Effect of xanthan gum on physicochemical and textural properties of gluten-free batter and bread
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abstract
The objective of this study was to evaluate the effect of
xanthan gum (XG) on physicochemical, rheological and
textural properties of gluten-free batter and bread. Batches
of gluten-free bread used a base formulation of rice, corn
and quinoa flour, and different levels of XG (1.5, 2.5 and
3.5%) and water content (WC; 90, 100 and 110%) in a full
factorial design. Although in interaction with water, higher
XG doses tended to produce batters of lower stickiness,
work of adhesion, strength-cohesiveness; which, when
baked, produced loaves of lower specific volume and baking
loss; and bread crumb of lower Aw, pH, hardness,
springiness, firmness, mean cell area, void fraction, mean
cell aspect ratio, and higher firmness, consistency,
cohesiveness, adhesiveness, chewiness, resilience, cell
density, cell size uniformity and mean cell compactness
(p<.OOl). Gluten-free loaves of good appearance in terms of
high specific volume, low crumb hardness, high crumb
springiness, and open grain visual texture were obtained in
formulations with 110% WC and XG doses between 1.5-
2.5%.
