Evaluation of a new method to determine the water addition level in gluten-free bread systems

Simple item page
dc.contributor.authorSahin, Aylin W.
dc.contributor.authorWiertz, Jessica
dc.contributor.authorArendt, Elke K.
dc.date.accessioned2020-04-27T13:03:19Z
dc.date.available2020-04-27T13:03:19Z
dc.date.issued2020-04-01
dc.date.updated2020-04-27T12:57:08Z
dc.description.abstractThe water content in gluten-free recipes plays an essential role in the resulting product quality. Up to date the water adjustment is conducted mainly by trial-and-error. Brabender GmbH & Co. KG developed an attachment for the Farinograph, which makes the measurement of batter consistencies feasible. The water content was adjusted using this new tool and compared to the water determined based on the water hydration capacity (WHC) of the single bulking ingredients. Furthermore, bread quality characteristics were analysed. Five different hydrocolloids were tested in a gluten-free system based on rice flour. Water levels differed significantly, when guar gum (20% water) or sodium alginate (18% water) were incorporated. The use of Farinograph resulted generally in a higher specific volume (+0.63 ml/g) and a softer crumb (−16 N). On the contrary, the WHC-method only gave an indication about the water addition but did not consider temperature changes during mixing and its effect on the hydration. In conclusion, Farinograph can be considered as a useful tool for the determination of the optimal water content, and additionally provides useful information about batter stability and dough development time.en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid102971en
dc.identifier.citationSahin, A. W., Wiertz, J. and Arendt, E. K. (2020) 'Evaluation of a new method to determine the water addition level in gluten-free bread systems', Journal of Cereal Science, 93, 102971 (8 pp). doi: 10.1016/j.jcs.2020.102971en
dc.identifier.doi10.1016/j.jcs.2020.102971en
dc.identifier.endpage8en
dc.identifier.issn0733-5210
dc.identifier.journaltitleJournal of Cereal Scienceen
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/9871
dc.identifier.volume93en
dc.language.isoenen
dc.publisherElsevieren
dc.relation.urihttp://www.sciencedirect.com/science/article/pii/S0733521019309816
dc.rights© 2020 Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 license.en
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectGluten-freeen
dc.subjectWater adjustmenten
dc.subjectFarinographen
dc.subjectWater hydration capacityen
dc.subjectHydrocolloidsen
dc.titleEvaluation of a new method to determine the water addition level in gluten-free bread systemsen
dc.typeArticle (peer-reviewed)en
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Sahin_A.W.,_Wiertz_J.,_Arendt_E.K..pdf
Size:
723.38 KB
Format:
Adobe Portable Document Format
Description:
Accepted version
Download
License bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
license.txt
Size:
2.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Food and Nutritional Sciences - Journal Articles
APC Microbiome Ireland - Journal Articles