Gluten-free Bread Formulation with Gleditsia Galactomannans

Commercial rice flour (Glutal, Santa Fe, Argentina), cassava starch (Dimax, Córdoba, Argentina) and full-fat active soy flour (NICCO, Córdoba, Argentina), compressed yeast (Calsa, Buenos Aires, Argentina), shortening (Dánica, Buenos Aires, Argentina) and salt (Dos Anclas, Buenos Aires, Argentina) were used for gluten-free bread formulation.
Gleditsia triacanthos pods were manually collected from trees in Córdoba (center and northwest region of the province), Argentina. The seeds were mechanically separated from the pods and manually cleaned and classified. The seeds were milled in a hammer grinder (Pulverisette 16, Fritsch, Idar-Oberstein, Germany) [26 (link)]. Additionally, commercial Guar and Xanthan gums (Saporiti, Buenos Aires, Argentina) were used as controls to compare the galactomannans fraction extracted from Gt seeds in gluten-free bread formulation, considering that both gums are among the most popular hydrocolloids used in these products.

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Sciarini L.S., Palavecino P.M., Ribotta P.D, & Barrera G.N. (2023). Gleditsia triacanthos Galactomannans in Gluten-Free Formulation: Batter Rheology and Bread Quality. Foods, 12(4), 756.

Publication 2023

Pulverisette 16

Bread Cassava Flour Galactomannans Gleditsia Gluten free Guar Gums Hydrocolloids Rice flour Salt Seeds Starch Trees Xanthan gums Yeast

Corresponding Organization : Consejo Nacional de Investigaciones Científicas y Técnicas

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Variable analysis

independent variables

Proportion of rice flour, cassava starch, and full-fat active soy flour in the gluten-free bread formulation
Use of Gleditsia triacanthos (Gt) seed galactomannans as a hydrocolloid in the gluten-free bread formulation
Use of commercial Guar and Xanthan gums as controls in the gluten-free bread formulation

dependent variables

Properties and characteristics of the gluten-free bread formulations, such as texture, volume, and other quality attributes

control variables

Commercial rice flour (Glutal, Santa Fe, Argentina)
Cassava starch (Dimax, Córdoba, Argentina)
Full-fat active soy flour (NICCO, Córdoba, Argentina)
Compressed yeast (Calsa, Buenos Aires, Argentina)
Shortening (Dánica, Buenos Aires, Argentina)
Salt (Dos Anclas, Buenos Aires, Argentina)

positive controls

Commercial Guar and Xanthan gums (Saporiti, Buenos Aires, Argentina)

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