Effect of adding different levels of water on rheological, technological and sensory characteristics of corn starch gluten-free bread enriched with buckwheat flour

Authors
Asghar Farhadi 1
Seyed Hadi Peighambardoust 2
Kazem Alirezalu 3
1 MSc. Graduated, Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, Iran
2 Professor of Food Technology,Department of Food Science,College of Agriculture,University of Tabriz,Tabriz 5166616471I.R. IRAN
3 Assistant Professor, Department of Food Science and Technology, Ahar Faculty of Agriculture, University of Tabriz, Ahar, Iran
Abstract
Water plays a key role in dough formulation and bread quality. Particularly in gluten-free doughs containing hydrocolloids, water is important in regulating the solubility of the components, dough consistency and resulting bread texture and quality. Therefore, the texture and quality of gluten-free bread is strongly influenced by the selection of its ingredients, especially the amount of water. The purpose of this study was to investigate the effect of adding different amounts of water in 6 levels (80, 90, 100, 110, 120 and 130%) on the rheological properties of the dough (extrusion test and leavening properties), technological properties (volume, baking loss, porosity, firmness and shelf-life) and the sensory properties of gluten-free bread. Rheology results showed that by increasing the amount of water from 80 to 130%, the consistency of the dough decreased and the leavening ability of the dough was improved. An increase in the amount of water up to 130% increased the amount of bread specific volume from 1.86 to 3.14 mL/g. In terms crumb structure, an increase in the amount of water up to 130% increased crumb porosity. Bread firmness (24 h after baking) decreased from 0.325 N to 0.273 N by increasing the amount of water. The results showed that samples containing high amounts of water (120 and 130%) were more susceptible to mold growth than those with low water content (80 and 90%). Sensory results showed that increasing the amount of water from 80 to 130% improved sensory characteristics such as bread volume, porosity and firmness, and increased the overall acceptance of samples. Overall, samples containing 120 and 130% water in formulation, received the highest overall acceptance scores.
Keywords
Water
Dough
Bread
Gluten free
Quality
Rheology
shelf life

