Attempt to increasing freshness in gluten-free tin bread by adding distilled monoglycerides, α-amylase and glucose oxidase
The market for gluten-free products is still developing and producers seek to offer consumers products as close to standard market products as possible. Therefore, product development of textural and sensory issues in gluten-free bread is crucial for the industry. This experimental explores effects...
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| Formato: | H2 |
| Lenguaje: | Inglés sueco |
| Publicado: |
SLU/Department of Molecular Sciences
2019
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| Materias: |
| _version_ | 1855572502132031488 |
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| author | Hellsten, Alies |
| author_browse | Hellsten, Alies |
| author_facet | Hellsten, Alies |
| author_sort | Hellsten, Alies |
| collection | Epsilon Archive for Student Projects |
| description | The market for gluten-free products is still developing and producers seek to offer consumers products as close to standard market products as possible. Therefore, product development of textural and sensory issues in gluten-free bread is crucial for the industry. This experimental explores effects of additives improving freshness of gluten-free bread. From screening of thirteen additives, one emulsifier and two en-zymes where selected, combined and tested at different levels: distilled monoglycer-ides (DMG) from hydrogenated rapeseed oil; a maltogenic α-amylase (AA) and a glucose oxidase (GO). Gluten-free tin bread was used as model recipe. Height, vol-ume and specific volume were negatively affected by DMG. All three additives in-creased the fibre content (resistant starch). Maximum softness was obtained when adding high amount of AA and low amount of DMG. No significant effect on spring-iness was detected. Cohesiveness decreased with raised amounts of AA and DMG. Chewiness correlated with hardness. Sensory evaluation showed divergence regard-ing which attributes mediated ‘freshness’. A harder bread with 0.5% DMG, 125 ppm GO and no AA, was perceived as freshest. This same combination did not get any votes in a ‘squeeze of the loaf’ test. In the latter test, a bread without DMG but 350 ppm AA and 125 ppm GO was most preferred. Despite deviating sensory results, statistically significant results could be obtained: α-amylase increased softness, hence consumer preference, while the emulsifier increase perceived freshness when eating the bread. Consumers are a valuable resource in product development. |
| format | H2 |
| id | RepoSLU14982 |
| institution | Swedish University of Agricultural Sciences |
| language | Inglés swe |
| publishDate | 2019 |
| publishDateSort | 2019 |
| publisher | SLU/Department of Molecular Sciences |
| publisherStr | SLU/Department of Molecular Sciences |
| record_format | eprints |
| spelling | RepoSLU149822020-06-04T11:28:35Z Attempt to increasing freshness in gluten-free tin bread by adding distilled monoglycerides, α-amylase and glucose oxidase Försök att öka färskhet i glutenfritt formbröd genom tillsats av destillerade monoglycerider, α-amylas och glukosoxidas Hellsten, Alies Emulsifier α-amylase glucose oxidase gluten-free bread freshness The market for gluten-free products is still developing and producers seek to offer consumers products as close to standard market products as possible. Therefore, product development of textural and sensory issues in gluten-free bread is crucial for the industry. This experimental explores effects of additives improving freshness of gluten-free bread. From screening of thirteen additives, one emulsifier and two en-zymes where selected, combined and tested at different levels: distilled monoglycer-ides (DMG) from hydrogenated rapeseed oil; a maltogenic α-amylase (AA) and a glucose oxidase (GO). Gluten-free tin bread was used as model recipe. Height, vol-ume and specific volume were negatively affected by DMG. All three additives in-creased the fibre content (resistant starch). Maximum softness was obtained when adding high amount of AA and low amount of DMG. No significant effect on spring-iness was detected. Cohesiveness decreased with raised amounts of AA and DMG. Chewiness correlated with hardness. Sensory evaluation showed divergence regard-ing which attributes mediated ‘freshness’. A harder bread with 0.5% DMG, 125 ppm GO and no AA, was perceived as freshest. This same combination did not get any votes in a ‘squeeze of the loaf’ test. In the latter test, a bread without DMG but 350 ppm AA and 125 ppm GO was most preferred. Despite deviating sensory results, statistically significant results could be obtained: α-amylase increased softness, hence consumer preference, while the emulsifier increase perceived freshness when eating the bread. Consumers are a valuable resource in product development. Marknaden för glutenfria produkter fortsätter utvecklas i takt med att livsmedelspro-ducenter försöker erbjuda konsumenterna en upplevelse så nära standardprodukt som möjligt. Produktutveckling av texturmässiga och sensoriska brister i glutenfritt bröd är därför avgörande för industrin. I detta arbete undersöks effekten av tillsatser som förbättrar färskhållning av glutenfritt bröd. Efter screening av tretton tillsatser valdes ett emulgeringsmedel och två enzymer ut, kombinerades och tillsattes i olika mäng-der: destillerade mono-glycerider (DMG) från hydrogenerad rapsolja; ett maltogent α-amylas (AA); och ett glukosoxidas (GO). Som modellrecept användes ett gluten-fritt formbröd. Höjd, volym och specifik volym påverkades negativt av DMG. Samt-liga tre tillsatser ökade fiberhalten (resistent stärkelse). Maximal mjukhet erhölls vid tillsats av hög mängd AA och låg mängd DMG. Ingen signifikant effekt på elasticitet upptäcktes. Kohesiviteten minskade med ökade mängder AA och DMG. Parametern chewiness (tuggmotstånd) korrelerade med hårdhet. Vilka attribut som medierade 'färskhet' vid sensoriska utvärdering var tvetydigt. I testet uppfattades nämligen ett hårt bröd med 0,5% DMG, 125 ppm GO och ingen AA, som färskast. Samma kom-bination var minst populär (fick noll röster) i ett "limp-klämmar"-test. I det senare testet föredrogs ett bröd utan DMG men med 350 ppm AA och 125 ppm GO. Trots tvetydigt sensoriktest kunde statiskt säkerställda resultat erhållas: α-amylas ökar mjukheten, följaktligen konsumenternas önskemål när man klämmer på brödet, me-dan emulgeringsmedlet ökar den upplevda färskheten när man äter brödet. Konsu-menter utgör en värdefull resurs inom produktutveckling. SLU/Department of Molecular Sciences 2019 H2 eng swe https://stud.epsilon.slu.se/14982/ |
| spellingShingle | Emulsifier α-amylase glucose oxidase gluten-free bread freshness Hellsten, Alies Attempt to increasing freshness in gluten-free tin bread by adding distilled monoglycerides, α-amylase and glucose oxidase |
| title | Attempt to increasing freshness in gluten-free tin bread by adding distilled monoglycerides, α-amylase and glucose oxidase |
| title_full | Attempt to increasing freshness in gluten-free tin bread by adding distilled monoglycerides, α-amylase and glucose oxidase |
| title_fullStr | Attempt to increasing freshness in gluten-free tin bread by adding distilled monoglycerides, α-amylase and glucose oxidase |
| title_full_unstemmed | Attempt to increasing freshness in gluten-free tin bread by adding distilled monoglycerides, α-amylase and glucose oxidase |
| title_short | Attempt to increasing freshness in gluten-free tin bread by adding distilled monoglycerides, α-amylase and glucose oxidase |
| title_sort | attempt to increasing freshness in gluten-free tin bread by adding distilled monoglycerides, α-amylase and glucose oxidase |
| topic | Emulsifier α-amylase glucose oxidase gluten-free bread freshness |