Comparison of rheological, fermentative and baking properties of gluten-free dough formulations

Pruska-Kędzior, Anna; Kędzior, Zenon; Gorący, Mateusz; Pietrowska, Katarzyna; Przybylska, A; Spychalska, Karolina

doi:10.1007/s00217-008-0875-1

Cited by 90 publications

(53 citation statements)

References 34 publications

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“…1b. All analyzed samples behaved as weak gels (0.1<tan δ<1) which is in agreement with earlier observations of viscoelastic properties of gluten free dough (Pruska-Kędzior et al 2008;Witczak et al 2012). The addition of protein preparations caused a significant decrease of tan δ which corresponds to strengthening of dough structure in comparison to control.…”

Section: Resultssupporting

confidence: 92%

Non-gluten proteins as structure forming agents in gluten free bread

et al. 2015

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The study aimed to evaluate the effects of selected protein isolates and concentrates on quality and staling of gluten-free bread, in the absence of other structure-forming agents such as guar gum and pectin. The applied preparations included albumin, collagen, pea, lupine and soy. Their addition had various effects on rheological properties of the dough and volume of the bread. Volumes of the loaves baked with soy and pea protein were smaller, while those with albumin significantly larger than control. Presence of non-gluten protein caused changes in crumb structure (higher porosity, decrease in cell density, higher number of pores with a diameter above 5 mm) and its color, which was usually darker than of unsupplemented starch-based bread. The least consumer's acceptance was found for bread baked with soy protein. The presence of pea and lupine preparations improved sensory parameters of the final product, providing more acceptable color and smell in comparison to control, while soy caused a decrease of all analyzed consumer's scores. The addition of protein caused an increase in bread hardness and in enthalpy of retrograded amylopectin, during bread storage.

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Section: Resultssupporting

confidence: 92%

Non-gluten proteins as structure forming agents in gluten free bread

et al. 2015

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“…This could be related to the high WA required for WM200 and PM200 flour doughs, Table 3. G´and G´´values of studied doughs are comparable to those observed for chestnut flour doughs (Moreira et al 2013b), but they are higher than those observed for commercial wheat (Hadnadev et al 2013) and maize (Pruska-Kedzior et al 2008) flour doughs with similar WA. On the other hand, the slopes (b´and b´´) indicated that flour doughs of white maize variety, independently on particle size (WM200 and WM500), showed greater dependence of both moduli (higher values of b´and b´´) on angular frequency than yellow and purple maize flour doughs.…”

Section: Mixing Behavioursupporting

confidence: 47%

“…For all maize flour doughs G´values were higher than G´´indicating that elastic proportion was dominant over the viscous one, (tanδ < 0.5). This behaviour is according to the solid behaviour for other gluten-free flours like rice (Pruska-Kedzior et al 2008) and chestnut (Moreira et al 2013b) flour doughs. In tested doughs, tanδ varied in a restricted range indicating that elastic/viscous proportion is slightly modified with the angular frequency.…”

Section: Mixing Behaviourmentioning

confidence: 99%

Physicochemical characterization of white, yellow and purple maize flours and rheological characterization of their doughs

et al. 2015

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White, yellow and purple maize flours were obtained after dried kernels milling with two different sieves (200 and 500 μm). Hygroscopic characteristics, particle size distribution, colour and total starch and damaged starch (DS) of flours were determined. Maize flour doughs were obtained by mixing of flour and water in a laboratory kneader (Mixolab®) at constant dough consistency (1.10 ± 0.07 Nm). Dough properties like water absorption (WA), development and stability times were determined. Rheological characterization was carried out at 30°C by means of oscillatory frequency sweep (1-100 rad s −1 ) at 0.1 % strain and creep (50 Pa, 60 s) -recovery (0 Pa, 180 s) tests using a controlled stress rheometer. No significant differences were observed among water desorption isotherms of maize varieties and Halsey model was satisfactorily employed. Under the same milling conditions, white maize flours showed higher average particles size than purple and yellow maize flours. A model to predict flours colour involving colour parameters of the particle size fractions is proposed. Flours obtained with smaller particle size showed higher DS content and WA. For tested doughs, the mechanical spectra showed that elastic component was dominant over the viscous one. Damping factor varied slightly with angular frequency. Moduli values depended on average particle size and WA of dough. Creep-recovery data were satisfactorily fit with Burgers model. Instantaneous creep compliance varied with the same trend than elastic modulus. Viscoelastic creep compliance increased linearly with WA of the tested doughs and, at constant average flour particle size, increased with increasing DS.

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“…The typical lesion in the small intestinal epithelium is villous atrophy with crypt hyperplasia, leading to malabsorption of most nutrients including iron, folic acid, calcium, and fat-soluble vitamins [1]. This can lead to associated diseases such as osteoporosis, anaemia and type I diabetes and skin disorders [2]. An acceptable treatment is strict adherence to a 100 g/100 g gluten-free diet for life, which results in clinical and mucosal recovery.…”

Section: Introductionmentioning

confidence: 98%

Chemical Composition and Starch Digestibility of Different Gluten-free Breads

Segura

Rosell

2011

Plant Foods Hum Nutr

224

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The increasing demand for gluten-free products has favoured the design of numerous gluten-free bakery products which intended to mimic the quality characteristics of wheat bakery products. The objective of this study was to evaluate the nutritional pattern of gluten-free breads representative of the Spanish market for this type of products. The protein, fat and mineral content of the gluten-free breads showed great variation, ranging from 0.90 to 15.5 g/100 g, 2.00 to 26.1 g/100 g and 1.10 to 5.43 g/100 g, respectively. Gluten-free breads had very low contribution to the recommended daily protein intake, with a high contribution to the carbohydrate dietary reference intake. Dietary fiber content also showed great variation varying from 1.30 to 7.20 g/100 g. In vitro enzymatic hydrolysis of starch showed that the most predominant fraction was the rapidly digestible starch that varied from 75.6 to 92.5 g/100 g. Overall, gluten-free breads showed great variation in the nutrient composition, being starchy based foods low in proteins and high in fat content, with high glycaemic index.

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Comparison of rheological, fermentative and baking properties of gluten-free dough formulations

Cited by 90 publications

References 34 publications

Non-gluten proteins as structure forming agents in gluten free bread

Non-gluten proteins as structure forming agents in gluten free bread

Physicochemical characterization of white, yellow and purple maize flours and rheological characterization of their doughs

Chemical Composition and Starch Digestibility of Different Gluten-free Breads

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