Mixture design of rice flour, maize starch and wheat starch for optimization of gluten free bread quality

Journal of Food Science and Technology

Volumn 52, Issue 10, 2015, Pages 6323-6333

  Mancebo, Camino M ^a   Merino, Cristina ^a   Martínez, Mario M ^a   Gómez, Manuel ^a  

^a UNIVERSITY OF VALLADOLID   (Spain)

Author keywords

Gluten free bread; Maize starch; Mixture design; Rheology; Rice flour; Wheat starch

Indexed keywords

DESIGN; ELASTICITY; FOOD PRODUCTS; MIXTURES; RHEOLOGY;

GLUTEN-FREE BREAD; MAIZE STARCH; MIXTURE DESIGN; RICE FLOUR; WHEAT STARCH;

STARCH;

EID: 84942200257     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-015-1769-4     Document Type: Article

References (30)

1. AACC (2012) American Association of Cereal Chemist, 11th Edition. St Paul
2. Commission Regulation (EC) No. 41/2009. Article 3: Composition and labelling of foodstuffs for people intolerant to gluten
3. de la Hera E, Talegón M, Caballero P, Gomez M (2012) Influence of maize flour particle size on gluten-free breadmaking. J Sci Food Agric 15:924–932
4. de la Hera E, Martínez M, Gómez M (2013) Influence of flour particle size on quality of gluten-free rice bread. LWT-Food Sci Technol 54:199–206
5. Deutsch H, Poms R, Heeres H, Van der Kamp J-W (2008) Labeling and regulatory issues. In: Arendt EK, Dal Bello F (eds) Gluten-free cereal products and beverages. Elsevier, Burlington, pp 29–46
6. Dobraszczyk BJ, Morgenstern MP (2003) Rheology and the breadmaking process. J Cereal Sci 38:229–245
7. Edwards NM, Mulvaney SJ, Scanlon MG, Dexter JE (2003) Role of gluten and its components in determining durum semolina dough viscoelastic properties. Cereal Chem 80:755–763
8. Gallagher E, Polenghi O, Gormley TR (2002) Improving the quality of gluten free breads. Farm Food 12:8–13
9. Gallagher E, Gormley TR, Arendt EK (2003) Crust and crumb characteristics of gluten-free breads. J Food Eng 56:153–161
10. Gomez M, Ronda F, Caballero P, Blanco C, Rosell CM (2007) Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes. Food Hydrocoll 21:167–173
11. Gueven A, Hicsasmaz Z (2013) Pore structure in food. Springer, New York
12. Jane J (2009) Structural features of starch granules II. In: BeMiller J, Whistler R (eds) Starch: chemistry and technology. Academic, New York, pp 193–236
13. Laurin P, Wolving M, Falth-Magnusson K (2002) Even small amounts of gluten cause relapse in children with celiac disease. J Pediatr Gastroenterol Nutr 34:26–30
14. Lazaridou A, Duta D, Papageorgiou M, Belc N, Biliaderis CG (2007) Effets of hydrocolloids on dough rheology and bread quality parameters in gluten free formulations. J Food Eng 79:1033–1047
15. Lopez ACB, Pereira AJG, Junqueira RG (2004) Flour mixture of rice flour, corn and cassava starch in the production of gluten-free white bread. Braz Arch Biol Technol 47:63–70
16. Mariotti M, Pagani MA, Lucisano M (2013) The role of buckwheat and HPMC on the breadmaking properties of some commercial gluten-free bread mixtures. Food Hydrocoll 30:393–400
17. Matos ME, Rosell CM (2012) Relationship between instrumental parameters and sensory characteristics in gluten free bread. Eur Food Res Technol 235:107–117
18. Matos ME, Rosell CM (2013) Quality indicators of rice-based gluten-free bread-like products: relationships between dough rheology and quality characteristics. Eur Food Res Technol 6:2331–2341
19. Miñarro B, Normahomed I, Guamis B, Capellas M (2010) Influence of unicellular protein on gluten-free bread characteristics. Eur Food Res Technol 231:171–179
20. Moreira R, Chenlo F, Torres MD (2012) Rheology of gluten-free doughs from blends of chestnut and rice flours. Food Bioprocess Technol 6:1476–1485
21. Onyango C, Mutungi C, Unbehend G, Lindhauer MG (2011) Modification of gluten-free sorghum batter and bread using maize, potato, cassava or rice starch. LWT-Food Sci Technol 44:681–686
22. Peräaho M, Kaukinen K, Paasikivi K, Sievänen H, Lohiniemi S, Mäki M, Collin P (2003) Wheat-starch-based gluten-free products in the treatment of newly detected coeliac disease: prospective and randomized study. Aliment Pharmacol Ther 17:587–594
23. Sabanis D, Lebesi D, Tzia C (2009) Effect of dietary fibre enrichment on selected properties of gluten-free bread. LWT-Food Sci Technol 42:1380–1389
24. Sánchez HD, Osella CA, De La Torre MA (2002) Optimization of gluten-free bread prepared from cornstarch, rice flour, and cassava starch. J Food Sci 67:416–419
25. Schober TJ (2009) Manufacture of gluten-free specialty breads and confectionery products. In: Gallagher E (ed) Gluten-free food science and technology. Wiley-Blackwell, Dublin, pp 130–180
26. Sciarini LS, Ribotta PD, León AE, Pérez GT (2010) Influence of gluten-free flours and their mixtures on batter properties and bread quality. Food Bioprocess Technol 3:577–585
27. Thompson T (2001) Wheat starch, gliadin, and the gluten-free diet. J Am Diet Assoc 101:1456–1459
28. Torbica A, Hadnađev M, Dapčević Hadnađev T (2012) Rice and buckwheat flour characterisation and its relation to cookie quality. Food Res Int 48:277–283
29. Van Bockstaele F, De Leyn I, Eeckhout M, Dewettinck K (2011) Non-linear creep-recovery measurements as a tool for evaluating the viscoelastic properties of wheat flour dough. J Food Eng 107:50–59
30. Zeng J, Gao H, Li G (2014) Functional properties of wheat starch with different particle size distribution. J Sci Food Agric 94:57–62