RT info:eu-repo/semantics/article
T1 Impact of acidification and protein fortification on rheological and thermal properties of wheat, corn, potato and tapioca starch-based gluten-free bread doughs
A1 Villanueva Barrero, Marina
A1 Pérez Quirce, Sandra
A1 Collar Esteve, Concepción
A1 Ronda Balbás, María Felicidad
K1 Acetic acid
K1 Gluten-Free Doughs
K1 Lactic acid
K1 Proteins
K1 Rheology
AB The study of new gluten-free (GF) foods is necessary since consumers intolerant to gluten are more and more frequently diagnosed. The study evaluated the impact of acidification -with acetic+lactic blend at 0.5 g/100 g level- and protein fortification -with caseinate (CA) or soy-protein isolate (SPI)- on the rheological features of wheat, corn, potato and tapioca starch-based bread doughs. Oscillatory and creep-recovery tests were carried out to characterise their viscoelastic behaviour, and thermomechanical tests were performed to assess their visco-metric performance. Dough stickiness was also measured. The acid blend had a modulator effect on dough rheological properties that depended on both the type of protein and the source of the starch. Proteins structured and strengthened the doughs especially those made with SPI-potato starch and CA-wheat starch mixtures. Acidification decreased G’ and G’’ moduli until 70% with respect to unacidified doughs. The effect was much more marked in protein-fortified doughs. A significant increase in all pasting viscosities was observed with protein addition, particularly in the case of CA. In general, protein addition decreased dough stickiness whereas the opposite effect was noted with the presence of acid. Acidification of protein-enriched starch matrices modulate dough rheological properties which are of relevance in GF products development.
PB Elsevier
SN 0023-6438
YR 2018
FD 2018
LK http://uvadoc.uva.es/handle/10324/32601
UL http://uvadoc.uva.es/handle/10324/32601
LA eng
NO LWT, Octubre 2018, vol. 96, 2018, p. 446-454
NO Producción Científica
DS UVaDOC
RD 22-dic-2024