Understanding the role of hydrocolloids viscosity and hydration in developing gluten-free bread. A study with hydroxypropylmethylcellulose

To understand the role of hydrocolloids' viscosity in developing gluten-free (GF) bread, a range of hydroxypropylmethylcellulose (HPMC) with similar backbone and percentage of methoxyl and hydroxypropoxyl residues was selected in order to vary the viscosity (100 mPa.s, 4000 mPa.s, 15,000 mPa.s)...

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Autores: Morreale, Federico, Garzón, Raquel, Rosell, Cristina M.
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2017
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:dnet:digitalcsic_::cef7ffdf79e0f518bf5e99061bf5a452
Acceso en línea:http://hdl.handle.net/10261/160127
Access Level:acceso abierto
Palabra clave:Hydrocolloids
HPMC
Viscosity
Hydration
Gluten-free bread
Texture
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spelling Understanding the role of hydrocolloids viscosity and hydration in developing gluten-free bread. A study with hydroxypropylmethylcelluloseMorreale, FedericoGarzón, RaquelRosell, Cristina M.HydrocolloidsHPMCViscosityHydrationGluten-free breadTextureTo understand the role of hydrocolloids' viscosity in developing gluten-free (GF) bread, a range of hydroxypropylmethylcellulose (HPMC) with similar backbone and percentage of methoxyl and hydroxypropoxyl residues was selected in order to vary the viscosity (100 mPa.s, 4000 mPa.s, 15,000 mPa.s) while keeping the main chemical structure. Viscosity of HPMC was used as quantitative independent factor in a multilevel factorial model along with HPMC level (1%, 2%, 3%) and hydration level (90%, 100%, 110%). The model results in 27 formulation based on rice flour. A Mixolab system was uses to analyse the rheological parameters of the GF batters during mixing, cooking and cooling stage. In addition, GF breads were characterised for their quality parameters. Analytical data were fitted to multiple regression equations in order to estimate the dependence of the collected parameters on the quantitative independent factors. Results confirmed the importance of hydration level in determining the viscoelastic behaviour of the GF batter and influencing the rheology characteristics of bread. Moreover, it was possible to underline the role of the HPMC viscosity along with the level of HPMC, both to control the batter consistency and some desirable textural features of GF bread such as crumb hardness, cohesiveness and resilience. Finally, some analytical parameters were used as quality indicators in desirability index calculation, which would represent a GF breads with optimum quality obtained by the inclusion of a 2.2% of HPMC 15000 cP with hydration level to 110%.Financial support of the Spanish Ministry of Economy and Competitiveness (Project AGL2014-52928-C2-1-R) and the European Regional Development Fund (FEDER).Peer reviewedElsevierMinisterio de Economía y Competitividad (España)European CommissionConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]201820182017info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/160127reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2014-52928-C2-1-Rhttps://doi.org/10.1016/j.foodhyd.2017.11.004Síinfo:eu-repo/semantics/openAccessoai:dnet:digitalcsic_::cef7ffdf79e0f518bf5e99061bf5a4522026-05-22T06:33:51Z
dc.title.none.fl_str_mv Understanding the role of hydrocolloids viscosity and hydration in developing gluten-free bread. A study with hydroxypropylmethylcellulose
title Understanding the role of hydrocolloids viscosity and hydration in developing gluten-free bread. A study with hydroxypropylmethylcellulose
spellingShingle Understanding the role of hydrocolloids viscosity and hydration in developing gluten-free bread. A study with hydroxypropylmethylcellulose
Morreale, Federico
Hydrocolloids
HPMC
Viscosity
Hydration
Gluten-free bread
Texture
title_short Understanding the role of hydrocolloids viscosity and hydration in developing gluten-free bread. A study with hydroxypropylmethylcellulose
title_full Understanding the role of hydrocolloids viscosity and hydration in developing gluten-free bread. A study with hydroxypropylmethylcellulose
title_fullStr Understanding the role of hydrocolloids viscosity and hydration in developing gluten-free bread. A study with hydroxypropylmethylcellulose
title_full_unstemmed Understanding the role of hydrocolloids viscosity and hydration in developing gluten-free bread. A study with hydroxypropylmethylcellulose
title_sort Understanding the role of hydrocolloids viscosity and hydration in developing gluten-free bread. A study with hydroxypropylmethylcellulose
dc.creator.none.fl_str_mv Morreale, Federico
Garzón, Raquel
Rosell, Cristina M.
author Morreale, Federico
author_facet Morreale, Federico
Garzón, Raquel
Rosell, Cristina M.
author_role author
author2 Garzón, Raquel
Rosell, Cristina M.
author2_role author
author
dc.contributor.none.fl_str_mv Ministerio de Economía y Competitividad (España)
European Commission
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Hydrocolloids
HPMC
Viscosity
Hydration
Gluten-free bread
Texture
topic Hydrocolloids
HPMC
Viscosity
Hydration
Gluten-free bread
Texture
description To understand the role of hydrocolloids' viscosity in developing gluten-free (GF) bread, a range of hydroxypropylmethylcellulose (HPMC) with similar backbone and percentage of methoxyl and hydroxypropoxyl residues was selected in order to vary the viscosity (100 mPa.s, 4000 mPa.s, 15,000 mPa.s) while keeping the main chemical structure. Viscosity of HPMC was used as quantitative independent factor in a multilevel factorial model along with HPMC level (1%, 2%, 3%) and hydration level (90%, 100%, 110%). The model results in 27 formulation based on rice flour. A Mixolab system was uses to analyse the rheological parameters of the GF batters during mixing, cooking and cooling stage. In addition, GF breads were characterised for their quality parameters. Analytical data were fitted to multiple regression equations in order to estimate the dependence of the collected parameters on the quantitative independent factors. Results confirmed the importance of hydration level in determining the viscoelastic behaviour of the GF batter and influencing the rheology characteristics of bread. Moreover, it was possible to underline the role of the HPMC viscosity along with the level of HPMC, both to control the batter consistency and some desirable textural features of GF bread such as crumb hardness, cohesiveness and resilience. Finally, some analytical parameters were used as quality indicators in desirability index calculation, which would represent a GF breads with optimum quality obtained by the inclusion of a 2.2% of HPMC 15000 cP with hydration level to 110%.
publishDate 2017
dc.date.none.fl_str_mv 2017
2018
2018
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/160127
url http://hdl.handle.net/10261/160127
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2014-52928-C2-1-R
https://doi.org/10.1016/j.foodhyd.2017.11.004
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.811543

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