Influence of the Use of Hydrocolloids in the Development of Gluten-Free Breads from Colocasia esculenta Flour

Influence of the Use of Hydrocolloids in the Development of Gluten-Free Breads from Colocasia esculenta Flour

Colocasia esculenta represents an alternative non-gluten ingredient due to its healthy properties. The objective of this study was to explore the breadmaking potential of Colocasia spp. cormel flour combined with hydrocolloids (hydroxypropyl methylcellulose, xanthan gum, guar gum). A total of three...

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Bibliographic Details
Main Authors: Jehannara Calle, Yaiza Benavent-Gil, Cristina M. Rosell
Format: Article
Language:English
Published: MDPI AG 2020-08-01
Series:Proceedings
Subjects:
bread
Colocasia esculenta
gluten-free
hydrocolloids
Online Access:https://www.mdpi.com/2504-3900/53/1/6
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spelling doaj-3bc7582cbea44deeb15ed292b555cef52020-11-25T03:17:32ZengMDPI AGProceedings2504-39002020-08-01536610.3390/proceedings2020053006Influence of the Use of Hydrocolloids in the Development of Gluten-Free Breads from Colocasia esculenta FlourJehannara Calle0Yaiza Benavent-Gil1Cristina M. Rosell2Food Research Institute for the Food Industry (IIIA), Carretera al Guatao km 3 ½, La Lisa, La Habana 17100, CubaInstitute of Agrochemistry and Food Technology (IATA-CSIC), C/ Agustin Escardino, 7, Paterna, 46980 Valencia, SpainInstitute of Agrochemistry and Food Technology (IATA-CSIC), C/ Agustin Escardino, 7, Paterna, 46980 Valencia, SpainColocasia esculenta represents an alternative non-gluten ingredient due to its healthy properties. The objective of this study was to explore the breadmaking potential of Colocasia spp. cormel flour combined with hydrocolloids (hydroxypropyl methylcellulose, xanthan gum, guar gum). A total of three formulations were tested. Breads were characterized by assessing their technological qualities: moisture, specific volume, volume, hardness and weight loss. The quality parameters were similar to other gluten-free breads. Overall, Colocasia spp. flour can be used to produce gluten-free breads with similar technological quality parameters than those previously reported with common gluten-free flours.https://www.mdpi.com/2504-3900/53/1/6breadColocasia esculentagluten-freehydrocolloids
collection DOAJ
language English
format Article
sources DOAJ
author Jehannara Calle
Yaiza Benavent-Gil
Cristina M. Rosell
spellingShingle Jehannara Calle
Yaiza Benavent-Gil
Cristina M. Rosell
Influence of the Use of Hydrocolloids in the Development of Gluten-Free Breads from Colocasia esculenta Flour
Proceedings
bread
Colocasia esculenta
gluten-free
hydrocolloids
author_facet Jehannara Calle
Yaiza Benavent-Gil
Cristina M. Rosell
author_sort Jehannara Calle
title Influence of the Use of Hydrocolloids in the Development of Gluten-Free Breads from Colocasia esculenta Flour
title_short Influence of the Use of Hydrocolloids in the Development of Gluten-Free Breads from Colocasia esculenta Flour
title_full Influence of the Use of Hydrocolloids in the Development of Gluten-Free Breads from Colocasia esculenta Flour
title_fullStr Influence of the Use of Hydrocolloids in the Development of Gluten-Free Breads from Colocasia esculenta Flour
title_full_unstemmed Influence of the Use of Hydrocolloids in the Development of Gluten-Free Breads from Colocasia esculenta Flour
title_sort influence of the use of hydrocolloids in the development of gluten-free breads from colocasia esculenta flour
publisher MDPI AG
series Proceedings
issn 2504-3900
publishDate 2020-08-01
description Colocasia esculenta represents an alternative non-gluten ingredient due to its healthy properties. The objective of this study was to explore the breadmaking potential of Colocasia spp. cormel flour combined with hydrocolloids (hydroxypropyl methylcellulose, xanthan gum, guar gum). A total of three formulations were tested. Breads were characterized by assessing their technological qualities: moisture, specific volume, volume, hardness and weight loss. The quality parameters were similar to other gluten-free breads. Overall, Colocasia spp. flour can be used to produce gluten-free breads with similar technological quality parameters than those previously reported with common gluten-free flours.
topic bread
Colocasia esculenta
gluten-free
hydrocolloids
url https://www.mdpi.com/2504-3900/53/1/6
work_keys_str_mv AT jehannaracalle influenceoftheuseofhydrocolloidsinthedevelopmentofglutenfreebreadsfromcolocasiaesculentaflour
AT yaizabenaventgil influenceoftheuseofhydrocolloidsinthedevelopmentofglutenfreebreadsfromcolocasiaesculentaflour
AT cristinamrosell influenceoftheuseofhydrocolloidsinthedevelopmentofglutenfreebreadsfromcolocasiaesculentaflour
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