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- Title
Enhancing Gluten-Free Bread Production: Impact of Hydroxypropyl Methylcellulose, Psyllium Husk Fiber, and Xanthan Gum on Dough Characteristics and Bread Quality.
- Authors
Torres-Pérez, Ramón; Martínez-García, Elena; Siguero-Tudela, Marta Maravilla; García-Segovia, Purificación; Martínez-Monzó, Javier; Igual, Marta
- Abstract
The demand for gluten-free products has increased due to improved diagnoses and awareness of gluten-related issues. This study investigated the effect of HPMC, psyllium, and xanthan gum in gluten-free bread formulations. Three tests were conducted, varying the amount of these ingredients: in the first formulation, the amount of HPMC was increased to 4.4 g/100 g of flour and starch; in the second, psyllium husk fiber was increased to 13.2 g/100 g of flour and starch; and in the third formulation, xanthan gum was removed. Differences were observed among the formulations: increasing HPMC reduced extrusion force without affecting bread quality; adding psyllium increased dough elasticity but also crumb gumminess and crust hardness. Eliminating xanthan gum altered dough rheology, resulting in a softer and less gummy crumb, and a less reddish color in the final bread.
- Subjects
BREAD; BREAD quality; DOUGH; XANTHAN gum; METHYLCELLULOSE; FIBERS; STARCH
- Publication
Foods, 2024, Vol 13, Issue 11, p1691
- ISSN
2304-8158
- Publication type
Article
- DOI
10.3390/foods13111691