NDLI: Partial-Baking Process on Gluten-Free Bread: Impact of Hydrocolloid Addition

Content Provider	Springer Nature Link
Author	Sciarini, Lorena Susana Pérez, Gabriela Teresa Lamballerie, Marie León, Alberto Edel Ribotta, Pablo Daniel
Copyright Year	2011
Abstract	The objectives of this work were to assess the impact of partial-baking process on gluten-free bread, and to study how carboxymethylcellulose (CMC) and xanthan gum addition affected this process. As different from the conventional baking which involves only one baking step (40 min), the part-baking process consisted in an initial-baking step (25 min), storage (7 days, 4°C), and final-baking step (15 min). Bread-specific volume (SV), crumb hardness, and image analysis were assessed on final products of both processes and intermediate products of part-baking process. Breads were stored at room temperature for 72 h and crumb firming and amylopectin retrogradation were monitored. Freezable water (FW) fraction was determined on fresh and stored samples by using differential scanning calorimetry. Part-baked breads showed lower SV and higher crumb hardness. No SV diminution was observed during cold storage. Hydrocolloids, especially CMC, had a positive effect on these parameters, and during bread storage at room temperature, the increase in crumb hardness was mitigated by hydrocolloid addition. Part-baked breads showed smaller cell area than full-baked ones. Overall, crumb structure was more homogeneous for CMC breads. FW showed no significant differences among processes, formulations, or storage time. Amylopectin recrystallization was higher for part-baked breads. Interrupted-baking process affected the final bread quality, but negative effects could be diminished by hydrocolloid addition. Part-baking process is suitable for obtaining gluten-free breads, stored for a week at 4°C, turning them appropriated for home consumption.
Starting Page	1724
Ending Page	1732
Page Count	9
File Format	PDF
ISSN	19355130
Journal	Food and Bioprocess Technology
Volume Number	5
Issue Number	5
e-ISSN	19355149
Language	English
Publisher	Springer-Verlag
Publisher Date	2011-02-16
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Gluten-free breads Partial-baking process Bread quality Carboxymethylcellulose Xanthan gum Agriculture Biotechnology Food Science Chemistry/Food Science
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Safety, Risk, Reliability and Quality Food Science Process Chemistry and Technology

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1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
2	Indian Institute of Technology Kharagpur	Host Institute of the Project: The host institute of the project is responsible for providing infrastructure support and hosting the project	https://www.iitkgp.ac.in
3	National Digital Library of India Office, Indian Institute of Technology Kharagpur	The administrative and infrastructural headquarters of the project	Dr. B. Sutradhar bsutra@ndl.gov.in
4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
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