Search

Determination of pasting properties of high quality cassava flour using rapid visco analyzer is expensive and time consuming. The use of mobile near infrared spectroscopy (SCiO™) is an alternative high throughput phenotyping technology for predicting pasting properties of high quality cassava flour traits. However, model development and validation are necessary to verify that reasonable expectations are established for the accuracy of a prediction model. In the context of an ongoing breeding effort, we investigated the use of an inexpensive, portable spectrometer that only records a portion (740–1070 nm) of the whole NIR spectrum to predict cassava pasting properties. Three machine-learning models, namely glmnet, lm, and gbm, implemented in the Caret package in R statistical program, were solely evaluated. Based on calibration statistics (R2, RMSE and MAE), we found that model calibrations using glmnet provided the best model for breakdown viscosity, peak viscosity and pasting temperature. The glmnet model using the first derivative, peak viscosity had calibration and validation accuracy of R2 = 0.56 and R2 = 0.51 respectively while breakdown had calibration and validation accuracy of R2 = 0.66 and R2 = 0.66 respectively. We also found out that stacking of pre-treatments with Moving Average, Savitzky Golay, First Derivative, Second derivative and Standard Normal variate using glmnet model resulted in calibration and validation accuracy of R2 = 0.65 and R2 = 0.64 respectively for pasting temperature. The developed calibration model predicted the pasting properties of HQCF with sufficient accuracy for screening purposes. Therefore, SCiO™ can be reliably deployed in screening early-generation breeding materials for pasting properties. [ABSTRACT FROM AUTHOR]

Abstract Determination of pasting properties of high quality cassava flour using rapid visco analyzer is expensive and time consuming. The use of mobile near infrared spectroscopy (SCiO™) is an alternative high throughput phenotyping technology for predicting pasting properties of high quality cassava flour traits. However, model development and validation are necessary to verify that reasonable expectations are established for the accuracy of a prediction model. In the context of an ongoing breeding effort, we investigated the use of an inexpensive, portable spectrometer that only records a portion (740–1070 nm) of the whole NIR spectrum to predict cassava pasting properties. Three machine-learning models, namely glmnet, lm, and gbm, implemented in the Caret package in R statistical program, were solely evaluated. Based on calibration statistics (R2, RMSE and MAE), we found that model calibrations using glmnet provided the best model for breakdown viscosity, peak viscosity and pasting temperature. The glmnet model using the first derivative, peak viscosity had calibration and validation accuracy of R2 = 0.56 and R2 = 0.51 respectively while breakdown had calibration and validation accuracy of R2 = 0.66 and R2 = 0.66 respectively. We also found out that stacking of pre-treatments with Moving Average, Savitzky Golay, First Derivative, Second derivative and Standard Normal variate using glmnet model resulted in calibration and validation accuracy of R2 = 0.65 and R2 = 0.64 respectively for pasting temperature. The developed calibration model predicted the pasting properties of HQCF with sufficient accuracy for screening purposes. Therefore, SCiO™ can be reliably deployed in screening early-generation breeding materials for pasting properties.

Starch properties are the major determinants of grain quality and food characteristics in rice (Oryza sativa L.). Understanding the interactions between genetic regions responsible for starch properties will lead to the development of rice cultivars with desirable characteristics. This study investigated the genetic effect and interaction between qAC9.3, a low-amylose quantitative trait locus (QTL), and the genetic region around Starch branching enzyme lib (Sbellb). Both these factors are responsible for the starch properties of the Hokkaido breeding population. The amylose content, pasting temperature, and amylopectin chain-length distribution were compared using F5 lines derived from the cross between the lower amylose content and lower pasting temperature strain 'Hokkai332 (qAC9.3, Sbellbf and the higher amylose content and higher pasting temperature variety 'Kitagenki (-, SbeIIbs, y. The qAC9.3 genotype exhibited low amylose content and reduced the hardness of boiled rice but increased the ratio of amylopectin long chains and did not alter the pasting temperature. In contrast, the Sbellb genotype was associated with pasting temperature but did not affect the amylose content and hardness of boiled rice. It was suggested that appropriately selecting genotypes of these genetic regions and QTL would allow the fine-tuning of starch properties of cooked rice suitable for future demand. [ABSTRACT FROM AUTHOR]

