Effect of hydration on gluten-free breads made with hydroxypropyl methylcellulose in comparison with psyllium and xanthan gum

Producción Científica

Detalhes bibliográficos
Autores: Belorio, Mayara, Gómez Pallarés, Manuel
Formato: artículo
Estado:Versión publicada
Fecha de publicación:2020
País:España
Recursos:Universidad de Valladolid
Repositorio:UVaDOC. Repositorio Documental de la Universidad de Valladolid
OAI Identifier:oai:uvadoc.uva.es:10324/58737
Acesso em linha:https://doi.org/10.3390/foods9111548
https://uvadoc.uva.es/handle/10324/58737
Access Level:acceso abierto
Palavra-chave:Ingeniería Agrícola
Gluten-free bread
Hydration
Hydroxypropyl methylcellulose
Psyllium
Pan sin gluten
Hidratación
Hidroxipropilmetilcelulosa
Psilio
3102 Ingeniería Agrícola
id ES_d382cb6f0fe32ea14d494c92dbfe8143
oai_identifier_str oai:uvadoc.uva.es:10324/58737
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network_name_str España
repository_id_str
spelling Effect of hydration on gluten-free breads made with hydroxypropyl methylcellulose in comparison with psyllium and xanthan gumBelorio, MayaraGómez Pallarés, ManuelIngeniería AgrícolaGluten-free breadHydrationHydroxypropyl methylcellulosePsylliumPan sin glutenHidrataciónHidroxipropilmetilcelulosaPsilio3102 Ingeniería AgrícolaProducción CientíficaThe use of hydrocolloids in gluten-free breads is a strategy to improve their quality and obtain products with acceptable structural and textural properties. Hydration level (HL) optimization is important to maximize the hydrocolloids effects on dough and bread quality. This study evaluated the optimum hydration level (OHL) for gluten-free breads prepared with different starch sources (rice flour or maize starch) and hydroxypropyl methylcellulose (HPMC) in comparison with psyllium husk fibre and xanthan gum. Breads with the same final volume and the corrected hydration (CH) were evaluated. The hydration is a key factor that influences the final characteristics of gluten-free breads. Breads made with HPMC had greater dependence on the HL, especially for preparations with maize starch. Psyllium had similar behaviour to xanthan with respect to specific volume and weight loss. Breads manufactured with maize starch and HPMC had low hardness due to their great specific volume. However, in breads made with rice flour, the combined decreased hydration and similar specific volume generated a harder bread with HPMC than the use of psyllium or xanthan. Breads made with HPMC presented higher specific volume than the other hydrocolloids, however combinations among these hydrocolloids could be evaluated to improve gluten-free breads quality.European Regional Development Fund (0612_TRANS_CO_LAB_2_P)MDPI2020info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://doi.org/10.3390/foods9111548https://uvadoc.uva.es/handle/10324/58737reponame:UVaDOC. Repositorio Documental de la Universidad de Valladolidinstname:Universidad de ValladolidIngléshttps://www.mdpi.com/2304-8158/9/11/1548info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/4.0/oai:uvadoc.uva.es:10324/587372026-06-13T12:44:47Z
dc.title.none.fl_str_mv Effect of hydration on gluten-free breads made with hydroxypropyl methylcellulose in comparison with psyllium and xanthan gum
title Effect of hydration on gluten-free breads made with hydroxypropyl methylcellulose in comparison with psyllium and xanthan gum
spellingShingle Effect of hydration on gluten-free breads made with hydroxypropyl methylcellulose in comparison with psyllium and xanthan gum
Belorio, Mayara
Ingeniería Agrícola
Gluten-free bread
Hydration
Hydroxypropyl methylcellulose
Psyllium
Pan sin gluten
Hidratación
Hidroxipropilmetilcelulosa
Psilio
3102 Ingeniería Agrícola
title_short Effect of hydration on gluten-free breads made with hydroxypropyl methylcellulose in comparison with psyllium and xanthan gum
title_full Effect of hydration on gluten-free breads made with hydroxypropyl methylcellulose in comparison with psyllium and xanthan gum
title_fullStr Effect of hydration on gluten-free breads made with hydroxypropyl methylcellulose in comparison with psyllium and xanthan gum
title_full_unstemmed Effect of hydration on gluten-free breads made with hydroxypropyl methylcellulose in comparison with psyllium and xanthan gum
title_sort Effect of hydration on gluten-free breads made with hydroxypropyl methylcellulose in comparison with psyllium and xanthan gum
dc.creator.none.fl_str_mv Belorio, Mayara
Gómez Pallarés, Manuel
author Belorio, Mayara
author_facet Belorio, Mayara
Gómez Pallarés, Manuel
author_role author
author2 Gómez Pallarés, Manuel
author2_role author
dc.subject.none.fl_str_mv Ingeniería Agrícola
Gluten-free bread
Hydration
Hydroxypropyl methylcellulose
Psyllium
Pan sin gluten
Hidratación
Hidroxipropilmetilcelulosa
Psilio
3102 Ingeniería Agrícola
topic Ingeniería Agrícola
Gluten-free bread
Hydration
Hydroxypropyl methylcellulose
Psyllium
Pan sin gluten
Hidratación
Hidroxipropilmetilcelulosa
Psilio
3102 Ingeniería Agrícola
description Producción Científica
publishDate 2020
dc.date.none.fl_str_mv 2020
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.3390/foods9111548
https://uvadoc.uva.es/handle/10324/58737
url https://doi.org/10.3390/foods9111548
https://uvadoc.uva.es/handle/10324/58737
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://www.mdpi.com/2304-8158/9/11/1548
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:UVaDOC. Repositorio Documental de la Universidad de Valladolid
instname:Universidad de Valladolid
instname_str Universidad de Valladolid
reponame_str UVaDOC. Repositorio Documental de la Universidad de Valladolid
collection UVaDOC. Repositorio Documental de la Universidad de Valladolid
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,301603

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