Advertisement

European Food Research and Technology

, Volume 235, Issue 1, pp 107–117 | Cite as

Relationship between instrumental parameters and sensory characteristics in gluten-free breads

  • María Estela Matos
  • Cristina M. RosellEmail author
Original Paper

Abstract

Numerous bread-like gluten-free products have been lately developed due to the rising demand on wheat-free foods. A range of parameters has been used to describe these products, but there is no general agreement about the most suitable assessment to characterize them. The objective of this research was to characterize diverse gluten-free like breads (GFB) in order to discriminate them and to establish possible correlations among descriptive parameters of GFB features determined by instrumental methods and sensory analysis. Statistical analysis showed that all physical, physicochemical characteristics (specific volume, moisture content, water activity, \( L^{*} \), \( a^{*} \), \( b^{*} \), hue and chroma), hydration properties (swelling, water holding capacity and water binding capacity), texture profile analysis parameters (hardness, springiness, chewiness, cohesiveness and resilience), and structural analysis of the crumbs (number of cells and total area) significantly (p < 0.05) discriminated between the GFB types tested. Sensory analysis revealed great divergences in crumb appearance, odor, springiness, crumbliness, and color of samples, but no significant differences (p < 0.05) in flavor, aftertaste, and hardness of them. Certain significant correlations were established within the parameters determined by instrumental methods. Hydration properties of the crumb showed positive correlations with cohesiveness and resilience. Significant correlations, but scientifically meaningless, were observed among the instrumental and sensory parameters, because correlation coefficients were rather low, which represent very weak or low linear correlations (r ≤ 0.35). The principal component analysis showed that sensory parameters described in this study and also hydration properties besides texture parameters would be suitable for characterizing bread-like gluten-free products.

Keywords

Gluten-free Bread Quality Crumb Sensory characteristics 

Notes

Acknowledgments

Authors acknowledge the financial support of Association of Celiac Patients (Madrid, Spain), Spanish Scientific Research Council (CSIC) and the Spanish Ministerio de Ciencia e Innovación (Project AGL2008-00092/ALI). M.E. Matos would like to thank predoctoral grant from the Council of Scientific and Humanistic Development of University Central of Venezuela (Caracas, Venezuela).

