Skip to main content
SpringerLink
Log in

Effect of Gum Type and Flaxseed Concentration on Quality of Gluten-Free Breads Made from Frozen Dough Baked in Infrared-Microwave Combination Oven

  • Communication
  • Published:
Food and Bioprocess Technology Aims and scope Submit manuscript

Abstract

As prevalence of celiac disease increases, the demand for gluten-free products also increases. Researchers are still trying to improve gluten-free bread quality and shelf life to reach the quality of wheat bread. In this study, the aim was to obtain gluten-free breads made from frozen dough with acceptable specific volume, crumb firmness, and color and to investigate the effects of gum type and flaxseed concentration on the quality of gluten-free breads. Three different gum types (guar gum, xanthan gum, locust bean gum) were used. Gums were added to the formulation at 1 % level. Flaxseed was also added to the formulation at different concentrations (0, 2.5, and 5 %). After frozen storage at −20 °C for 10 days, frozen samples were thawed at +4 °C. Thawed samples were then fermented and baked in infrared-microwave (IR-MW) combination oven. The quality parameters (weight loss, specific volume, hardness, and color) of gluten-free breads were determined. In addition to the measurement of hardness of fresh samples, hardness of staled samples during the 72-h storage was also determined to investigate the effects of different formulations in retarding the staling of gluten-free breads. When the effects of gums and flaxseed concentration on the quality of breads were considered, the quality of gluten-free breads formulated with guar gum-5 % flaxseed was found to be better (with lower hardness, higher specific volume, and better color) than the other samples. The results obtained during the 72-h storage also demonstrated that gluten-free breads formulated with guar gum-5 % flaxseed had the lowest hardness values.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

References

  • AACC (2001). Approved methods of analysis, 11th ed. Method 10–05.01. Guidelines for measurement of volume by rapeseed displacement. St. Paul, AACC International doi: 10.1094/AACCIntMethod-10-05.01 Accessed 3 Oct 2001.

  • Ahmed, Z. S. (1999). Physico-chemical, structural and sensory quality of corn-based flax-snack. Nahrung/Food, 43(4), 253–258.

    Article  CAS  Google Scholar 

  • Alpers, L., & Sawyer-Morse, M. K. (1996). Eating quality of banana nut muffins and oatmeal cookies made with ground flaxseed. Journal of American Dietetic Association, 96, 794–796.

    Article  CAS  Google Scholar 

  • Anton, A. A., & Artfield, S. D. (2008). Hydrocolloids in gluten-free breads: a review. International Journal of Food Sciences and Nutrition, 59(1), 11–23.

    Article  CAS  Google Scholar 

  • Averbeck, E., & Petrasch, A. (2013). Gluten-free pastry based on rice flour and wholegrain buckwheat flour. Third International Symposium on gluten-free cereal products and beverages 12–14, symposium book of abstracts Vienna, 63.

  • Demirekler, P., Sumnu, G., & Sahin, S. (2004). Optimization of bread baking in a halogen lamp-microwave combination oven by response surface methodology. European Food Research and Technology, 219(4), 341–347.

    Article  CAS  Google Scholar 

  • Demirkesen, I., Mert, B., Sumnu, G., & Sahin, S. (2010). Utilization of chestnut flour in gluten-free bread formulations. Journal of Food Engineering, 101(3), 329–336.

    Article  CAS  Google Scholar 

  • Demirkesen, I., Sumnu, G., Sahin, S., & Uysal, N. (2011). Optimization of formulations and infrared-microwave combination baking conditions of chestnut-rice breads. International Journal of Food Science and Technology, 46, 1809–1815.

    Article  CAS  Google Scholar 

  • Demirkesen, I., Sumnu, G., & Sahin, S. (2013). Quality of gluten-free bread formulations baked in different ovens. Food and Bioprocess Technology, 6(3), 746–753.

    Article  CAS  Google Scholar 

  • Gallaher, E., Gormley, T. R., & Arendt, E. K. (2004). Recent advances in the formulation of gluten-free cereal-based products. Trends in Food Science & Technology, 15, 143–152.

