Abstract: In this study, different mass concentrations (0%, 1%, 2%, 3%, and 4%, based on starch mass) of tamarind seed polysaccharides (TSP) were added to endow potato starch (PS) bread with gluten-like properties in order to improve the processing performance and texture quality of gluten-free bread. The results indicated that adding TSP increased the peak viscosity of PS, improve its viscoelasticity, and endow it with gluten-like network structural characteristics. With increasing TSP concentration, the baking loss rate of gluten-free bread significantly decreased from 26.01% to 20.36%, and the specific volume increased from 1.27 mL/g to a maximum value of 3.19 mL/g. The addition of TSP significantly improved the texture characteristics of bread, as evidenced by a reduction in its hardness, cohesiveness, chewiness and resilience, resulting in a softer texture. Adding TSP delayed the staling of bread, thereby extending the shelf life. Principal component analysis (PCA) showed strong correlations between bread quality and baking performance and gelatinization characteristics of PS. This study has expanded the application of TSP in food field and provides new ideas and a theoretical basis for the development of gluten-free starch products.

Key words: gluten-free bread; tamarind seed polysaccharide; baking performance; principal component analysis