
Researchers from Poland have published on Italian Journal of Food Science 30, (4): 762-774, 2018 a study to improve the textural properties of dough and the physicochemical properties of gluten-free breads derived from mixtures. The mixtures contained hydroxypropyl cellulose, soy protein isolate, inulin, and maltodextrin. During experiments the amount of water in dough was changed in the range from 80 to 100 g of the total weight of the mixtures. The textural properties of gluten-free dough (TPA's test) were measured. Bread volume, porosity, moisture, and hardness of crumb in the obtained breads were determined.
The obtained results show that the best positive impact on the textural properties of the gluten-free dough has the addition of 0.5 g/100 g of hydroxypropyl cellulose, 5.0 g/100 g of soy protein isolate, and 10.0 g/100 g of maltodextrin, with 100 g of water/100 g mixture. The results also suggest that water content is strongly associated with bread staling. Despite differences in their sensory properties, the breads were accepted by consumers.
Latest from Food Executive
- 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
- Genome-edited Saccharomyces cerevisiae strains for improving fermented foods