Non-linear rheological behavior of gluten-free flour doughs and correlations of LAOS parameters with gluten-free bread properties

Abstract

Predicting loaf volume development of gluten free baked products to have similar properties to wheat products remains a challenge and there is no good marker for loaf volume. Large Amplitude Oscillatory Shear (LAOS) flow experiments and baking tests were conducted on rice, buckwheat, quinoa, and soy flour doughs to understand if there is any correlation between the non-linear rheological properties and loaf volume. The challenging water absorption capacities were determined by matching the h* vs. frequency data of the gluten free flours with that of the soft wheat flour dough with moisture content at 500 BU. 110%, 90%, 85%, and 160% water levels were found as optimal for rice, buckwheat, quinoa, and soy flour, respectively. The comparison of elastic Lissajous-Bowditch curves showed that the stronger nonlinearities were seen at low frequencies and the wider the loop, the weaker the structure and the more structural breakdown with an order of soft wheat, soy, buckwheat, quinoa and rice flour doughs. Secondary loops have been observed in viscous Lissajous-Bowditch curves which are related to the strong non-linearities in elastic stress. The distributions of elastic and viscous LAOS parameters showed that soy dough has the closest rheological performance to wheat dough among other dough samples, which has the highest protein content. G 0 L and G 0 M values at 10 rad/s and 200% strain showed the best correlation among all LAOS parameters with the loaf volume. The strain stiffening/softening property e 3 / e 1 complemented the mechanistic explanations which were offered using G 0 L and G 0 M values.

Rheological behaviors exhibited by soy protein systems under dynamic aqueous environments

“…Initial strain sweeps of SP and SF samples provided contrasting rheological properties which were reflective of their composition, water content, and physical form (powder, dough, or paste, Figure ). Strain sweeps revealed SP samples have a relatively narrow linear viscoelastic region (∼0.01% strain) compared to SF (∼1% strain) being comparable to that published for soy dispersions . For SF, water addition produced samples with relatively greater linear viscoelasticity which extended beyond 1% strain values for some samples.…”

“…Strain sweeps revealed SP samples have a relatively narrow linear viscoelastic region (0.01% strain) compared to SF (1% strain) being comparable to that published for soy dispersions. 15 For SF, water addition produced samples with relatively greater linear viscoelasticity which extended beyond 1% strain values for some samples. Like SP, the linear viscoelastic region of SF at ambient moisture content (powder) was relatively limited.…”

The SAOS, MAOS and LAOS behavior of a concentrated suspension of tomato paste and its prediction using the Bird-Carreau (SAOS) and Giesekus models (MAOS-LAOS)

“…Recently, there are several publications about nonlinear behavior of structured food materials, such as dough, xanthan gum, egg foams, mashed potato, chocolate, polysaccharides, which showed a rich nonlinear behavior captured with LAOS analysis (Yazar et al, 2016(Yazar et al, , 2017van der Vaart et al, 2013;Joyner and Meldrum, 2016;Foungfuchat et al, 2012;Carmona et al, 2014;Ptaszek, 2015;Duvarci et al, 2017;Melito et al, 2013aMelito et al, , 2013bSzopinski and Gerrit, 2016;Gunasekaran and Ak, 2002;Ng et al, 2011). The structural changes of these different foodstuffs (concentrate suspensions, emulsions, foams, polysaccharide solutions, cheese etc.)…”

Optimization of hot-air drying conditions for cassava flour for its application in gluten-free pasta formulation

“…In general, the values of the water activity and moisture content were below those obtained in commercial pasta (with gluten), which has a water activity of 0.57 and moisture content of 10.83 g/100 g. This behavior is because the pasta has a lower water absorption capacity in comparison with pasta containing gluten. In this sense, the gluten content in the pasta guarantees a higher moisture retention (Yazar et al., 2017). Finally, the moisture values reported for gluten-free pastas oscillate between 10 and 13% (Rodrigues et al., 2016; Zandonadi et al., 2012), and these values are higher than those shown in Table 4.…”