Gluten-free laminated baked products: effect of ingredients and emulsifiers on technological quality

Ribotta P. D., . and Barrera G. N., . and León A. E., . and de la Horra A. E., . and Steffolani M. E., . Gluten-free laminated baked products: effect of ingredients and emulsifiers on technological quality. pp. 2408-2416. ISSN 2231-7546

The aim of this work was to assess the effect of ingredients and emulsifiers on the physical and textural attributes of gluten-free laminated dough pieces and products. Gluten-free flours (soy rice and cassava) different water levels (76 68 and 60) fat samples and emulsifiers (sodium stearoyl lactylate - SSL and diacetyl tartaric acid ester of mono and diglycerides - DATEM) were used to elaborate dough pieces and baked products. Laminated dough samples based on rice/cassava/soy (35:45:20) 60 of water and shortening presented a high resistance to deformation and showed an inner sheeted structure after baking. The incorporation of the higher doses of SSL and DATEM leads to products of greater specific volume and a tortuous inner conformation due to their layered conformation. This work provides new perspectives into the study of additives with specific action over the components of gluten-free flours and starches to develop laminated optimum quality products.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/25%20(06)%202018/(24).p...

Abstract

The aim of this work was to assess the effect of ingredients and emulsifiers on the physical and textural attributes of gluten-free laminated dough pieces and products. Gluten-free flours (soy rice and cassava) different water levels (76 68 and 60) fat samples and emulsifiers (sodium stearoyl lactylate - SSL and diacetyl tartaric acid ester of mono and diglycerides - DATEM) were used to elaborate dough pieces and baked products. Laminated dough samples based on rice/cassava/soy (35:45:20) 60 of water and shortening presented a high resistance to deformation and showed an inner sheeted structure after baking. The incorporation of the higher doses of SSL and DATEM leads to products of greater specific volume and a tortuous inner conformation due to their layered conformation. This work provides new perspectives into the study of additives with specific action over the components of gluten-free flours and starches to develop laminated optimum quality products.

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Item Type:	Article
AGROVOC Term:	Cassava starch
AGROVOC Term:	Soyfoods
AGROVOC Term:	Rice flour
AGROVOC Term:	Bakery products
AGROVOC Term:	Gluten
AGROVOC Term:	Emulsifiers
AGROVOC Term:	Ingredients
AGROVOC Term:	Food ingredients
AGROVOC Term:	Fats
AGROVOC Term:	Diacetyl
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:29
URI:	http://webagris.upm.edu.my/id/eprint/24940

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