Fundamental study on the impact of gluten-free starches on the quality of gluten-free model breads

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dc.contributor.authorHorstmann, Stefan W.
dc.contributor.authorBelz, Markus C. E.
dc.contributor.authorHeitmann, Mareile
dc.contributor.authorZannini, Emanuele
dc.contributor.authorArendt, Elke K.
dc.contributor.funderSeventh Framework Programmeen
dc.date.accessioned2022-03-07T10:30:35Z
dc.date.available2022-03-07T10:30:35Z
dc.date.issued2016-04-21
dc.date.updated2022-03-07T09:46:08Z
dc.description.abstractStarch is widely used as an ingredient and significantly contributes to texture, appearance, and overall acceptability of cereal based foods, playing an important role due to its ability to form a matrix, entrapping air bubbles. A detailed characterisation of five gluten-free starches (corn, wheat, rice, tapioca, potato) was performed in this study. In addition, the influence of these starches, with different compositional and morphological properties, was evaluated on a simple gluten-free model bread system. The morphological characterisation, evaluated using scanning electron microscopy, revealed some similarities among the starches, which could be linked to the baking performance of the breads. Moreover, the lipid content, though representing one of the minor components in starch, was found to have an influence on pasting, bread making, and staling. Quality differences in cereal root and tuber starch based breads were observed. However, under the baking conditions used, gluten-free rendered wheat starch performed best, followed by potato starch, in terms of loaf volume and cell structure. Tapioca starch and rice starch based breads were not further analysed, due to an inferior baking performance. This is the first study to evaluate gluten-free starch on a simple model bread system.en
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid30en
dc.identifier.citationHorstmann, S. W., Belz, M. C. E., Heitmann, M., Zannini, E., Arendt, E. K. (2016) 'Fundamental study on the impact of gluten-free starches on the quality of gluten-free model breads', Foods, 5(2), 30. (12pp). doi: 10.3390/foods5020030en
dc.identifier.doi10.3390/foods5020030en
dc.identifier.endpage12en
dc.identifier.issued2en
dc.identifier.journaltitleFoodsen
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/12766
dc.identifier.volume5en
dc.language.isoenen
dc.publisherMDPIen
dc.relation.projectinfo:eu-repo/grantAgreement/EC/FP7::SP1::KBBE/613912/EU/Traditional Food Network to improve the transfer of knowledge for innovation/TRAFOONen
dc.rights© 2016 by the authors; licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC-BY) license (http://creativecommons.org/licenses/by/4.0/).en
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subjectCoeliac diseaseen
dc.subjectGluten-freeen
dc.subjectScanning electron microscopyen
dc.subjectRapid visco analyseren
dc.subjectLipidsen
dc.subjectCrumb firmnessen
dc.subjectRheological propertiesen
dc.subjectSize distributionen
dc.subjectAlpha-amylaseen
dc.subjectDoughen
dc.subjectHydrocolloidsen
dc.subjectKineticsen
dc.subjectPotatoen
dc.subjectQuinoaen
dc.subjectVolumeen
dc.subjectMaizeen
dc.titleFundamental study on the impact of gluten-free starches on the quality of gluten-free model breadsen
dc.typeArticle (peer-reviewed)en
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