Optimization of Quality Properties of Gluten-Free Bread by a Mixture Design of Xanthan, Guar, and Hydroxypropyl Methyl Cellulose Gums

• Published in: Foods Vol. 8; no. 5; p. 156
• Main Authors: Encina-Zelada, Christian R, Cadavez, Vasco, Teixeira, José A, Gonzales-Barron, Ursula
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI 10.05.2019; MDPI AG
• Subjects: crumb image analysis; hydrocolloids; maize; quinoa; response surface; rice; texture profile analysis; crumb image analysis; texture profile analysis; hydrocolloids; response surface; rice; maize; quinoa
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods8050156

The objective of this study was to investigate, by means of a D-optimal mixture design, the combined effects of hydroxypropyl methyl cellulose (HPMC), xanthan (XG), and guar (GG) gums on physicochemical, rheological, and textural properties of gluten-free batter and bread. For each of the quality properties measured, a two-factor interaction model was fitted, and the significance of its terms was assessed by analysis of variance. Sticky batters were produced with a combination of high dose of GG (0.60%), high-intermediate dose of HPMC (3.36%), and low dose of XG (0.04%). Combinations of high XG dose (0.60%) and intermediate doses of HPMC (3.08%) and GG (0.32%) rendered GF breads of greater specific volume, while lower bread crust luminosity was obtained with combinations of high GG dose (0.60%), low XG dose (0.04%), and high-intermediate HPMC dose (3.36%). Combinations of high-intermediate HPMC dose (3.36%), high GG dose (0.60%), and low XG dose (0.04%) produced both softer crumbs and bread slices of more open visual texture. By using a desirability function that maximized specific volume while minimizing crust luminosity, crumb hardness, and mean cell density, the optimization of hydrocolloids mixture rendered a value of 0.54, for a combination of 0.24% XG, 0.60% GG, and 3.16% HPMC.