Abstract
To understand the suitability of protein-hydrocolloid complexes as replacement for wheat protein in rice crackers, and the effect of protein source, carboxylmethylcellulose (CMC) and hydroxylpropylmethylcellulose (HPMC) at 1.0%, 1.5%, and 2.0% w/w, and 0.25%, 0.50%, and 0.75% w/w of xanthan gum (XN) were added to flour-blendedrice crackers (FF). A variety of protein isolates was added to 2.5%, 5.0%, and 10% w/w combinations of protein isolates and hydrocolloids were investigated. The controls were FF, 100% rice crackers (RF), and wheat crackers (WF). About 1.5% CMC samples had the closest hardness to WF, followed by 0.5%XN and 1.5%HPMC, and 0.5%XN crackers had the highest moisture content and water activities followed by 0.75%XN, 1.5%CMC, and 1.5%HPMC. Increasing % of hydrocolloids also increased puffiness. Protein isolate crackers had higher moisture content and water activity. Protein isolates improved puffiness. Whey protein improved elasticity, while hydrocolloids added to leguminous protein increased loss tangent.
Highlights
Celiac disease affects about 0.2–1.0% of the world population and the number is steadily increasing worldwide (Abdel-Aal 2009; Toft-Hansen et al 2014)
Gluten-free crackers were made with 0.5%xanthan gum (XN) and had the highest moisture content and water activity (P ≤ 0.05)
The addition of 0.5%, 0.75%XN, and 1.5%, 2.0%HPMC increased both the water activity and moisture content of the finished baked product when compared to the hydrocolloids-free control
Summary
Celiac disease affects about 0.2–1.0% of the world population and the number is steadily increasing worldwide (Abdel-Aal 2009; Toft-Hansen et al 2014). Patients who have celiac disease are unable to consume products made from wheat flour (WF). The removal of wheat proteins from gluten-free cracker products causes significant changes in the volume, brittleness, and rheological properties. Rice flour (RF) has been used as the basic ingredient in gluten-free bread because it lacks gluten and contains low levels of sodium and high amounts of digested carbohydrates (Gallagher et al 2002). Rice proteins have relatively poor functional properties for food processing. Due to their hydrophobic nature, rice proteins are insoluble and unable to form the viscoelastic dough necessary to hold the carbon dioxide produced during proofing of yeast-leavened bread-like products
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