Addition of hydrocolidics in gluten-free bread and replacement of rice flour for sweet potato flour

Abstract The objective was to elaborate gluten-free bread, using different hydrocolloids and to verify the effect of substitution of rice flour for sweet potato flour (SPF) on the technological and sensory quality of bread. Better results were observed with the use of 2% carboxymethylcellulose (CMC), without significant difference (p > 0.05) in the sensory evaluation of the samples containing hydrocolloids. Lower specific volume and higher hardness was observed with the addition of CMC and higher levels of SPF. The microbiological evaluation of bread made from the substitution of 25% rice flour for SPF allowed to establish shelf life of 7 days, with an acceptability index of 80.3%, which is considered high because it is a new product. Regarding the purchase intention, only 2% of assessors would certainly not buy the product, showing that the addition of hydrocolloids and SPF to gluten-free bread formulations may be an effective alternative for the gluten-intolerant public.

摘要：本研究旨在通过不同亲水胶体研发无麸质面包，并验证以甘薯粉（Sweet Potato Flour，SPF）替代大米粉对面包工艺品质与感官品质的影响。添加2%羧甲基纤维素（Carboxymethylcellulose，CMC）时可获得更优的制作效果；含亲水胶体的样品在感官评价中无显著差异（p>0.05）。同时添加CMC与更高比例SPF的样品，其比容更低、硬度更高。对以25%SPF替代大米粉制成的面包开展微生物学评价后，确定其保质期为7天，接受度指数达80.3%；由于该产品属于创新品类，这一接受度被视为较高水平。在购买意愿维度上，仅有2%的评价者明确表示不会购买该产品，这表明在无麸质面包配方中添加亲水胶体与SPF，可为麸质不耐受人群提供一种切实可行的替代方案。