Breadmaking performance and technological characteristic of gluten-free bread with inulin supplemented with calcium salts

10 pages, 3 figures, 3 tables.-- Published online 18 July 2012. This article is distributed under the terms of the Creative Commons Attribution License which permits any use, distribution, and reproduction in any medium, provided the original author(s) and the source are credited.-- The original publication is available at www.springerlink.com

The fortification of gluten-free bread containing inulin with different organic and non-organic calcium sources was investigated. Calcium lactate, calcium citrate, calcium chloride and calcium carbonate were used as calcium sources. Gluten-free bread composed of corn starch, potato starch, salt, yeast, pectin, sugar and sunflower oil was used as a reference. The calcium salts were supplemented to the gluten-free formula to provide equal content of elementary calcium (Ca+2). The Mixolab® device was used to analyse the behaviour of gluten-free dough subjected to a dual mechanical shear stress and temperature constraint. Calcium salts significantly modified the dough behaviour during heating and cooling. The addition of calcium carbonate and calcium citrate provoked an increase in dough consistency during heating and cooling compared with the other salt-enriched samples. The specific volume and texture parameters of gluten-free breads varied with the calcium salt used, but calcium carbonate and calcium citrate showed improved values. The higher calcium content of the enriched breads, compared with the control, confirmed the fortification. Sensory evaluation of the calcium-fortified breads confirmed that calcium carbonate followed by calcium citrate was the most recommended salt for obtaining calcium fortification of gluten-free breads.

This work was partly supported by the National Science Centre, project DEC-2011/01/D/NZ9/02692 and Spanish Ministerio de Ciencia e Innovación (Project AGL2011-23802) and the Consejo Superior de Investigaciones Científicas (CSIC). The authors thank PhD Tomasz Jeliński for help in bread texture analysis.

Peer reviewed