Characterization of gluten‐free bread crumb baked at atmospheric and reduced pressures using TD‐NMR

Abstract

This research aimed to study the effects of using a partial vacuum for bread baking on macromolecules and water distribution in gluten‐free bread. Bread baking under partial vacuum results in greater oven rise and a larger gas fraction in the crumb. Because water s boiling point decreases under reduced pressure, it was expected that its distribution within the dough and its interactions with the others dough s constituents (mainly starch) would differ from those in bread baked under atmospheric pressure. Time‐domain nuclear magnetic resonance was used, as it has the rare capacity to quantify both gelatinization and retrogradation of starch. Complementary rheological measurements made it possible to show that crumb Young s modulus was mostly influenced by the gas fraction whereas there was little change in starch gelatinization and retrogradation when dough was baked under partial vacuum. When insufficiently hydrated (48%), the volume of breads was practically the same whatever the baking process. Meanwhile, the nuclear magnetic resonance results suggested that amylose short‐term crystallization (on cooling) is dependent on water content. In addition, crumb Young s modulus during storage at room temperature correlated with an increase in free induction decay signal intensity.