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https://doi.org/10.21256/zhaw-28514| Publication type: | Article in scientific journal |
| Type of review: | Peer review (publication) |
| Title: | Heat and shear stability of particle stabilised foams for application in gluten‑free bread |
| Authors: | Schmid, Tamara Leue, Ramona Müller, Nadina |
| et. al: | No |
| DOI: | 10.1007/s13197-023-05794-0 10.21256/zhaw-28514 |
| Published in: | Journal of Food Science and Technology |
| Volume(Issue): | 60 |
| Issue: | 11 |
| Page(s): | 2772 |
| Pages to: | 2781 |
| Issue Date: | 2023 |
| Publisher / Ed. Institution: | Springer |
| ISSN: | 0022-1155 0975-8402 |
| Language: | English |
| Subjects: | Particle stabilised foam; Heat stability; Shear stability; Bakery; Gluten free; Bread |
| Subject (DDC): | 664: Food technology |
| Abstract: | Bread forms an integral part of the daily diet in many cultures worldwide. At the same time, a signifcant number of people try to avoid wheat-based products for either health reasons or due to personal preferences. The absence of a protein network in gluten free bread afects its structure, taste, texture and shelf-life. This paper suggests a technological solution to this issue that uses a pre-foamed mass of gluten free raw materials which is mixed with the bread’s ingredients, then kneaded and baked to form a high quality gluten free bread. To survive the high shear stresses during kneading and temperature increase during baking, the foam requires exceptional stability. This stability was achieved through particle stabilisation of the bubble inter faces. Both of the tested foams (with and without particles) exhibited thermal stability up to 80 °C. However, resistance to shear stresses was higher in the particle stabilised foams. Of all the tested particles, linseed press cake and banana powder led to the best results. In conclusion, particle stabilised foams seem very well suited to applications in gluten free baked goods. Further application potential is seen for vegan foamed desserts. |
| Further description: | Erworben im Rahmen der Schweizer Nationallizenzen (http://www.nationallizenzen.ch) |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/28514 |
| Fulltext version: | Published version |
| License (according to publishing contract): | CC BY 4.0: Attribution 4.0 International |
| Departement: | Life Sciences and Facility Management |
| Organisational Unit: | Institute of Food and Beverage Innovation (ILGI) |
| Published as part of the ZHAW project: | PiFoBake: Mechanisch und thermisch hochstabile partikelstabilisierte Schäume für die Anwendung in glutenfreien Backwaren |
| Appears in collections: | Publikationen Life Sciences und Facility Management |
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| File | Description | Size | Format | |
|---|---|---|---|---|
| 2023_Schmid-etal_Heat-and-shear-stability-of-particle-stabilised-foams.pdf | 633.53 kB | Adobe PDF |  View/Open |
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Schmid, T., Leue, R., & Müller, N. (2023). Heat and shear stability of particle stabilised foams for application in gluten‑free bread. Journal of Food Science and Technology, 60(11), 2772–2781. https://doi.org/10.1007/s13197-023-05794-0
Schmid, T., Leue, R. and Müller, N. (2023) ‘Heat and shear stability of particle stabilised foams for application in gluten‑free bread’, Journal of Food Science and Technology, 60(11), pp. 2772–2781. Available at: https://doi.org/10.1007/s13197-023-05794-0.
T. Schmid, R. Leue, and N. Müller, “Heat and shear stability of particle stabilised foams for application in gluten‑free bread,” Journal of Food Science and Technology, vol. 60, no. 11, pp. 2772–2781, 2023, doi: 10.1007/s13197-023-05794-0.
SCHMID, Tamara, Ramona LEUE und Nadina MÜLLER, 2023. Heat and shear stability of particle stabilised foams for application in gluten‑free bread. Journal of Food Science and Technology. 2023. Bd. 60, Nr. 11, S. 2772–2781. DOI 10.1007/s13197-023-05794-0
Schmid, Tamara, Ramona Leue, and Nadina Müller. 2023. “Heat and Shear Stability of Particle Stabilised Foams for Application in Gluten‑Free Bread.” Journal of Food Science and Technology 60 (11): 2772–81. https://doi.org/10.1007/s13197-023-05794-0.
Schmid, Tamara, et al. “Heat and Shear Stability of Particle Stabilised Foams for Application in Gluten‑Free Bread.” Journal of Food Science and Technology, vol. 60, no. 11, 2023, pp. 2772–81, https://doi.org/10.1007/s13197-023-05794-0.
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