This study aimed to determine the effect of temperature and time of the pregelatinization process on the physical and functional properties of pregelatinized and native walur starch using the central composite design method of response surface methodology (CCD-RSM). Several analyses, including rapid visco analyzer (RVA), scanning electron microscopy (SEM), and X-ray diffraction (XRD), were used to characterize an optimum pregelatinized walur starch (PWS). The optimum conditions for producing PWS were at 87.51oC and 9.71 minutes. The experimental verification data, repeated three times, were not significantly different (P>0.05) from the prediction optimization data generated by the Design Expert Software 7.1.5 Trial Version, which produces PWS with 19.56 ± 0.68 % swelling, 9.87 ± 0.18 % solubility and 835.62 ± 0.84 % water holding capacity (WHC). The result from RVA analysis showed that the pregelatinization process of walur starch increases the peak, final and setback viscosity, peak time, and pasting temperatures but decreases breakdown viscosity. Native walur starch (NWS) had a more crystalline form than PWS on XRD analysis. The SEM analysis revealed that NWS had smooth surface granules compared to PWS granules.

Starch isolated from Corypha umbraculifera L. (talipot palm), a non‐conventional source of starch, is modified by heat‐moisture treatment (HMT), annealing (ANN), autoclaving (AUT), and HMT followed by AUT (HMT‐AUT), and ANN followed by AUT (ANN‐AUT). The effect of single and dual treatments on physicochemical, structural, and functional properties of starch is studied. All treated samples showed an A‐type crystalline pattern, however, the relative crystallinity increased by treatments from 16.35±0.42% to 26.76±0.64%, and the highest relative crystallinity is observed for ANN starch. The swelling power and solubility significantly changed (p ≤ 0.05) after modifications (S1). A higher pasting temperature and final viscosity are noticed in ANN‐AUT and AUT, respectively. However, all the treatments markedly decreased the breakdown viscosity. A higher gel hardness value of 112.58±1.2 N is observed in the HMT‐AUT starch sample. [ABSTRACT FROM AUTHOR]

Starch properties are major determinants of grain quality and food characteristics in rice (Oryza sativa L.). Control of starch properties will lead to the development of rice cultivars with desirable characteristics. We performed quantitative trait locus analysis and detected a putative region on chromosome 2 associated with phenotypic variation of starch properties in two glutinous rice varieties developed in the Hokkaido region of Japan: ‘Kitayukimochi’, which has a low pasting temperature and creates soft rice cakes, and ‘Shirokumamochi’, which has a high pasting temperature and creates hard rice cakes. Starch branching enzyme IIb (SbeIIb) was identified as a candidate gene within the region. Sequence analysis of SbeIIb in parental lines identified two single-nucleotide polymorphisms (SNPs) with non-synonymous mutations in the coding region of the ‘Shirokumamochi’ genotype (SbeIIbsr). We genotyped over 100 rice cultivars, including 28 rice varieties in the Honshu region of Japan, using the CAPS marker, which was designed using one of the SNPs. However, SbeIIbsr was not found in rice cultivars in Honshu. Distribution analysis indicated that SbeIIbsr was introduced to the rice breeding population in Hokkaido from the American variety ‘Cody’ via the Hokkaido cultivar ‘Kitaake’. As a result, SbeIIbsr was distributed only in progenies of ‘Kitaake’. [ABSTRACT FROM AUTHOR]

Consuming rice with low starch digestibility is beneficial for reducing the risk of diabetes. Several factors have been shown to influence starch digestibility, but the combined effects of these factors on starch digestibility have not been studied. We assessed multidimensional relationships between the glucose production rate (GPR) of cooked rice with 16 indexes, including physicochemical, pasting and textural properties in 30 rice varieties. The stepwise multiple regression analysis showed that amylose content (AC), gel consistency (GC) and pasting temperature (PT) were closely related to GPR. This relationship could be described by the equation: GPR = −0.080 AC + 0.008 GC + 0.034 PT + 0.720, with a determination coefficient of 0.84. The variation partitioning analysis further indicated that AC, GC and PT independently explained 36%, 5% and 4% of the GPR variation, respectively. The interaction of AC and GC explained 46% of the variation in GPR. This study identifies the key indexes (AC, GC and PT) affecting starch digestibility and quantifies contributions of these indexes to the variation in GPR. The finding of our study provides useful information for breeding and selecting rice varieties with low GPR.

