Recent Development of Gluten-Free Bread Quality using Hydrocolloids
Lindyca Celine Maima Manik (a*), Mokhamad Nur (a)

a) Department of Agricultural Product Technology, Faculty of Agricultural Technology Universitas Brawijaya, Malang, Indonesia

Abstract

The development of gluten-free bread production has drawn massive attention to decrease the number of wheat import in some developing countries and fulfilled the needs of people with celiac and other diseases related to gluten component. Since the gluten component in wheat flours has taken a major role to form an extensible structure in the bread dough, its removal has emerged considerable issues in the gluten-free bread production. Hydrocolloids are a food additive which able to form a gel with water and have demonstrated positive functional properties in the overall quality of gluten-free bread. The impact of hydrocolloid on the dough and final product depends on its chemical structure, concentration, and main ingredients used. This study will explore the effects of hydrocolloids as gluten-replacer that capable to mimic the viscoelastic properties of gluten through enhancing dough viscosity that can lead to the stabilization of different ingredients. Several hydrocolloids that released positive effect in gluten-free bread making are xanthan gum, HPMC, psyllium gum and even mixture of hydrocolloids. Different types of hydrocolloids affect to different mechanisms to stabilize dough foam and final quality of the bread. This paper will focus on the reported applications of hydrocolloids in the development of gluten-free breadmaking and review different mechanisms of hydrocolloids in a way to assist foam formation and stabilization.

Keywords: Development, Gluten-free bread, Hydrocolloids

Topic: AGRICULTURAL ENGINEERING