The Influence of Different Emulsifiers on the Physical and Textural Characteristics of Gluten‐Free Cheese Bread
2015
López‐Tenorio, Julián Alfredo | Rodríguez‐Sandoval, Eduardo | Sepúlveda‐Valencia, José Uriel
The aim of this study was to evaluate the effects of two emulsifiers, sodium stearoyl‐2‐lactylate (SSL) and diacetyl tartaric acid esters of mono and diglycerides (DATEM) on the physical and textural characteristics of gluten‐free (GF) cheese bread and the influence they have during storage. DATEM and SSL in percentages of 0.5 and 1.0 were added based on the amount of cheese in the formula. The dough behaved as a viscoelastic solid, adjusting itself to a model consisting of three Maxwell elements with a spring in parallel. The results indicate that emulsifiers had no significant effect on dough rheology. The emulsifiers affected the physical and textural characteristics of GF cheese bread. The height, diameter and specific volume of the samples decreased with higher concentrations of emulsifiers in the formula, while the yield and crumb hardness increased. Crust fracture and crumb hardness of samples increased during storage, thus the emulsifiers did not control product aging. PRACTICAL APPLICATIONS: Large‐scale production and the rise in consumers that demand good‐quality GF products have brought about the need to use food additives, such as emulsifiers, which are used as antiaging agents in bakery products by increasing their shelf life. Few studies have been carried out into the use of emulsifiers in GF products. For this reason, it is considered of great importance to evaluate the effect that these additives have on GF cheese bread, which is made by blending mainly sour cassava starch, water or milk, cheese, salt, sugar and fat. This product has a large market in South America and could be an alternative for celiac patients in that region.
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