Gluten-free Bread Based on Tapioca Starch: Texture and Sensory Studies

In the present work, gluten-free formulations for breadmaking, destined to celiac people, were studied. A base blend of tapioca starch and corn flour (80:20) and typical bread ingredients such as yeast, salt, sugar and water were utilised. Ingredients such us vegetable fat, hen egg, and soybean flou...

Descripción completa

Detalles Bibliográficos
Autores principales: Milde, Laura B., Ramallo, Laura Ana, Puppo, María Cecilia
Formato: Articulo
Lenguaje:Inglés
Publicado: 2012
Materias:
Ciencias Exactas
Biología
Gluten-free bread
Tapioca
Soybean
Bread texture
Sensory quality
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/133434
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-133434
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Ciencias Exactas
Biología
Gluten-free bread
Tapioca
Soybean
Bread texture
Sensory quality
spellingShingle Ciencias Exactas
Biología
Gluten-free bread
Tapioca
Soybean
Bread texture
Sensory quality
Milde, Laura B.
Ramallo, Laura Ana
Puppo, María Cecilia
Gluten-free Bread Based on Tapioca Starch: Texture and Sensory Studies
topic_facet Ciencias Exactas
Biología
Gluten-free bread
Tapioca
Soybean
Bread texture
Sensory quality
description In the present work, gluten-free formulations for breadmaking, destined to celiac people, were studied. A base blend of tapioca starch and corn flour (80:20) and typical bread ingredients such as yeast, salt, sugar and water were utilised. Ingredients such us vegetable fat, hen egg, and soybean flour were incorporated in different levels by means of an experimental design of three factors. Bread quality was analysed throughout physical (specific volume, weight loss percentage) and textural (firmness, elasticity and firmness recovery) parameters. The optimum bread selected, the bread with highest levels of fat and soybean flour and one egg, presented low values of firmness (≤100 N) and elasticity (>65%) and the lowest variation of these parameters with storage. Overall acceptability of this bread was 84% for habitual consumers of wheat bread and 100% by celiac people. Therefore, tapioca starch-based breads with spongy crumb, high volume and a good sensory acceptance were obtained.
format Articulo
Articulo
author Milde, Laura B.
Ramallo, Laura Ana
Puppo, María Cecilia
author_facet Milde, Laura B.
Ramallo, Laura Ana
Puppo, María Cecilia
author_sort Milde, Laura B.
title Gluten-free Bread Based on Tapioca Starch: Texture and Sensory Studies
title_short Gluten-free Bread Based on Tapioca Starch: Texture and Sensory Studies
title_full Gluten-free Bread Based on Tapioca Starch: Texture and Sensory Studies
title_fullStr Gluten-free Bread Based on Tapioca Starch: Texture and Sensory Studies
title_full_unstemmed Gluten-free Bread Based on Tapioca Starch: Texture and Sensory Studies
title_sort gluten-free bread based on tapioca starch: texture and sensory studies
publishDate 2012
url http://sedici.unlp.edu.ar/handle/10915/133434
work_keys_str_mv AT mildelaurab glutenfreebreadbasedontapiocastarchtextureandsensorystudies
AT ramallolauraana glutenfreebreadbasedontapiocastarchtextureandsensorystudies
AT puppomariacecilia glutenfreebreadbasedontapiocastarchtextureandsensorystudies
bdutipo_str Repositorios
_version_ 1764820454649888770

Ejemplares similares