Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
Food Res Int. 2019 Feb;116:925-931. doi: 10.1016/j.foodres.2018.09.029. Epub 2018 Sep 10.
Gradientless baking by means of ohmic heating was used for the first time in gluten-free (GF) bread making. Combination thereof with in-line measurements of batter height, viscosity and carbon dioxide (CO) release proved to be powerful for studying structure formation in GF breads. GF breads studied here were based on (i) a mixture of potato and cassava starches and egg white powder (C/P-S+EW), (ii) rice flour (RF) or (iii) a mixture of RF and egg white powder (RF+EW). The work revealed that bread volume and crumb structure rely heavily on the balance between the moment of CO release from batter during baking and that of crumb setting. At the moment of CO release, C/P-S+EW bread crumb had already (partly) set, while this was not the case for RF bread crumb, resulting in a collapse and thus low volume of the latter. When a part of RF was replaced by egg white powder, the moment of CO release was postponed and the batter collapse was less pronounced, leading to a higher volume and a finer crumb. The presence of egg white proteins in C/P-S+EW or RF+EW batters improved gas cell stabilization. Thus, increasing batter stability or altering the moment of crumb setting results in GF breads with higher volume and a finer crumb structure.
采用欧姆加热的无梯度烘烤方法首次应用于无麸质（GF）面包制作中。将其与面糊高度、粘度和二氧化碳（CO）释放的在线测量相结合，对于研究 GF 面包的结构形成非常有效。这里研究的 GF 面包基于（i）马铃薯和木薯淀粉与蛋清粉的混合物（C/P-S+EW），（ii）米粉（RF）或（iii）RF 与蛋清粉的混合物（RF+EW）。研究结果表明，面包体积和面包屑结构在很大程度上取决于烘烤过程中面糊中 CO 释放的瞬间和面包屑凝固的瞬间之间的平衡。在 CO 释放的瞬间，C/P-S+EW 面包屑已经（部分）凝固，而 RF 面包屑则不然，导致后者体积塌陷，体积较小。当部分 RF 被蛋清粉取代时，CO 释放的瞬间被推迟，面糊坍塌不那么明显，导致体积增加和面包屑更细。C/P-S+EW 或 RF+EW 面糊中蛋清蛋白的存在改善了气室的稳定性。因此，增加面糊稳定性或改变面包屑凝固的瞬间会导致 GF 面包体积增加和面包屑结构更细。
