
Hydrocolloids have traditionally been investigated as an alternative to gluten for making good quality products for coeliac patients.
Researchers from the University of Valladolid, Spain, investigated the interactions between hydroxypropylmethylcellulose (HPMC) (2-4 g/100 g of flour), psyllium (0-4 g/100 g of flour) and water level (90-110 g/100 g of flour) in gluten-free breadmaking. This study was published on Journal of Cereal Science 61, 8-15, 2015.
Psyllium incorporation reduced the pasting temperature and compliance values, and increased elastic (G') and viscous (G") moduli values. In contrast, HPMC addition had no important effects on pasting properties and compliance values, but also increased G' and G" values. Psyllium inclusion reduced bread specific volume and increased bread hardness, while there were hardly differences in the bread specific volume and hardness between the percentages of HPMC studied. In addition, when the dough hydration level was increased, there was a decrease in the influence of hydrocolloids on dough rheology and specific volume and hardness of breads.
Researchers from the University of Valladolid, Spain, investigated the interactions between hydroxypropylmethylcellulose (HPMC) (2-4 g/100 g of flour), psyllium (0-4 g/100 g of flour) and water level (90-110 g/100 g of flour) in gluten-free breadmaking. This study was published on Journal of Cereal Science 61, 8-15, 2015.
Psyllium incorporation reduced the pasting temperature and compliance values, and increased elastic (G') and viscous (G") moduli values. In contrast, HPMC addition had no important effects on pasting properties and compliance values, but also increased G' and G" values. Psyllium inclusion reduced bread specific volume and increased bread hardness, while there were hardly differences in the bread specific volume and hardness between the percentages of HPMC studied. In addition, when the dough hydration level was increased, there was a decrease in the influence of hydrocolloids on dough rheology and specific volume and hardness of breads.
Latest from Food Executive
- Regulation EU 2022/1363 and 1364 as regards maximum residue levels for some pesticides and contaminants in food
- Use of oleogels to replace margarine in steamed and baked buns
- Pineapple by-products as novel ingredients for functional foods
- Regulation EU 2022/1343 and 1346 as regards maximum residue levels for certain pesticides in food
- Regulation EU 2022/1321 and 1324 as regards maximum residue levels for certain pesticides in food