Torres-Pérez Ramón, Martínez-García Elena, Siguero-Tudela Marta Maravilla, García-Segovia Purificación, Martínez-Monzó Javier, Igual Marta
i-Food, Instituto Universitario de Ingeniería de Alimentos-FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 València, Spain.
Foods. 2024 May 28;13(11):1691. doi: 10.3390/foods13111691.
The demand for gluten-free products has increased due to improved diagnoses and awareness of gluten-related issues. This study investigated the effect of HPMC, psyllium, and xanthan gum in gluten-free bread formulations. Three tests were conducted, varying the amount of these ingredients: in the first formulation, the amount of HPMC was increased to 4.4 g/100 g of flour and starch; in the second, psyllium husk fiber was increased to 13.2 g/100 g of flour and starch; and in the third formulation, xanthan gum was removed. Differences were observed among the formulations: increasing HPMC reduced extrusion force without affecting bread quality; adding psyllium increased dough elasticity but also crumb gumminess and crust hardness. Eliminating xanthan gum altered dough rheology, resulting in a softer and less gummy crumb, and a less reddish color in the final bread.
由于对面筋相关问题的诊断改善和认识提高，无麸质产品的需求有所增加。本研究调查了羟丙基甲基纤维素（HPMC）、车前子壳粉和黄原胶在无麸质面包配方中的作用。进行了三项试验，改变这些成分的用量：在第一种配方中，HPMC的用量增加到4.4克/100克面粉和淀粉；在第二种配方中，车前子壳纤维增加到13.2克/100克面粉和淀粉；在第三种配方中，去除了黄原胶。配方之间观察到差异：增加HPMC可降低挤出力而不影响面包质量；添加车前子壳可增加面团弹性，但也会增加面包屑的黏性和面包皮的硬度。去除黄原胶改变了面团流变学，导致面包屑更软、黏性更小，最终面包的颜色更浅。
