Influence of hydrocolloids and proteins combination in gluten free bread crumbs assessed by digital image analysis
Abstract:
To develop a viscoelastic network in gluten free matrixes is still a challenge in food technology. Different structuring agents have been proposed for building a network with sufficient elasticity, like hydrocolloids and proteins and the quality of the final breads was usually determined by quantifying volume and texture. The objective of this research was to analyze the potential use of digital image analysis (DIA) for assessing the effect of hydrocolloids and proteins on the crumb structure of gluten free breads. Specifically, hydrocolloids-Hydroxypropylmethycellulose (HPMC), UltraCel™ WF and a blend of xanthan gum and guar gum - and proteins-egg powder and pea proteinwere included in a basic recipe of rice based bread. Breads with vegetal protein showed more open crumb structure than those containing animal proteins. The hydrocolloid blend of xanthan gum and guar gum presented higher values of cell/cm2 and mean cell area. UltraCelTM and HPMC hydrocolloids led to greater heterogeneity in the cell crumb distribution. Therefore, hydrocolloids and proteins largely affected the crumb structure of the rice based gluten free breads, and DIA of the crumbs seems to be a potent tool for analyzing the quality of the gluten free breads regarding size and gas cells distribution.
Año de publicación:
2013
Keywords:
- Gluten free bread
- hydrocolloids
- Protein
- Rice
- Crumb
- Image digital analysis
Fuente:
Tipo de documento:
Conference Object
Estado:
Acceso restringido
Áreas de conocimiento:
Áreas temáticas:
- Alimentación y bebidas