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标题：Optimization of Quality Properties of Gluten-Free Bread by a Mixture Design of Xanthan, Guar, and Hydroxypropyl Methyl Cellulose Gums
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作者：Christian R. Encina-Zelada ; Vasco Cadavez ; José A. Teixeira 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2019
卷号：8
期号：5
页码：156-178
DOI：10.3390/foods8050156
出版社：MDPI Publishing
摘要：The objective of this study was to investigate, by means of a D-optimal mixture design, the combined effects of hydroxypropyl methyl cellulose (HPMC), xanthan (XG), and guar (GG) gums on physicochemical, rheological, and textural properties of gluten-free batter and bread. For each of the quality properties measured, a two-factor interaction model was fitted, and the significance of its terms was assessed by analysis of variance. Sticky batters were produced with a combination of high dose of GG (0.60%), high-intermediate dose of HPMC (3.36%), and low dose of XG (0.04%). Combinations of high XG dose (0.60%) and intermediate doses of HPMC (3.08%) and GG (0.32%) rendered GF breads of greater specific volume, while lower bread crust luminosity was obtained with combinations of high GG dose (0.60%), low XG dose (0.04%), and high-intermediate HPMC dose (3.36%). Combinations of high-intermediate HPMC dose (3.36%), high GG dose (0.60%), and low XG dose (0.04%) produced both softer crumbs and bread slices of more open visual texture. By using a desirability function that maximized specific volume while minimizing crust luminosity, crumb hardness, and mean cell density, the optimization of hydrocolloids mixture rendered a value of 0.54, for a combination of 0.24% XG, 0.60% GG, and 3.16% HPMC.
关键词：quinoa; rice; maize; texture profile analysis; hydrocolloids; response surface; crumb image analysis quinoa ; rice ; maize ; texture profile analysis ; hydrocolloids ; response surface ; crumb image analysis