Water absorption as a prediction tool for the application of hydrocolloids in potato starch-based bread

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dc.contributor.author Horstmann, Stefan W.
dc.contributor.author Axel, Claudia
dc.contributor.author Arendt, Elke K.
dc.date.accessioned 2018-03-20T10:44:55Z
dc.date.available 2018-03-20T10:44:55Z
dc.date.issued 2018-02-24
dc.identifier.citation Horstmann, S. W., Axel, C. and Arendt, E. K. (2018) 'Water absorption as a prediction tool for the application of hydrocolloids in potato starch-based bread', Food Hydrocolloids, 81, pp. 129-138. doi:10.1016/j.foodhyd.2018.02.045 en
dc.identifier.volume 81 en
dc.identifier.startpage 129 en
dc.identifier.endpage 138 en
dc.identifier.issn 0268-005X
dc.identifier.uri http://hdl.handle.net/10468/5633
dc.identifier.doi 10.1016/j.foodhyd.2018.02.045
dc.description.abstract To create visco-elastic networks in gluten-free doughs, hydrocolloids have been used most commonly to compensate for the lack of gluten. This study applies a prediction tool in form of an equation, considering the right water absorption level, to obtain optimised conditions for the use of six different hydrocolloids (guar gum, hydroxypropyl methyl cellulose, locust bean gum, pectin, sodium alginate, xanthan gum). For this purpose, the water holding capacity of each hydrocolloid was determined and the water amount in the formulation was adjusted accordingly to it. The hydrocolloids were analysed in five concentrations (0.25%, 0.5%, 1%, 1.5%, 2.0%). Analysis of water adjusted doughs included rheological properties, pasting properties and the baking performance. With the aid of the prediction tool, it was possible to obtain bread-like products for each hydrocolloid. However, the various hydrocolloids showed different concentration levels, where they performed best. In this study, the main influencing factors on bread quality were linked to the charge and the molecular weight of the various hydrocolloids. The negative charge of some hydrocolloids was hypothesised to created repelling forces between it and the negative charged phosphate groups of potato starches, affected those parameters. Bread baked with sodium alginate reached the highest specific volume at a concentration level of 1% and 2% xanthan gum had the softest bread crumb. Based on the source of used hydrocolloid, the analysis of the rheological and pasting properties revealed connections between dough properties and bread quality parameters. en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Elsevier Ltd. en
dc.rights © 2018, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license. en
dc.rights.uri https://creativecommons.org/licenses/by-nc-nd/4.0/ en
dc.subject Gluten-free en
dc.subject Hydrocolloid en
dc.subject Water absorption level en
dc.title Water absorption as a prediction tool for the application of hydrocolloids in potato starch-based bread en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Elke Arendt, Dept Of Food & Nutritional Sciences, University College Cork, Cork, Ireland. +353-21-490-3000 Email: e.arendt@ucc.ie en
dc.internal.availability Full text available en
dc.check.info Access to this article is restricted until 12 months after publication by request of the publisher. en
dc.check.date 2019-02-24
dc.date.updated 2018-03-06T10:20:36Z
dc.description.version Accepted Version en
dc.internal.rssid 428512828
dc.contributor.funder Horizon 2020 en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Food Hydrocolloids en
dc.internal.copyrightchecked Yes en
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress E.Arendt@ucc.ie en
dc.relation.project info:eu-repo/grantAgreement/EC/H2020::RIA/635727/EU/Development of high quality food protein through sustainable production and processing/PROTEIN2FOOD en


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© 2018, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license. Except where otherwise noted, this item's license is described as © 2018, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license.
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