The most prevalent food intolerance is the celiac disease. Consequently the research of different ingredient that can provide a better variety of food product and with higher quality is increasing. In this work the use of brea gum (BG) as enhancer in the development of gluten-free bread was evaluated comparing the result with a more common gum as Arabic gum (AG) and with a control sample. The gums were purified and physic-chemical characterized (moisture, ash, protein, fat, carbohydrates). Gluten free samples with and without gums were analyzed by measuring the specific volume (SV) of bread, textural profile and sensory properties. The results showed that BG has more of three times of protein, respect of AG improving nutritional value of the product. Also, samples with BG show a significant statistical increase of SV of bread in any of the proportions studied (2–5% w/w) (p > 0.05) with respect to the control and AG samples. Both hydrocolloids produce a statistical significate improvement in the bread texture, reducing the hardness, the chewability and the gomosity. The sensory analysis performed in samples with 3.5% w/w of gums revealed statistically significant difference in manual texture, flavor and global preference with respect to the control. The BG used is of natural origin and abundant in several regions of America, especially in much of the Argentine territory. Its application in the improvement of gluten-free bread formulations constitutes an opportunity for the food market and in parallel, for the survival of the native forest and its communities.

中文翻译：

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评估口香糖作为无麸质面包开发中的添加剂

最普遍的食物不耐受症是乳糜泻。因此，对可以提供更好的食品品种和更高质量的不同成分的研究正在增加。在这项工作中，评估了将布雷亚胶（BG）用作无麸质面包开发中的增强剂的结果，并将结果与​​更常见的阿拉伯胶（AG）和对照样品进行了比较。纯化牙龈并进行物理化学表征（水分，灰分，蛋白质，脂肪，碳水化合物）。通过测量面包的比容（SV），质感和感官特性来分析无胶和无胶的无麸质样品。结果表明，BG的蛋白质含量是AG的三倍以上，从而提高了产品的营养价值。也，p  > 0.05）。两种水胶体均能在面包质地上产生统计学上的显着改善，从而降低硬度，咀嚼性和松软度。在牙龈含糖量为3.5％w / w的样品中进行的感官分析显示，与对照组相比，手工质地，风味和整体偏好在统计学上有显着差异。所使用的BG是自然来源的，在美国的几个地区，特别是在阿根廷的大部分地区，都非常丰富。它在无麸质面包配方改良中的应用为食品市场提供了机会，同时也为原生林及其社区的生存提供了机会。