Bean starch as ingbkp_redient for gluten-free bread

Abstract:

Commercially available gluten-free breads are of low quality and have a rapid staling during storage. Therefore, attempts were made to obtain gluten-free breads of improved structure properties and extended shelf life. For this purpose, laboratory-obtained bean starch, both native or hydrothermally modified, was added to a gluten-free formulation. Texture results revealed differences between the bottom (harder) and upper (softer) parts of fresh breads containing native bean starch. Modified starch reduced the hardness and diminished the differences between the upper and the bottom parts of a bread slice. Independent of storage duration, breads are crumbly. A considerable decrease of the peak and final viscosity was observed with the increase of the storage time in sample with native bean starch, whereas the presence of modified starch induced the opposite tendency. The addition of native starch increased the tendency of amylopectine to retrograde during storage, whereas the presence of modified starch decreased the retrogradation enthalpy by 16%. PRACTICAL APPLICATION: Gluten-free breads exhibit dry crumbling, poor mouthfeel and flavor. To gain approval, gluten-free breads need to resemble wheat-flour bread. This research provided the preliminary guidance to apply bean starch as the ingbkp_redient of gluten-free bread and determine its influence on the structure and texture behavior of crumbs during storage. © 2010 Wiley Periodicals, Inc.

Año de publicación:

2010

Keywords:

Fuente:

scopus