Belorio Mayara, Gómez Manuel
College of Agricultural Engineering, University of Valladolid, 34004 Palencia, Spain.
Foods. 2020 Oct 26;9(11):1548. doi: 10.3390/foods9111548.
The use of hydrocolloids in gluten-free breads is a strategy to improve their quality and obtain products with acceptable structural and textural properties. Hydration level (HL) optimization is important to maximize the hydrocolloids effects on dough and bread quality. This study evaluated the optimum hydration level (OHL) for gluten-free breads prepared with different starch sources (rice flour or maize starch) and hydroxypropyl methylcellulose (HPMC) in comparison with psyllium husk fibre and xanthan gum. Breads with the same final volume and the corrected hydration (CH) were evaluated. The hydration is a key factor that influences the final characteristics of gluten-free breads. Breads made with HPMC had greater dependence on the HL, especially for preparations with maize starch. Psyllium had similar behaviour to xanthan with respect to specific volume and weight loss. Breads manufactured with maize starch and HPMC had low hardness due to their great specific volume. However, in breads made with rice flour, the combined decreased hydration and similar specific volume generated a harder bread with HPMC than the use of psyllium or xanthan. Breads made with HPMC presented higher specific volume than the other hydrocolloids, however combinations among these hydrocolloids could be evaluated to improve gluten-free breads quality.
在无麸质面包中使用水胶体是提高其品质并获得具有可接受结构和质地特性产品的一种策略。优化水合水平（HL）对于最大化水胶体对面团和面包品质的影响至关重要。本研究评估了用不同淀粉来源（米粉或玉米淀粉）和羟丙基甲基纤维素（HPMC）制备的无麸质面包的最佳水合水平（OHL），并与车前子壳纤维和黄原胶进行了比较。对具有相同最终体积和校正水合（CH）的面包进行了评估。水合是影响无麸质面包最终特性的关键因素。用HPMC制作的面包对HL的依赖性更大，尤其是对于用玉米淀粉制作的产品。就比容和重量损失而言，车前子与黄原胶表现出相似的行为。用玉米淀粉和HPMC制作的面包由于其较大的比容而硬度较低。然而，在用米粉制作的面包中，水合降低且比容相似，使得使用HPMC制作的面包比使用车前子或黄原胶制作的面包更硬。用HPMC制作的面包比其他水胶体具有更高的比容，然而，可以评估这些水胶体之间的组合以改善无麸质面包的品质。