    Article  Google Scholar 

  • Galle, S., & Gänzle, M.G. (2013). Lactic fermented flaxseed: a functional ingredient for gluten-free product development. Third International Symposium on gluten-free cereal products and Beverages, Symposium book of abstracts Vienna, 34.

  • Gambus, H. (2005). Nasiona lnu oleistego (Linum usitatissimum L.) jako zrodlo składnikow odzywczych w chlebie bezglutenowym. ZYWNOSC Nauka Technologia Jakosc, 4(45), 61–74.

    Google Scholar 

  • Garden-Robinson, J. (1994). Flaxseed gum: extraction, composition, and selected applications. In: Proceedings of the 55th Flax Institute of the United States, Fargo 154–165.

  • Goesaert, H., Brijs, K., Veraverbeke, W. S., Courtin, C. M., Gebruers, K., & Delcour, J. A. (2005). Wheat flour constituents: how they impact bread quality, and how to impact their functionality. Trends in Food Science & Technology, 16, 12–30.

    Article  CAS  Google Scholar 

  • Guilloux, K., Gaillard, I., Courtois, J., Courtois, B., & Petit, E. (2009). Production of arabinoxylan-oligosaccharides from flaxseed (Linum usitatissimum). Journal of Agricultural and Food Chemistry, 57, 11308–11313.

    Article  CAS  Google Scholar 

  • Gularte, M. A., Gómez, M., & Rosell, C. M. (2012). Impact of legume flours on quality and in vitro digestibility of starch and protein from gluten-free cakes. Food and Bioprocess Technology, 5(8), 3142–3150.

    Article  CAS  Google Scholar 

  • Holtmeier, W., & Caspary, W. F. (2006). Celiac disease. Orphanet Journal of Rare Diseases, 1(1), 3.

    Article  Google Scholar 

  • Keskin, S. O., Sumnu, G., & Sahin, S. (2004). Bread baking in halogen lamp-microwave combination oven. Food Research International, 37(5), 489–495.

    Article  Google Scholar 

  • Kireeva, M.S., & Markina, V.Y. (2013). Development of technology for gluten-free confectionery based on full-fat meal from flax seeds. Third International Symposium on gluten-free cereal products and beverages 12–14 June 2013, symposium book of abstracts, Vienna 87.

  • Koksel, H.F. (2009). Effects of xanthan and guar gums on quality and staling of gluten free cakes baked in microwave-infrared combination oven. MSc Thesis, METU, Ankara, 168.

  • Korus, J., Wittczak, T., Ziobro, R., & Juszczak, L. (2015). Linseed (Linum usitatissimum L.) mucilage as a novel structure forming agent in gluten-free bread. LWT--Food Science and Technology, 62, 257–264.

    Article  CAS  Google Scholar 

  • Lazaridou, A., Duta, D., Papageorgiou, M., Belc, N., & Biliaderis, C. G. (2007). Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. Journal of Food Engineering, 79(3), 1033–1047.

    Article  CAS  Google Scholar 

  • Leray, G., Oliete, B., Mezaize, S., Chevallier, S., & de Lamballerie, M. (2010). Effects of freezing and frozen storage conditions on the rheological properties of different formulations of non-yeasted wheat and gluten-free bread dough. Journal of Food Engineering, 100(1), 70–76.

    Article  CAS  Google Scholar 

  • Lorenzo, G., Zaritzky, N. E., & Califano, A. N. (2009). Rheological characterization of refrigerated and frozen non-fermented gluten-free dough: effect of hydrocolloids and lipid phase. Journal of Cereal Science, 50(2), 255–261.

    Article  CAS  Google Scholar 

  • Manthey, F. A., Lee, R. E., & Kegode, R. B. (2000). Quality of spaghetti containing ground flaxseed. In J. F. Carter (Ed.), Proceedings of the 58th flax institute of the United States (pp. 92–99). Fargo: Flax Institute of the United States.

    Google Scholar 

  • Mezaize, S., Chevallier, S., Le Bail, A., & de Lamballerie, M. (2009). Optimization of gluten-free formulations for french-style breads. Journal of Food Science, 74(3), E140–E146.

