The properties of potato gluten-free doughs: comparative and combined effects of propylene glycol alginate and hydroxypropyl methyl cellulose or flaxseed gum
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Xueting Chen
Abstract
Different methods are often used to make gluten-free (GF) bread to get better bread characteristics. To explore the effects of emulsifiers and hydrocolloids on the characteristics of GF dough, different esterification levels of propylene glycol alginate (PGA), hydroxypropyl methyl cellulose (HPMC), flaxseed gum with (FG) different molecular weight, and the binary blends of HPMC/PGA and FG/PGA were added to GF dough, made with potato starch and potato protein in a ratio of 6:4. The results showed that the potato GF dough with FG and FG/PGA obtained a higher viscoelasticity than the other doughs. HPMC and FG promoted to the formation of network structure, but the network structure formed by PGA and their combination was more developed. It was found that all PGA, HPMC, FG and their combination could improve the softness of GF breads. The results provided a basis for optimizing the quality of potato GF bread.
Acknowledgments
This work was supported by The State Key Research and Development Program of China, “modern Food Processing and Food Storage and Transportation Technology and Equipment” [2016YFD0401304]. The authors are also grateful to The Analysis and Testing Center in Dalian Polytechnic University for the technical assistance of SEM measurements experiment.
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Author contributions: Methodology: Geng Cao, Shule Guo, Dingning Lu, Bingbing Hu, Zuoqian Yang; Formal analysis and investigation: Xueting Chen, Jingyan Gao, Geng Cao; Writing – original draft preparation: Xueting Chen; Writing – review and editing: Yi Tong, Chengrong Wen; Funding acquisition: Chengrong Wen; Resources: Yi Tong; Supervision: Chengrong Wen. All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.
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Research funding: None declared.
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Conflict of interest statement: The authors declare no conflicts of interest regarding this article.
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Ethics approval: The authors declare no competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
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Supplementary Material
This article contains supplementary material (https://doi.org/10.1515/ijfe-2022-0227).
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Artikel in diesem Heft
- Frontmatter
- Articles
- Alginate and β-lactoglobulin matrix as wall materials for encapsulation of polyphenols to improve efficiency and stability
- Effect of water-retention agents on Scomberomorus niphonius surimi after repeated freeze–thaw cycles: low-field NMR and MRI studies
- The influences of acidic electrolyzed water on quality and bacteria community of fresh-cut jackfruit in storage
- Dietary modeling of greenhouse gases using OECD meat consumption/retail availability estimates
- An application of citric acid as a carrier for solid dispersion to improve the dissolution and uric acid-lowering effect of kaempferol
- Response to Article
- The properties of potato gluten-free doughs: comparative and combined effects of propylene glycol alginate and hydroxypropyl methyl cellulose or flaxseed gum
Artikel in diesem Heft
- Frontmatter
- Articles
- Alginate and β-lactoglobulin matrix as wall materials for encapsulation of polyphenols to improve efficiency and stability
- Effect of water-retention agents on Scomberomorus niphonius surimi after repeated freeze–thaw cycles: low-field NMR and MRI studies
- The influences of acidic electrolyzed water on quality and bacteria community of fresh-cut jackfruit in storage
- Dietary modeling of greenhouse gases using OECD meat consumption/retail availability estimates
- An application of citric acid as a carrier for solid dispersion to improve the dissolution and uric acid-lowering effect of kaempferol
- Response to Article
- The properties of potato gluten-free doughs: comparative and combined effects of propylene glycol alginate and hydroxypropyl methyl cellulose or flaxseed gum
