The Physicochemical Properties of Gluten-Free Dough with the Addition of Hydrocolloids and Proteins

Bibliographic Details
Main Author:	Crockett, Rachel Lynn
Language:	English
Published:	The Ohio State University / OhioLINK 2009
Subjects:	Food Science Gluten-free HPMC Rice Cassava Bread
Online Access:	http://rave.ohiolink.edu/etdc/view?acc_num=osu1251825675

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spelling	ndltd-OhioLink-oai-etd.ohiolink.edu-osu12518256752021-08-03T05:57:06Z The Physicochemical Properties of Gluten-Free Dough with the Addition of Hydrocolloids and Proteins Crockett, Rachel Lynn Food Science Gluten-free HPMC Rice Cassava Bread <p>Gluten, the wheat protein that gives bread an open-cell crumb structure and flexibility, can not be tolerated by individuals afflicted with Celiac disease. The only treatment is life-long adherence to a gluten-free lifestyle. However, Celiac suffers crave many foods that contain gluten, such as bread, and therefore a need exists to provide high quality gluten-free baked goods. Hydrocolloids are commonly used to bind water and provide additional structure to gluten-free bread. However, published research has not studied the hydrocolloid alone, but in conjunction with alternative proteins contributing to the overall variability of the hydrocolloids behavior. To better understand the physicochemical changes imparted by hydrocolloids and protein on gluten-free bread, two hydroxypropyl methylcelluloses (HPMC) and xanthan gum were investigated at 2, 3, and 5% in rice cassava dough without the addition of alternative proteins. The formulated doughs were analyzed using thermoanalytic and rheological techniques to determine the role of water and subsequent flow behavior upon hydrocolloid addition. The baked loaves were then measured for specific loaf volume and tensile strength to determine loaf quality. The deconvoluted peaks of the derivatized thermogravimetric curves revealed that hydrocolloid-added dough held water tighter than the control with an additional water distribution at 85-88°C. While the increase of elastic moduli in the low methoxy HPMC and xanthan-added dough became more pronounced with addition, both HPMC formulations had increased viscous moduli allowing the gas cells to expand without collapsing. The final specific loaf volume increased with high methoxy HPMC loaves (2-5%) and low methoxy HPMC (2%) but was depressed with increased addition of low methoxy HPMC (5%) and xanthan (3 and 5%). Crumb firmness was decreased in high methoxy HPMC loaves but was increased significantly in low methoxy HPMC (5%) and xanthan (5%) formulations. From the formulations studied it was concluded that high methoxy HPMC was the optimum hydrocolloid in gluten-free dough.</p><p>The rice cassava formulation with 5% high methoxy HPMC was further analyzed to determine hydrocolloid and alternative protein interactions with water in the gluten-free bread. Soy protein isolate was investigated at 1, 2, and 3% while egg white solids were investigated at 5, 10, and 15%. The formulated doughs were subjected to similar analysis as was performed for the hydrocolloid experiment. The addition of soy protein isolate and egg white solids reduced dough stability by suppressing HPMC functionality, reducing available water, weakening HPMC interactions with the starch matrix, and reducing foam stability. However, at 15%, egg white solids became the primary protein scaffolding in the dough and overcame negative interactions with HPMC, improving loaf volume and crumb regularity by forming an interconnected honeycomb matrix.</p><p>Overall, while the addition of proteins and HPMC improved the rice cassava bread, there was an antagonistic interaction between the proteins and HPMC reducing the water binding ability and functionality of the HPMC.</p> 2009-09-30 English text The Ohio State University / OhioLINK http://rave.ohiolink.edu/etdc/view?acc_num=osu1251825675 http://rave.ohiolink.edu/etdc/view?acc_num=osu1251825675 unrestricted This thesis or dissertation is protected by copyright: all rights reserved. It may not be copied or redistributed beyond the terms of applicable copyright laws.
collection	NDLTD
language	English
sources	NDLTD
topic	Food Science Gluten-free HPMC Rice Cassava Bread
spellingShingle	Food Science Gluten-free HPMC Rice Cassava Bread Crockett, Rachel Lynn The Physicochemical Properties of Gluten-Free Dough with the Addition of Hydrocolloids and Proteins
author	Crockett, Rachel Lynn
author_facet	Crockett, Rachel Lynn
author_sort	Crockett, Rachel Lynn
title	The Physicochemical Properties of Gluten-Free Dough with the Addition of Hydrocolloids and Proteins
title_short	The Physicochemical Properties of Gluten-Free Dough with the Addition of Hydrocolloids and Proteins
title_full	The Physicochemical Properties of Gluten-Free Dough with the Addition of Hydrocolloids and Proteins
title_fullStr	The Physicochemical Properties of Gluten-Free Dough with the Addition of Hydrocolloids and Proteins
title_full_unstemmed	The Physicochemical Properties of Gluten-Free Dough with the Addition of Hydrocolloids and Proteins
title_sort	physicochemical properties of gluten-free dough with the addition of hydrocolloids and proteins
publisher	The Ohio State University / OhioLINK
publishDate	2009
url	http://rave.ohiolink.edu/etdc/view?acc_num=osu1251825675
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The Physicochemical Properties of Gluten-Free Dough with the Addition of Hydrocolloids and Proteins

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