    Article  CAS  Google Scholar 

  • Mezaize, S., Chevallier, S., Le-Bail, A., & de Lamballerie, M. (2010). Gluten-free frozen dough: influence of freezing on dough rheological properties and bread quality. Food Research International, 43(8), 2186–2192.

    Article  CAS  Google Scholar 

  • Miñarro, B., Albanell, E., Aguilar, N., Guamis, B., & Capellas, M. (2012). Effect of legume flours on baking characteristics of gluten-free bread. Journal of Cereal Science, 56(2), 476–481.

    Article  Google Scholar 

  • Nunes, M. H. B., Moore, M. M., Ryan, L. A. M., & Arendt, E. K. (2009). Impact of emulsifiers on the quality and rheological properties of gluten-free breads and batters. European Food Research and Technology, 228, 633–642.

    Article  CAS  Google Scholar 

  • Pohjanheimo, T. A., Hakala, M. A., Tahvonen, R. L., Salminen, S. J., & Kallio, H. P. (2006). Flaxseed in breadmaking: effects on sensory quality, aging, and composition of bakery products. Journal of Food Science, 71(4), S343–S348.

    Article  CAS  Google Scholar 

  • Rojas, J. A., Rosell, C. M., & Benedito De Barber, C. (1999). Pasting properties of different wheat flour-hydrocolloid systems. Food Hydrocolloids, 13(1), 27–33.

    Article  CAS  Google Scholar 

  • Shearer, A. E. H., & Davies, C. G. A. (2005). Physicochemical properties of freshly baked and stored whole-wheat muffins with and without flaxseed meal. Journal of Food Quality, 28, 137–153.

    Article  Google Scholar 

  • Steffolani, E., De La Hera, E., Pérez, G.T., & Gomez, M. (2013). Effect of linseed addition on the quality of rice bread. Third International Symposium on gluten-free cereal products and beverages 12–14 June 2013, symposium book of abstracts, Vienna 117.

  • Sumnu, G., Koksel, F., Sahin, S., Basman, A., & Meda, V. (2010). The effects of xanthan and guar gums on staling of gluten-free rice cakes baked in different ovens. International Journal of Food Sceince and Technology, 45, 87–93.

    Article  CAS  Google Scholar 

  • Torbica, A., Hadnadev, M., & Dapcevic, T. (2010). Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour. Food Hydrocolloids, 24, 626–632.

    Article  CAS  Google Scholar 

  • Tsatsaragkou, K., Papageorgiou, M., Yiannopoulos, S., Christodoulidou, M., Sarandi, A., Hadjimina, I., & Mandala, I. (2013). Effect of carob germ flour addition in gluten-free bakery products. Third International Symposium on gluten-free cereal products and beverages 12–14 June 2013, symposium book of abstracts, Vienna 124.

  • Van den Broeck, H.C., America, A.H.P., Cordewener, J.H.G., Nessen, M.A., Gilissen, L.J.W.J., & Van der Meer, I.M. (2013). Label free targeted detection and quantification of celiac disease stimulating epitopes by LC-MS. Third International Symposium on gluten-free cereal products and beverages 12–14 June 2013, symposium book of abstracts, Vienna 28.

Download references

Author information

Authors and Affiliations

  1. Food Technology Department, Vocational School of Food and Agriculture, Kocaeli University, 41285, Kocaeli, Turkey

    Semin Ozge Ozkoc & Nadide Seyhun

Authors
  1. Semin Ozge Ozkoc
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Nadide Seyhun
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Semin Ozge Ozkoc.

Electronic supplementary material

Below is the link to the electronic supplementary material.

ESM 1

(DOC 2931 kb)

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Ozkoc, S.O., Seyhun, N. Effect of Gum Type and Flaxseed Concentration on Quality of Gluten-Free Breads Made from Frozen Dough Baked in Infrared-Microwave Combination Oven. Food Bioprocess Technol 8, 2500–2506 (2015). https://doi.org/10.1007/s11947-015-1615-8

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11947-015-1615-8

Keywords

Search

Navigation