Resumo

MARTINEZ-JIMENEZ, Fernán; RODRIGUEZ-SANDOVAL, Eduardo  e  HERNANDEZ-GOMEZ, María Soledad. IMPACT OF CARBOXYMETHYLCELLULOSE AND WATER ADDITION ON BAKING QUALITY AND PHYSICOCHEMICAL PROPERTIES OF GLUTEN-FREE BREAD. rev.udcaactual.divulg.cient. [online]. 2015, vol.18, n.2, pp.445-454. ISSN 0123-4226.

The objective of this study was to determine the influence of water and carboxymethylcellulose (CMC) addition on physicochemical properties and baking quality of gluten-free (GF) bread made from rice flour, corn and cassava starch. Rice flour showed the highest values of water absorption index (WAI) and water solubility index (WSI). The CMC concentrations and moisture content were 1-3% and 80-90%, based on rice flour, major component of the mixture, respectively. Response Surface Methodology (RSM) was used. The maximum values for the specific volume (3.92mL/g) and height (77.82mm) are presented with 85% moisture content and 2% CMC. The best yields were obtained with 3% CMC and 80% moisture content; but this treatment had the lowest specific volume and height. As for the textural properties, the combination of 3% CMC and 80% moisture content resulted in higher firmness crumb (16.6N) and hardness (91.2N), the lowest values of these parameters were presented with 85% moisture content and 2% CMC. The higher cohesiveness value (0.46) was showed with 90% moisture content and 3% CMC, and lower cohesiveness condition reported with 80% moisture content and 1% CMC. The adding of higher concentrations of CMC (3%) resulted in GF products with more firmness, cohesiveness, elasticity and hardness.

Palavras-chave : Celiac disease; starch; hydrocolloid; texture; enthalpy.

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