2026-05-05T18:26:43Zhttps://uvadoc.uva.es/oai/request

oai:uvadoc.uva.es:10324/598142025-02-06T12:54:12Zcom_10324_1166com_10324_931com_10324_894col_10324_1338

00925njm 22002777a 4500 dc Vela Corona, Antonio José author Villanueva Barrero, Marina author Ronda Balbás, María Felicidad author 2023 Acoustic cavitation has been shown to cause physical damage and partial starch depolymerization in ultrasound-treated flours. However, the promising effects of this modification on bread-making performance of gluten-free flour are still unexplored. Based on this hypothesis, sonicated rice flour (2–20 min) was used to replace 30% native flour in the control formulation of gluten-free bread. Breadmaking performance was characterized by doughs' pasting, thermal, and rheological properties, and physical quality of breads. Ultrasonication time presented a direct correlation with particle fragmentation. Doughs’ rheology presented reduced tan(δ)₁ values (up to −11%) and improved recovery after the application of stress (up to +14%), denoting an enhanced elastic behavior with respect to the control dough. Rheo-fermentative tests demonstrated that ultrasonication accelerated the generation of CO2 and its retention within the dough structure, as consequence of eased accessibility of yeast to simpler sugars after starch depolymerization. The small-size particles (∼10 μm) in ultrasonicated flours seem to have enhanced their Pickering emulsifying ability and led to breads with higher specific volumes (up to 24%), softer crumbs, and delayed hardening during storage. Ultrasonication, a low-cost technology, has been shown to significantly improve the fermentative and viscoelastic behavior of rice flour dough and its breadmaking performance. LWT, 2023, vol. 183, 114950 0023-6438 https://uvadoc.uva.es/handle/10324/59814 10.1016/j.lwt.2023.114950 114950 LWT 183 Ingeniería Agrícola Food Science Physical modification caused by acoustic cavitation improves rice flour bread-making performance