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Influence of the Use of Hydrocolloids in the Development of Gluten-Free Breads from Colocasia esculenta Flour

Sciprofile linkJehannara Calle, Sciprofile linkYaiza Benavent-Gil, Sciprofile linkCristina M. Rosell
Published: 5 August 2020
 by  MDPI
Proceedings , Volume 53; doi:10.3390/proceedings2020053006

Abstract: Colocasia esculenta represents an alternative non-gluten ingredient due to its healthy properties. The objective of this study was to explore the breadmaking potential of Colocasia spp. cormel flour combined with hydrocolloids (hydroxypropyl methylcellulose, xanthan gum, guar gum). A total of three formulations were tested. Breads were characterized by assessing their technological qualities: moisture, specific volume, volume, hardness and weight loss. The quality parameters were similar to other gluten-free breads. Overall, Colocasia spp. flour can be used to produce gluten-free breads with similar technological quality parameters than those previously reported with common gluten-free flours.
Keywords: gluten-free / hydrocolloids / bread / Colocasia esculenta

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