Influence of Mixing on Quality of Gluten‐Free Bread

Abstract

AbstractInterest in research into gluten‐free bakery products has been increasing in recent years. In this paper, we have focused on the effect of mixing on two different gluten‐free bread formulas (80 and 110% hydration), studying bread quality parameters. In less hydrated breads, no significant differences were found depending on the mixing arm (flat beater or dough hook), but mixing time influenced the specific volume of bread, being these higher while mixing time increased. Both mixer arm and mixing speed were found to have a significant effect on bread volume and texture in more hydrated dough, achieving higher specific volumes and softer breads with the wire whip compared with the flat beater, with lower mixing speeds and longer mixing time. In more hydrated breads, proofing time improved bread specific volume, but in less hydrated breads the effect was the opposite. This effect was remarked in longer mixing times.Practical ApplicationsThis paper demonstrates the importance of mixing time and the type of mixer device in gluten‐free bread making, something not studied so far. It also shows that this influence is different from which gluten‐bread kneading has, where the mechanical work is essential for the development of the protein network. Based on the results of this study, the mixing process of the gluten‐free elaborations can be optimized, allowing obtaining breads with higher volume and lower hardness, therefore increasing the final quality of the bread, one of the major problems of the gluten‐free breads.