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European Food Research and Technology

, Volume 235, Issue 3, pp 545–554

First Online: 18 July 2012Received: 12 April 2012Revised: 26 June 2012Accepted: 30 June 2012

Abstract

The fortification of gluten-free bread containing inulin with different organic and non-organic calcium sources was investigated. Calcium lactate, calcium citrate, calcium chloride and calcium carbonate were used as calcium sources. Gluten-free bread composed of corn starch, potato starch, salt, yeast, pectin, sugar and sunflower oil was used as a reference. The calcium salts were supplemented to the gluten-free formula to provide equal content of elementary calcium Ca. The Mixolab device was used to analyse the behaviour of gluten-free dough subjected to a dual mechanical shear stress and temperature constraint. Calcium salts significantly modified the dough behaviour during heating and cooling. The addition of calcium carbonate and calcium citrate provoked an increase in dough consistency during heating and cooling compared with the other salt-enriched samples. The specific volume and texture parameters of gluten-free breads varied with the calcium salt used, but calcium carbonate and calcium citrate showed improved values. The higher calcium content of the enriched breads, compared with the control, confirmed the fortification. Sensory evaluation of the calcium-fortified breads confirmed that calcium carbonate followed by calcium citrate was the most recommended salt for obtaining calcium fortification of gluten-free breads.

KeywordsGluten-free bread Inulin Calcium Dough consistency Technological properties Sensory quality  Download fulltext PDF



Autor: Urszula Krupa-Kozak - Rossana Altamirano-Fortoul - Małgorzata Wronkowska - Cristina M. Rosell

Fuente: https://link.springer.com/



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