The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index
Hydrocolloids are important ingredients controlling the quality characteristics of the final bakery products. Hydrocolloids are frequently used in gluten-free (GF) recipes, mimicking some rheological properties of gluten, improving dough properties, delaying starch retrogradation and improving bread...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/12/3121 |
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| author | Alina Culetu Denisa Eglantina Duta Maria Papageorgiou Theodoros Varzakas |
| author_facet | Alina Culetu Denisa Eglantina Duta Maria Papageorgiou Theodoros Varzakas |
| author_sort | Alina Culetu |
| collection | DOAJ |
| description | Hydrocolloids are important ingredients controlling the quality characteristics of the final bakery products. Hydrocolloids are frequently used in gluten-free (GF) recipes, mimicking some rheological properties of gluten, improving dough properties, delaying starch retrogradation and improving bread texture, appearance and stability. Hydrocolloids addition increases viscosity and incorporation of air into the GF dough/batter. Besides their advantages for the technological properties of the GF bread, hydrocolloids addition may impact the glycemic index (GI) of the final product, thus answering the demand of people requiring products with low GI. This review deals with the application of hydrocolloids in GF bread and pasta with a focus on their effect on dough rheology, bread hardness, specific volume, staling and GI. |
| first_indexed | 2024-03-10T04:07:21Z |
| format | Article |
| id | doaj.art-8edc9751f1fd4c818ee01e0256dc049f |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T04:07:21Z |
| publishDate | 2021-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-8edc9751f1fd4c818ee01e0256dc049f2023-11-23T08:19:07ZengMDPI AGFoods2304-81582021-12-011012312110.3390/foods10123121The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic IndexAlina Culetu0Denisa Eglantina Duta1Maria Papageorgiou2Theodoros Varzakas3National Institute of Research & Development for Food Bioresources, IBA Bucharest, 6 Dinu Vintila Street, 021102 Bucharest, RomaniaNational Institute of Research & Development for Food Bioresources, IBA Bucharest, 6 Dinu Vintila Street, 021102 Bucharest, RomaniaDepartment of Food Science and Technology, International Hellenic University, P.O. Box 141, 57400 Thessaloniki, GreeceDepartment of Food Science and Technology, University of the Peloponnese, 24100 Kalamata, GreeceHydrocolloids are important ingredients controlling the quality characteristics of the final bakery products. Hydrocolloids are frequently used in gluten-free (GF) recipes, mimicking some rheological properties of gluten, improving dough properties, delaying starch retrogradation and improving bread texture, appearance and stability. Hydrocolloids addition increases viscosity and incorporation of air into the GF dough/batter. Besides their advantages for the technological properties of the GF bread, hydrocolloids addition may impact the glycemic index (GI) of the final product, thus answering the demand of people requiring products with low GI. This review deals with the application of hydrocolloids in GF bread and pasta with a focus on their effect on dough rheology, bread hardness, specific volume, staling and GI.https://www.mdpi.com/2304-8158/10/12/3121gluten-freehydrocolloidsdough rheological propertiestexturevolumesensory |
| spellingShingle | Alina Culetu Denisa Eglantina Duta Maria Papageorgiou Theodoros Varzakas The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index Foods gluten-free hydrocolloids dough rheological properties texture volume sensory |
| title | The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index |
| title_full | The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index |
| title_fullStr | The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index |
| title_full_unstemmed | The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index |
| title_short | The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index |
| title_sort | role of hydrocolloids in gluten free bread and pasta rheology characteristics staling and glycemic index |
| topic | gluten-free hydrocolloids dough rheological properties texture volume sensory |
| url | https://www.mdpi.com/2304-8158/10/12/3121 |
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