Advertisement

Food and Bioprocess Technology

, Volume 6, Issue 9, pp 2331–2341 | Cite as

Quality Indicators of Rice-Based Gluten-Free Bread-Like Products: Relationships Between Dough Rheology and Quality Characteristics

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

Abstract

The design of gluten-free bread-like products involves the study of gluten-free dough rheology and the resulting baked product characteristics, but little information has been obtained connecting dough and baked product properties. The aim of this study was to determine quality predictors of gluten-free bread-like products at dough level by defining possible correlations between dough rheological properties and both instrumental parameters and sensory characteristics of those products. Diverse rice-based gluten-free doughs were defined and rheologically characterised at dough level, and the technological and sensorial quality of the resulting baked products was investigated. Dough Mixolab® parameters, bread-like quality parameters (moisture content, specific volume, water activity, colour and crumb texture) and chemical composition significantly (P < 0.05) discriminated between the samples tested. In general, the highest correlation coefficients (r > 0.70) were found when quality instrumental parameters of the baked products were correlated with the dough Mixolab® parameters, and lower correlation coefficients (r < 0.70) were found when sensory characteristics were correlated with dough rheology or instrumental parameters. Dough consistency during mixing (C1), amplitude and dough consistency after cooling (C5) would be useful predictors of crumb hardness; and C5 would be also a predictor of perceived hardness of gluten-free bread-like products.

Keywords

Rice flour Gluten-free Wheat free Dough behaviour Bread quality 

Notes

Acknowledgments

The authors acknowledge the financial support of Association of Coeliac Patients (Madrid, Spain), Spanish Scientific Research Council (CSIC) and the Spanish Ministry of Economy and Sustainability (Project AGL2008-00092/ALI and AGL2011-23802). M.E. Matos would like to thank predoctoral grant by the Council of Scientific and Humanistic Development of University Central of Venezuela (Caracas, Venezuela).

References

  1. Ahlborn, G. J., Pike, O. A., Hendrix, S. B., Hess, W. M., & Huber, C. S. (2005). Sensory, mechanical, and microscopic evaluation of staling in low-protein and gluten-free breads. Cereal Chemistry, 82, 328–335.CrossRefGoogle Scholar
  2. Bonet, A., Blaszczak, W., & Rosell, C. M. (2006). Formation of homopolymers and heteropolymers between wheat flour and several protein sources by transglutaminase-catalyzed cross-linking. Cereal Chemistry, 83, 655–662.CrossRefGoogle Scholar
  3. Brites, C., Trigo, M. J., Santos, C., Collar, C., & Rosell, C. M. (2010). Maize-based gluten-free bread: influence of processing parameters on sensory and instrumental quality. Food Bioprocess Technology, 3, 707–715.CrossRefGoogle Scholar
  4. Catassi, C., & Fasano, A. (2008). Celiac disease. In E. A. Arent & F. Dal Bello (Eds.), Gluten-free cereal products and beverages (pp. 1–27). London: Elsevier.CrossRefGoogle Scholar
  5. Collar, C. (2003). Significance of viscosity profile of pasted and gelled formulated wheat doughs on bread staling. European Food Research Technology, 216, 505–513.Google Scholar
  6. Collar, C., Bollain, C., & Rosell, C. M. (2007). Rheological behaviour of formulated bread doughs during mixing and heating. Food Science and Technology International, 13, 99–107. doi: 10.1177/1082013207078341.CrossRefGoogle Scholar
  7. Comino, I., Real, A., de Lorenzo, L., Cornell, H., López-Casado, M. A., Barro, F., et al. (2011). Diversity in oat potential immunogenicity: basis for the selection of oat varieties with no toxicity in coeliac disease. Gut, 60, 915–922. doi: 10.1136/gut.2010.225268.CrossRefGoogle Scholar
  8. Demirkesen, I., Mert, B., Sumnu, G., & Sahin, S. (2010). Rheological properties of gluten-free bread formulations. Journal of Food Engineering, 96, 295–303.CrossRefGoogle Scholar
  9. FAO. Food and Nutrition Paper 77 (2003) Food energy-methods of analysis and conversion factors. FAO. Rome: Food and Agriculture Organization of the United Nation. ISSN 0254-4725.Google Scholar
  10. Gallagher, E., Gormley, T. R., & Arendt, E. K. (2004). Recent advances in the formulation of gluten-free cereal-based products. Trends in Food Science and Technology, 15, 143–152.CrossRefGoogle Scholar
  11. Gujral, H. S., & Rosell, C. M. (2004). Improvement of the breadmaking quality of rice flour by glucose oxidase. Food Research International, 37, 75–81.CrossRefGoogle Scholar
  12. Hathorn, C. S., Biswas, M. A., Gichuhi, P. N., & Bowell-Benjamin, A. C. (2008). Comparison of chemical, physical, micro-structural, and microbial properties of breads supplemented with sweet potato flour and high-gluten dough enhancers. LWT-Food Science and Technology, 41, 803–815.CrossRefGoogle Scholar
  13. ICC. International Association for Cereal Chemistry (ICC) (1994) Standard No 110/1, 105/2, 104/1, 136.Google Scholar
  14. Kadan, R. S., Robinson, M. G., Thibodeaux, D. P., & Pepperman, A. B. (2001). Texture and other physicochemical properties of whole rice bread. Journal of Food Science, 66, 940–944.CrossRefGoogle Scholar
  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. Journal of Agricultural and Food Chemistry, 59, 741–746.CrossRefGoogle Scholar
  16. Korus, J., Witczak, M., Ziobro, R., & Juszczak, L. (2009). The impact of resistant starch on characteristics of gluten-free dough and bread. Food Hydrocolloids, 23, 988–995.CrossRefGoogle Scholar
  17. 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.CrossRefGoogle Scholar
  18. Marco, C., & Rosell, C. M. (2008a). Breadmaking performance of protein enriched, gluten-free breads. European Food Research and Technology, 227, 1205–1213.CrossRefGoogle Scholar
  19. Marco, C., & Rosell, C. M. (2008b). Functional and rheological properties of protein enriched gluten-free composite flours. Journal of Food Engineering, 88, 94–103.CrossRefGoogle Scholar
  20. Matos, M. E., & Rosell, C. M. (2011). Chemical composition and starch digestibility of different gluten-free breads. Plant Food for Human Nutrition, 66, 224–230. doi: 10.1007/s11130-011-0244-2.CrossRefGoogle Scholar
  21. McCarthy, D. F., Gallagher, E., Gormley, T. R., Schober, T. J., & Arendt, E. K. (2005). Application of response surface methodology in the development of gluten-free bread. Cereal Chemistry, 82, 609–615.CrossRefGoogle Scholar
  22. Moore, M. M., Heinbockel, M., Dockery, P., Ulmer, H. M., & Arendt, E. K. (2006). Network formation in gluten-free bread with application of transglutaminase. Cereal Chemistry, 83(1), 28–36.CrossRefGoogle Scholar
  23. Onyango, C., Mutungi, C., Unbehend, G., & Lindhauer, M.G. (2011). Modification of gluten-free sorghum batter and bread using maize, potato, cassava or rice starch. LWT Food Science Technology, 44, 681–686Google Scholar
  24. 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. European Food Research Technology, 227, 1523–1536.CrossRefGoogle Scholar
  25. Rosell, C. M., & Collar, C. (2009). Effect of temperature and consistency on wheat dough performance. International Journal of Food Science & Technology, 44, 493–502.CrossRefGoogle Scholar
  26. Rosell, C. M., Collar, C., & Haros, M. (2007). Assessment of hydrocolloid effects on the thermo-mechanical properties of wheat using the Mixolab®. Food Hydrocolloids, 21, 452–462.CrossRefGoogle Scholar
  27. Rosell, C. M., Santos, E., & Collar, C. (2010). Physical characterization of fiber-enriched bread doughs by dual mixing and temperature constraint using the Mixolab®. European Food Research Technology, 231, 535–544.CrossRefGoogle Scholar
  28. Rosell, C. M., Yokoyama, W., & Shoemaker, C. (2011). Rheology of different hydrocolloids-rice starch blends. Effect of successive heating-cooling cycles. Carbohydrate Polymers, 84, 373–382. doi: 10.1016/j.carbpol.2010.11.047.CrossRefGoogle Scholar
  29. 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, 1380–1389.CrossRefGoogle Scholar
  30. Sciarini, L. S., Ribotta, P. D., León, A. E., & Pérez, G. T. (2010). Influence of gluten-free flours and their mixtures on batter properties and bread quality. Food Bioprocess Technology, 3, 577–585. doi: 10.1007/s11947-008-0098-2.CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media, LLC 2012

Authors and Affiliations

  1. 1.Institute of Agrochemistry and Food Technology (IATA-CSIC)PaternaSpain
  2. 2.Instituto de Ciencia y Tecnología de Alimentos (ICTA)Universidad Central de VenezuelaCaracasVenezuela

Personalised recommendations