Effects of fats and oils on pasting and textural properties of soft and hard wheat flours were investigated. Fats and oils significantly diminished peak viscosity, trough, breakdown, setback, final viscosity and escalated the pasting temperature. Effects on pasting properties were found more noticeable for soft wheat flour. Pasting properties of soft and hard wheat flour were significantly affected by coconut oil and hydrogenated fat. Texture analyser results divulged that fats and oils decreased the flour gel hardness, adhesiveness, gumminess and chewiness of flour gel of both varieties, whereas gel springiness was improved. Textural properties of wheat flour gels of both soft and hard wheat varieties were influenced most extensively by groundnut oil. [ABSTRACT FROM AUTHOR]

Resistant starch (RS), which is not hydrolyzed in the small intestine, has proposed health benefits. We evaluated 40 high amylose rice varieties for RS content in cooked rice and a 1.9-fold difference was found. Some varieties had more than two-fold greater RS content than a US long-grain intermediate-amylose rice. The high amylose varieties were grouped into four classes according to paste viscosity and gelatinization temperature based on genetic variants of the Waxy and Starch Synthase IIa genes, respectively. RS content was not different between the four paste viscosity-gelatinization temperature classes. Multiple linear regression analysis showed that apparent amylose content and pasting temperature were strong predictors of RS within each class. Two cooking methods, fixed water-to-rice ratio/time and in excess-water/minimum-cook-time, were compared using six rice varieties that were extremes in RS in each of the genetic variant classes, no difference in RS content due to cooking method was observed. [ABSTRACT FROM AUTHOR]

Instant research work was an attempt to fortify rice and study the pasting behavior of developed fortified treatments with the advancement in storage. Purposely pectin-based coatings were developed impregnated with FeSO4 (30 and 50 ppm) and NaFeEDTA (20 and 40 ppm) and ascertained for pasting behavior of stored grains using Rapid Visco Analyzer (RVA). It was observed that storage resulted in appreciable increase in peak viscosities from 2,352.43 ± 57.03 to 2,510.65 ± 60.73 cP at 0-90 days, respectively. Likewise, trough (1,985.00 ± 17.81 to 2,080.30 ± 18.67 cP) and final (3,996.58 ± 19.88 to 4,187.95 ± 20.84 cP) viscosities were also improved with the ingress in storage from 0 to 90 days correspondingly. Moreover, pasting temperatures were raised from 73.67°C ± 1.67°C (0 day) to 75.29°C ± 1.13°C (90 day). Conclusively, it can be termed that ageing had a visible impact on pasting behavior of rice grains that ultimately has a contemporary role in consumer perception and acceptability. Practical applications There has been an alarming increase in micronutrient deficiencies that pose serious threat to well-being of individuals. Present research is a way forward to suggest some novel fortification methods to address nutritional insecurities. Moreover, authors have attempted to relate the effects of developed coated fortified rice on pasting properties that govern mainly with the food preferences and quality for consumer. It is highly hoped that edible coatings based fortification is a way forward to address the ever-increasing rate of micronutrient deficiencies with minimum quality deterioration. Furthermore, nutrition industry is expected to flourish by the launch of such health promoting food-based commodities. [ABSTRACT FROM AUTHOR]

[Display omitted] • Drying of corn from the center and extremities of corncob was studied. • Grains from the center of corncob showed higher moisture diffusivity. • Grains from the center of corncob were more affected in drying at 80 and 100 °C. • Corns from the center show lower protein solubility, lipase activity, lutein, and β-carotene. The corn grains from the extremities of corncob are known to have a spherical shape and the grains from the center of corncob have higher length and lower thickness. It is understood that these differences in grain dimensions can affect post-harvest processes and the properties of the grains. Therefore, the objective of this study was to evaluate the effects of drying temperature (60, 80, and 100 °C) of corn from the center and extremities of corncob on drying parameters, protein and starch properties, and carotenoid profile. At 60 °C, the drying rate and effective moisture diffusivity of corn from the center and extremities of the corncob did not differ. However, at 80 and 100 °C these parameters were higher in the corn from the center. Corncob part and separation did not significantly affect corn pasting properties. However, they caused significant changes in the properties of the grain proteins, mainly the reduction of the solubility and inactivation of the lipase enzyme, and the reduction of the lutein and β-carotene contents in the grains from the center and separated after drying. The results of this research show the need to evaluate the effects of these drying conditions during grain storage. In addition, the implementation of an industrial separation step and/or the development of new corn cultivars with more homogeneous grains should be studied. [ABSTRACT FROM AUTHOR]

