Development of gluten-free flat bread using hydrocolloids: Xanthan and CMC

Mehrdad Mohammadi; Nasim Sadeghnia; Mohammad-Hossain Azizi; Tirang-Reza Neyestani; Amir Mohammad Mortazavian

Journal of Industrial and Engineering Chemistry, Vol.20, No.4, 1812-1818, July, 2014

DOI10.1016/j.jiec.2013.08.035 Export Citation

Development of gluten-free flat bread using hydrocolloids: Xanthan and CMC

Mehrdad Mohammadi, Nasim Sadeghnia, Mohammad-Hossain Azizi¹, Tirang-Reza Neyestani^{2, †}, and Amir Mohammad Mortazavian

Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
¹Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modarres University, Tehran, Iran
²Department of Nutrition Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

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The effects of xanthan gum (XG) and (carboxymethyl cellulose (CMC) (5-20 g kg-1) on the quality parameters of gluten-free flat bread, based on rice flour were investigated. Increase in CMC concentration yielded bigger gas cells, leading to better crumb porosity. Formula 3 (F3), containing 15 g kg-1 XG and formula 10 (F10), containing 10 g kg-1 CMC and 10 g kg-1 XG resulted in the highest dough yield (P < 0.05) and bread yield, respectively, and F10 showed the lowest bread weight loss (P < 0.05). F10, followed by, F3 were the best and most acceptable (P < 0.05) formulae, compared to all the others.

Keywords:Gluten-free;Flat bread;Xanthan;CMC;Gluten replacer

[References]

Garooni J, in: Azizi MA, Hojati M (Eds.), Flat Bread Technology, Andishmand Publication, Tehran, 2004, pp. 65, 75.
Elke KA, Bello FD, The Gluten Free Cereal Products and Beverages, Elsevier Inc., 2008.
Goesaert H, Brijs K, Veraverbeke WS, Courtin C, Gebruers K, Delcour JA, Trends Food Sci. Technol., 16, 12 (2005)
Anton AA, Artfield SD, Int. J. Food Sci. Nutr., 59, 11 (2007)
Sabatino A, Corazza GR, Lancet, 373, 1480 (2009)
Sivaramakrishnan HP, Senge B, Chattopadhyay PK, J. Food Eng., 62(1), 37 (2004)
Bruce RH, Technology of Functional Cereal Products, Woodhead Publishing Limited, 2008.
Basman A, Koksel H, Ng PKW, Eur. Food Res. Technol., 215, 419 (2002)
Ribotta PD, Ausar SF, Morcillo MH, Perez GT, Beltramo DM, Leon AE, J. Sci. Food Agric., 84, 1969 (2004)
Gambus H, Sikora M, Ziobro R, Acta Sci. Pol., 6, 61 (2007)
Curic D, Gabric D, Bauman I, Tusak D, Novotni D, Agric. Conspec. Sci., 72, 227 (2007)
Houben A, Hochstotter A, Becker T, Eur. Food Res. Technol., 235, 195 (2012)
Gallagher E, Gormley TR, Arendt EK, J. Food Eng., 56(2-3), 153 (2003)
Ozboy O, Nahrung/Food, 46, 87 (2002)
Kohajdova Z, Karovicova J, Chem. Pap., 63, 26 (2009)
Collar C, Andreu P, Martinez JC, Armero E, Food Hydrocolloids, 13, 467 (1999)
Lorenzo G, Zaritzky N, Califano A, J. Cereal Sci., 48, 224 (2008)
Guarda A, Rosell CM, Benedito C, Galotto MJ, Food Hydrocolloids, 18, 241 (2004)
Lazaridou A, Duta D, Papageorgiou M, Belc N, Biliaderis CG, J. Food Eng., 79(3), 1033 (2007)
Mezaize S, Chevallier S, Le Bail A, De Lamballerie M, J. Food Sci., 74, 140 (2009)
Onyango C, Unbehend G, Lindhauer MG, Food Res. Int., 42, 949 (2009)
AACC International, Approved Methods of the American Association of Cereal Chemists, 10th ed., The Association, St. Paul, MN, 2000.
Sadeghi A, Shahidi F, Mortazavi A, Koocheki A, Mohebbi M, World Appl. Sci. J., 2, 490 (2007)
Lopez ACB, Pereira AJG, Junqueira RG, Braz. Arch. Biol. Technol. J., 47, 63 (2004)
Rosell CM, Rojas JA, de Barber CB, Food Hydrocolloids, 15, 75 (2001)
Demirkesen L, Mert B, Sumnu G, Sahin S, J. Food Eng., 96(2), 295 (2010)
Mandala IG, Sotirakoglou K, Food Hydrocolloids, 19, 709 (2005)
Gujral HS, Haros M, Rosell CM, J. Food Eng., 65(1), 89 (2004)
Mandala A, Karabela D, Kostaropoulos A, Food Hydrocolloids, 21, 1397 (2007)
Fatemi H, Food Chemistry, Enteshar Sahami Co., Tehran, 2010.
Toufeili I, Dagher S, Shadarevian S, Noureddine A, Sarakbi M, Farran MT, Cereal Chem., 71, 594 (1994)