References

  1. 1.
    Murray JA (1999) The widening spectrum of celiac disease. Am J Clin Nutr 69:354–365Google Scholar
  2. 2.
    Hamer RJ (2005) Coeliac disease: background and biomedical aspect. Biotechnol Adv 23:401–408CrossRefGoogle Scholar
  3. 3.
    Hill ID, Dirks MH, Liptak GS, Colletti RB, Fasano A, Guandalini S (2005) Guideline for the diagnosis and treatment of celiac disease in children: recommendations of the North American Society for pediatric gastroenterology, hepatology and nutrition. J Pediatr Gastroenterol Nutr 40:1–19CrossRefGoogle Scholar
  4. 4.
    Catassi C, Fasano A (2008) Celiac disease. In: EA Arendt, Dal Bello F (eds) Gluten-free cereal products and beverages, pp 1–27. Elsevier, AmsterdamGoogle Scholar
  5. 5.
    Gujral HS, Guardiola I, Carbonell JV, Rosell CM (2003) Effect of cyclodextrin glycoxyl transferase on dough rheology and bread quality from rice flour. J Agric Food Chem 51:3814–3818CrossRefGoogle Scholar
  6. 6.
    Gallagher E, Gormley TR, Arent EK (2004) Recent advances in the formulation of gluten-free cereal-based products. Trends Food Sci Technol 15:143–152CrossRefGoogle Scholar
  7. 7.
    Demirkesen I, Mert B, Sumnu G, Sahin S (2010) Rheological properties of gluten-free bread formulations. J Food Eng 96:295–303CrossRefGoogle Scholar
  8. 8.
    Gujral HS, Rosell CM (2004) Functionality of rice flour modified by microbial transglutaminase. J Cereal Sci 39:225–230CrossRefGoogle Scholar
  9. 9.
    Gujral HS, Rosell CM (2004) Improvement of the breadmaking quality of rice flour by glucose oxidase. Food Res Int 37:75–81CrossRefGoogle Scholar
  10. 10.
    Lazaridou A, Duta D, Papageorgiou M, Belc N, Biliaderis CG (2007) Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. J Food Eng 79:1033–1047CrossRefGoogle Scholar
  11. 11.
    Hathorn CS, Biswas MA, Gichuhi PN, Bowell-Benjamin AC (2008) Comparison of chemical, physical, micro-structural, and microbial properties of breads supplemented with sweet potato flour and high-gluten dough enhancers. LWT Food Sci Technol 41:803–815CrossRefGoogle Scholar
  12. 12.
    Marco C, Rosell CM (2008) Functional and rheological properties of protein enriched gluten free composite flours. J Food Eng 88:94–103CrossRefGoogle Scholar
  13. 13.
    Sabanis D, Lebesi D, Tzia C (2009) Effect of dietary fibre enrichment on selected properties of gluten-free bread. LWT Food Sci Technol 42:1380–1389CrossRefGoogle Scholar
  14. 14.
    Brites C, Trigo MJ, Santos C, Collar C, Rosell CM (2010) Maize-based gluten free: influence of processing parameters on sensory and instrumental quality. Food Bioprocess Technol 3:707–715CrossRefGoogle Scholar
  15. 15.
    Kim Y, Yokoyama W (2011) Physical and sensory properties of all-barley and all-oat breads with additional hydroxypropyl methylcellulose (HPMC) and β-glucan. J Agric Food Chem 59:741–746CrossRefGoogle Scholar
  16. 16.
    Onyango C, Mutungi C, Unbehend G, Lindhauer MG (2011) Modification of gluten-free sorghum batter and bread using maize, potato, cassava or rice starch. LWT Food Sci Technol 44:681–686CrossRefGoogle Scholar
  17. 17.
    Khatkar BS, Bell AE, Schofield JD (1995) The dynamic rheological properties of glutens and gluten sub-fractions from wheats of good and poor breadmaking quality. J Cereal Sci 22:29–44CrossRefGoogle Scholar
  18. 18.
    Kadan RS, Robinson MG, Thibodeaux DP, Peperman AB (2001) Texture and other physicochemical properties of whole rice bread. J Food Sci 66:940–944CrossRefGoogle Scholar
  19. 19.
    Moore MM, Schober TJ, Dockery P, Arendt EK (2004) Textural comparisons of gluten-free and wheat-based doughs, batters, and breads. Cereal Chem 81:567–575CrossRefGoogle Scholar
  20. 20.
    Pruska-Kędzior A, Kędzior Z, Gorący M, Pietrowska K, Przybylska A, Spychalska K (2008) Comparison of rheological, fermentative and baking properties of gluten-free dough formulations. Eur Food Res Technol 227:1523–1536CrossRefGoogle Scholar
  21. 21.
    Clerice MTPS, Airoldi C, El-Dash AA (2009) Production of acidic extruded rice flour and its influence on the qualities of gluten-free bread. LWT Food Sci Technol 42:618–623CrossRefGoogle Scholar
  22. 22.
    Sciarini LS, Ribotta PD, León AE, Pérez GT (2010) Influence of gluten-free flours and their mixtures on batter properties and bread quality. Food Bioprocess Technol 3:577–585. doi: 10.1007/s11947-008-0098-2 CrossRefGoogle Scholar
  23. 23.
    Gallagher E, Kunkel A, Gormley TR, Arent EK (2003) The effect of dairy and rice powder addition on loaf and crumb characteristics, and shelf life (intermediate and long-term) of gluten-free stored in a modified atmosphere. Eur Food Res Technol 218:44–48CrossRefGoogle Scholar
  24. 24.
    McCarthy DF, Gallagher E, Gormley TR, Schober TJ, Arendt EK (2005) Application of response surface methodology in the development of gluten-free bread. Cereal Chem 82:609–615CrossRefGoogle Scholar
  25. 25.
    ICC (1994) Approved methods of analysis. Method 110/1 Determination of the moisture content of cereals and cereal products (Practical method). Approved 1960, revised 1976. International Association of Cereal Science and Technology. Vienna, AustriaGoogle Scholar
  26. 26.
    Kane AM, Lyon BG, Swanson RB, Savage EM (2003) Comparison of two sensory and two instrumental methods to evaluated cookie colour. J Food Sci 68:1831–1837CrossRefGoogle Scholar
  27. 27.
    AACC International (2001) Approved methods of analysis (11th edn). Method 56 30.01. Water hydration capacity of protein materials. AACC International, St. Paul, MN, USAGoogle Scholar
  28. 28.
    Gonzales-Barron U, Butler F (2006) A comparison of seven thresholding techniques with the k-means clustering algorithm for measurement of bread-crumb features by digital image analysis. J Food Eng 74:268–278CrossRefGoogle Scholar
  29. 29.
    Armero E, Collar C (1997) Texture properties of formulated wheat doughs. Relationships with dough and bread technological quality. Z Lebensm Unters Forsch 204:136–145CrossRefGoogle Scholar
  30. 30.
    Rosell CM, Rojas JA, Benedito C (2001) Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocolloids 15:75–81CrossRefGoogle Scholar
  31. 31.
    Food Science Australia Fact Sheet (2005) Water activity. (http://www/foodscience.afisc.csiro.au/water_fs-text.htm). pp 1–6
  32. 32.
    Moore MM, Heinbockel M, Dockery P, Ulmer HM, Arendt EK (2006) Network formation in gluten-free bread with application of transglutaminase. Cereal Chem 83:28–36CrossRefGoogle Scholar
  33. 33.
    Matos ME, Rosell CM (2011) Chemical composition and starch digestibility of different gluten free breads. Plant Food Human Nutr. doi: 10.1007/s11130-011-0244-2 Google Scholar
  34. 34.
    Heenan SP, Dufour JP, Hamid N, Harvey W, Delahunty CM (2008) The sensory quality of fresh bread: Descriptive attributes and consumer perceptions. Food Res Int 41:989–997CrossRefGoogle Scholar
  35. 35.
    Curic D, Novotni D, Skevin D, Collar C, Le Bail A, Rosell CM (2008) Design of a quality index for the objective evaluation of bread quality. Application to wheat breads using selected bake off technology for bread making. Food Res Int 41:714–719CrossRefGoogle Scholar

Copyright information

© Springer-Verlag 2012

Authors and Affiliations

  1. 1.Institute of Agrochemistry and Food Technology, CSICValenciaSpain
  2. 2.Instituto de Ciencia y Tecnología de Alimentos (ICTA)Universidad Central de VenezuelaCaracasVenezuela

Personalised recommendations