Location: Grain Quality and Structure ResearchTitle: The effects of egg and diacetyl tartaric acid esters of monoglycerides addition on gluten-free sorghum bread quality
|BIZE, MAGALI - Kansas State University|
|SMITH, BRENNAN - University Of Idaho|
|ARAMOUNI, FADI - Kansas State University|
Submitted to: Journal of Food Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/9/2016
Publication Date: 12/14/2016
Citation: Bize, M., Smith, B., Aramouni, F., Bean, S.R. 2016. The effects of egg and diacetyl tartaric acid esters of monoglycerides addition on gluten-free sorghum bread quality. Journal of Food Science. 82(1):194-201.
Interpretive Summary: Wheat-free breads are difficult to produce due to the lack of the unique functionality of gluten. Several additives are typically used to partially replace the functionality of gluten in these breads. In this research, the impact of whole egg addition and the anti-staling agent DATEM on sorghum bread quality was investigated. The bread quality parameters evaluated were color, specific loaf volume and bread crumb structure along with texture and sensory analysis. The addition of egg in the bread formula improved specific loaf volume, while the addition of DATEM reduced volume. The breads produced with eggs also maintained their quality during 12 days of storage better than the control breads made with no eggs. Therefore, adding eggs to sorghum based breads can improve the overall quality and reduce staling.
Technical Abstract: The impact of whole egg addition (as is) at 20, 25, or 30% (flour basis) on sorghum bread quality was evaluated. The use of the antistaling agent diacetyl tartaric acid esters of monoglycerides (DATEM) at 0.5% (flour basis) at each of the egg addition levels was also studied. Evaluated quality factors included color, specific volume, and crumb structure. Texture analysis was performed to evaluate the rate of quality loss based on changes in crumb hardness values over time. A trained sensory panel evaluated bread quality attributes by descriptive analysis. Sorghum breads with egg had larger specific volumes than the control, while DATEM had a negative effect on the volume of sorghum gluten-free bread. Inclusion of egg in the bread formula improved cell structure and produced darker crust (P<0.05). The addition of egg reduced bread hardness and slowed the rate of quality loss over a 12 day storage period. Descriptive analysis confirmed the findings of texture analysis. Control breads were significantly harder (P<0.05) than egg-containing bread at days 0 and 4. This research demonstrated that the addition of egg to a gluten-free sorghum bread formulation resulted in improved initial quality and delayed quality loss during storage.