Effect of Hydrocolloids on the Pasting Profiles of Tapioca Starch Mixtures and the Baking Properties of Gluten‐Free Cheese Bread
2015
Rodriguez‐Sandoval, Eduardo | Cortes‐Rodriguez, Misael | Manjarres‐Pinzon, Katherine
The effect of guar gum and a guar gum/hydroxypropyl methylcellulose (HPMC) blend on the pasting profile of a tapioca starch–precooked corn flour mixture was assessed. Moreover, the baking quality characteristics of gluten‐free (GF) cheese bread with these hydrocolloids added were evaluated. The properties were weight, height, diameter, specific volume, hardness, dough stickiness, and dough and crumb moisture content. The guar gum increased the peak, breakdown and final viscosities, whereas the guar gum/HPMC blend increased the setback viscosity. The addition of hydrocolloids (guar gum and guar gum/HPMC) decreased the GF dough stickiness. As the concentration of guar gum increased, the hardness of the GF cheese bread decreased. Adding guar gum at levels of 5% w/w based on the amount of cheese prevented increases in the hardness of the GF cheese bread during 6 days of storage and, therefore, might be used to increase the shelf life of this product. PRACTICAL APPLICATIONS: This research would have practical applications in gluten‐free (GF) cheese bread in terms of providing technological information about the influence of hydrocolloids on the quality characteristics of this product. Gums and hydrocolloids are essential ingredients in GF bread formulations for improving the texture and the appearance of the final products. In this study, guar gum and a guar gum/hydroxypropyl methylcellulose blend were used to overcome quality losses and improve the texture properties of GF cheese breads. Adding guar gum at levels of 5% w/w based on the amount of cheese decreased hardness in the GF cheese bread during storage for 6 days at room temperature and, therefore, can assure a longer shelf life.
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