The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index
Alina Culețu, Denisa Eglantina Duță, Μαρία Παπαγεωργίου, Theodoros Varzakas
Foods
Abstract
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.
Extracted Claims
10 claims extracted from this paper into the knowledge graph
hydrocolloids control quality characteristics of final bakery products
“Hydrocolloids are important ingredients controlling the quality characteristics of the final bakery products.”
hydrocolloids increase incorporation of air into GF dough/batter
“Hydrocolloids addition increases viscosity and incorporation of air into the GF dough/batter.”
hydrocolloids mimic rheological properties of gluten
“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, ...”