Addition of PromOat Beta-Glucan and Guar-gum to Gluten- Free Wheat Starch Pan Bread to increase Fiber while maintaining the Quality in Texture
(2023) KLGM01 20231Food Technology and Nutrition (M.Sc.)
- Abstract
- Gluten-free products have gained great attention in the last few years due to the growing incidence of celiac disease and the intolerance to gluten. The project is aimed to investigate the effects of adding PromOat, a good source of B-glucan to increase the fiber content and Guar-Gum to overcome the textural deformities in the gluten-free wheat starch Pan bread. Different levels of beta-glucan and guar-gum were divided into three treatments and the analysis of the moisture content, volume and water activity was done on the bread. The data was analyzed using the MATLAB in which ANOVA was implemented to check the statistical difference between the groups. There were differences in the moisture content values between the three treatments,... (More)
- Gluten-free products have gained great attention in the last few years due to the growing incidence of celiac disease and the intolerance to gluten. The project is aimed to investigate the effects of adding PromOat, a good source of B-glucan to increase the fiber content and Guar-Gum to overcome the textural deformities in the gluten-free wheat starch Pan bread. Different levels of beta-glucan and guar-gum were divided into three treatments and the analysis of the moisture content, volume and water activity was done on the bread. The data was analyzed using the MATLAB in which ANOVA was implemented to check the statistical difference between the groups. There were differences in the moisture content values between the three treatments, especially in the third treatment which had both beta-glucan and guar-gum around 1% and 0.5% respectively. Differences were also seen in the water activity of the bread when guar gum was added. All the results that were obtained were summarized by the Principal Component Analysis (PCA), where it showed that moisture content was closely associated with guar-gum, beta-glucan and treatment. It was also concluded that the addition of the guar-gum doesn't have much influence on the volume of the bread. (Less)
- Popular Abstract
- “Revolutionizing gluten-free baking; unleashing the secret to create a perfect gluten-free bread”.
Gluten-free bread is a popular choice for those with gluten sensitivities. However, the problem with many gluten-free breads is that they are low in fiber as it is a vital nutrient that is important for a healthy digestive system. This is where beta-glucan comes into play as the addition of the beta-glucan can significantly increase the fiber content of the bread. But beta-glucan can also affect the textural properties of gluten-free bread. To mimic the behavior of gluten in a gluten free bread is quite a task because the presence of a structured protein gluten network is quite strong. Lantmännen, a food and agriculture company based in... (More) - “Revolutionizing gluten-free baking; unleashing the secret to create a perfect gluten-free bread”.
Gluten-free bread is a popular choice for those with gluten sensitivities. However, the problem with many gluten-free breads is that they are low in fiber as it is a vital nutrient that is important for a healthy digestive system. This is where beta-glucan comes into play as the addition of the beta-glucan can significantly increase the fiber content of the bread. But beta-glucan can also affect the textural properties of gluten-free bread. To mimic the behavior of gluten in a gluten free bread is quite a task because the presence of a structured protein gluten network is quite strong. Lantmännen, a food and agriculture company based in Sweden, has a very large facility for the production of PromOat and gluten-free starch. They have a number of projects to identify the appropriate combinations of these additives to their products...
Since there are not a lot of options available for the people who are gluten intolerant and hence working towards making more gluten-free options is one of the motives of the company. Therefore, the main aim of the project is to come up with a suitable gluten-free bread that mimics gluten bread by the addition of the suitable hydrocolloid. The analysis done on the bread will provide information about the physical characteristics of the gluten-free bread and how they can be improvised.
The results from the projects showed that guar-gum influences the moisture content of the bread,
but it was surprising that it had no influence on the volume of the bread. The bread was similar
to the Gluten bread and had a shelf life of about a week. (Less)
Please use this url to cite or link to this publication:
http://lup.lub.lu.se/student-papers/record/9126093
- author
- Singh, Devika LU
- supervisor
- organization
- course
- KLGM01 20231
- year
- 2023
- type
- H2 - Master's Degree (Two Years)
- subject
- keywords
- Gluten-Free bread, PromOat, Guar-Gum, Food technology
- language
- English
- id
- 9126093
- date added to LUP
- 2023-06-19 11:59:41
- date last changed
- 2023-06-19 11:59:41
@misc{9126093,
abstract = {{Gluten-free products have gained great attention in the last few years due to the growing incidence of celiac disease and the intolerance to gluten. The project is aimed to investigate the effects of adding PromOat, a good source of B-glucan to increase the fiber content and Guar-Gum to overcome the textural deformities in the gluten-free wheat starch Pan bread. Different levels of beta-glucan and guar-gum were divided into three treatments and the analysis of the moisture content, volume and water activity was done on the bread. The data was analyzed using the MATLAB in which ANOVA was implemented to check the statistical difference between the groups. There were differences in the moisture content values between the three treatments, especially in the third treatment which had both beta-glucan and guar-gum around 1% and 0.5% respectively. Differences were also seen in the water activity of the bread when guar gum was added. All the results that were obtained were summarized by the Principal Component Analysis (PCA), where it showed that moisture content was closely associated with guar-gum, beta-glucan and treatment. It was also concluded that the addition of the guar-gum doesn't have much influence on the volume of the bread.}},
author = {{Singh, Devika}},
language = {{eng}},
note = {{Student Paper}},
title = {{Addition of PromOat Beta-Glucan and Guar-gum to Gluten- Free Wheat Starch Pan Bread to increase Fiber while maintaining the Quality in Texture}},
year = {{2023}},
}