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United States Department of Agriculture

Agricultural Research Service

Research Project: ENHANCED END USE QUALITY AND UTILIZATION OF SORGHUM GRAIN

Location: Grain Quality and Structure Research Unit

Title: Factors affecting quality of batter-based gluten-free bread

Authors
item Schober, Tilman
item BEAN, SCOTT

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: June 1, 2007
Publication Date: October 7, 2007
Citation: Schober, T.J., Bean, S. 2007. Factors affecting quality of batter-based gluten-free bread [Abstract]. Cereal Foods World. 52:A64.

Technical Abstract: While wheat bread has been extensively studied, the quality basis for gluten-free bread remains controversial. Common gluten-free breads are prepared from soft batters, and in such systems, intact and damaged starch, pentosans, added hydrocolloids like xanthan gum and hydroxypropyl methylcellulose (HPMC), proteins and lipids all have been shown to have some impact. However, their individual contribution and interactions in various formulations have not been well understood. For the present study, the effects of xanthan gum, HPMC and water level were examined in model systems and starch breads. The formation of a stable foam due to thickening and surface active properties of HPMC were most desirable. The effect of damaged starch, hydrocolloids, protein aggregation and degradation, and skim milk powder were studied in sorghum breads. Analogies between sorghum breads and European style rye breads were found. In both, no aggregated gluten network is present, while hydrocolloids with surface activity are crucial (pentosans or HPMC), and protein degradation within sourdough fermentation improves quality. Other differences from wheat bread include distinctly negative effects of skim milk powder on crumb properties, lack of success with the farinograph in consistency measurements and different information extracted from fundamental rheological tests.

Last Modified: 7/25/2014