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Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread

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dc.contributor.author Vidaurre-Ruiz, J es_PE
dc.contributor.author Matheus-Diaz, S es_PE
dc.contributor.author Salas-Valerio, F es_PE
dc.contributor.author Barraza-Jauregui, G es_PE
dc.contributor.author Schoenlechner, R es_PE
dc.contributor.author Repo-Carrasco-Valencia, R es_PE
dc.date.accessioned 2024-05-30T23:13:38Z
dc.date.available 2024-05-30T23:13:38Z
dc.date.issued 2019
dc.description.abstract The aim of this research was to determine the influence of tara gum and xanthan gum on rheological and textural properties of gluten-free doughs and breads made from corn starch and potato starch. Four formulations were developed: corn starch with xanthan gum (CS-XG), corn starch with tara gum (CS-TG), potato starch with xanthan gum (PS-XG) and potato starch with tara gum (PS-TG) (XG and TG—0.5% of flour). Rheological and textural properties of doughs were evaluated, as well as specific volume, alveolar structure and texture profile of breads. The results showed that the addition of tara gum increased pasting properties of the potato starch formulation, however, in the corn starch formulations, it was not significantly different from xanthan gum addition. All formulations showed more elastic than viscous behavior (G′>G″) and these viscoelastic properties had an influence on the kinetics of dough growth during the leavening process. The formulation PS-XG presented high specific volume, low crumb hardness, and good crumb structure, while the PS-TG showed inferior properties. In contrast, in the corn starch formulations, CS-XG and CS-TG presented very similar physical characteristics. The application of tara gum in gluten-free breads is reported for the first time and depending on the starch used it showed desirable properties for obtaining good quality products.
dc.description.sponsorship Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - Concytec
dc.identifier.doi https://doi.org/10.1007/s00217-019-03253-9
dc.identifier.isi 414321000007
dc.identifier.uri https://hdl.handle.net/20.500.12390/973
dc.language.iso eng
dc.publisher Springer
dc.relation.ispartof European Food Research and Technology
dc.rights info:eu-repo/semantics/openAccess
dc.rights.uri https://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subject Agricultura
dc.subject.ocde https://purl.org/pe-repo/ocde/ford#4.01.01
dc.title Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread
dc.type info:eu-repo/semantics/article
dspace.entity.type Publication
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