Assessment of brea gum as an additive in the development of a gluten-free bread

Abstract

The most prevalent food intolerance is the celiac disease. Consequently the research of different ingredient that can provide a better variety of food product and with higher quality is increasing. In this work the use of brea gum (BG) as enhancer in the development of gluten-free bread was evaluated comparing the result with a more common gum as Arabic gum (AG) and with a control sample. The gums were purified and physic-chemical characterized (moisture, ash, protein, fat, carbohydrates). Gluten free samples with and without gums were analyzed by measuring the specific volume (SV) of bread, textural profile and sensory properties. The results showed that BG has more of three times of protein, respect of AG improving nutritional value of the product. Also, samples with BG show a significant statistical increase of SV of bread in any of the proportions studied (2–5% w/w) (p > 0.05) with respect to the control and AG samples. Both hydrocolloids produce a statistical significate improvement in the bread texture, reducing the hardness, the chewability and the gomosity. The sensory analysis performed in samples with 3.5% w/w of gums revealed statistically significant difference in manual texture, flavor and global preference with respect to the control. The BG used is of natural origin and abundant in several regions of America, especially in much of the Argentine territory. Its application in the improvement of gluten-free bread formulations constitutes an opportunity for the food market and in parallel, for the survival of the native forest and its communities.