Gluten-free bread : characterization and development of pre- and post- baked gluten free bread
Thesis: S.B., Massachusetts Institute of Technology, Department of Materials Science and Engineering, 2014.
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| Format: | Thesis |
| Language: | eng |
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Massachusetts Institute of Technology
2014
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| Online Access: | http://hdl.handle.net/1721.1/89971 |
| _version_ | 1811075779983835136 |
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| author | Lin, Rebecca Y. (Rebecca Yi-chia) |
| author2 | Niels Holten-Andersen. |
| author_facet | Niels Holten-Andersen. Lin, Rebecca Y. (Rebecca Yi-chia) |
| author_sort | Lin, Rebecca Y. (Rebecca Yi-chia) |
| collection | MIT |
| description | Thesis: S.B., Massachusetts Institute of Technology, Department of Materials Science and Engineering, 2014. |
| first_indexed | 2024-09-23T10:11:45Z |
| format | Thesis |
| id | mit-1721.1/89971 |
| institution | Massachusetts Institute of Technology |
| language | eng |
| last_indexed | 2024-09-23T10:11:45Z |
| publishDate | 2014 |
| publisher | Massachusetts Institute of Technology |
| record_format | dspace |
| spelling | mit-1721.1/899712019-04-11T13:09:00Z Gluten-free bread : characterization and development of pre- and post- baked gluten free bread Characterization and development of pre- and post- baked gluten free bread Lin, Rebecca Y. (Rebecca Yi-chia) Niels Holten-Andersen. Massachusetts Institute of Technology. Department of Materials Science and Engineering. Massachusetts Institute of Technology. Department of Materials Science and Engineering. Materials Science and Engineering. Thesis: S.B., Massachusetts Institute of Technology, Department of Materials Science and Engineering, 2014. Cataloged from PDF version of thesis. Includes bibliographical references (pages 35-37). The study was conducted to characterize the effects of xanthan gum on gluten-free bread formulations. An improved gluten-free flour blend consisting of brown rice flour, quinoa flour, and sorghum flour was used with the aim of developing a gluten-free bread formulation comparable to traditional gluten-based bread and commercial gluten-free bread mix. Rheological measurements were taken to analyze the effects of xanthan gum on pre-baked dough formulations. Higher concentrations of xanthan gum were found to decrease the loss factor thus strengthening the elastic properties of the dough, elongating the linear viscoelastic region and increasing the viscosity of the dough. Furthermore, the xanthan gum samples were not independent of frequency and the loss factor decreased as frequency increased. Porosity of samples was also analyzed using imaging technology to determine the average pore size. Pore size increased as xanthan gum concentration increased indicating the ability for xanthan gum to retain gas during the proofing stage before baking. It was concluded that xanthan gum was necessary for a loaf with nice crumb texture, loaf color, and moisture content though different than gluten-based and commercial brand gluten-free bread mix. 0.3% xanthan gum concentration provided the most desirable post-baked crumb texture, loaf volume, and moisture content by Rebecca Y. Lin. S.B. 2014-09-19T21:31:54Z 2014-09-19T21:31:54Z 2014 2014 Thesis http://hdl.handle.net/1721.1/89971 890129655 eng M.I.T. theses are protected by copyright. They may be viewed from this source for any purpose, but reproduction or distribution in any format is prohibited without written permission. See provided URL for inquiries about permission. http://dspace.mit.edu/handle/1721.1/7582 37 pages application/pdf Massachusetts Institute of Technology |
| spellingShingle | Materials Science and Engineering. Lin, Rebecca Y. (Rebecca Yi-chia) Gluten-free bread : characterization and development of pre- and post- baked gluten free bread |
| title | Gluten-free bread : characterization and development of pre- and post- baked gluten free bread |
| title_full | Gluten-free bread : characterization and development of pre- and post- baked gluten free bread |
| title_fullStr | Gluten-free bread : characterization and development of pre- and post- baked gluten free bread |
| title_full_unstemmed | Gluten-free bread : characterization and development of pre- and post- baked gluten free bread |
| title_short | Gluten-free bread : characterization and development of pre- and post- baked gluten free bread |
| title_sort | gluten free bread characterization and development of pre and post baked gluten free bread |
| topic | Materials Science and Engineering. |
| url | http://hdl.handle.net/1721.1/89971 |
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