No popular authors found.
Ads by Google:

Categories

No categories found.


Get Celiac.com's E-Newsletter




Ads by Google:



Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus Pinterest RSS Podcast Email  Get Email Alerts

SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

Mixing is Key to Making Quality of Gluten-Free Bread

Celiac.com 04/18/2013 - Does the way the dough is mixed have any effect on the quality of gluten-free bread? A team of researchers recently set out to answer just that question.

CC--sea turtleThe research team included Manuel Gómez, María Talegón, and Esther de la Hera. They are affiliated with the Food Technology Area of E.T.S. Ingenierías Agrarias at Valladolid University in Palencia, Spain.

In the past few years, a great deal of research has gone into making better gluten-free bakery products, but there is still very little data on what impact mixing might have on gluten-free bread quality.

In their study, the team focused on the way dough mixing effects two different gluten-free bread formulas; one with an 80% water formula, and another with 110% water formula.

The team found that less hydrated breads showed no significant differences depending on the mixing arm (flat beater or dough hook). However, longer mixing time produced bread with higher specific volume.

Ads by Google:

In the dough that contained more water, both mixer arm and mixing speed had a significant effect on bread volume and texture, with the wire whip, combined with lower mixing speeds and longer mixing time, producing softer bread with higher specific volume, compared with the flat beater.

In more hydrated breads, proofing time improved bread specific volume, but in less hydrated breads, volume was decreased. The same pattern was seen when longer mixing times were used.

The study shows the importance of mixing time and the type of mixer device in gluten-free bread making, something not well-studied. It also shows that mixing produces different effects than does kneading gluten-free bread dough.

Based on the results of this study, corresponding changes to the mixing process of the gluten-free bread doughs can produce higher quality breads with higher volume and lower hardness.

Source:

Celiac.com welcomes your comments below (registration is NOT required).





Spread The Word







Related Articles



6 Responses:

 
Tracey Allen
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
18 Apr 2013 6:34:59 AM PDT
I have developed my own bread recipe and would suggest that the flour you use also has an impact on the texture of the bread. I've had non-celiacs tell me that they can't tell the difference and I don't need or mix with anything other than a spoon. It does tend to be a wetish mix. There is a bread making video I have on youtube but unfortunately can't post it here.
Tracey Allen
Author of the Easy Gluten-free Lunches and Snacks: Simple Cookbook

 
Cheryl
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
18 Apr 2013 9:48:12 AM PDT
You say the changes matter, but you don't say what changes. That makes the article pretty well useless. Details, please.

 
Annah
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
22 Apr 2013 4:22:32 AM PDT
The study that I would really like to see is one about the effects of GMO products used in gluten-free foods. Almost all gluten-free food (breads and flour especially) are made with GMO ingredients. It boggles my mind to think that we celiacs get so sick from gluten but no studies have come to light about how we are affected by GMOs.

 
Gryphon
( Author)
said this on
22 Apr 2013 4:33:43 PM PDT
I agree that GMOs should be avoided, but I find it hard to believe that "almost all" gluten-free products contain them. Do you have any sources to support that claim?

 
terri.barr@argoncorp.com
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
22 Apr 2013 1:11:45 PM PDT
Without details and recipes what use is abstract information?

 
Ayn Gilliland
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
23 Apr 2013 9:03:04 PM PDT
This article was very confusing to me... first the authors mention a flat beater or dough hook, then throw in a wire whip. Maybe I'm a bit dense on the hydration issue, but what do they mean by 80% and 110% hydration? Gluten-free flours absorb liquids differently. The only thing I got out of this article was that researchers tested mixing arms and mixing time. Wish it was more clear to me...




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:

All Activity
Celiac.com Celiac Disease & Gluten-Free Diet Forum - All Activity

these sound like celiac reactions yes ... basically avoid anything that causes the reaction always and find your self a great natural practitioner and rebuild your body .. Rest vitamins digestive enzymes and very strict diet Good Luck

Hey guys im from the UK and this site is really helpful for me. I've been diagnosed with Coeliac disease (uk spelling) for 5 years now and I slowly became dairy intolerant, which makes sense and I live with this now... but now alcohol has turned on me. I don't drink often and I don't drink a lot (I used to in my uni years) but the reaction the next day (or same night) is horrific. I wondered if anyone else had this problem. I start with sweats and dizziness , then the stomach cramps cause chronic diarrhoea ... I then start to vomit until my body is empty .... this isn't the bad part. After my body is empty I go into a fit like state and cannot move walk talk or anything... the cold sweats start but I'm burning up. The stomach spasms are awful, I have to lie in bed flat with cold wet towels on my head and belly. I cannot speak or move for hours and feel so weak and unstable ..: this lasts all day and I can't eat or drink anything but I don't feel myself for three or four days. I avoid drinking but sometimes it's nice to go out and have some... am I alcohol intolerant??!! Does anyone else have this!? I obviously stick to gluten free drinks and have a very strict diet! Im a severe case! Thankyoy steph

I'm going to contact my primary Dr and see what his take is on this. I know I can't wait another 4 weeks to go to my gastroenterologist. Today marks day 23 of diarrhea. Since switching back to Imodium it has gotten worse. I think that the other 2 medications, even though I couldn't tolerate them and they didn't stop the diarrhea, at least slowed it down a little. If my primary has no clue, then I am definitely contacting U of C. The only thing stopping me is that they are out of network for my insurance plan so it would be more costly.

Spring is cherry blossom season, which means that actual cherries are still far enough off that we'll have to leave their deliciousness ahead, and turn to their canned cousins for this recipe. Turns out, that's not a bad thing. Canned cherries make a tasty cornerstone to this super quick, super-easy no-bake cheesecake. Topped with lovely cherries, this no-bake cheesecake is a contender. Enjoy! View the full article

Haha todays cheat day and I cant decide if i want pizza or mac and cheese lmao oh the struggle.