20140511 poster dana elgeti eycsw
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Deficient volume & structure
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1Corresponding contact
Email: [email protected]
Tel. : +49 8161 71 5327
Fax: +49 8161 71 3883
Technische Universität München Institute of Brewing and Beverage Technology Weihenstephaner Steig 20 D-85354 Freising Germany
Dana Elgeti 1, Mario Jekle , Thomas Becker
Improvement of gluten-free dough aeration through adapted processing
conditions and ingredients
BGT - Technische Universität München
Technische Universität München
Center of Life and Food Sciences Weihenstephan
Institute for Brewing and Beverage Technology
Univ.-Prof. Dr.-Ing. Thomas Becker
Strategy 1: Variation of processing conditions Strategy 2: Adaption of the medium composition
[1] Keller, K.M. (2003) Monatsschrift Kinderheilkunde, 151(7), 706-714.
[2] Elgeti, D., Nordlohne, S.D., Föste, M., Besl, M., Linden, M.H., Heinz, V., Jekle, M., Becker, T. (2014) Journal of Cereal Science 59(1), 41-47.
[3] Föste, M., Nordlohne, S.D., Elgeti, D., Linden, M.H., Heinz, V., Jekle, M., Becker, T. (2014) European Food Research and Technology. Manuscript submitted for publication.
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5
1 0
1 5
GV
F (
%)
a
b
b
Approach: An initial gluten-free recipe based on rice and corn flour [2] was modified to enable whipping: 150 g water and 4 g HPMC per 100 g flour. With varying ingredients and mixing parameters in a planetary mixer (Baer Varimixer RN10) it was aspired to achieve a maximum dough aeration without yeast. The aeration was evaluated through the gas volume fraction (GVF) according to Formula 1.
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44
52 6
10
5
1 0
1 5
GV
F (
%)
a a
b
a
a
We would like to thank Maike Föste, Lu Yu and Andreas Stüttgen for their contributions. A part of this research project was generated within the scope of the Network Bioactive Plant Foods and is supported by the German Ministry of Economics and Technology (via AIF).
Literature & Abbreviations Acknowledgements
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40 360 480Geometry Filling level (%)
Figure 1: Gas volume fraction (GVF) of dough depending on mixing conditions. Variation of (a) mixing geometries: whire whip, flat beater and spiral kneader, (b) mixing time and speed, (c) filling level of the mixer bowl. Significant differences are indicated by different letters (p<0.05, ANOVA, n = 6).
0
5
10
15 (b) (c)
Goal
High volume
Fine structure
Gaining knowledge
Motivation for gluten-free bread
Increase of the gas volume fraction in dough (%) through adapted ingredients
+ 190 %
+ 6 %
+ 17 %
+ 147 %
* Fat: Baking margarine
Rice + Corn flour
80 g water
100 g flour
3 g fat*
100 g flour
No hydrocolloid
Quinoa (w/o bran) [3]
105 g water
100 g flour
No fat
2 g HPMC
100 g flour
Coeliac disease: Worldwide prevalence based on screening results: 1:266 [1]
No food containing gluten
(a)
Missing gluten-network
Reduced gas retention
The combination of strategy 1 and 2
successfully leads to high volume & a fine pore structure
Foam stabilizing ingredients as well as aeration through mixing improve the quality of gluten-free bread
Without fermentation
Mixing is insufficient for
aeration
With fermentation
Higher volume but no structure
Bad gas retention
With fermentation
Quinoa white flour improves bread volume because of amylolytic enzymes [2]
Reason for superior gas retention remains unknown Future trials
Novel mixing process Combination of functional ingredients
𝑮𝑽𝑭 𝜙 (%) = 100 ×(𝑽𝒃𝒖𝒍𝒌 − 𝑽𝒔)
𝑽𝒃𝒖𝒍𝒌
Formula 1: Gas volume fraction (GVF) in dough. Vbulk: Total volume with gas; Vs: Volume without gas
determined via centrifugation (4500 g, 20 min).
Can the entrained gas be maintained throughout baking?
Not in all of the cases!
Whire whip
8 min 0
5
10
15
3 kg
420 rpm
GVF Gas volume fraction HPMC Hydroxy propyl methyl cellulose Rpm Revolutions per minute
+ 105 g water
Gluten-free bread
Wheat pan
bread
25 g Corn starch75 g Quinoa flour1.5 g Yeast2 g NaCl2 g HPMC3 g Margarine