Starches from different potato cultivars were characterized as amylose and phosphorus content, crystallinity, thermal and paste properties. Statistical analysis of amylose content showed difference between starches samples and the cultivars Asterix and BRS Clara showed higher contents than others. Phosphorus content ranged from 633 to 966.7 mg kg −1 . The X-ray diffraction analysis showed that the crystallization of potato starches can be classified as B-type X-ray pattern, presenting crystallinity index ranging from 20.02% to 21.59%. Regarding thermal properties, the onset temperature did not show statistical difference between starch samples, in gelatinization and retrogradation analysis. As expected there was a significant decrease in peak temperature and enthalpy after the retrogradation of starches. For the pasting properties results showed significant difference in all cultivars. Pearson correlation coefficients showed that amylose content was negatively correlated to the onset, peak and final temperature of gelatinization, final temperature of retrogradation and pasting temperature. Phosphorus content was positively correlated to crystallinity index, peak viscosity and breakdown. Starches extracted from potato varieties showed different characteristics which can be useful to food and related industries that make use of potato starch, allowing wide options of use in various sectors of industrial application in Brazil. [ABSTRACT FROM AUTHOR]

Consuming rice with low starch digestibility is beneficial for reducing the risk of diabetes. Several factors have been shown to influence starch digestibility, but the combined effects of these factors on starch digestibility have not been studied. We assessed multidimensional relationships between the glucose production rate (GPR) of cooked rice with 16 indexes, including physicochemical, pasting and textural properties in 30 rice varieties. The stepwise multiple regression analysis showed that amylose content (AC), gel consistency (GC) and pasting temperature (PT) were closely related to GPR. This relationship could be described by the equation: GPR = −0.080 AC + 0.008 GC + 0.034 PT + 0.720, with a determination coefficient of 0.84. The variation partitioning analysis further indicated that AC, GC and PT independently explained 36%, 5% and 4% of the GPR variation, respectively. The interaction of AC and GC explained 46% of the variation in GPR. This study identifies the key indexes (AC, GC and PT) affecting starch digestibility and quantifies contributions of these indexes to the variation in GPR. The finding of our study provides useful information for breeding and selecting rice varieties with low GPR. [ABSTRACT FROM AUTHOR]

The sweetpotato cultivar Quick Sweet (QS) with a lower pasting temperature of starch is a unique breeding material, but the biochemical background of this property has been unknown. To assess the physiological impact of the reduced isoform II activity of starch synthase ( SSII) on the starch properties in sweetpotato storage root, transgenic sweetpotato plants with reduced expressions of the SSII gene were generated and evaluated. All of the starches from transgenic plants showed lower pasting temperatures and breakdown measured by a Rapid Visco Analyzer. The pasting temperatures in transgenic plants were approximately 10–15°C lower than in wild-type plants. Distribution of the amylopectin chain length of the transgenic lines showed marked differences compared to that in wild-type plants: more chains with degree of polymerization (DP) 6–11 and fewer chains with DP 13–25. The starch granules from the storage root of transgenic plants showed cracking on the hilum, while those from wild-type plants appeared to be typical sweetpotato starch. In accordance with these observations, the expression of SSII in the storage roots of the sweetpotato cultivar with low pasting temperature starch (QS) was notably lower than in cultivars with normal starch. Moreover, nucleotide sequence analysis suggested that most of the SSII transcripts in the cultivar with low pasting temperature starch were inactive alleles. These results clearly indicate that the activity of SSII in sweetpotato storage roots, like those in other plants, affects the pasting properties of starch through alteration of the amylopectin structure. [ABSTRACT FROM AUTHOR]

