Food Technology Area, College of Agricultural Engineering, University of Valladolid, Palencia, 34004, Spain.
J Texture Stud. 2017 Dec;48(6):597-606. doi: 10.1111/jtxs.12270. Epub 2017 May 15.
One of the main problems with gluten-free breads is their texture and their rapid staling. Fats are widely used for the improvement of texture and other quality parameters in gluten-free breads. The effect of oil and shortening in rice-breads quality and its correlation with dough rheology has been analyzed. The inclusion of oil increased the specific volume of the breads and reduced their hardness, particularly with lower levels of hydration, whereas shortening did not modify specific volume or reduced it when hydration levels were higher. Oil, at levels of up to 30%, reduced the cohesiveness, springiness and resilience of breads, as well as the brightness of the crust, and increased the a* and b* values. Breads with oil also exhibited a greater number of pores per cm , especially in doughs with higher levels of hydration. An inverse correlation between G' and G'' and bread specific volume has been observed, being the reciprocal-Y model a better predictor than the linear model to relate the bread specific volume.
This study showed that the type and quantity of fat added in rice based breads affect the bread quality in a different way. In general, it can be said that the incorporation of up to 20% oil improved rice based breads. Oil increased the specific volume, the a* and b* parameters of the crust and the cell density. It also decreases hardness, cohesiveness, springiness, resilience, and the L* parameter. Converse to breads made with oil, the addition of shortening can negatively affect the quality of the breads. Moreover, the correlation analysis has demonstrated that the study of dough rheology could be a good predictor of gluten-free bread quality.
无麸质面包的主要问题之一是其质地和快速陈化。脂肪广泛用于改善无麸质面包的质地和其他质量参数。已经分析了油和起酥油在米面包质量及其与面团流变性的相关性中的作用。油的加入增加了面包的比容，降低了其硬度，特别是在水合水平较低的情况下，而起酥油不会改变比容或在水合水平较高时降低比容。油在高达 30%的水平降低了面包的内聚性、弹性和回弹性，以及面包皮的亮度，并增加了 a和 b值。含油面包还表现出每厘米更多的孔，尤其是在水合水平较高的面团中。观察到 G'和 G''与面包比容之间存在反比关系，并且与线性模型相比，倒数-Y 模型是更好的预测因子，用于将面包比容相关联。
本研究表明，添加到米基面包中的脂肪的类型和数量以不同的方式影响面包的质量。一般来说，可以说添加高达 20%的油可以改善米基面包。油增加了面包的比容、面包皮的 a和 b参数以及细胞密度。它还降低了硬度、内聚性、弹性、回弹性和 L*参数。与含油面包相反，添加起酥油会对面包的质量产生负面影响。此外，相关性分析表明，面团流变性的研究可以很好地预测无麸质面包的质量。
