Addition of particle stabilised foams to optimise the quality of gluten‐free toast bread

Schmid, Tamara; Steinegger, Stefanie; Kinner, Mathias; Müller, Nadina

doi:10.1111/ijfs.16864

Publication type:	Article in scientific journal
Type of review:	Peer review (publication)
Title:	Addition of particle stabilised foams to optimise the quality of gluten‐free toast bread
Authors:	Schmid, Tamara Steinegger, Stefanie Kinner, Mathias Müller, Nadina
et. al:	No
DOI:	10.1111/ijfs.16864
Published in:	International Journal of Food Science & Technology
Volume(Issue):	59
Issue:	2
Page(s):	1017
Pages to:	1026
Issue Date:	13-Dec-2023
Publisher / Ed. Institution:	Wiley
ISSN:	0950-5423 1365-2621
Language:	English
Subjects:	Bakery product; Food processing; Food structure; Gluten-free; Particle stabilised foam; Toast bread
Subject (DDC):	664: Food technology
Abstract:	The number of people buying gluten-free breads and baked goods is increasing. To optimise the quality of gluten-free breads, fat and additives are still often used. This project investigated whether the use of particle-stabilised foams could eliminate or at least reduce the need for large amounts of fat and additives in gluten-free toast bread. Hence, particle-stabilised foams were added to bread doughs, kneaded in, baked and then analysed. The breads containing particle-stabilised foams had no significant difference in firmness nor in adhesiveness compared to gluten-free toast bread with additives or to the gluten-containing bread. While the volume of the toast bread containing foam was lower than for the gluten containing reference toast bread, it had up to 2.0–2.5 times the volume than the gluten-free bread reference without additives. These results showed a positive influence of the use of particle-stabilised foams in gluten-free bread without addition of additives.
URI:	https://digitalcollection.zhaw.ch/handle/11475/30092
Fulltext version:	Published version
License (according to publishing contract):	Licence according to publishing contract
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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Schmid, T., Steinegger, S., Kinner, M., & Müller, N. (2023). Addition of particle stabilised foams to optimise the quality of gluten‐free toast bread. International Journal of Food Science & Technology, 59(2), 1017–1026. https://doi.org/10.1111/ijfs.16864

Schmid, T. et al. (2023) ‘Addition of particle stabilised foams to optimise the quality of gluten‐free toast bread’, International Journal of Food Science & Technology, 59(2), pp. 1017–1026. Available at: https://doi.org/10.1111/ijfs.16864.

T. Schmid, S. Steinegger, M. Kinner, and N. Müller, “Addition of particle stabilised foams to optimise the quality of gluten‐free toast bread,” International Journal of Food Science & Technology, vol. 59, no. 2, pp. 1017–1026, Dec. 2023, doi: 10.1111/ijfs.16864.

SCHMID, Tamara, Stefanie STEINEGGER, Mathias KINNER und Nadina MÜLLER, 2023. Addition of particle stabilised foams to optimise the quality of gluten‐free toast bread. International Journal of Food Science & Technology. 13 Dezember 2023. Bd. 59, Nr. 2, S. 1017–1026. DOI 10.1111/ijfs.16864

Schmid, Tamara, Stefanie Steinegger, Mathias Kinner, and Nadina Müller. 2023. “Addition of Particle Stabilised Foams to Optimise the Quality of Gluten‐Free Toast Bread.” International Journal of Food Science & Technology 59 (2): 1017–26. https://doi.org/10.1111/ijfs.16864.

Schmid, Tamara, et al. “Addition of Particle Stabilised Foams to Optimise the Quality of Gluten‐Free Toast Bread.” International Journal of Food Science & Technology, vol. 59, no. 2, Dec. 2023, pp. 1017–26, https://doi.org/10.1111/ijfs.16864.