Impact of viscous dietary fibres on the viscoelastic behaviour of gluten-free formulated rice doughs: A fundamental and empirical rheological approach

Ronda, Felicidad; Pérez-Quirce, Sandra; Angioloni, Alessandro; Collar, Concha

doi:10.1016/j.foodhyd.2013.01.014

Cited by 84 publications

(80 citation statements)

References 26 publications

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“…Therefore, it is necessary to enrich gluten-free products with fiber. Experiments performed on the influence of dietary fiber on gluten-free dough properties and bread quality in association with hydrocolloids indicated the importance of competition between fiber macromolecules and hydrocolloids for water molecules, and synergistic and/or antagonistic effects on rheological features (6,(22)(23)(24). It is widely accepted that mixtures of maize prolamin (zein), starch, and water can form dough with properties similar to wheat dough (3).…”

Section: Introductionmentioning

confidence: 99%

Influence of dietary fiber, water, and glucose oxidase on rheological and baking properties of maize based gluten-free bread

Aprodu

Banu

2015

Food Sci Biotechnol

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Gluten-free dough formulations were prepared based on maize flour with enhanced nutritional benefits due to addition of dietary fiber. Starting from a base formulation that consisted of maize flour, maize starch, dried eggs, and carrageenan, the influence of Psyllium, pea fiber, and oat bran on the rheological properties of dough at different water absorption levels was investigated. Dough cohesion was influenced by addition of dietary fiber due to the hydration properties of fibers. Starch pasting properties were also influenced by fiber addition and water levels. Improvements in the quality of gluten free-bread with glucose oxidase added to dough were evaluated. Glucose oxidase improved the specific volume of bread for all fiber types. Crumb firmness was improved only by addition of Psyllium and pea fibers.

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Section: Introductionmentioning

confidence: 99%

Influence of dietary fiber, water, and glucose oxidase on rheological and baking properties of maize based gluten-free bread

Aprodu

Banu

2015

Food Sci Biotechnol

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“…About 1% to 2% of the world population is suffering from CD and is of growing concern because the CD sufferers have to avoid gluten‐containing foods throughout their life span (de la Hera and others ). Thus, it is important to develop gluten‐free formulations leading to matching product characteristics as that obtained by using wheat (de la Hera and others ; Ronda and others ). It may be mentioned here that a large population of the world is familiar with nonwheat based products and prefer them over the products made from wheat.…”

Section: Introductionmentioning

confidence: 99%

Rheology of Rice Flour Dough with Gum Arabic: Small and Large‐Deformation Studies, Sensory Assessment and Modeling

Shanthilal

Bhattacharya

2015

Journal of Food Science

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The absence of gluten protein makes the rice flour doughs difficult to handle when flattened/sheeted products are to be prepared. The rheological, sensory and microstructural changes in rice flour doughs having gum Arabic (0% to 5%, w/w) and moisture contents (44% to 50%) were studied for improving the dough handling characteristics. Rheological parameters like storage modulus (G') and complex viscosity (η*) decreased with an increase in moisture content while loss angle (δ) increased. A power-law type equation was suitable to relate angular frequency (ω) with G', G", and η* (0.814 ≤ r ≤ 0.999, P ≤ 0.01). An increase in gum and moisture contents increased δ from 6.9° to 15.5° but decreased the energy required for compression/flattening. The 6-element spring-dashpot model was suitable (r ≥ 0.991, P ≤ 0.01) for creep curves. The sensory panel had the opinion that dough with a low to moderate hardness between 3 and 4, and stickiness of ≤ 3.5 was suitable for the purpose of flattening in relation to the preparation of sheeted/flattened products; the appropriate condition for dough formulation was with the moisture and gum contents of 47.0% to 47.9% and 1.55% to 2.25%, respectively to offer the desirability index between 0.50 and 0.52. The microstructure of the rice flour dough in the absence of gum Arabic appeared to possess loosely bound flour particles. The presence of gum provided a coating on flour particles to yield dough having good cohesive microstructure.

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“…Previous studies have shown a great difference in the effect of ß‐glucan and HPMC of different gel strengths on gluten‐free rice dough viscoelastic behaviour (Collar et al ., , ,b; Collar et al ., ; Ronda et al ., ). The water competition of the fibre macromolecules expliciting different water‐binding and gelling abilities resulted in additive, synergistic and/or antagonistic effects on major rheological features.…”

Section: Introductionmentioning

confidence: 99%

Significance of healthy viscous dietary fibres on the performance of gluten‐free rice‐based formulated breads

Pérez-Quirce

Collar

Ronda

2013

Int J of Food Sci Tech

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Summary The impact of associated viscous dietary fibres (hydroxypropylmethylcellulose semi‐firm – SFE‐ and weak – NE‐gel forming, and barley ß‐glucan, BBG) incorporated at different amounts (1.6–7.5%, flour basis) into gluten‐free rice‐based dough formulations on the breadmaking performance and staling behaviour of hydrated (70–110%, flour basis) fibre‐flour composite blends has been investigated. Single BBG addition fails to mimic gluten visco‐elasticity properly, but simultaneous incorporation of either SFE or NE contributes to bread improvement in terms of bigger volume and smoother crumb. 3.3 g of BBG (70% purity) and 104 mL of water addition to 100 g rice flour provided sensorially accepted breads (7.6/10) with a theoretical ß‐glucan content of 1.24 g per 100 g GF bread that would allow a daily ß‐glucan intake of 3 g provided a bread consumption of 240 g day−1. Complementary tests should be carried out to know the amount and molecular weight of ß‐glucan in the final bread before assuring the nutritional benefit of this addition.

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Impact of viscous dietary fibres on the viscoelastic behaviour of gluten-free formulated rice doughs: A fundamental and empirical rheological approach

Cited by 84 publications

References 26 publications

Influence of dietary fiber, water, and glucose oxidase on rheological and baking properties of maize based gluten-free bread

Influence of dietary fiber, water, and glucose oxidase on rheological and baking properties of maize based gluten-free bread

Rheology of Rice Flour Dough with Gum Arabic: Small and Large‐Deformation Studies, Sensory Assessment and Modeling

Significance of healthy viscous dietary fibres on the performance of gluten‐free rice‐based formulated breads

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