Influence of different hydrocolloids on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free steamed bread based on potato flour
[en] The effects of hydrocolloids (Hydroxypropylmethylcellulose (HPMC), Carboxymethylcellulose (CMC), Xanthan gum (XG), and Apple pectin (AP)) at different concentrations on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free potato steamed bread were investigated. Results showed that hydrocolloids addition significantly increased the gelatinization temperature (from 52.0 to 64.2 °C) and water absorption (from 56.22 to 66.50 %) of potato dough. Moreover, hydrocolloids may be interacted with protein and starch, the density of potato protein bands was decreased by hydrocolloids addition, the reason might be that higher molecular weight complexes might be formed between proteins-hydrocolloids or proteins-proteins, thus change the protein solubility. Furthermore, steamed breads with hydrocolloids presented higher specific volume and lower hardness, and the rapidly digestible starch and estimated glycemic index were significantly decreased from 45.51 to 20.64, from 69.54 to 55.17, respectively. In conclusion, HPMC and XG could be used as improvers in the gluten-free potato steamed bread.
Fauconnier, Marie-Laure ; Université de Liège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Chimie des agro-biosystèmes
Language :
English
Title :
Influence of different hydrocolloids on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free steamed bread based on potato flour
Bae, I.Y., Jun, Y., Lee, S., Lee, H.G., Characterization of apple dietary fibers influencing the in vitro starch digestibility of wheat flour gel. LWT-Food Science and Technology 65 (2016), 158–163.
Banu, I., Măcelaru, I., Aprodu, I., Bioprocessing for improving the rheological properties of dough and quality of the wheat bread supplemented with oat bran. Journal of Food Processing and Preservation, 2016, 1–9.
Borreani, J., Llorca, E., Larrea, V., Hernando, I., Adding neutral or anionic hydrocolloids to dairy proteins under in vitro gastric digestion conditions. Food Hydrocolloids 57 (2016), 169–177.
Chaisawang, M., Suphantharika, M., Pasting and rheological properties of native and anionic tapioca starches as modified by guar gum and xanthan gum. Food Hydrocolloids 20:5 (2006), 641–649.
Correa, M.J., Añón, M.C., Pérez, G.T., Ferrero, C., Effect of modified celluloses on dough rheology and microstructure. Food Research International 43:3 (2010), 780–787.
Correa, M.J., Ferrer, E., Añón, M.C., Ferrero, C., Interaction of modified celluloses and pectins with gluten proteins. Food Hydrocolloids 35 (2014), 91–99.
Dartois, A., Singh, J., Kaur, L., Singh, H., Influence of guar gum on the in vitro starch digestibility – Rheological and microstructural characteristics. Food Biophysics 5 (2010), 149–160.
de la Hera, E., Rosell, C.M., Gomez, M., Effect of water content and flour particle size on gluten-free bread quality and digestibility. Food chemistry 151 (2014), 526–531.
Eduardo, M., Svanberg, U., Ahrné, L., Effect of hydrocolloids and emulsifiers on baking quality of composite cassava-maize-wheat breads. International Journal of Food Science, 2014, 1–9.
Englyst, K.N., Vinoy, S., Englyst, H.N., Lang, V., Glycemic index of cereal products explained by their content of rapidly and slowly available glucose. British Journal of Nutrition 89:03 (2003), 329–339.
Gharaie, Z., Azizi, M.H., Barzegar, M., Aghagholizade, R., Effects of hydrocolloids on the rheological characteristics of dough and the quality of bread made from frozen dough. Journal of Texture Studies 46:5 (2015), 365–373.
Hager, A.S., Arendt, E.K., Influence of hydroxypropylmethylcellulose (HPMC), xanthan gum and their combination on loaf specific volume, crumb hardness and crumb grain characteristics of gluten-free breads based on rice, maize, teff and buckwheat. Food Hydrocolloids 32:1 (2013), 195–203.
Heyman, B., Depypere, F., Meeren, P.V.D., Dewettinck, K., Processing of waxy starch/xanthan gum mixtures within the gelatinization temperature range. Carbohydrate Polymers 96:2 (2013), 560–567.
Ho, L.H., Tan, T.C., Aziz, N.A.A., Bhat, R., In vitro starch digestibility of bread with banana (Musa acuminata X balbisiana ABB cv. Awak) pseudo-stem flour and hydrocolloids. Food Bioscience 12 (2015), 10–17.
Jiang, L.L., Zhang, B.L., Liu, Y.S., Is adult celiac disease really uncommon in Chinese?. Journal of Zhe jiang University-Science B 10:3 (2009), 168–171.
Jun, Y., Bae, I.Y., Lee, S., Lee, H.G., Utilisation of preharvest dropped apple peels as a flour substitute for a lower glycaemic index and higher fibre cake. International Journal of Food Sciences and Nutrition 65:1 (2014), 62–68.
