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Gleditsia triacanthos Galactomannans in Gluten-Free Formulation: Batter Rheology and Bread Quality

Gluten-free batters, in general, require the incorporation of agents to control their rheology; this role is commonly played by hydrocolloids. New natural sources of hydrocolloids are under permanent research. In this regard, the functional properties of the galactomannan extracted from the seed of...

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Autores principales: Sciarini, Lorena S., Palavecino, Pablo M., Ribotta, Pablo D., Barrera, Gabriela N.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9956313/
https://www.ncbi.nlm.nih.gov/pubmed/36832831
http://dx.doi.org/10.3390/foods12040756
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author Sciarini, Lorena S.
Palavecino, Pablo M.
Ribotta, Pablo D.
Barrera, Gabriela N.
author_facet Sciarini, Lorena S.
Palavecino, Pablo M.
Ribotta, Pablo D.
Barrera, Gabriela N.
author_sort Sciarini, Lorena S.
collection PubMed
description Gluten-free batters, in general, require the incorporation of agents to control their rheology; this role is commonly played by hydrocolloids. New natural sources of hydrocolloids are under permanent research. In this regard, the functional properties of the galactomannan extracted from the seed of Gleditsia triacanthos (Gledi) have been studied. In this work, we evaluated the incorporation of this hydrocolloid, alone and in combination with Xanthan gum, in gluten-free batters and bread and compared it with Guar gum. The incorporation of hydrocolloids increased the viscoelastic profile of the batters. Gledi addition at 0.5% and 1.25% increased the elastic modulus (G′) by 200% and 1500%, respectively, and similar trends were observed when Gledi-Xanthan was used. These increases were more pronounced when Guar and Guar-Xanthan were used. The batters became firmer and more elastically resistant because of the addition of hydrocolloids; batters containing Gledi had lower values of these parameters than batters containing Gledi-Xanthan. The addition of Gledi at both doses significantly increased the volume of the bread compared to the control by about 12%, while when Xanthan gum was included, a decrease was observed, especially at higher doses (by about 12%). The increase in specific volume was accompanied by a decrease in initial crumb firmness and chewiness, and during storage, they were significantly reduced. Bread prepared with Guar gum and Guar-Xanthan gum combinations was also evaluated, and the trends observed were comparable to that of bread with Gledi gum and Gledi-Xanthan gum. The results showed that Gledi addition favors the production of bread of high technological quality.
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spelling pubmed-99563132023-02-25 Gleditsia triacanthos Galactomannans in Gluten-Free Formulation: Batter Rheology and Bread Quality Sciarini, Lorena S. Palavecino, Pablo M. Ribotta, Pablo D. Barrera, Gabriela N. Foods Article Gluten-free batters, in general, require the incorporation of agents to control their rheology; this role is commonly played by hydrocolloids. New natural sources of hydrocolloids are under permanent research. In this regard, the functional properties of the galactomannan extracted from the seed of Gleditsia triacanthos (Gledi) have been studied. In this work, we evaluated the incorporation of this hydrocolloid, alone and in combination with Xanthan gum, in gluten-free batters and bread and compared it with Guar gum. The incorporation of hydrocolloids increased the viscoelastic profile of the batters. Gledi addition at 0.5% and 1.25% increased the elastic modulus (G′) by 200% and 1500%, respectively, and similar trends were observed when Gledi-Xanthan was used. These increases were more pronounced when Guar and Guar-Xanthan were used. The batters became firmer and more elastically resistant because of the addition of hydrocolloids; batters containing Gledi had lower values of these parameters than batters containing Gledi-Xanthan. The addition of Gledi at both doses significantly increased the volume of the bread compared to the control by about 12%, while when Xanthan gum was included, a decrease was observed, especially at higher doses (by about 12%). The increase in specific volume was accompanied by a decrease in initial crumb firmness and chewiness, and during storage, they were significantly reduced. Bread prepared with Guar gum and Guar-Xanthan gum combinations was also evaluated, and the trends observed were comparable to that of bread with Gledi gum and Gledi-Xanthan gum. The results showed that Gledi addition favors the production of bread of high technological quality. MDPI 2023-02-09 /pmc/articles/PMC9956313/ /pubmed/36832831 http://dx.doi.org/10.3390/foods12040756 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Sciarini, Lorena S.
Palavecino, Pablo M.
Ribotta, Pablo D.
Barrera, Gabriela N.
Gleditsia triacanthos Galactomannans in Gluten-Free Formulation: Batter Rheology and Bread Quality
title Gleditsia triacanthos Galactomannans in Gluten-Free Formulation: Batter Rheology and Bread Quality
title_full Gleditsia triacanthos Galactomannans in Gluten-Free Formulation: Batter Rheology and Bread Quality
title_fullStr Gleditsia triacanthos Galactomannans in Gluten-Free Formulation: Batter Rheology and Bread Quality
title_full_unstemmed Gleditsia triacanthos Galactomannans in Gluten-Free Formulation: Batter Rheology and Bread Quality
title_short Gleditsia triacanthos Galactomannans in Gluten-Free Formulation: Batter Rheology and Bread Quality
title_sort gleditsia triacanthos galactomannans in gluten-free formulation: batter rheology and bread quality
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9956313/
https://www.ncbi.nlm.nih.gov/pubmed/36832831
http://dx.doi.org/10.3390/foods12040756
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