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Effect of cellulose-based hydrocolloids and starch chemical modification on the rheology of gluten-free dough
| Content Provider | Semantic Scholar |
|---|---|
| Author | Berta, Marco Koelewijn, Ingrid Johansson, Kalle Vigren Stading, M. |
| Copyright Year | 2017 |
| Abstract | This study was carried out to evaluate the effect of cellulose-based hydrocolloids on the rheology of flour doughs based on corn starch and potato starch. Adding cellulosebased hydrocolloids or a chemically modified waxy starch to this gluten-free dough imparted a shear-thinning behavior similar to that of wheat flour dough. INTRODUCTION Coeliac disease is now regarded as one of the most common genetic diseases, and the only treatment at this time is a gluten-free diet. A major drawback is that gluten is not easy to substitute as a baking ingredient since determines the viscoelastic characteristics of wheat dough, contributing to the appearance and crumb structure. To match this standard, bakery products addressed to coeliac patients would require sufficient viscoelastic properties for holding the carbon dioxide released during fermentation and enable to keep the structure during the expansion along baking. For this purpose, hydrocolloids have been widely used often in combination with proteins that can be tolerated by coeliac persons. Recently, it was found that the addition of hydroxy-propyl-methyl-cellulose (HPMC) to the zein-based gluten-free bread improved its specific volume and slowed its staling. HPMC has been successfully used also to prepare gluten-free bread with other formulations such as with rice flour or carob germ flour. While baking is a complex process and hydrocolloids effect on bread would require an extensive study, in this work the focus is the effect of hydrocolloids chemistry on the rheology of dough containing zein as protein that substitutes gluten, as a the first step of bread making. The key to the successful role of HPMC as bread volume improver is investigated by substituting it with similar modified celluloses having systematic tailored chemistry. The physical effect of HPMC is also compared to that of octenyl succinic anhydride substituted (OSA) waxy starch, for which short octenyl succinate side chains add surface activity to the amylopectin molecule. Unlike typical surfactants, OSA starch forms strong films at the oil-water interface, providing the emulsions with resistance to agglomeration. The effect on gluten-free dough rheology of hydrocolloids and waxy starch chemical modifications is discussed. MATERIALS AND METHODS Salt, sugar, yeast, wheat flour and olive oil were purchased from local groceries. The wheat flour used was “Special Vetemjöl” produced by Kungsörnen AB (Järna, Sweden), that contained 12g/100 g of protein. The native corn starch used in this work is produced by Unilever Food Solutions (Kastrup, Denmark) under the trade name Maizena and was purchased in local food stores. Potato starch and OSA Effect of cellulose-based hydrocolloids and starch chemical modification on the rheology of gluten-free dough Marco Berta, Ingrid Koelewijn, Kalle Johansson, and Mats Stading 1 Research Institutes of Sweden, Bioscience and Materials, 40229 Gothenburg, Sweden 2 University of Applied Sciences HAS Den Bosch, Department of Food Technology, Onderwijsboulevard 221, 5223 DE's-Hertogenbosch, Netherlands 3 Lyckeby Starch AB, 29191, Kristianstad, Sweden 4 Chalmers University of Technology, Department of Materials and Manufacturing Technology, 41296 Gothenburg, Sweden ANNUAL TRANSACTIONS OF THE NORDIC RHEOLOGY SOCIETY, VOL. 25, 2017 |
| Starting Page | 77 |
| Ending Page | 82 |
| Page Count | 6 |
| File Format | PDF HTM / HTML |
| Volume Number | 26 |
| Alternate Webpage(s) | https://nrs.blob.core.windows.net/pdfs/nrspdf-7362d0eb-dda6-4c20-b314-e8356d099768.pdf |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
