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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Effect of added psyllium and food enzymes on quality attributes and shelf life of chickpea-based gluten-free bread

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Author(s):
Santos, Fernanda G. [1] ; Aguiar, V, Etiene ; Centeno, Ana Carolina L. S. [2] ; Rosell, Cristina M. [3] ; Capriles, Vanessa D. [2]
Total Authors: 5
Affiliation:
[1] Univ Fed Sao Paulo, Dept Biociencias, Campus Baixada Santista, Rua Silva Jardim 136, BR-11015020 Santos, SP - Brazil
[2] Aguiar, Etiene, V, Univ Fed Sao Paulo, Dept Biociencias, Campus Baixada Santista, Rua Silva Jardim 136, BR-11015020 Santos, SP - Brazil
[3] Inst Agrochem & Food Technol IATA CSIC, C Agustin Escardino 7, Valencia 46980 - Spain
Total Affiliations: 3
Document type: Journal article
Source: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 134, DEC 2020.
Web of Science Citations: 2
Abstract

A 2(4) full factorial design with four center points was used to investigate the effects of chickpea flour (CF), psyllium (PSY), cyclodextrin glycosyltransferase (CGTase), and transglutaminase (TGase) on dough Mixolab (R) parameters and fresh and stored gluten-free bread (GFB) physical properties. Results show that CF and PSY have the greatest effects on the investigated variables. CF increases the loaf-specific volume and crumb firmness values of fresh GFB, effects of increased starch stability (C4) and tendency to starch retrogradation (C5). Both PSY and PSY- CF interactions reduce the loaf-specific volume and increase the crumb firmness of GFB during storage, effects of an increased initial consistency (C1). CF - CGTase interaction reduced crumb firmness during storage, and TGase had no effect. High CF-levels (75 and 100 g/100 g flour weight basis, fwb) combined with low PSY-levels (4.5 and 5.5 g/100 g fwb) resulted in favorable dough consistency for increasing loaf volume and crumb softness. Results also show that the combination of 75 CF and 5.5 PSY (g/100 g fwb) produces a GFB with good physical properties and appearance, reaching values comparable to commercially available fresh and stored GFB. (AU)

FAPESP's process: 12/17838-4 - Applications of experimental design techniques and response surface methodology to optimize the technological, nutritional and sensory properties of gluten-free bread formulations
Grantee:Vanessa Dias Capriles
Support Opportunities: Research Grants - Young Investigators Grants