Influence of microbial polysaccharides on the formation of structure of protein-free and gluten-free flour-based products

Valerii Mykhaylov,Olga Samokhvalova,Zinoviya Kucheruk,Olga Simakova,Kateryna Kasabova,Inna Choni,Alla Rogovaya,Iuliia Goriainova

doi:10.15587/1729-4061.2019.184464

Abstract

The formation of a structure of certain dietary bakery products and flour confectionery products made without wheat flour is difficult due to the absence of gluten. There is a constant search for effective structure-forming agents to replace gluten proteins. We investigated an influence of microbial polysaccharides (MPS) of xanthan, enposan, and gellan on the formation of a structure of gluten-free and protein-free bread and gluten-free muffins in the study. The ability of a model protein-free system based on corn starch was studied to form dough with addition of xanthan, enposan, and gellan in the amount of 0.1...0.5 % by weight at Brabender farinograph. It was found that presence of the investigated microbial polysaccharides in the amount of 0.3...0.5 % enabled the formation of dough with indicators that ensured formation of the necessary structure of dough without gluten. We investigated an influence of MPS on resilient-elastic and plastic-viscous properties of gluten-free dough. It was found that reopex properties disappeared in protein-free dough due to addition of xanthan. Viscosity of protein-free dough with addition of 0.3...0.5 % of xanthan by the mass of starch reached the values, which are characteristic for wheat bread dough. The amount of MPS of 0.1 % by weight of finished products is sufficient in gluten-free confectionery dough for muffins. Effective viscosity increased by 2...3 times for all investigated MPS and provided the desired consistency of dough for formation by the sedimentation method in this case. We studied quality indicators of baked products with addition of the investigated MPS. It was shhown that their use in certain quantities leads to an increase in the specific volume and to ensuring of the porous structure of baked products. Crumbling of products decreased during storage, which indicated a slowdown of hardening processes in gluten-free systems with xanthan, enposan, and gellan. All studied MPS exhibited the same nature of influence on certain indicators, but xanthan had the greatest effect, and gellan ‒ the least one

Highlights

Gluten-free products form a separate group in bakery and flour confectionery products
The objective of the study is to substantiate a use of microbial polysaccharides (MPS) of xanthan, enposan, and gellan as structure-forming agents in protein-free bread and gluten-free muffins
Gellan demonstrates the least effect comparing to xanthan and enposan ‒ duration of formation of dough at its amount of 0.5 % by weight of starch reduces by 17.0 %

Summary

Introduction

Gluten-free products form a separate group in bakery and flour confectionery products They are necessary for diet and health-improving nutrition. Gluten-free products are necessary to feed patients with celiac disease, people with allergies to wheat flour and its intolerance. The main difference between protein-free and gluten-free products is a type of flour and its quantity in a formulation. If flour is gluten-free, such products will be suitable for a protein-free diet, and for a gluten-free one. Protein-free products may be suitable for a gluten-free diet, but only if they do not contain flours with high gluten content (wheat, rye, barley, and oat). If oilcake and solvent cake are made of gluten-free raw materials, their products are suitable for a gluten-free diet. New types of thickeners and gelling agents are emerging on the market and we need research on their use in gluten-free products

Literature review and problem statement

The aim and objectives of the study

Findings

Conclusions