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dc.contributor.authorRonda Balbás, Felicidad
dc.contributor.authorPérez Quirce, Sandra
dc.contributor.authorVillanueva Barrero, Marina
dc.date.accessioned2018-03-13T10:32:35Z
dc.date.available2018-03-13T10:32:35Z
dc.date.issued2017
dc.identifier.citationAhmed, J., Ptaszek, P. and Basu, S. (eds). Advances in food rheology and applications. Elsevier, 2017, p.297-334es
dc.identifier.isbn978-0-08-100431-9es
dc.identifier.urihttp://uvadoc.uva.es/handle/10324/28968
dc.descriptionProducción Científicaes
dc.description.abstractLittle 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.es
dc.format.mimetypeapplication/pdfes
dc.language.isoenges
dc.publisherElsevieres
dc.rights.accessRightsinfo:eu-repo/semantics/restrictedAccesses
dc.subject.classificationbreades
dc.subject.classificationdoughes
dc.subject.classificationdough hydrationes
dc.subject.classificationempirical rheological testses
dc.subject.classificationfundamental rheological testses
dc.subject.classificationgluten-freees
dc.titleRheological properties of gluten-free bread doughs. Relationship with bread qualityes
dc.typeinfo:eu-repo/semantics/bookPartes
dc.rights.holderElsevieres
dc.identifier.doihttps://doi.org/10.1016/B978-0-08-100431-9.00012-7
dc.relation.publisherversionhttps://www.sciencedirect.com
dc.identifier.publicationfirstpage294es
dc.identifier.publicationlastpage334es
dc.identifier.publicationtitleAdvances in food rheology and applicationses
dc.description.projectMinisterio de Economía, Industria y Competitividad - FEDER (Projects AGL2012-35088 and AGL2015-63849-C2-2-R)es


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