Koningsveld, V.G., Physico-Chemical and Functional Properties of Potato Proteins. 2001, Wageningen University, Wageningen, The Netherlands.
Laemmli, U.K., Reagent and gel preparation for SDS-PAGE slab gel. Nature, 227, 1970, 680.
Lazaridou, A., Duta, D., Papageorgiou, M., Belc, N., Biliaderis, C.G., Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. Journal of Food Engineering 79:3 (2007), 1033–1047.
Mezaize, S., Chevallier, S., Le Bail, A., De Lamballerie, M., Optimization of gluten-free formulations for french-style breads. Journal of Food Science 74:3 (2009), E140–E146.
Mohammadi, M., Azizi, M.H., Neyestani, T.R., Hosseini, H., Mortazavian, A.M., Development of gluten-free bread using guar gum and transglutaminase. Journal of Industrial and Engineering Chemistry 21 (2015), 1398–1402.
Moreira, R., Chenlo, F., Torres, M.D., Rheology of commercial chestnut flour doughs incorporated with gelling agents. Food Hydrocolloids 25:5 (2011), 1361–1371.
Moreira, R., Chenlo, F., Torres, M.D., Effect of chia (Sativa hispanica L.) and hydrocolloids on the rheology of gluten-free doughs based on chestnut flour. LWT-Food. Science and Technology 50:1 (2013), 160–166.
Nicolae, A., Radu, G.L., Belc, N., Effect of sodium carboxymethyl cellulose on gluten-free dough rheology. Journal of Food Engineering 168 (2016), 16–19.
Ozkoc, S.O., Sumnu, G., Sahin, S., The effects of gums on macro and micro-structure of breads baked in different ovens. Food Hydrocolloids 23:8 (2009), 2182–2189.
Ozturk, S., Kahraman, K., Tiftik, B., Koksel, H., Predicting the cookie quality of flours by using Mixolab®. European Food Research and Technology 227:5 (2008), 1549–1554.
Perez-Quirce, S., Lazaridou, A., Biliaderis, C.G., Ronda, F., Effect of β-glucan molecular weight on rice flour dough rheology, quality parameters of breads and in vitro starch digestibility. LWT-Food Science and Technology 82 (2017), 446–453.
Ribotta, P.D., Ausar, S.F., Beltramo, D.M., Leon, A.E., Interactions of hydrocolloids and sonicated-gluten proteins. Food Hydrocolloids 19:1 (2005), 93–99.
Rosell, C.M., Foegeding, A., Interaction of hydroxypropylmethylcellulose with gluten proteins: Small deformation properties during thermal treatment. Food Hydrocolloids 21:7 (2007), 1092–1100.
Rosell, C.M., Rojas, J.A., De Barber, C.B., Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocolloids 15:1 (2001), 75–81.
Segura, M.E.M., Rosell, C.M., Chemical composition and starch digestibility of different gluten-free breads. Plant Foods for Human Nutrition 66:3 (2011), 224–230.
Sharma, R., Oberoi, D.P.S., Sogi, D.S., Gill, B.S., Effect of sugar and gums on the pasting properties of cassava starch. Journal of Food Processing and Preservation 33:3 (2009), 401–414.
Smitha, S., Rajiv, J., Begum, K., Indrani, D., Effect of hydrocolloids on rheological, microstructural and quality characteristics of Parotta–an unleavened Indian flat bread. Journal of Texture Studies 39:3 (2008), 267–283.
Srichamroen, A., Physical quality and in vitro starch digestibility of bread as affected by addition of extracted malva nut gum. LWT-Food Science and Technology 59:1 (2014), 486–494.
Sudha, M.L., Rao, G.V., Influence of hydroxypropyl methylcellulose on the rheological and microstructural characteristics of whole wheat flour dough and quality of puri. Journal of Texture Studies 40:2 (2009), 172–191.
Sui, X., Zhang, Y., Zhou, W., Bread fortified with anthocyanin-rich extract from black rice as nutraceutical sources: Its quality attributes and in vitro digestibility. Food Chemistry 196 (2016), 910–916.
Witczak, T., Witczak, M., Ziobro, R., Effect of inulin and pectin on rheological and thermal properties of potato starch paste and gel. Journal of Food Engineering 124 (2014), 72–79.
Wolter, A., Hager, A.S., Zannini, E., Arendt, E.K., In vitro starch digestibility and predicted glycemic indexes of buckwheat, oat, quinoa, sorghum, teff and commercial gluten-free bread. Journal of Cereal Science 58:3 (2013), 431–436.
Wu, J., Xia, B., von Blomberg, B.M.E., Zhao, C., Yang, X.W., Crusius, J.B.A., et al. Coeliac disease: Emerging in China?. Gut 59:3 (2010), 418–419.
Xia, W., Fu, G., Liu, C., Zhong, Y., Zhong, J., Luo, S., et al. Effects of cellulose, lignin and hemicellulose on the retrogradation of rice starch. Food Science and Technology Research 20:2 (2014), 375–383.