed best quality parameters. The amount of free amylose in crumb extract depended on the extent of starch gelatinisation, influenced by proportions of pectin, guar gum and xanthan in the mixture of hydrocolloids.
Keywords: gluten-free bread, xanthan, pectin, guar gum, coeliac disease
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue3/volume/6_3_2007.pdf

For citation:

MLA Gambuś, Halina, et al. "The effect of composition of hydrocolloids on properties of gluten-free bread." Acta Sci.Pol. Technol. Aliment. 6.3 (2007): 61-74.
APA Gambuś H., Sikora M., Ziobro R. (2007). The effect of composition of hydrocolloids on properties of gluten-free bread. Acta Sci.Pol. Technol. Aliment. 6 (3), 61-74
ISO 690 GAMBUś, Halina, SIKORA, Marek, ZIOBRO, Rafał. The effect of composition of hydrocolloids on properties of gluten-free bread. Acta Sci.Pol. Technol. Aliment., 2007, 6.3: 61-74.