RT info:eu-repo/semantics/article
T1 Relationship between dough rheology and quality characteristics of rice based breads with oil or shortening
A1 Martínez Mancebo, Camino
A1 Martínez Martínez, Mario
A1 Merino, Cristina
A1 Hera, Esther de la
A1 Gómez Pallarés, Manuel
AB One of the main problems with gluten-free breads is their texture and their rapid staling. Fats are widely used for the improvement of texture and other quality parameters in gluten-free breads. The effect of oil and shortening in rice-breads quality and its correlation with dough rheology has been analysed. The inclusion of oil increased the specific volume of the breads and reduced their hardness, particularly with lower levels of hydration, whereas shortening did not modify specific volume or reduced it when hydration levels were higher. Oil, at levels of up to 30%, reduced the cohesiveness, springiness and resilience of breads, as well as the brightness of the crust, and increased the a* and b* values. Breads with oil also exhibited a greater number of pores per cm2, especially in doughs with higher levels of hydration. An inverse correlation between G’ and G” and bread specific volume has been observed, being the reciprocal-Y model a better predictor than the linear model to relate the bread specific volume.
YR 2017
FD 2017
LK http://uvadoc.uva.es/handle/10324/27715
UL http://uvadoc.uva.es/handle/10324/27715
LA eng
NO Journal of Texture Studies, 48:597-606.
DS UVaDOC
RD 11-jul-2024