Addition of hydrocolidics in gluten-free bread and replacement of rice flour for sweet potato flour

Vilmara Araújo Franco,Flávio Alves Da Silva,Lismaíra Gonçalves Caixeta Garcia

doi:10.1590/fst.05919

Vilmara Araújo Franco, Flávio Alves Da Silva + Show 1 more

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https://doi.org/10.1590/fst.05919

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Abstract

Abstract The objective was to elaborate gluten-free bread, using different hydrocolloids and to verify the effect of substitution of rice flour for sweet potato flour (SPF) on the technological and sensory quality of bread. Better results were observed with the use of 2% carboxymethylcellulose (CMC), without significant difference (p > 0.05) in the sensory evaluation of the samples containing hydrocolloids. Lower specific volume and higher hardness was observed with the addition of CMC and higher levels of SPF. The microbiological evaluation of bread made from the substitution of 25% rice flour for SPF allowed to establish shelf life of 7 days, with an acceptability index of 80.3%, which is considered high because it is a new product. Regarding the purchase intention, only 2% of assessors would certainly not buy the product, showing that the addition of hydrocolloids and SPF to gluten-free bread formulations may be an effective alternative for the gluten-intolerant public.

Highlights

Gluten intolerance is a chronic enteropathy caused by the consumption of gluten proteins found in wheat, rye, barley, and oats
Sciarini et al (2012) studied bread made from rice flour, cassava starch, and full-fat active soy flour, with addition of 75% water and 0.5% hydrocolloid, and found lower specific volumes with mean values of 1.86 cm3 g-1 for xanthan gum, with no differences from the control, and 2.14 cm3 g-1 for CMC, which was higher than the control
Whereas the control formulation presented a specific volume of 1.98 cm3 g-1, a more expressive increase in the specific volume was observed in the formulation with 100% rice flour

Summary

Introduction

Gluten intolerance is a chronic enteropathy caused by the consumption of gluten proteins found in wheat, rye, barley, and oats. Several flours have been used for the development of gluten-free products, including rice flour and cassava starch, which are commonly used due to good digestibility, white color, and neutral flavors. In this context, rice flour has hypoallergenic properties due to its low protein content and low level of prolamins (Crockett et al, 2011). It is unable to develop a protein network similar to gluten Additives such as hydrocolloids, emulsifiers, proteins, gelatinized starch, and enzymes have been used to improve the rheological properties of the dough, structural and texture characteristics, as well as the shelf life of gluten-free breads (Demirkesen et al, 2013; Mahmoud et al, 2013)

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