Co-supported hydrocolloids improve the structure and texture quality of gluten-free bread

Abstract

Abstract The co-supported matrix of hydroxypropyl methylcellulose (HPMC) and propylene glycol alginate (PGA) were investigated to improve the structure and texture of gluten-free bread (GFB) in comparison with that of the single hydrocolloid. Among various hydrocolloids, HPMC significantly increased the specific volume of GFB to 350%, while the rest hydrocolloids yielded a similar one to the Control bread. However, the crumb added with HPMC was too soft and lacked resilience and springiness, leading to a fragile texture. These texture defects were eliminated by the further addition of PGA, which remarkedly promoted hardness, resilience and springiness of HPMC bread. Additionally, GFB performance highly corresponded to dynamic rheology and rheo-fermentation property of dough with hydrocolloids at the optimal hydration level. In detail, the addition of HPMC (2.0\xa0g/100\xa0g) possessed dough structure of less rigid and deformation resistance, which favored the dough expansion, but was hard to maintain the dough shape. In the aspect of rheo-fermentation, PGA cooperated with HPMC co-supported a higher fermentation height due to the eliminated deformation of dough. All collected evidence above revealed that HPMC served as skeleton and PGA functioned as the supporting matrix to promote the structure and texture quality of GFB.