Starch replacement in gluten free bread by cellulose and fibrillated cellulose

Abstract

This study investigated starch reduction and replacement by purified cellulose (FC0) and fibrillated cellulose (FC60) which included a comprehensive investigation on dough properties, proofing behaviours, cooking performance, and bread qualities. Replacing flour with FC0 and FC60 was found to strength the doughs without, however, altering the extension of the structural network according to the weak gel model. The relaxation time calculated by the generalised Maxwell model was found to be shorter than the deformation rate during proofing which suggests that the doughs behave like fluids during proofing. The relaxation time was less influenced by the additions of FC0 and FC60. Although the initial stage of proofing was less influenced, the later stage was significantly affected by the additions of FC0 and FC60 which increased dough rigidity and restrained the volume growth. The pasting properties were significantly influenced by the competition for water and volume between FC0/FC60 and flour. The bread qualities were characterised in terms of loaf volume and crumb properties. Loaves containing FC0 and FC60 had smaller specific volume and harder crumb. However, the addition of FC0 and FC60 is beneficial to the generation of a finer crumb structure. Fibrillation process is detrimental to maximise the addition of fibres. However, a small amount of fibrillated cellulose is beneficial to workability and crumb structure.