Abstract
People with celiac disease, wheat allergy, and non-celiac gluten sensitivity required bakery products without gluten. However, gluten-free bread has a high rate of starch retrogradation during shelf life, resulting in loss of softness in the bread crumbs. The inclusion of frozen doughs for gluten-free bread can provide a feasible solution to increase product supply with high technological and sensory quality, providing fresh bread with uniform characteristics. The biggest challenge in the frozen dough for gluten-free bread is related to the high amount of water added to the dough (70-120 % - flour basis) because the ice crystals formed during the freezing step can cause damage to yeast. The use of cryoprotectants in the dough is an alternative for preserving yeast during freezing and cold chain maintenance. This study aimed to evaluate the behavior of fructo-oligosaccharide, hydrolyzed soy protein, and yeast extract as a cryoprotectant in the gluten-free frozen dough and the evaluation of bread quality. Through the Response Surface Methodology, using a Simplex-Centroid Mixture Design, the cryoprotectants were evaluated up to a concentration of 5 % (flour basis) with freezing of the dough for 7 days at -18 °C. The results showed that with the use of cryoprotectants, there was an increase in volume increase of the doughs, in the specific volume of the bread, and the softness of the crumb. The use of 69 % fructo-oligosaccharide and 31 % hydrolyzed soy protein, without the yeast extract, was considered as the optimal formulation for the tested cryoprotectants, with a probability of 79.60 % of success obtained by the desirability function. These levels promoted a better biopreservation of yeast fermentation power and resulting in an improved crumb softness and specific volume at 46 and 40 %, respectively, compared to the standard sample.
Highlights
The term “gluten intolerance” includes three classes of different disorders: (i) autoimmune, represented by celiac disease (CD); (ii) allergic, represented by wheat allergy (WA); and (iii) non-autoimmune and non-allergic, represented by non-celiac gluten sensitivity (NCGS) (Cabanillas, 2019; Roszkowska, Pawlick, Mroczek, Balabuszek & Neradko-Iwanicka, 2019; Scherf, 2019; Arslain., Gustafson, Baishya & Rose, 2021; Catassi, Naspi & Catassi, 2021)
After freezing and thawing it was observed that the best behavior aiming a lower fermentation time, which indicates a greater cryoprotective effect (P = 0.002; Fcal/Ftab 5; 6; 0.10 = 5.13), occurred with the binary mixture between the fructo-oligosaccharides and the soy protein hydrolyzate (β12 = – 41.46) and the ternary combination between the three cryoprotectants studied (β123 = – 198.00), according to the mathematical model presented in Table 6 and observed in contour plot (Figure 1)
The results indicated that the increase in the concentration of fructo-oligosaccharides and the decrease in hydrolyzed soy protein provided bread with higher specific volumes, with the yeast extract having the least effect, especially when combined with the fructo-oligosaccharides and hydrolyzed soy protein for the bread obtained on day 0
Summary
The term “gluten intolerance” includes three classes of different disorders: (i) autoimmune, represented by celiac disease (CD); (ii) allergic, represented by wheat allergy (WA); and (iii) non-autoimmune and non-allergic, represented by non-celiac gluten sensitivity (NCGS) (Cabanillas, 2019; Roszkowska, Pawlick, Mroczek, Balabuszek & Neradko-Iwanicka, 2019; Scherf, 2019; Arslain., Gustafson, Baishya & Rose, 2021; Catassi, Naspi & Catassi, 2021). Individuals who have some disorder related to gluten intake, face constant challenges when it comes to adequate food, this is related to the scarcity of gluten-free processed foods on the market, forcing the consumers to resort to a homemade diet, spending more time preparing food at home. The most common problem in the bakery industry is related to the high perishability and staling of bread This staling phenomenon is associated with the migration of water from the crumb to the crust and subsequent evaporation, resulting in the retrogradation of the starch, which contributes to the increase in the firmness of the crumb, providing the sensation of a dry and firm product when consumed (Ortolan et al, 2015; Franco & Silva, 2016; Bender & Schönlechner, 2020; Schmiele, Sampaio & Clerici, 2019). The freezing of the dough, followed by thawing, fermentation and baking in individual portions appears as an alternative for obtaining fresh products at any time
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