Abstract
The aim of this research was to determine the influence of tara gum and xanthan gum on rheological and textural properties of gluten-free doughs and breads made from corn starch and potato starch. Four formulations were developed: corn starch with xanthan gum (CS-XG), corn starch with tara gum (CS-TG), potato starch with xanthan gum (PS-XG) and potato starch with tara gum (PS-TG) (XG and TG—0.5% of flour). Rheological and textural properties of doughs were evaluated, as well as specific volume, alveolar structure and texture profile of breads. The results showed that the addition of tara gum increased pasting properties of the potato starch formulation, however, in the corn starch formulations, it was not significantly different from xanthan gum addition. All formulations showed more elastic than viscous behavior (G′>G″) and these viscoelastic properties had an influence on the kinetics of dough growth during the leavening process. The formulation PS-XG presented high specific volume, low crumb hardness, and good crumb structure, while the PS-TG showed inferior properties. In contrast, in the corn starch formulations, CS-XG and CS-TG presented very similar physical characteristics. The application of tara gum in gluten-free breads is reported for the first time and depending on the starch used it showed desirable properties for obtaining good quality products.
Highlights
Celiac disease is defined as an autoimmune enteropathy triggered in genetically predisposed individuals by the ingestion of peptides from gluten and other homologous proteins found in wheat, barley, and rye [1, 2]
The results obtained in this investigation showed that formulations with low Tan (δ) (CS-xanthan gum (XG), corn starch with tara gum (CS-TG), and potato starch with xanthan gum (PS-XG)) were more consistent, and is expected that these doughs could hold the gas produced during the fermentation process
It was possible to evaluate the effect of tara gum and xanthan gum on the rheological properties of the doughs and physical quality parameters of gluten-free breads made from corn starch and potato starch
Summary
Celiac disease is defined as an autoimmune enteropathy triggered in genetically predisposed individuals by the ingestion of peptides from gluten and other homologous proteins found in wheat, barley, and rye [1, 2]. The intake of gluten by celiac patients causes lesions in the epithelium of the Research on gluten-free bread (GFB) has increased in the last 10 years, with the aim to improve the nutritional and sensory quality aspects of bakery products [2,3,4]. Due to the absence of gluten, GFB cannot trap leavening gas, resulting in low bread volume, crumbly texture, and high crumb hardness [3]. Various ingredients and additives are being studied to mimic the viscoelastic properties of gluten to obtain good quality bread products. Starch is the main ingredient in gluten-free breads, and both potato starch and corn starch are commercially available raw materials in Peru. Hydrocolloids are an alternative to increasing the viscosity of doughs and could form sufficiently strong
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