RT info:eu-repo/semantics/article
T1 Rice flour physically modified by microwave radiation improves viscoelastic behavior of doughs and its bread-making performance
A1 Villanueva Barrero, Marina
A1 Harasym, Joanna
A1 Muñoz Muñoz, José María
A1 Ronda Balbás, María Felicidad
K1 Microwave treatment
K1 Rice flour
K1 Dough rheology
K1 Pasting properties
K1 Gluten-free bread
K1 3309 Tecnología de Los Alimentos
AB The physical modification of rice flour by heat-moisture treatment assisted by microwave radiation and its effect on the rheological and pasting properties of gluten-free doughs and the physical quality of their resulting bread was investigated. Two levels of flour initial moisture content, 20% (MW-20%) and 30% (MW-30%) and two levels of its addition (30% and 50%) to the dough were evaluated to assess the potential of the physical treatment to modify dough viscoelasticity and bread-making ability. MW-30% treated rice flour showed the most notable results. It provided enhanced dough viscoelasticity vs the control (100% native rice flour), increasing the dough G1′ modulus up to 69% and 135% for the treated flour additions of 30% and 50% of MW-30% respectively. The treated flour increased the resistance of doughs to deformation and enhanced their elastic behavior and recovery capacity up to 170% when compared to the control dough. The major effects on pasting parameters were also obtained for the doughs formulated with MW-30% flour at the maximum substitution level (50%). It delayed the pasting temperature, decreased the peak, trough and final viscosities with respect to the control dough. Both MW-treated rice flours (MW-20% and MW-30%) led to bread with higher-specific volume, softer crumb and delayed staling. The MW assisted heat moisture treatment of rice flour seems to be a valuable procedure to improve the viscoelastic behavior and bread-making performance of gluten-free doughs.
PB Elsevier
SN 0268-005X
YR 2019
FD 2019
LK http://uvadoc.uva.es/handle/10324/39156
UL http://uvadoc.uva.es/handle/10324/39156
LA eng
NO Food Hydrocolloids, 2019, vol. 90, p. 472-481
NO Producción Científica
DS UVaDOC
RD 02-dic-2024