Electrical resistance oven baking as a tool to study crumb structure formation in gluten-free bread. (February 2019)

• Record Type: Journal Article
• Authors: Masure, Hanne G.; Wouters, Arno G.B.; Fierens, Ellen; Delcour, Jan A.
• Is Part Of: Food research international. Volume 116(2019)
• Page Start: 925
• Page End: 931
• Publication Date: 2019-02
• Subjects: CO2 carbon dioxide -- DM dry matter -- DSC differential scanning calorimetry -- ERO electrical resistance oven -- EW egg white -- GF gluten-free -- MC moisture content -- PC protein content -- PID proportional-integral-derivative -- RF rice flour; Gluten-free bread -- Ohmic heating -- Batter viscosity -- Carbon dioxide release -- Batter stability; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2018.09.029
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: Gradientless baking by means of ohmic heating was used for the first time in gluten-free (GF) bread making. Combination thereof with in-line measurements of batter height, viscosity and carbon dioxide (CO2 ) release proved to be powerful for studying structure formation in GF breads. GF breads studied here were based on (i) a mixture of potato and cassava starches and egg white powder (C/P-S+EW), (ii) rice flour (RF) or (iii) a mixture of RF and egg white powder (RF+EW). The work revealed that bread volume and crumb structure rely heavily on the balance between the moment of CO2 release from batter during baking and that of crumb setting. At the moment of CO2 release, C/P-S+EW bread crumb had already (partly) set, while this was not the case for RF bread crumb, resulting in a collapse and thus low volume of the latter. When a part of RF was replaced by egg white powder, the moment of CO2 release was postponed and the batter collapse was less pronounced, leading to a higher volume and a finer crumb. The presence of egg white proteins in C/P-S+EW or RF+EW batters improved gas cell stabilization. Thus, increasing batter stability or altering the moment of crumb setting results in GF breads with higher volume and a finer crumb structure. Graphical abstract: Unlabelled Image Highlights: Gluten-free bread was made for the first time in an electrical resistance oven. This approach yielded insights in structure formation mechanisms. The balance between the time of CO2 release and crumb setting defines bread quality. Egg white protein stabilizes gas cells, leading to high bread volume and fine crumb.