Subjects

[1] Skendi, A., Mouselemidou, P., Papageorgiou, M., Papastergiadis, E. 2018. Effect of corn meal–water combinations on technological properties and fine structure of gluten-free bread, Food Chemistry, 253, 119-126.
[2]. Sabanis, D., Lebesi, D., & Tzia, C. (2009). Effect of dietary fibre enrichment on selected properties of gluten-free bread. LWT - Food Science and Technology, 42(8), 1380-1389.
[3]. Gallagher, E., Gormleya, T. R., and Arendtb, E. K. 2004. Recent advances in the formulation of gluten free cereal based. Food Science and Technology, 15, 143-152.
[4]. Marco, C., & Rosell, C. M. (2008). Breadmaking performance of protein enriched, gluten-free bread. Journal of the Science of Food and Agriculture, 227(4), 1205-1213.
[5]. Alvarez-Jubete, L., Arendt, E. K., & Gallagher, E. (2010). Nutritive value of pseudocereals and their increasing use functional gluten-free ingredients. Trends in Food Science & Technology, 21, 106e113.
[6]. Wronkowska, M., Haros, M., & Soral-Smietana, M. (2013). Effect of starch substitution by buckwheat flour on gluten-free bread quality. Food Bioprocess Technology, 6, 1820e1827.
[7] Pasqualone, A.; Caponio, F.; Summo, C., Paradiso, V. M.; Bottega, G.; & Pagani, M. A. 2010. Gluten-free bread making trials from cassava (Manihot esculenta Crantz) flour and sensory evaluation of the final product. International Journal of Food Properties, 13, 562–573.
[8] Schober, T. J., Messerschmidt, M., Bean, S. R., Park, S.-H., & Arendt, E. K. 2005. Gluten-free bread from sorghum: quality differences among hybrids. Cereal Chemistry, 82(4), 394–404.
[9] Sciarini, L. S., Ribotta, P. D., León, A. E., & Pérez, G. T. 2010. Effect of hydrocolloids on gluten-free batter properties and bread quality. International Journal of Food Science and Technology, 45(11), 2306–2313.
[10] Potter, N.N. and Hacan, H.J. 1998. Food Science, Edited by Caballero, B. International Thomson Publishing, Washington, DC.
[11] Christian R. Encina-Zelada, Vasco Cadavez, Fernando Monteiro, José A. Teixeira, Ursula Gonzales-Barron, Combined effect of xanthan gum on physicochemical and textural properties of gluten-free batter and bread. 2018. Food Research International, 111, 544-555
[12] la Hera E., M. Rosell C., Gomez M. 2014. Effect of water content and flour particle size on gluten-free bread quality and digestibility. Food Chemistry, 151, 526–531.
[13] Fratelli C., G. Muniz D., G. Santos F., D. Capriles V. 2018. Modelling the effects of Psyllium and water in gluten-free bread: An approach to improve the bread quality and glycemic response. Journal of Functional Foods, 42, 339-345.
[14] AACC International, 2000. Approved Methods of the American Association of Cereal Chemists 10th Ed. The Association: St. Paul, MN.
[15] Ronda F., Perez-Quirce S., Angiolon A., & Collar, C. 2013. Impact of viscous dietary fibres on the viscoelastic behaviour of gluten-free formulated rice doughs: a fundamental and empirical rheological approach. Food Hydrocolloids, 32, 252-262.
[16] Conte, P., Del Caro, A., Balestra, F., Piga, A., Fadda, C. 2018. Bee pollen as a functional ingredient in gluten-free bread: A physicalchemical, technological and sensory approach. LWT - Food Science and Technology, 90, 1–7.
[17] Elgeti, D., Jekle, M., & Becker, T. 2015. Strategies for the aeration of gluten-free bread − A review. Trends in Food Science & Technology, 46, 75–84.
[18] Nozawa M., Ito S., Araib E. 2016. Effect of ovalbumin on the quality of gluten-free rice flour bread made with soymilk. LWT - Food Science and Technology, 66, 598-605.
[19] Ebrahimpour, N., Peighambardoust, S.H. and Azadmard-Damirchi, S. 2010. Effect of pectin Guar and Carrageenan on the quality of gluten-free bread. Journal of food Technology Research, 20/3(2), 85-98 [in Persian].
[20] Gulsum M., Hulya C., Seher K., Sebnem T.,2016. Effect of quinoa flour on gluten-free bread batter rheology and bread quality. Journal of Cereal Science, 69, 174-181.
[21] Khorasanchi, N., and Peighambardoust, SH. 2010. Effect of "Sponge-and-Dough" and "Straight" Dough Preparation Methods on Dough Properties and the Quality of Pan Bread. Journal of food Technology Research 20/3(2), 99-111 [in Persian].
[22] Costantini, L., Lukšič, L., Molinari, R., Kreft, I., Bonafaccia, G., Manzi, L., Merendino, N., 2014. Development of gluten-free bread using tartary buckwheat and chia flour rich in omega-3 fatty acids and flavonoids as ingredients, Food Chemistry, 165, 232-240.
[23] Ikeda, k., sakaguchi, t., kusano, t. and yasumoto, k. 1991. Endogenous factors affecting protein digestibility in buckwheat. Cereal Chemistry, 68, 424–427.
[24] Bonafaccia, g., marocchini, m. and kreft, i. 2003. Composition and technological properties of the, flour and bran from common and tartary buckwheat. Food Chemistry, 80, 9–15.
[25] Gujral, H.S., Guardiola, I., Carbonell, J.V. and Rosell, C.A. (2003). Effect of cyclodextrinase on dough rheology and bread quality from rice flour. Journal of Agriculture and Food Chemistry, 51(13), 3814–3818.
[26] Naghipour, F., Mehdi Karimi, M., Habibi Najafi, M. B., Haddad khodaparast, M., Sheikholeslami, Z., Ghiafeh davoodi, M., Sahraiyan, B. (1392). Investigating the possibility of gluten free cakes and guar gum using sorghum flour and xanthan. Journal of Science and Food industry, 41(10), 127-139(in Persian).
[27] Osella, C.A., Sanchez, H.D., Carrara, C.R., De La Torre, M.A., and Buera, M.P. 2005. Water redistribution and structural changes of starch during storage of a gluten-free bread. Starch/Staerke, 57: 208-216.
[28] Lazaridou A., Duta D., Papageorgiou M., Belc N., & Biliaderis, C. G. 2007. Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. Journal of Food Engineering, 79, 1033-1047.
[29] Budžaki, S., Koceva K., Daliborka, L., Jasmina, Č., Franjo, J., & Kožul, Ž. 2014. Influence of cookies composition on temperature profiles and qualitative parameters during baking. Croatian journal of food science and technology, 6(2), 72-78.
[30] Gujral H.S., Guardiola I., Carbonell J.V., & Rosell C.M. 2003. Effect of cyclodextrinase on dough rheology and bread quality from rice flour. Journal of Agricultural and Food Chemistry, 51: 3814-3818.
[31] Schober T.J., Bean S.R., & Boyle, D.L. 2007. Gluten-free sorghum bread improved by sourdough fermentation: Biochemical, rheological, and microstructural background. Journal of Agricultural and Food Chemistry, 55, 5137-5146.
[32] Gallagher E., Gormley T.R., & Arendt E.K. 2003. Crust and crumb characteristics of gluten free breads. Journal of Food Engineering, 56, 153-161.