Document Detail

Optimization of gluten-free formulations for French-style breads.
MedLine Citation:
PMID:  19397719     Owner:  NLM     Status:  MEDLINE    
The formulation of gluten-free bread, which will be suitable for patients with coeliac disease, was optimized to provide bread similar to French bread. The effects of the presence of hydrocolloids and the substitution of the flour basis by flour or proteins from different sources were studied. The added ingredients were (1) hydrocolloids (carboxymethylcellulose [CMC], guar gum, hydroxypropylmethylcellulose [HPMC], and xanthan gum), and (2) substitutes (buckwheat flour, whole egg powder, and whey proteins). The bread quality parameters measured were specific volume, dry matter of bread, crust color, crumb hardness, and gas cell size distribution. Specific volume was increased by guar gum and HPMC. Breads with guar gum had color characteristics similar to French bread. Hardness decreased with the addition of hydrocolloids, especially HPMC and guar. Breads with guar gum had the most heterogeneous cell size distribution, and guar gum was therefore selected for further formulations. Bread prepared with buckwheat flour had improved quality: an increased specific volume, a softer texture, color characteristics, and gas-cell size distribution similar to French bread. Bread with 1.9% guar gum (w/w, total flour basis) and 5% buckwheat flour (of all flours and substitutes) mimicked French bread quality attributes.
S Mezaize; S Chevallier; A Le Bail; M de Lamballerie
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of food science     Volume:  74     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2009 Apr 
Date Detail:
Created Date:  2009-04-28     Completed Date:  2009-08-03     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  E140-6     Citation Subset:  IM    
ENITIAA, GEPEA (UMR CNRS 6144), BP 82225, 44322 Nantes cedex 3, France.
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MeSH Terms
Bread / analysis*
Celiac Disease / diet therapy
Colloids / analysis
Flour / analysis
Food Technology
Galactans / analysis
Glutens / analysis*
Mannans / analysis
Oryza sativa
Plant Gums / analysis
Plant Oils
Plant Proteins / analysis
Polysaccharides, Bacterial / analysis
Solanum tuberosum
Zea mays
Reg. No./Substance:
0/Colloids; 0/Galactans; 0/Mannans; 0/Plant Gums; 0/Plant Oils; 0/Plant Proteins; 0/Polysaccharides, Bacterial; 11138-66-2/xanthan gum; 8001-21-6/sunflower seed oil; 8002-80-0/Glutens; 9000-30-0/guar gum

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