RHEOLOGICAL CHARACTERISTICS OF GLUTEN-FREE DOUGH
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February, 2014, vol. 3, special issue 3 (Food Sciences)
Iva Burešová, František Buňka, Stanislav Kráčmar
Food Sciences of Food Sciences
Dynamic oscillation rheometry was used to determine the viscoelastic properties of gluten-free dough prepared from amaranth, chickpea, millet, corn, quinoa, buckwheat and rice flours. The viscoelastic properties was described by storage modulus G´, loss modulus G´´ and phase angle tg(δ). The relationship between viscoelastic properties of gluten-free dough and bread-making quality was evaluated. The results of this study indicated that dynamic oscillation rheometry may be used to differentiate the bread-making quality of gluten-free flour. Bread-making quality of gluten-free flour is the best characterised by curve slope of storage modulus G´and phase angle tg(δ) while bread made from the flour with storage modulus and phase angle with non-linear slope in low deformation frequencies 0.01–0.10 Hz achieved the largest volume.
gluten-free, dough, rheology, bread
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