Effect of Hydration on Gluten-Free Breads Made with Hydroxypropyl Methylcellulose in Comparison with Psyllium and Xanthan Gum.

Mayara Belorio,Manuel Gómez

doi:10.3390/foods9111548

Abstract

The use of hydrocolloids in gluten-free breads is a strategy to improve their quality and obtain products with acceptable structural and textural properties. Hydration level (HL) optimization is important to maximize the hydrocolloids effects on dough and bread quality. This study evaluated the optimum hydration level (OHL) for gluten-free breads prepared with different starch sources (rice flour or maize starch) and hydroxypropyl methylcellulose (HPMC) in comparison with psyllium husk fibre and xanthan gum. Breads with the same final volume and the corrected hydration (CH) were evaluated. The hydration is a key factor that influences the final characteristics of gluten-free breads. Breads made with HPMC had greater dependence on the HL, especially for preparations with maize starch. Psyllium had similar behaviour to xanthan with respect to specific volume and weight loss. Breads manufactured with maize starch and HPMC had low hardness due to their great specific volume. However, in breads made with rice flour, the combined decreased hydration and similar specific volume generated a harder bread with HPMC than the use of psyllium or xanthan. Breads made with HPMC presented higher specific volume than the other hydrocolloids, however combinations among these hydrocolloids could be evaluated to improve gluten-free breads quality.

Highlights

Gluten plays an important role in bread formulation
Among breads made with rice flour (RF) (Figure 1a), the specific volume of all breads increased with high hydration levels up to 100 g water/100 g flour
The highest specific volume observed in breads elaborated with Hydroxypropyl methylcellulose (HPMC) is in accordance with the results of Sabanis and Tzia [3]

Summary

Introduction

Gluten plays an important role in bread formulation. To elaborate gluten-free breads, it is necessary to resort to starches and gluten-free flours, but it is important to replace gluten with another ingredient. A functionally equivalent ingredient has not yet been found that allows the full replacement of gluten. The most often used ingredients for this purpose are hydrocolloids [2,3,4,5]. Hydroxypropyl methylcellulose (HPMC) and xanthan gum are the hydrocolloids most often used as gluten substitutes in gluten-free breads, while rice flour and maize starch are the starchy ingredients most often employed in these formulations, both in scientific articles and in commercial products [6,7]

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Conclusion