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Influence of guar gum on the baking quality of gluten‐free cheese bread made using frozen and chilled dough

Author:
Zapata, Francisco, Zapata, Estefanía, Rodríguez‐Sandoval, Eduardo
Source:
International journal of food science & technology 2019 v.54 no.2 pp. 313-324
ISSN:
0950-5423
Subject:
baking quality, cheeses, consumer acceptance, freezing, frozen dough, gluten-free foods, guar gum, hardness, saltiness, sensory evaluation, texture
Abstract:
The aim of the study was to assess the effect of guar gum on the quality and textural properties of gluten‐free (GF) cheese bread made using chilled and frozen GF cheese dough. The guar gum addition was at 3.5% (G3.5), 4% (G4) and 4.5% (G4.5) levels, based on the weight of the cheese in the product. Samples of frozen dough with 3.5% guar gum and of chilled dough with 4.5% guar gum were chosen for sensory analysis as they had the closest hardness and specific volume to samples of fresh dough and dough without guar gum (Control). The overall consumer acceptance of samples that had been processed using freezing treatment presented the lowest liking score due to the light salty taste.
Agid:
6277816