The properties of potato gluten-free doughs: comparative and combined effects of propylene glycol alginate and hydroxypropyl methyl cellulose or flaxseed gum-Reference-Cited by-同舟云学术

The properties of potato gluten-free doughs: comparative and combined effects of propylene glycol alginate and hydroxypropyl methyl cellulose or flaxseed gum

Published:2023-02-01 Issue:1-2 Volume:19 Page:61-71
ISSN:1556-3758
Container-title:International Journal of Food Engineering
language:en
Short-container-title:

Author:

Chen Xueting¹,Gao Jingyan¹²,Cao Geng¹,Guo Shule¹,Lu Dingning¹,Hu Bingbing¹,Yang Zuoqian¹,Tong Yi³,Wen Chengrong¹

Affiliation:

1. Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology , Dalian Polytechnic University , Dalian , Liaoning 116034 , P. R. China

2. Wuxi Biortus Biosciences Co., Ltd , Jiangyin , Jiangsu , 214437 , P. R. China

3. COFCO Biotechnology Co., Ltd , Beijing , 100005 , P. R. China

Abstract

Abstract Different methods are often used to make gluten-free (GF) bread to get better bread characteristics. To explore the effects of emulsifiers and hydrocolloids on the characteristics of GF dough, different esterification levels of propylene glycol alginate (PGA), hydroxypropyl methyl cellulose (HPMC), flaxseed gum with (FG) different molecular weight, and the binary blends of HPMC/PGA and FG/PGA were added to GF dough, made with potato starch and potato protein in a ratio of 6:4. The results showed that the potato GF dough with FG and FG/PGA obtained a higher viscoelasticity than the other doughs. HPMC and FG promoted to the formation of network structure, but the network structure formed by PGA and their combination was more developed. It was found that all PGA, HPMC, FG and their combination could improve the softness of GF breads. The results provided a basis for optimizing the quality of potato GF bread.

Publisher

Walter de Gruyter GmbH

Subject

Engineering (miscellaneous),Food Science,Biotechnology

Link

https://www.degruyter.com/document/doi/10.1515/ijfe-2022-0227/pdf

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