Abstract: To explain the forming mechanism of taste quality in rice (Oryza sativa L.), the amylopectin structures of 50 rice varieties were characterized using improved fluorophore-assisted carbohydrate electrophoresis method that was based on DNA sequencer. The correlations between amylopectin structure and rice starch physicochemical properties were analyzed on the basis of eliminating the influence of amylose content (AC). The amylopectin structures in the 50 varieties were classified into type-I and type-II according to the chain ratio of ΣDP ≤ 11/ΣDP ≤ 24. The chain ratio of type-I amylopectin was smaller than 0.22, whereas the chains ratio of type-II amylopectin was greater than 0.26. Amylopectins of all the 15 japonica varieties belong to type-II, and those of indica varieties belong to type-I (15 varieties) and type-II (20 varieties). The ΣDP 6–11 and chain ratio of ΣDP ≤ 11/ΣDP ≤ 24 were negatively correlated (P < 0.01) with pasting temperature (PT) and relative crystallinity (RC). The ΣDP 28–34 had a negative correlation (P<0.01) with PT, but had no significant correlation with RC. The ΣDP 13–24 and ΣDP 39–49 were correlated with PT (P<0.01) and RC (P<0.05). The glutinous, low AC, and high AC varieties showed consistency to the total varieties in the correlations of ΣDP 6–11, ΣDP 28–34, and chain ratio of ΣDP ≤ 11/ΣDP ≤ 24 with PT and RC. Besides, the glutinous varieties were in agreement with the total varieties in the correlation between ΣDP 39–49 and PT; the low AC varieties in agreement with the total varieties in the correlation between ΣDP 28–34 and PT; and the high AC varieties had similar correlations between ΣDP 39–49 and PT and between ΣDP 39–49 and RC to the total varieties. The proportion of amylopectin chain was not correlated with gel consistency and Rapid Visco Analyser (RVA) profile properties despite of different amylopectin branch chain-length. Therefore, the amylopectin structure is mainly related to starch PT and RC in rice rather than GC and RVA profile properties. The short (DP 6–11), intermediate (DP 13–24), moderately long (DP 28–34), and long amylopectin chains (DP 39–49) might have functions on decreasing PT and RC, increasing PT and RC, decreasing PT, and increasing PT and RC of starch in rice grains, respectively. [Copyright &y& Elsevier]

Abstract: Pasting properties are among the most important characteristics of starch, determining its applications in food processing and other industries. Pasting temperature derived from the Rapid Visco-analyser (RVA) (Newport Scientific), in most cases, is overestimated by the Thermocline for Windows software program. Here, two methods facilitating accurate measurement of pasting temperature by RVA were described. One is to change parameter setting to ‘screen’ the true point where the pasting viscosity begins to increase, the other is to manually record the time (T1) when the pasting viscosity begins to increase and calculate the pasting temperature with the formula of (45/3.8)×(T1–1)+50 for rice flour. The latter method gave a manually determined pasting temperature which was significantly correlated with the gelatinization temperature measured by differential scanning calorimetry. [Copyright &y& Elsevier]

Sixty barley samples with differing malting quality were used to study the relationships between Rapid Viscoanalyser (RVA) measurements and fine extract after micromalting. Many RVA measurements had significant correlations with fine extract. Pasting temperature (in the presence of 0.1 M silver nitrate) showed the best correlation (r=0.82) with fine extract after micromalting, which is better than the correlation between NIR predicted value and fine extract (r=0.76). Prediction of fine extract using an index combining protein content and pasting temperature resulted in even better correlations (r=0.90). More than 70 different samples from different growing seasons were used to validate the findings. The extracts predicted by pasting temperature and protein content was also significantly correlated with the extract after micromalting (r=0.81). Even when protein content is not available, pasting temperature itself can be used in a preliminary selection (r=0.78). The selection method can be used for samples from a single plant since only 5 g of grain is needed. [Copyright &y& Elsevier]

Starch properties are major determinants of grain quality and food characteristics in rice ( Oryza sativa L.). Control of starch properties will lead to the development of rice cultivars with desirable characteristics. We performed quantitative trait locus analysis and detected a putative region on chromosome 2 associated with phenotypic variation of starch properties in two glutinous rice varieties developed in the Hokkaido region of Japan: 'Kitayukimochi', which has a low pasting temperature and creates soft rice cakes, and 'Shirokumamochi', which has a high pasting temperature and creates hard rice cakes. Starch branching enzyme IIb ( SbeIIb ) was identified as a candidate gene within the region. Sequence analysis of SbeIIb in parental lines identified two single-nucleotide polymorphisms (SNPs) with non-synonymous mutations in the coding region of the 'Shirokumamochi' genotype ( SbeIIb sr ). We genotyped over 100 rice cultivars, including 28 rice varieties in the Honshu region of Japan, using the CAPS marker, which was designed using one of the SNPs. However, SbeIIb sr was not found in rice cultivars in Honshu. Distribution analysis indicated that SbeIIb sr was introduced to the rice breeding population in Hokkaido from the American variety 'Cody' via the Hokkaido cultivar 'Kitaake'. As a result, SbeIIb sr was distributed only in progenies of 'Kitaake'., (Copyright © 2021 by JAPANESE SOCIETY OF BREEDING.)

