Development and quality of rice flour-based gluten-free muffins
Gluten is the key protein complex that is responsible for the elastic characteristics of wheat dough contributing to the appearance and crumb structure of many baked goods. However, an increasing number of individuals are suffering from celiac disease (CD), the life-long intolerance to the gluten fraction of wheat, rye and barley. The increasing demand for gluten free products has favoured the design of numerous gluten free bakery products which intended to mimic the quality characteristics of wheat bakery products. The aim of this study was to design sweet formulation for obtaining rice flour muffins based on a traditional Spanish recipe, but formulations were eggs-free and lactose-free. The effect on different levels of xanthan gum as structuring agent in this product was tested. Quality of gluten-free muffins regarding their physicochemical characteristics (specific volume, moisture content, and colour), texture analysis (TPA) and image analysis (number of cells and total area) of the crumbs were evaluated. The addition of xanthan gum increased the volume of the gluten-free muffins, but high concentrations (0.7%) induced the opposite effect. Additionally, the structural analysis of the crumbs (number of cells and total area) discriminated between the muffins tested. The results obtained in this study showed the potential of developing gluten-free muffins based on rice flour, presenting good structural characteristics with the addition of xanthan gum on their formulations.
| Main Authors: | , , , |
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| Format: | comunicación de congreso biblioteca |
| Language: | English |
| Published: |
2012-03-26
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| Online Access: | http://hdl.handle.net/10261/79677 |
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