- -

Effect of Hydroxypropyl Methylcellulose, Xanthan Gum, and Psyllium in the Formulation of Gluten-Free Bread for the Improvement of Organoleptic Quality

RiuNet: Repositorio Institucional de la Universidad Politécnica de Valencia

Compartir/Enviar a

Citas

Estadísticas

  • Estadisticas de Uso

Effect of Hydroxypropyl Methylcellulose, Xanthan Gum, and Psyllium in the Formulation of Gluten-Free Bread for the Improvement of Organoleptic Quality

Mostrar el registro sencillo del ítem

Ficheros en el ítem

Thumbnail
Nombre: Torres-PerezMarti ...
Tamaño: 248.9Kb
Formato: PDF
Descripción: Versión editorial
Abrir
dc.contributor.author Torres-Pérez, Ramón es_ES
dc.contributor.author Martinez-García, Elena es_ES
dc.contributor.author Igual Ramo, Marta es_ES
dc.contributor.author Martínez-Monzó, Javier es_ES
dc.contributor.author García-Segovia, Purificación es_ES
dc.date.accessioned 2024-07-02T18:08:47Z
dc.date.available 2024-07-02T18:08:47Z
dc.date.issued 2023-10-14 es_ES
dc.identifier.uri http://hdl.handle.net/10251/205716
dc.description.abstract [EN] Gluten-free bread is a new option for a population unable to digest gliadins and glutenins. This study compared the texture and color of four formulations, each containing varying amounts of hydroxypropyl methylcellulose (HPMC), psyllium, xanthan gum, and water. It was found that removing xanthan gum reduced the hardness and gumminess of the breadcrumbs. Increasing the amount of psyllium increased gumminess and redness. Interestingly, increasing the amount of HPMC in the formulation did not show significant differences. This suggests that HPMC may not have a pronounced effect on texture and color compared to the control formulation. es_ES
dc.description.sponsorship This research was funded by the Ministerio de Ciencia e innovación through its program of research grants for Doctorados Industriales Convocatoria 2020 (DIN2020-011079). es_ES
dc.language Inglés es_ES
dc.publisher MDPI AG es_ES
dc.relation.ispartof Biology and Life Sciences Forum es_ES
dc.rights Reconocimiento (by) es_ES
dc.subject Gluten-free es_ES
dc.subject Bread es_ES
dc.subject Hydroxypropyl methylcellulose (HPMC) es_ES
dc.subject Psyllium es_ES
dc.subject Xanthan gum es_ES
dc.subject Texture profile analysis (TPA) es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Effect of Hydroxypropyl Methylcellulose, Xanthan Gum, and Psyllium in the Formulation of Gluten-Free Bread for the Improvement of Organoleptic Quality es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.3390/Foods2023-15053 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MICINN//DIN2020-011079/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Torres-Pérez, R.; Martinez-García, E.; Igual Ramo, M.; Martínez-Monzó, J.; García-Segovia, P. (2023). Effect of Hydroxypropyl Methylcellulose, Xanthan Gum, and Psyllium in the Formulation of Gluten-Free Bread for the Improvement of Organoleptic Quality. Biology and Life Sciences Forum. 26(48). https://doi.org/10.3390/Foods2023-15053 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.3390/Foods2023-15053 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 26 es_ES
dc.description.issue 48 es_ES
dc.identifier.eissn 2673-9976 es_ES
dc.relation.pasarela S\504630 es_ES
dc.contributor.funder Ministerio de Ciencia e Innovación es_ES


Este ítem aparece en la(s) siguiente(s) colección(ones)

Mostrar el registro sencillo del ítem