Enhancing Gluten-Free Bread Production: Impact of Hydroxypropyl Methylcellulose, Psyllium Husk Fiber, and Xanthan Gum on Dough Characteristics and Bread Quality
Ramón Torres-Pérez,
Elena Martínez-García,
Marta Maravilla Siguero-Tudela,
Purificación García-Segovia,
Javier Martínez-Monzó,
Marta Igual
Affiliations
Ramón Torres-Pérez
i-Food, Instituto Universitario de Ingeniería de Alimentos-FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 València, Spain
Elena Martínez-García
i-Food, Instituto Universitario de Ingeniería de Alimentos-FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 València, Spain
Marta Maravilla Siguero-Tudela
i-Food, Instituto Universitario de Ingeniería de Alimentos-FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 València, Spain
Purificación García-Segovia
i-Food, Instituto Universitario de Ingeniería de Alimentos-FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 València, Spain
Javier Martínez-Monzó
i-Food, Instituto Universitario de Ingeniería de Alimentos-FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 València, Spain
Marta Igual
i-Food, Instituto Universitario de Ingeniería de Alimentos-FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 València, Spain
The demand for gluten-free products has increased due to improved diagnoses and awareness of gluten-related issues. This study investigated the effect of HPMC, psyllium, and xanthan gum in gluten-free bread formulations. Three tests were conducted, varying the amount of these ingredients: in the first formulation, the amount of HPMC was increased to 4.4 g/100 g of flour and starch; in the second, psyllium husk fiber was increased to 13.2 g/100 g of flour and starch; and in the third formulation, xanthan gum was removed. Differences were observed among the formulations: increasing HPMC reduced extrusion force without affecting bread quality; adding psyllium increased dough elasticity but also crumb gumminess and crust hardness. Eliminating xanthan gum altered dough rheology, resulting in a softer and less gummy crumb, and a less reddish color in the final bread.
