Gluten-free baked foods with extended shelf-life.

ABSTRACT: The objective of this study was to develop a formulation that can retard staling/retrogradation of cheese breads without compromising their texture and expansion properties. During baking the dough expands and becomes soft, with lower density. Binary mixtures of cassava starch (Native?+?Oxidized) and with guar gum (Oxidized?+?Guar Gum) as well as a ternary mixture (Native?+?Oxidized?+?Guar Gum) were prepared. The mixtures were analyzed for freeze-thaw stability, expansion, pasting, thermal structural and retrogradation properties. The results were compared with those of sour cassava starch (polvilho azedo-PA), native cassava starch (N) and oxidized cassava starch (O). Moreover, cheese breads were prepared with these mixtures and evaluated during storage. The ternary mixture N?+?O?+?GG showed superior freeze-thaw stability (syneresis of 4.9, 7.8 and 11.0% in 1st, 2nd and 3rd cycles, respectively); the low retrogradation of this sample was confirmed both by DSC and FTIR analyses. The sample N?+?O?+?GG had a high expansion (>?10 mL/g) and the cheese breads developed with this mixture had a slower staling. Our results confirmed that the mixture N?+?O?+?GG can improve formulations of gluten-free baked foods.

SUBMITTER: Granza AG 

PROVIDER: S-EPMC6046030 | biostudies-literature | 2018 Aug

REPOSITORIES: biostudies-literature