Encina-Zelada Christian R, Cadavez Vasco, Teixeira José A, Gonzales-Barron Ursula
CIMO Mountain Research Center, School of Agriculture, Polytechnic Institute of Bragança, Santa Apolónia Campus, 5300-253 Bragança, Portugal.
Center of Biological Engineering, School of Engineering, University of Minho, Gualtar Campus, 4704-553 Braga, Portugal.
Foods. 2019 May 10;8(5):156. doi: 10.3390/foods8050156.
The objective of this study was to investigate, by means of a D-optimal mixture design, the combined effects of hydroxypropyl methyl cellulose (HPMC), xanthan (XG), and guar (GG) gums on physicochemical, rheological, and textural properties of gluten-free batter and bread. For each of the quality properties measured, a two-factor interaction model was fitted, and the significance of its terms was assessed by analysis of variance. Sticky batters were produced with a combination of high dose of GG (0.60%), high-intermediate dose of HPMC (3.36%), and low dose of XG (0.04%). Combinations of high XG dose (0.60%) and intermediate doses of HPMC (3.08%) and GG (0.32%) rendered GF breads of greater specific volume, while lower bread crust luminosity was obtained with combinations of high GG dose (0.60%), low XG dose (0.04%), and high-intermediate HPMC dose (3.36%). Combinations of high-intermediate HPMC dose (3.36%), high GG dose (0.60%), and low XG dose (0.04%) produced both softer crumbs and bread slices of more open visual texture. By using a desirability function that maximized specific volume while minimizing crust luminosity, crumb hardness, and mean cell density, the optimization of hydrocolloids mixture rendered a value of 0.54, for a combination of 0.24% XG, 0.60% GG, and 3.16% HPMC.
本研究的目的是通过D-最优混合设计，研究羟丙基甲基纤维素（HPMC）、黄原胶（XG）和瓜尔胶（GG）对无麸质面糊和面包的物理化学、流变学和质地特性的综合影响。对于所测量的每个质量特性，拟合了双因素相互作用模型，并通过方差分析评估其各项的显著性。高剂量GG（0.60%）、中高剂量HPMC（3.36%）和低剂量XG（0.04%）的组合产生了粘性面糊。高剂量XG（0.60%）与中剂量HPMC（3.08%）和GG（0.32%）的组合使无麸质面包具有更大的比容，而高剂量GG（0.60%）、低剂量XG（0.04%）和中高剂量HPMC（3.36%）的组合则使面包皮的亮度降低。中高剂量HPMC（3.36%）、高剂量GG（0.60%）和低剂量XG（0.04%）的组合产生了更柔软的面包屑和视觉上更疏松的面包片。通过使用期望函数，在使比容最大化的同时使面包皮亮度、面包屑硬度和平均细胞密度最小化，水胶体混合物的优化得出，对于0.24%XG、0.60%GG和3.16%HPMC的组合，其值为0.54。
