Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour
Open accessAbstract
The capability of different gluten-free (GF) basic formulations made of flour (rice, amaranth and chickpea) and starch (corn and cassava) blends, to make machinable and viscoelastic GF-doughs in absence/presence of single hydrocolloids (guar gum, locust bean and psyllium fibre), proteins (milk and egg white) and surfactants (neutral, anionic and vegetable oil) have been investigated. Macroscopic (high deformation) and macromolecular (small deformation) mechanical, viscometric (gelatinization, pasting, gelling) and thermal (gelatinization, melting, retrogradation) approaches were performed on the different matrices in order to (a) identify similarities and differences in GF-doughs in terms of a small number of rheological and thermal analytical parameters according to the formulations and (b) to assess single and interactive effects of basic ingredients and additives on GF-dough performance to achieve GF-flat breads. Larger values for the static and dynamic mechanical characteristics and higher viscometric profiles during both cooking and cooling corresponded to doughs formulated with guar gum and Psyllium fibre added to rice flour/starch and rice flour/corn starch/chickpea flour, while surfactant- and protein-formulated GF-doughs added to rice flour/starch/amaranth flour based GF-doughs exhibited intermediate and lower values for the mechanical parameters and poorer viscometric profiles. In addition, additive-free formulations exhibited higher values for the temperature of both gelatinization and retrogradation and lower enthalpies for the thermal transitions. Single addition of 10% of either chickpea flour or amaranth flour to rice flour/starch blends provided a large GF-dough hardening effect in presence of corn starch and an intermediate effect in presence of cassava starch (chickpea), and an intermediate reinforcement of GF-dough regardless the source of starch (amaranth). At macromolecular level, both chickpea and amaranth flours, singly added, determined higher values of the storage modulus, being strengthening effects more pronounced in presence of corn starch and cassava starch, respectively.
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Hydrocolloids are already extensively used in the food industry and have the capacity to improve dough rheology and quality of common bread.
“In addition to commonly used additives, a class of compounds, the hydrocolloids, already extensively used in the food industry (Brandner, Becker, & Jekle, 2018; Li, Zhu, Madav, & Li, 2019a; Mikuš et al., 2013), are showing great promise due to their capacity to improve the dough rheology and quality of common bread (Collar, Conte, Fadda, & Piga, 2015; Ferrero, 2017; Gharaie, Azizi, Barzegar, & A”
From Improving the quality of dough obtained with old durum wheat using hydrocolloids (2020) · cites this paper as Collar, Conte, Fadda, & Piga, 2015
The Introduction (page unavailable) says hydrocolloids can improve the structure and final-product qualities of gluten-free bread, and the dough-behaviour discussion reports effects on gluten-free dough viscosity. This supports their potential to improve dough properties, but the cited paper addresses gluten-free formulations, not the quality of common bread. The separate claim about extensive food-industry use is attached to other citations in the citing sentence. (LLM, conf=0.88)
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Research works printed but not linked: 9
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- Collar C. (2008). Novel high fibre and whole grain breads. In: Hamaker B (ed.) Technology of Functional Cereal Products. Part 2: Technology of Functional Cereal Products. Cambridge: Woodhead Publishing Limited, pp. 184-214.
- Collar C and Angioloni A. (2014). Pseudocereals and teff in complex breadmaking matrices: impact of lipid dynamics on the bread functional and nutritional profiles. Journal of Cereal Science 59: 145-154.
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- Mohammadi M, Sadeghnia N, Azizi MH, Neyestani TR and Mortazavian AM. (2014). Development of gluten-free flat bread using hydrocolloids: Xanthan and CMC. Journal of Industrial and Engineering Chemistry 20: 1812-1818.
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- Schober TJ. (2009). Manufacture of gluten-free specialty breads and confectionery products. In: Gallagher E (ed.) Gluten-Free Food Science and Technology. Oxford, UK: Wiley-Blackwell, pp. 130-180. DOI: 10.1002/ 9781444316209.ch9. Sciarini LS, Ribotta PD, Leo´n AE and Pe´rez GT. (2012). Incorporation of several additives into gluten free breads: effect on dough properties and bread quality. Journal of Food Engineering 111: 590-597. · DOI
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Improving the quality of dough obtained with old durum wheat using hydrocolloids
Farbo, M. G., Fadda, C., Marceddu, S., Conte, P., Del Caro, A., & Piga, A. (2020) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2019.105467 · Cited by 67 · see citing works
Self-citationSanguinetti, A. M., Secchi, N., Del Caro, A., Fadda, C., Fenu, P. A. M., Catzeddu, P., & Piga, A. (2015) · LWT - Food Science and Technology · doi:10.1016/j.lwt.2015.06.046 · Cited by 41 · see citing works
Self-citation
- Authors
- Collar, C., Conte, P., Fadda, C., & Piga, A.
- Affiliations
- Consejo Superior de Investigaciones Científicas (ES)
- University of Sassari (IT)
- Corresponding author
- Collar, Concha
- Venue
- Food Science and Technology International
- Publisher
- SAGE Publications
- Published
- 2014-09-17
- Volume
- 21
- Issue
- 7
- Pages
- 523-536
- ISSN
- 1082-0132 (ISSN-L)
- 1532-1738
- OpenAlex
- W1992618773
- Cited by
- 35
- References
- 0
- Citations by year
- 2026: 3 · 2025: 2 · 2024: 1 · 2023: 2 · 2022: 3 · 2021: 4 · 2020: 5 · 2019: 3 · 2018: 3 · 2017: 3 · 2016: 5 · 2015: 1
- FWCI
- 2.79
- Type
- journal article
- Language
- en
- Open access
- green
- hdl.handle.net
- Locations
- Food Science and Technology International (publishedVersion)
- PubMed (publishedVersion)
- UnissResearch (Università degli Studi di Sassari) (submittedVersion, other-oa)
- DIGITAL.CSIC (Spanish National Research Council (CSIC)) (submittedVersion, cc-by-nc-nd)
- Funders
- Regione Autonoma della Sardegna (Legge 7)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
- Keywords
- gluten-free dough, gluten-free bread, rice flour, amaranth flour, chickpea flour, corn starch, cassava starch, starch blends, hydrocolloids, guar gum, locust bean gum, egg white proteins, milk protein, surfactants, dough rheology, viscoelasticity, starch gelatinization, starch retrogradation, storage modulus
- MeSH terms
- Bread, Manihot, Cooking, Zea mays, Dietary Fiber, Dietary Proteins, Food Additives, Galactans, Humans, Mannans, Plantago, Oryza, Seeds, Starch, Surface-Active Agents, Amaranthus, Cicer, Plant Gums, Diet, Gluten-Free, Mechanical Phenomena, Chemical Phenomena, Food Storage, Food Quality
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