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GrainGenes Reference Report: CPL-25-337

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Reference	CPL-25-337
Title	Polysaccharide substitutes for gluten in non-wheat bread
Journal	Carbohydrate Polymers
Year	1994
Volume	25
Pages	337-344
Author	Haque A Morris E Richardson R
Abstract	Breads with a specific volume up to, and beyond, that of conventional wheat bread can be made with rice flour (which does not contain gluten) by incorporation of hydroxypropylmethylcellulose (HPMC) and ispaghula husk (isabgol) from Plantago ovata Forsk Isabgol disperses to a fibrillar 'weak gel' network stable over the temperature range of proving (fermentation with yeast) and initial heating in the baking oven Weakening of the isabgol network at higher temperature is accompanied by thermal gelation of HPMC, so that the overall network strength (storage modulus, G') remains virtually constant, and the gas-cell structure developed during proving is retained Gelation of HPMC (and of methylcellulose) involves two distinct processes which we suggest correspond to partial dissociation and subsequent aggregation of cellulosic bundles present in the solution state at low temperature, a mechanism directly analogous to the thermal gelation of globular proteins
Keyword	[ Hide all but 1 of 13 ] breadmaking gels gluten-free-bread heating hydrophobicity hydroxypropylmethylcellulose isabgal ispaghula-husks methylcellulose polysaccharides rheological-properties sensory-evaluation substitutes

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