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Negatively charged hydrocolloids are more prone to build intermolecular hydrogen bonds with water, while uncharged hydrocolloids have intramolecular hydrogen bonds that reduce the interactions with water. The polar charge has an effect on the water affinity. The charge and the molecular weight of the hydrocolloids are amongst the main factors that influence bread quality. pointed out the importance of HPMC viscosity to obtain GF rice breads with optimal quality. Besides the HPMC addition and hydration levels, Morreale et al. Factors that are related to HPMC functionality were related to the type of flours used, the presence of other ingredients and the percent of methoxyl groups contained in the HPMC molecule. HPMC, together with the components from the rice flour, form hydrophilic bonds that are beneficial to the water absorption and contribute to the stability and homogeneity of the GF dough. The presence of HPMC in the GF system makes the starch granules adhere to one another, and there is more space to entrap water in the system. HPMC forms a gel network on heating and shows lower variability than other hydrocolloids. Ī recent review stated that HPMC is the most favorable hydrocolloid in GF bread manufacturing. In addition, hydrocolloids bring positive effects on the viscoelastic properties of the GF dough and bread texture. Comprehensive reviews about the impact of the hydrocolloids on dough handling, technological and nutritional properties of GF breads underlined their function as structuring agents, mimicking the gluten network because of the ability to bind water. In GF doughs, hydrocolloids are used to create a viscoelastic network in order to balance the lack of gluten. Figure 3a shows the number of publications for GF bread according to the name of the hydrocolloids, while the papers’ distribution over time is shown in Figure 3b. This is explained by the fact that the gluten absence is critical in GF breads in regard to the bread structure, which makes it more challenging to find new approaches to improve the bread properties. In the present manuscript, the impact of hydrocolloids addition into the formulation of GF bread and pasta products, with a focus on the dough rheology, hardness, specific volume, staling, glycemic index and sensory characteristics, are reviewed.Ī comparison of articles from the Web of Science database by using the terms “gluten-free bread/pasta/noodles/cake/cookie/muffin/biscuit” in the article title AND “hydrocolloid” as well as the exact name of each of the following hydrocolloids in the abstract: XG, HPMC, GG, psyllium, pectin, CMC, locust bean gum, β-glucan, carrageenan, alginate, GA (document type: articles and review articles language: English no other exclusion criteria), showed a significantly higher number of papers published for bread as compared with the other GF products, followed by those addressing pasta products ( Figure 2). Psyllium is able to control crumb texture, as it is interchangeable with other commonly used hydrocolloids (XG, GG, HPMC). Moreover, psyllium, a natural bioactive soluble fiber that can be used as hydrocolloid replacer due to its water-holding, gel-forming and structure building properties, received attention in GF preparations in the last years. One of these ingredients used in the food industry, classified as dietary fiber, is β-glucan, a non-starch polysaccharide that is located in the walls of endosperm cells of oats and barley. In general, GF products are characterized by a much lower nutritional value due to the fact that they lack important nutrients, such as vitamins, proteins, minerals and dietary fiber. Ĭlassification of the main hydrocolloids according to their origin.įurthermore, hydrocolloids addition represents the easiest way to increase the dietary fiber content of GF bakery products. Different types of hydrocolloids were used in GF products, including hydroxypropyl methylcellulose (HPMC), xanthan gum (XG), guar gum (GG), locust bean gum, psyllium, carrageenan, pectin, carboxymethyl cellulose (CMC), konjac gum, gelatine, agarose, agar, β-glucan, gum arabic (GA) and alginate. Hydrocolloids are classified according to their origin, as shown in Figure 1. Hydrocolloids also improve the development and retention of gases during fermentation. The use of hydrocolloids in GF applications depends on their colloidal properties, the ability to increase the water-binding capacity, viscosity, hydration rate and the effect of temperature on hydration because, for most hydrocolloids, the viscosity decreases with increasing temperature. Hydrocolloids’ addition has a positive impact on gluten-free (GF) cereal-based products because they improve the structure, volume, texture, taste and overall quality of the final products as well as a shelf-life extension. Hydrocolloids are a group of water-soluble polysaccharides with different chemical structures, high molecular weight and hydrophilic long-chain molecules.
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