[Referenced By]

[1] Garooni J, in: Azizi MA, Hojati M (Eds.), Flat Bread Technology, Andishmand Publication, Tehran, 2004, pp. 65, 75.

[2] Elke KA, Bello FD, The Gluten Free Cereal Products and Beverages, Elsevier Inc., 2008.

[3] Goesaert H, Brijs K, Veraverbeke WS, Courtin C, Gebruers K, Delcour JA, Trends Food Sci. Technol., 16, 12 (2005)

[4] Anton AA, Artfield SD, Int. J. Food Sci. Nutr., 59, 11 (2007)

[5] Sabatino A, Corazza GR, Lancet, 373, 1480 (2009)

[6] Sivaramakrishnan HP, Senge B, Chattopadhyay PK, J. Food Eng., 62(1), 37 (2004)

[7] Bruce RH, Technology of Functional Cereal Products, Woodhead Publishing Limited, 2008.

[8] Basman A, Koksel H, Ng PKW, Eur. Food Res. Technol., 215, 419 (2002)

[9] Ribotta PD, Ausar SF, Morcillo MH, Perez GT, Beltramo DM, Leon AE, J. Sci. Food Agric., 84, 1969 (2004)

[10] Gambus H, Sikora M, Ziobro R, Acta Sci. Pol., 6, 61 (2007)

[11] Curic D, Gabric D, Bauman I, Tusak D, Novotni D, Agric. Conspec. Sci., 72, 227 (2007)

[12] Houben A, Hochstotter A, Becker T, Eur. Food Res. Technol., 235, 195 (2012)

[13] Gallagher E, Gormley TR, Arendt EK, J. Food Eng., 56(2-3), 153 (2003)

[14] Ozboy O, Nahrung/Food, 46, 87 (2002)

[15] Kohajdova Z, Karovicova J, Chem. Pap., 63, 26 (2009)

[16] Collar C, Andreu P, Martinez JC, Armero E, Food Hydrocolloids, 13, 467 (1999)

[17] Lorenzo G, Zaritzky N, Califano A, J. Cereal Sci., 48, 224 (2008)

[18] Guarda A, Rosell CM, Benedito C, Galotto MJ, Food Hydrocolloids, 18, 241 (2004)

[19] Lazaridou A, Duta D, Papageorgiou M, Belc N, Biliaderis CG, J. Food Eng., 79(3), 1033 (2007)

[20] Mezaize S, Chevallier S, Le Bail A, De Lamballerie M, J. Food Sci., 74, 140 (2009)

[21] Onyango C, Unbehend G, Lindhauer MG, Food Res. Int., 42, 949 (2009)

[22] AACC International, Approved Methods of the American Association of Cereal Chemists, 10th ed., The Association, St. Paul, MN, 2000.

[23] Sadeghi A, Shahidi F, Mortazavi A, Koocheki A, Mohebbi M, World Appl. Sci. J., 2, 490 (2007)

[24] Lopez ACB, Pereira AJG, Junqueira RG, Braz. Arch. Biol. Technol. J., 47, 63 (2004)

[25] Rosell CM, Rojas JA, de Barber CB, Food Hydrocolloids, 15, 75 (2001)

[26] Demirkesen L, Mert B, Sumnu G, Sahin S, J. Food Eng., 96(2), 295 (2010)

[27] Mandala IG, Sotirakoglou K, Food Hydrocolloids, 19, 709 (2005)

[28] Gujral HS, Haros M, Rosell CM, J. Food Eng., 65(1), 89 (2004)

[29] Mandala A, Karabela D, Kostaropoulos A, Food Hydrocolloids, 21, 1397 (2007)

[30] Fatemi H, Food Chemistry, Enteshar Sahami Co., Tehran, 2010.

[31] Toufeili I, Dagher S, Shadarevian S, Noureddine A, Sarakbi M, Farran MT, Cereal Chem., 71, 594 (1994)