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aklap
Joined: 02 Oct 2004
Posts: 10520
Location: WI, USA
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 Posted: Tue Mar 31, 2009 8:01 pm Post subject: Gluten-free baguettes get formulation boost |
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Gluten-free baguettes get formulation boost
By Stephen Daniells, 23-Mar-2009
http://www.foodnavigator-usa.com/Science-Nutrition/Gluten-free-baguettes-get-formulation-boost
| Quote: | Combining buckwheat flour and guar gum could lead to the gluten-free French bread with “improved quality attributes”, says a new study from France.
Writing in the Journal of Food Science, CNRS scientists report that the buckwheat flour-guar gum combination is the optimal for achieving textural and colour characteristics of French bread.
“This study identified the optimal formulation (with 1.9 per cent guar gum total flour basis and 5 per cent buckwheat flour of all flours and substitutes) for the production of gluten-free breads with French bread characteristics, suitable for coeliac patients,” wrote the researchers, led by Marie de Lamballerie.
“Moreover, buckwheat flour in the actual base of ingredients (rice and cornflours, corn and potato starches) was found to have interesting improving effects on the quality attributes of the bread.
“As the behaviour of dough is directly related to the role played by the macromolecules, which determine the texture of the final product, then the proteins, starch and non-starch carbohydrates from buckwheat merit thorough investigation,” they added.
Gluten-free boom
According to a recent report from Packaged Facts, the gluten-free market has grown at an average annual rate of 28 per cent since 2004, when it was valued at $580m, to reach $1.56bn last year. Packaged Facts estimates that sales will be worth $2.6bn by 2012.
The market researcher said it expected to see a much wider range of gluten-free products on shelves by 2012, and said that this will be driven by companies reformulating existing products for gluten-free acceptability, as well as by releasing new ones.
Formulation à la francais
de Lamballerie and he co-workers formulated various types of bread using different hydrocolloids (carboxymethylcellulose (CMC, Akzo Nobel), guar gum (Danisco), hydroxypropylmethylcellulose (HPMC, Dow Europe), and xanthan gum(Cargill)) and various substitutes, including buckwheat flour, whole egg powder, and whey proteins.
They report that, while the volume increased when guar gum and HPMC were used, and the hardness of the breads increased when these hydrocolloids were used. One the other hand, only guar produced breads with the same colour characteristics as French bread.
The researchers report that since guar gum-formulated breads had the most “heterogeneous cell size distribution”, further formulations used only guar gum.
In terms of the flour substitutes, the buckwheat flour bread “had improved quality”, said de Lamballerie and he co-workers, including increased volume, softer texture, and better colour.
Coeliac disease is caused by an intolerance to gluten - the protein found in wheat, rye and barley - and currently affects an average of one in 300 people in Europe. In Germany the figure is higher at one in 200, while the UK reports a figure of one in 100.
Source: Journal of Food Science
Published online ahead of print, doi: 10.1111/j.1750-3841.2009.01096.x
“Optimization of Gluten-Free Formulations for French-Style Breads”
Authors: S. Mezaize, S. Chevallier, A. Le Bail, M. de Lamballerie
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Al
“We cannot all do great things, but we can do small things with great love.” Mother Teresa |
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celiacmaine-iac
Joined: 19 Dec 2007
Posts: 1327
Location: Maine
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| Posted: Wed Apr 01, 2009 3:59 pm Post subject: |
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Thanks for posting this Al. I've got a french bread recipe that I'm fairly happy with, but have been wanting to tweak it a bit. I think my laboratory will be humming tomorrow. I'm just trying to figure out 5% buckwheat, and 1.9% guar. The Guar gum is the one that's throwing me for a loop. I'm assuming they mean by weight.... I have a really good food scale that measures by grams as well as ounces, so hoping my math skills won't fail me.
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aklap
Joined: 02 Oct 2004
Posts: 10520
Location: WI, USA
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| Posted: Sun Apr 05, 2009 9:37 pm Post subject: |
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Here's some more technical mumbo jumbo...
http://www3.interscience.wiley.com/journal/122267411/abstract?CRETRY=1&SRETRY=0
| Quote: | Optimization of Gluten-Free Formulations for French-Style Breads
S. Mezaize 1 , S. Chevallier 1 , A. Le Bail 1 , and M. de Lamballerie 1
1 Authors are with ENITIAA, GEPEA (UMR CNRS 6144), BP 82225, 44322 Nantes cedex 3, France. Direct inquiries to author Lamballerie (E-mail: marie.de-lamballerie@enitiaa-nantes.fr).
KEYWORDS
buckwheat • formulation • gluten-free bread • hydrocolloid
ABSTRACT: The formulation of gluten-free bread, which will be suitable for patients with coeliac disease, was optimized to provide bread similar to French bread. The effects of the presence of hydrocolloids and the substitution of the flour basis by flour or proteins from different sources were studied. The added ingredients were (1) hydrocolloids (carboxymethylcellulose [CMC], guar gum, hydroxypropylmethylcellulose [HPMC], and xanthan gum), and (2) substitutes (buckwheat flour, whole egg powder, and whey proteins). The bread quality parameters measured were specific volume, dry matter of bread, crust color, crumb hardness, and gas cell size distribution. Specific volume was increased by guar gum and HPMC. Breads with guar gum had color characteristics similar to French bread. Hardness decreased with the addition of hydrocolloids, especially HPMC and guar. Breads with guar gum had the most heterogeneous cell size distribution, and guar gum was therefore selected for further formulations. Bread prepared with buckwheat flour had improved quality: an increased specific volume, a softer texture, color characteristics, and gas-cell size distribution similar to French bread. Bread with 1.9% guar gum (w/w, total flour basis) and 5% buckwheat flour (of all flours and substitutes) mimicked French bread quality attributes.
MS 20080540 Submitted 7/18/2008, Accepted 1/20/2009
DIGITAL OBJECT IDENTIFIER (DOI)
10.1111/j.1750-3841.2009.01096.x About DOI |
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Al
“We cannot all do great things, but we can do small things with great love.” Mother Teresa |
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