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Título: Rheological properties of gluten-free bread doughs. Relationship with bread quality
Autor: Ronda Balbás, Felicidad
Pérez Quirce, Sandra
Villanueva Barrero, Marina
Año del Documento: 2017
Editorial: Elsevier
Descripción: Producción Científica
Documento Fuente: Ahmed, J., Ptaszek, P. and Basu, S. (eds). Advances in food rheology and applications. Elsevier, 2017, p.297-334
Resumen: Little information has been published on the rheological characteristics of gluten-free doughs which greatly vary in consistency, going from batter to dough. The relationships between dough rheology and dough structure and the link between the rheological properties of dough and its behavior during mechanical handling and baking still need to be studied in gluten-free systems. The most frequently used rheological methods applied to gluten-free dough will be presented and briefly explained in this chapter. An overview of the main factors affecting dough rheology and the effect of some common ingredients of gluten-free doughs and how the dough rheology may affect the quality of bread will also be discussed. The design of gluten-free breads remains an empirical task but some conclusions can be drawn from all the rheological and quality studies. The best developed breads were obtained from doughs not too strong or too weak. Nevertheless, consistency seems not to be the sole issue. Pasting properties and other physico-chemical and structural properties of GF matrices also affect the physical quality of the final bread. The high complexity and variability of ingredients used in GF breadmaking, their different nature and properties, are probably responsible for the difficulty of finding a good predictor of bread quality based only in dough rheology.
Palabras Clave: bread
dough
dough hydration
empirical rheological tests
fundamental rheological tests
gluten-free
ISBN: 978-0-08-100431-9
DOI: https://doi.org/10.1016/B978-0-08-100431-9.00012-7
Patrocinador: Ministerio de Economía, Industria y Competitividad - FEDER (Projects AGL2012-35088 and AGL2015-63849-C2-2-R)
Version del Editor: https://www.sciencedirect.com
Propietario de los Derechos: Elsevier
Idioma: eng
URI: http://uvadoc.uva.es/handle/10324/28968
Derechos: info:eu-repo/semantics/restrictedAccess
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