Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2001
Volume 4
Issue 2
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Gambu¶ H. , Nowotna A. , Ziobro R. , Gumul D. , Sikora M. 2001. THE EFFECT OF USE OF GUAR GUM WITH PECTIN MIXTURE IN GLUTEN-FREE BREAD, EJPAU 4(2), #09.
Available Online: http://www.ejpau.media.pl/volume4/issue2/food/abs-09.html

THE EFFECT OF USE OF GUAR GUM WITH PECTIN MIXTURE IN GLUTEN-FREE BREAD

Halina Gambu¶, Anna Nowotna, Rafał Ziobro, Dorota Gumul, Marek Sikora

 

ABSTRACT



The quality of gluten-free bread, obtained by using pectin, guar gum and their 1:1 mixture was compared. Basing on the distribution of carbohydrate fractions present in crumb extracts, acquired using size exclusion chromatography, the trial to explain differences in interactions between these hydrocolloids and corn starch was made.

Key words: gluten-free bread, food hydrocolloids, bread aging, retrogradation, crumb texture.