Additives and processing aid for the technological and sensory conservation of gluten-free breads

• Grant number: 18/09698-4
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: August 01, 2018
• End date: July 31, 2019
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Caroline Joy Steel
• Grantee: Vitória Conforti Vaz Bellini
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

The increasing demand for gluten-free products has boosted research to improve the quality of these products. When it comes to the baking industry, one of the greatest challenges is related to the conservation of gluten-free bread, since the staling phenomenon occurs rapidly due to the absence of gluten and high concentrations of starch. For this reason, this study aims to analyze the effects of additives (monoglycerides emulsifier, xanthan gum and guar gum hydrocolloids) and processing aid (maltogenic amylase enzyme) - all of them potentially beneficial for maintaining bread texture during shelf-life - in the production and conservation of gluten-free bread, and evaluate consumer's acceptance of the best formulations. First, we will characterize the basic raw materials (rice flour, cassava starch and egg albumin powder), determining their proximate composition, particle size, instrumental color and pasting properties. After that, we will produce gluten free breads considering the results obtained through the Central Composite Rotatable Design (CCRD) by the PhD student responsible for the project where this project is included, where the best combinations of additives and processing aid will be defined, to validate the mathematical models obtained. Four formulations with good results and a control formulation shall be subjected to technological analyses (specific volume, color, moisture content, water activity, texture and porosity) on the 1st, 5th and 10th days of shelf-life. Finally, we will perform sensory analysis tests to evaluate the acceptance and purchase intention of the consumers. (AU)