Response surface methodology for optimization of gluten-free bread made with unripe banana flour
Gluten-free products have some texture drawbacks compared with gluten products. The texture of gluten-free products is improved with the addition of hydrocolloids and pregelatinized starches. The effects of hydroxypropyl methylcellulose (HPMC), pregelatinized unripe banana flour (UBF-P) and water on...
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| Veröffentlicht in: | Journal of food measurement & characterization 2019-09, Vol.13 (3), p.1652-1660 |
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| creator | Hernández-Aguirre, M. A. Islas-Hernández, J. J. Sánchez-Pardo, M. E. Rodríguez-Ambriz, S. L. Osorio-Díaz, P. |
| description | Gluten-free products have some texture drawbacks compared with gluten products. The texture of gluten-free products is improved with the addition of hydrocolloids and pregelatinized starches. The effects of hydroxypropyl methylcellulose (HPMC), pregelatinized unripe banana flour (UBF-P) and water on the quality of gluten-free bread were studied. A composite central design and response surface methodology were used. The volume, specific volume, weight, and hardness were analyzed, and image analysis of the crumb was performed. The results showed that the volume and specific volume increased with the addition of HPMC and UBF-P, while the hardness decreased. The addition of UBF-P and water increased the number and size of alveoli and affected the distribution of alveoli in crumbs. The distribution and size of the alveoli affected the physical characteristics and texture of the bread. Unripe banana flour can be used as an alternative ingredient to prepare gluten-free bread that has good quality characteristics. |
| doi_str_mv | 10.1007/s11694-019-00082-y |
| format | Article |
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A. ; Islas-Hernández, J. J. ; Sánchez-Pardo, M. E. ; Rodríguez-Ambriz, S. L. ; Osorio-Díaz, P.</creator><creatorcontrib>Hernández-Aguirre, M. A. ; Islas-Hernández, J. J. ; Sánchez-Pardo, M. E. ; Rodríguez-Ambriz, S. L. ; Osorio-Díaz, P.</creatorcontrib><description>Gluten-free products have some texture drawbacks compared with gluten products. The texture of gluten-free products is improved with the addition of hydrocolloids and pregelatinized starches. The effects of hydroxypropyl methylcellulose (HPMC), pregelatinized unripe banana flour (UBF-P) and water on the quality of gluten-free bread were studied. A composite central design and response surface methodology were used. The volume, specific volume, weight, and hardness were analyzed, and image analysis of the crumb was performed. The results showed that the volume and specific volume increased with the addition of HPMC and UBF-P, while the hardness decreased. The addition of UBF-P and water increased the number and size of alveoli and affected the distribution of alveoli in crumbs. The distribution and size of the alveoli affected the physical characteristics and texture of the bread. Unripe banana flour can be used as an alternative ingredient to prepare gluten-free bread that has good quality characteristics.</description><identifier>ISSN: 2193-4126</identifier><identifier>EISSN: 2193-4134</identifier><identifier>DOI: 10.1007/s11694-019-00082-y</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>Alveoli ; Bread ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Engineering ; Flour ; Food Science ; Gluten ; Hardness ; Image analysis ; Image processing ; Methylcellulose ; Optimization ; Original Paper ; Physical characteristics ; Physical properties ; Response surface methodology ; Specific volume ; Starches ; Texture</subject><ispartof>Journal of food measurement & characterization, 2019-09, Vol.13 (3), p.1652-1660</ispartof><rights>Springer Science+Business Media, LLC, part of Springer Nature 2019</rights><rights>Journal of Food Measurement and Characterization is a copyright of Springer, (2019). All Rights Reserved.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c319t-8e3ad48740cb95d7629fea9ea70a22eab82cc3936b3041d2a0216062c1d28e873</citedby><cites>FETCH-LOGICAL-c319t-8e3ad48740cb95d7629fea9ea70a22eab82cc3936b3041d2a0216062c1d28e873</cites><orcidid>0000-0003-2724-4171 ; 0000-0001-9513-3241</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11694-019-00082-y$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11694-019-00082-y$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,776,780,27901,27902,41464,42533,51294</link.rule.ids></links><search><creatorcontrib>Hernández-Aguirre, M. A.</creatorcontrib><creatorcontrib>Islas-Hernández, J. 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Unripe banana flour can be used as an alternative ingredient to prepare gluten-free bread that has good quality characteristics.</description><subject>Alveoli</subject><subject>Bread</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Engineering</subject><subject>Flour</subject><subject>Food Science</subject><subject>Gluten</subject><subject>Hardness</subject><subject>Image analysis</subject><subject>Image processing</subject><subject>Methylcellulose</subject><subject>Optimization</subject><subject>Original Paper</subject><subject>Physical characteristics</subject><subject>Physical properties</subject><subject>Response surface methodology</subject><subject>Specific volume</subject><subject>Starches</subject><subject>Texture</subject><issn>2193-4126</issn><issn>2193-4134</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><sourceid>BENPR</sourceid><recordid>eNp9kEtLxDAQx4souKz7BTwFPEfz2jQ5yuILFgTRc0zbyW6XtqlJi9RPb7SiN5nDDMP_Ab8sO6fkkhKSX0VKpRaYUI0JIYrh6ShbMKo5FpSL49-bydNsFeMhiSjNhZB8kb0-Qex9FwHFMThbAmph2PvKN343IecD8v1Qt_WHHWrfIe_QrhkH6LALAKgIYCvU2grQez3s0diFuk9v26VBrvFjOMtOnG0irH72Mnu5vXne3OPt493D5nqLS071gBVwWwmVC1IWel3lkmkHVoPNiWUMbKFYWXLNZcGJoBWzhFFJJCvTrUDlfJldzLl98G8jxMEcUnuXKg1jOZNMKbVOKjaryuBjDOBMH-rWhslQYr5gmhmmSTDNN0wzJROfTTGJux2Ev-h_XJ-7E3ib</recordid><startdate>20190901</startdate><enddate>20190901</enddate><creator>Hernández-Aguirre, M. 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| subjects | Alveoli Bread Chemistry Chemistry and Materials Science Chemistry/Food Science Engineering Flour Food Science Gluten Hardness Image analysis Image processing Methylcellulose Optimization Original Paper Physical characteristics Physical properties Response surface methodology Specific volume Starches Texture |
| title | Response surface methodology for optimization of gluten-free bread made with unripe banana flour |
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