Thermal and Rheological Properties of Gluten-Free, Starch-Based Model Systems Modified by Hydrocolloids
Obtaining good-quality gluten-free products represents a technological challenge; thus, it is important to understand how and why the addition of hydrocolloids influences the properties of starch-based products. To obtain insight into the physicochemical changes imparted by hydrocolloids on gluten-f...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-08-01
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| Series: | Polymers |
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| Online Access: | https://www.mdpi.com/2073-4360/14/16/3242 |
| _version_ | 1797408301064912896 |
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| author | Polona Megusar David Stopar Natasa Poklar Ulrih Iztok Dogsa Iztok Prislan |
| author_facet | Polona Megusar David Stopar Natasa Poklar Ulrih Iztok Dogsa Iztok Prislan |
| author_sort | Polona Megusar |
| collection | DOAJ |
| description | Obtaining good-quality gluten-free products represents a technological challenge; thus, it is important to understand how and why the addition of hydrocolloids influences the properties of starch-based products. To obtain insight into the physicochemical changes imparted by hydrocolloids on gluten-free dough, we prepared several suspensions with different corn starch/potato starch/hydroxpropyl methyl cellulose/xanthan gum/water ratios. Properties of the prepared samples were determined by differential scanning calorimetry and rheometry. Samples with different corn/potato starch ratios exhibited different thermal properties. Xanthan gum and HPMC (hydroxypropyl methyl cellulose) exhibited a strong influence on the rheological properties of the mixtures since they increased the viscosity and elasticity. HPMC and xanthan gum increased the temperature of starch gelatinization, as well as they increased the viscoelasticity of the starch model system. Although the two hydrocolloids affected the properties of starch mixtures in the same direction, the magnitude of their effects was different. Our results indicate that water availability, which plays a crucial role in the starch gelatinization process, could be modified by adding hydrocolloids such as, hydroxypropyl methyl cellulose and xanthan gum. By adding comparatively small amounts of the studied hydrocolloids to starch, one can achieve similar thermo-mechanical effects by the addition of gluten. Understanding these effects of hydrocolloids could contribute to the development of better quality gluten-free bread with optimized ingredient content. |
| first_indexed | 2024-03-09T03:56:27Z |
| format | Article |
| id | doaj.art-524f12357f324bb09aee0fc78119ed28 |
| institution | Directory Open Access Journal |
| issn | 2073-4360 |
| language | English |
| last_indexed | 2024-03-09T03:56:27Z |
| publishDate | 2022-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Polymers |
| spelling | doaj.art-524f12357f324bb09aee0fc78119ed282023-12-03T14:19:36ZengMDPI AGPolymers2073-43602022-08-011416324210.3390/polym14163242Thermal and Rheological Properties of Gluten-Free, Starch-Based Model Systems Modified by HydrocolloidsPolona Megusar0David Stopar1Natasa Poklar Ulrih2Iztok Dogsa3Iztok Prislan4Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, 1000 Ljubljana, SloveniaDepartment of Microbiology, Biotechnical Faculty, University of Ljubljana, 1000 Ljubljana, SloveniaDepartment of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, 1000 Ljubljana, SloveniaDepartment of Microbiology, Biotechnical Faculty, University of Ljubljana, 1000 Ljubljana, SloveniaDepartment of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, 1000 Ljubljana, SloveniaObtaining good-quality gluten-free products represents a technological challenge; thus, it is important to understand how and why the addition of hydrocolloids influences the properties of starch-based products. To obtain insight into the physicochemical changes imparted by hydrocolloids on gluten-free dough, we prepared several suspensions with different corn starch/potato starch/hydroxpropyl methyl cellulose/xanthan gum/water ratios. Properties of the prepared samples were determined by differential scanning calorimetry and rheometry. Samples with different corn/potato starch ratios exhibited different thermal properties. Xanthan gum and HPMC (hydroxypropyl methyl cellulose) exhibited a strong influence on the rheological properties of the mixtures since they increased the viscosity and elasticity. HPMC and xanthan gum increased the temperature of starch gelatinization, as well as they increased the viscoelasticity of the starch model system. Although the two hydrocolloids affected the properties of starch mixtures in the same direction, the magnitude of their effects was different. Our results indicate that water availability, which plays a crucial role in the starch gelatinization process, could be modified by adding hydrocolloids such as, hydroxypropyl methyl cellulose and xanthan gum. By adding comparatively small amounts of the studied hydrocolloids to starch, one can achieve similar thermo-mechanical effects by the addition of gluten. Understanding these effects of hydrocolloids could contribute to the development of better quality gluten-free bread with optimized ingredient content.https://www.mdpi.com/2073-4360/14/16/3242hydrocolloidsgluten-freedifferential scanning calorimetryrheology |
| spellingShingle | Polona Megusar David Stopar Natasa Poklar Ulrih Iztok Dogsa Iztok Prislan Thermal and Rheological Properties of Gluten-Free, Starch-Based Model Systems Modified by Hydrocolloids Polymers hydrocolloids gluten-free differential scanning calorimetry rheology |
| title | Thermal and Rheological Properties of Gluten-Free, Starch-Based Model Systems Modified by Hydrocolloids |
| title_full | Thermal and Rheological Properties of Gluten-Free, Starch-Based Model Systems Modified by Hydrocolloids |
| title_fullStr | Thermal and Rheological Properties of Gluten-Free, Starch-Based Model Systems Modified by Hydrocolloids |
| title_full_unstemmed | Thermal and Rheological Properties of Gluten-Free, Starch-Based Model Systems Modified by Hydrocolloids |
| title_short | Thermal and Rheological Properties of Gluten-Free, Starch-Based Model Systems Modified by Hydrocolloids |
| title_sort | thermal and rheological properties of gluten free starch based model systems modified by hydrocolloids |
| topic | hydrocolloids gluten-free differential scanning calorimetry rheology |
| url | https://www.mdpi.com/2073-4360/14/16/3242 |
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