Effect of the formulation on the quality of gluten-free bread with unripe plantain and Brosimum alicastrum
DOI:
https://doi.org/10.19136/era.a11n3.3986Keywords:
crumb, protein concentrate, pumpkin, gluten-free flour, transglutaminaseAbstract
The objective of this study was to evaluate different levels of ingredients and mixing times to elaborate gluten-free bread with good physical quality. The gluten-free bread was processed with flour composed of unripe plantain and B. alicastrum with different levels of water (between 80 and 115 mL), transglutaminase enzyme (between 0.10 and 1.5%), pumpkin protein concentrate (between 1.0 and 10.0%) and mixing time (between 1.0 and 10 min). It was found that varying the level of each ingredient and the mixing time has a significant effect on the specific volume, the percentage of alveoli area and the alveolar density. Bread with good physical quality (specific volume 1.62 cm3 g-1, 1.40 alveoli mm-2 and 23.98% alveolar area) was obtained from 115 mL of water, 0.5% enzyme, 2% protein concentrate and a time of 3 min mixing.
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