Effect of Hydroxypropyl Methylcellulose, Xanthan Gum, and Psyllium in the Formulation of Gluten-Free Bread for the Improvement of Organoleptic Quality

[EN] Gluten-free bread is a new option for a population unable to digest gliadins and glutenins. This study compared the texture and color of four formulations, each containing varying amounts of hydroxypropyl methylcellulose (HPMC), psyllium, xanthan gum, and water. It was found that removing xanth...

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Bibliographic Details
Authors: Torres-Pérez, Ramón, Martinez-García, Elena, Igual Ramo, Marta|||0000-0001-5128-5489, Martínez-Monzó, Javier|||0000-0002-1123-2304, García-Segovia, Purificación|||0000-0002-4968-5050
Format: article
Publication Date:2023
Country:España
Institution:Universitat Politècnica de València (UPV)
Repository:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
Language:English
OAI Identifier:oai:riunet.upv.es:10251/205716
Online Access:https://riunet.upv.es/handle/10251/205716
Access Level:Open access
Keyword:Gluten-free
Bread
Hydroxypropyl methylcellulose (HPMC)
Psyllium
Xanthan gum
Texture profile analysis (TPA)
TECNOLOGIA DE ALIMENTOS
Description
Summary:[EN] Gluten-free bread is a new option for a population unable to digest gliadins and glutenins. This study compared the texture and color of four formulations, each containing varying amounts of hydroxypropyl methylcellulose (HPMC), psyllium, xanthan gum, and water. It was found that removing xanthan gum reduced the hardness and gumminess of the breadcrumbs. Increasing the amount of psyllium increased gumminess and redness. Interestingly, increasing the amount of HPMC in the formulation did not show significant differences. This suggests that HPMC may not have a pronounced effect on texture and color compared to the control formulation.

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