Role of Fat on the Quality and Shelf-Life of Gluten-Free Bread Baked by Ohmic Heating and Conventional Deck Oven Elok Waziiroh(a,b), Denisse Bender(a*), Marco Faieta(c), Henry Jaeger(a), Matthias Schreiner(a) and Regine Schoenlechner(a)
a) Department of Food Science and Technology, Institute of Food Technology, University of Natural Resources and Life Sciences Vienna, Muthgasse 18, 1190 Vienna, Austria
b) Department of Food Science and Biotechnology, Brawijaya University, Malang 65141 East-Java, Indonesia
c) Faculty of Bioscience and Technologies for Food, Agriculture, and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy
*denisse.bender[at]boku.ac.at
Abstract
The addition of fat to gluten-free (GF) bread can influence several quality attributes, such as texture and starch retrogradation. Therefore, the aim of this study was to investigate the influence of different fats on GF bread properties using two different baking methods (conventional and ohmic heating), in order to understand how these affect the physical bread quality, the formation of amylose-lipid complexes and its effect on crumb firming behavior. Fats (coconut, rapeseed, butter, and palm) with different physico-chemical properties, and physical state (solid, liquid) were tested in standard GF bread formulations. Results showed that fat significantly improved crumb pore uniformity. Crumb texture and pasting properties were mostly influenced by the type of fat, storage time and baking method. Staling was delayed in all breads added with fat due to the formation of amylose-lipid complexes, which were highest with palm fat and were usually higher when baked by ohmic heating.
