Gluten-free baked foods with extended shelf-life

  • Andressa Gabardo Granza
  • Polyanna Silveira Hornung
  • Acacio Antonio Ferreira Zielinski
  • Alessandro Nogueira
  • Egon Schnitzler
  • Ivo Mottin Demiate
Original Article
  • 21 Downloads

Abstract

The objective of this study was to develop a formulation that can retard staling/retrogradation of cheese breads without compromising their texture and expansion properties. During baking the dough expands and becomes soft, with lower density. Binary mixtures of cassava starch (Native + Oxidized) and with guar gum (Oxidized + Guar Gum) as well as a ternary mixture (Native + Oxidized + Guar Gum) were prepared. The mixtures were analyzed for freeze–thaw stability, expansion, pasting, thermal structural and retrogradation properties. The results were compared with those of sour cassava starch (polvilho azedo—PA), native cassava starch (N) and oxidized cassava starch (O). Moreover, cheese breads were prepared with these mixtures and evaluated during storage. The ternary mixture N + O + GG showed superior freeze–thaw stability (syneresis of 4.9, 7.8 and 11.0% in 1st, 2nd and 3rd cycles, respectively); the low retrogradation of this sample was confirmed both by DSC and FTIR analyses. The sample N + O + GG had a high expansion (> 10 mL/g) and the cheese breads developed with this mixture had a slower staling. Our results confirmed that the mixture N + O + GG can improve formulations of gluten-free baked foods.

Keywords

Cheese bread Cheese rolls Cassava starch Hydrocolloids Syneresis Baked foods staling 

Notes

Acknowledgements

The authors thank to the Brazilian government official agencies (Coordination for the Improvement of Higher Education Personnel/CAPES; National Council for Scientific and Technological Development/CNPq) for financial support. AN, ES and IMD are research fellows from CNPq.

Supplementary material

13197_2018_3225_MOESM1_ESM.doc (798 kb)
Supplementary material 1 (DOC 798 kb)

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Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

  1. 1.Food Science and Technology Graduate ProgramState University of Ponta GrossaPonta GrossaBrazil

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