Title : Effect of the addition of water on the physicochemical characteristics of a gluten-free bread based on non-conventional flour
Abstract:
Wheat is currently the cereal that most people consume in the world since it was a wild plant, it has been a staple food for humanity for thousands of years, it is used in the production of many products for daily consumption. On the other hand, the world market for gluten-free products has had an unprecedented increase in recent years. Reasons for this increase include the significant increase in gluten-related health problems, celiac disease, non-celiac gluten sensitivity, and wheat allergy, as well as a growing group of apparently healthy people who are opting for a diet gluten-free as it is considered healthier. Nutrition is one of the most important points in food technology research aimed at developing safe gluten-free foods since, according to the Codex Alimentarius, gluten-free products that replace important staple foods (flour, bread, pasta, etc.) must provide approximately the same amount of vitamins and minerals as the originals. Therefore, the objective of this work was to evaluate the effect of adding water on the physicochemical properties of a gluten-free bread made only with immature plantain flour added with agave fructans. Gluten-free breads were made using the formulation of a bun-type bread, using only immature plantain flour and agave fructans, 3 levels of water in the formulation were evaluated. The volume, specific volume was determined and the quantification of ethereal extract, proteins, ashes, humidity was carried out following official AACC methodology, as well as an image analysis of the crumb using an image of the central slice of the loaves. The results showed that both the volume and the specific volume increased with respect to the addition of water in the formulation, regarding the image analysis of the crumb, it was observed that the addition of water increased the size and number of alveoli at a concentration intermedia, however, by increasing the amount of water in the formulation, breads without crumbs (hollow breads) were generated. Regarding the texture profile analysis, hardness, chewiness and gumminess were higher compared to breads made with banana flour, but they were not added with inulin, presenting similar values in parameters such as cohesiveness and elasticity. The proximal chemical analysis showed that the breads presented an ethereal extract content of 11.37 g/100g, protein 9.54 g/100g, ash 2.64 g/100g, carbohydrates 26.27 g/100g, however, and humidity greater than 50 g/ 100g, the latter could be due to the addition of inulin, which could bind a greater amount of water. In conclusion, water plays an important role in the development and preparation of gluten-free baked goods, however, a high concentration affects the crumb structure and therefore the quality of the finished product.
What will audience learn from your presentation?
1. The interactions generated between the different components of the flours, during the different stages of the elaboration process, will allow obtaining a gluten-free bread with desired physical characteristics
2. The use of unconventional ingredients in bakery products will allow the general public to know alternatives for the production of gluten-free products.
3. The general public will be able to learn how unconventional ingredients can be used to develop new formulations and use them in their own products.
