Monosodium Phosphate Improves Gluten-Free Bread Texture

VALLADOLID, SpainThe addition of monosodium phosphate to dough yields improve gluten-free bread formulation and texture based on rice flour and hydroxypropylmethylcellulose (HPMC) as alternative baking ingredients, according to a new study published in Food Chemistry.

Researchers at the University of Valladolid sought to improve the quality of gluten-free bread by testing the effect of three different acidic food additivesacetic acid, lactic acid, citric acid and monosodium phosphate.

The findings suggest monosodium phosphate yields bread producing better texture scores, associated with the highest volumes of the loaf. Discussions are made on the basis of CO2 transport pathway across the HPMC network and simultaneous interactions with acidic food additives present. Chemical properties of the acids justify the breads alveolus size and the preservative effects of acetic acid in the dough.

As reported by Food Navigator, except for the positive effect of monosodium phosphate observed on the texture, a lack of a relationship was observed between sensory properties of the loaves such as appearance, odor, taste and the different additives tested.