Volume 17, Issue 101 (2020)
FSCT 2020, 17(101): 45-57 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Yaghbani M, Koocheki A, Karimi M, Mortazavi A, Milani E. Addition effect of extruded flour, HPMC and Xanthan gums on qualitative properties of gluten free bread based on rice and corn flour. FSCT 2020; 17 (101) :45-57
URL: http://fsct.modares.ac.ir/article-7-40889-en.html
URL: http://fsct.modares.ac.ir/article-7-40889-en.html
1- Ph.D. Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Iran , myaghbani@yahoo.com
2- Professor, Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
3- Associate Professor, Agricultural Engineering Research Department, Agricultural and Natural Resources Research and Education Center of Khorasan Razavi, AREEO, Mashhad, Iran
4- Assistant Professor, Iranian Academic Center for Education Culture and Research (ACECR), Mashhad, Iran
2- Professor, Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
3- Associate Professor, Agricultural Engineering Research Department, Agricultural and Natural Resources Research and Education Center of Khorasan Razavi, AREEO, Mashhad, Iran
4- Assistant Professor, Iranian Academic Center for Education Culture and Research (ACECR), Mashhad, Iran
Abstract: (3765 Views)
Rice and corn flours are appropriate alternatives for developing gluten free products and modification of some of their properties such as water absorption index of flour due to extrusion process could be effective for improvement of gluten-free products quality. In this research, addition effect of extruded flour in 110 °C with 18% feed moisture, in four levels ( 0, 10, 20 and 30%) and hydrocolloids of xanthan and hydroxypropylmethylcellulose in two levels ( 0.5 and 1%) of each were studied in gluten-free bread formulation. The results were proved significant effect of extruded flour and hydrocolloids addition on evaluated characteristics so that specific volume and porosity were promoted with increasing level of extruded flour till 10%, but higher levels were caused reduction of these properties. Also, increasing of extruded flour level was decreased crust L* and hydroxypropylmethylcellulose had more effect on crumb hardness reduction of gluten free bread in compared to xanthan. Finally with regard to features such as specific volume, porosity, softness, color and scores of sensorial test, gluten free bread formulation including 10% extruded flour and 1% HPMC was determined as appropriate formulation which had specific volume of 3.01 cm3/g, porosity of 65% and overall acceptance score of 4.1 in sensorial test.
Article Type: Original Research |
Subject:
Food formulations
Received: 2020/02/22 | Accepted: 2020/04/16 | Published: 2020/05/30
Received: 2020/02/22 | Accepted: 2020/04/16 | Published: 2020/05/30
Send email to the article author
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |