title: Optimization of gluten-free formulations for French-style breads.
abstract: The formulation of gluten-free bread, which will be suitable for patients with coeliac disease, was optimized to provide bread similar to French bread. The effects of the presence of hydrocolloids and the substitution of the flour basis by flour or proteins from different sources were studied. The added ingredients were (1) hydrocolloids (carboxymethylcellulose [CMC], guar gum, hydroxypropylmethylcellulose [HPMC], and xanthan gum), and (2) substitutes (buckwheat flour, whole egg powder, and whey proteins). The bread quality parameters measured were specific volume, dry matter of bread, crust color, crumb hardness, and gas cell size distribution. Specific volume was increased by guar gum and HPMC. Breads with guar gum had color characteristics similar to French bread. Hardness decreased with the addition of hydrocolloids, especially HPMC and guar. Breads with guar gum had the most heterogeneous cell size distribution, and guar gum was therefore selected for further formulations. Bread prepared with buckwheat flour had improved quality: an increased specific volume, a softer texture, color characteristics, and gas-cell size distribution similar to French bread. Bread with 1.9% guar gum (w/w, total flour basis) and 5% buckwheat flour (of all flours and substitutes) mimicked French bread quality attributes.
authors.affiliation: ENITIAA, GEPEA (UMR CNRS 6144), BP 82225, 44322 Nantes cedex 3, France.
authors.forename: S
authors.initials: S
authors.lastname: Mezaize
authors.forename: S
authors.initials: S
authors.lastname: Chevallier
authors.forename: A
authors.initials: A
authors.lastname: Le Bail
authors.forename: M
authors.initials: M
authors.lastname: de Lamballerie
mesh_terms: D001939:Bread / Q000032:analysis*; D002446:Celiac Disease / Q000178:diet therapy; D003102:Colloids / Q000032:analysis; D003296:Cooking; D019612:Fagopyrum; D005433:Flour / Q000032:analysis; D005524:Food Technology; D005602:France; D005685:Galactans / Q000032:analysis; D005983:Glutens / Q000032:analysis*; D006801:Humans; D008351:Mannans / Q000032:analysis; D012275:Oryza; D053149:Plant Gums / Q000032:analysis; D010938:Plant Oils; D010940:Plant Proteins / Q000032:analysis; D011135:Polysaccharides, Bacterial / Q000032:analysis; D011198:Solanum tuberosum; D000074242:Sunflower Oil; D003313:Zea mays
chemical_list: D003102:Colloids; D005685:Galactans; D008351:Mannans; D053149:Plant Gums; D010938:Plant Oils; D010940:Plant Proteins; D011135:Polysaccharides, Bacterial; D000074242:Sunflower Oil; D005983:Glutens; C007894:guar gum; C002563:xanthan gum