Sweetpotato (Ipomoea batatas (L.) Lam.), which is an outcrossing hexaploid, is one of the most important starch-producing crops in the world. During the last decade, new sweetpotato cultivars, e.g. 'Quick Sweet', which have approximately 20°C lower pasting temperature, slower retrogradation and higher digestibility of raw starch than ordinary cultivars, have been developed in Japan. Genetic analysis of these variants with low pasting temperature starch was conducted in this study. Using 8 variants and 15 normal clones, 26 families were generated. The results from analyzing these progenies suggested that this trait is a qualitative character controlled by one recessive allele (designated spt), which is inherited in a hexasomic manner. A dosage effect of the wild-type Spt allele was found for starch pasting temperature, although the effect was not linear. These results will aid breeders to develop sweetpotato cultivars with a range of starch pasting temperatures.

Sorghum starch and sorghum flour were modified by heat-moisture treatment (HMT) at two different moisture contents, 20% and 25%. The result showed that solubility and swelling power of modified samples decreased. In addition, the pasting viscosities of most modified samples were lower than that of native samples. The onset, peak and conclusion temperatures of gelatinization, and the enthalpy of samples modified by HMT increased. The crystallinity of the modified samples was higher than that of control samples. HMT had a far greater effect on the solubility, swelling power, setback viscosity, through viscosity, enthalpy and crystallinity of sorghum flour than of sorghum starch. On the granules surface there were more holes for the HMT starches than for HMT flours. The microstructure of HMT sorghum starch gel had a more orderly and smaller holey structure. The sorghum flour gel had originally a crackled structure, but after the HMT treatment, it had many ordered and small holes., (Copyright © 2013 Elsevier Ltd. All rights reserved.)

Cornstarch granules were hydrothermally pretreated and then esterified with octenylsuccinic anhydride (OSA). The physicochemical properties of cornstarch and hydrothermally pretreated OS-starch (H-OS-starch) were investigated. Results showed that hydrothermal pretreatments significantly increased the degree of substitution (DS) and reaction efficiency (RE) of H-OS-starch compared with the control. The higher the pretreatment temperature was, the more the OSA could go deep into the internal starch granules. The optimal pretreatment temperature for the OSA modification was 60°C. In addition, the OS groups appeared to be distributed throughout the OS-starch granules, especially on the surface, as shown by confocal laser scanning microscopy (CLSM). H-OS-starch had a slightly higher peak viscosity (Pv) and break down (BD) values, but lower pasting temperature (Tp) compared with the control OS-starch., (Copyright © 2013 Elsevier Ltd. All rights reserved.)

Two waxy rice (TNW1 and TCSW1, exhibiting high and low amylase activity, respectively), were stored at 4 and 17 °C (polished rice) and at room temperature (paddy rice) for 15 months. The fine structure of starch isolated from the aged rice and the pasting properties of starch and rice flour were studied. After storage, the percentage of short amylopectin (AP) chains increased in TNW1, and no uniform changing pattern was observed in the chain-length (CL) distribution of TCSW1. The viscosity of starch isolated from the aged rice increased as the storage temperature and duration increased. We hypothesised that this increase was due to the hydrolysis of AP by endogenous amylase and the generation of small clusters during storage, which caused the simple dissociation of AP and a high swelling degree of starch granules during gelatinisation. Factor analysis of the first two factors associated with the characteristics of viscograms and the CL of AP explained 72% of the total variation., (Copyright © 2013 Elsevier Ltd. All rights reserved.)

Celiac patients generally have a low intake of protein and fibre attributed to their gluten-free (GF) diet. To satisfy the increasing demand for healthier products, this research focused on the effects of the supplementation of Psyllium (P) and sugar beet fibre (SB) on the mixing and leavening behaviour of gluten-free doughs. Four doughs, having different consistencies that made them suitable to be poured into moulds or to be shaped, and their corresponding breads were evaluated. The results obtained suggested that a lower consistency is preferred to assure good dough performances during leavening, in particular when ingredients having a high water affinity are included into the recipe. Both P and SB improved the workability of the doughs, but P played a central role on GF bread development, thanks to its film forming ability, and evidenced a more effective antistaling effect, thanks to its high water binding capacity., (Copyright © 2013 Elsevier Ltd. All rights reserved.)