Attempt to increasing freshness in gluten-free tin bread by adding distilled monoglycerides, α-amylase and glucose oxidase

Abstract: The market for gluten-free products is still developing and producers seek to offer consumers products as close to standard market products as possible. Therefore, product development of textural and sensory issues in gluten-free bread is crucial for the industry. This experimental explores effects of additives improving freshness of gluten-free bread. From screening of thirteen additives, one emulsifier and two en-zymes where selected, combined and tested at different levels: distilled monoglycer-ides (DMG) from hydrogenated rapeseed oil; a maltogenic α-amylase (AA) and a glucose oxidase (GO). Gluten-free tin bread was used as model recipe. Height, vol-ume and specific volume were negatively affected by DMG. All three additives in-creased the fibre content (resistant starch). Maximum softness was obtained when adding high amount of AA and low amount of DMG. No significant effect on spring-iness was detected. Cohesiveness decreased with raised amounts of AA and DMG. Chewiness correlated with hardness. Sensory evaluation showed divergence regard-ing which attributes mediated ‘freshness’. A harder bread with 0.5% DMG, 125 ppm GO and no AA, was perceived as freshest. This same combination did not get any votes in a ‘squeeze of the loaf’ test. In the latter test, a bread without DMG but 350 ppm AA and 125 ppm GO was most preferred. Despite deviating sensory results, statistically significant results could be obtained: α-amylase increased softness, hence consumer preference, while the emulsifier increase perceived freshness when eating the bread. Consumers are a valuable resource in product development.