scholarly journals The influence of acorn flour on rheological properties of gluten-free dough and physical characteristics of the bread

2015 ◽  
Vol 240 (6) ◽  
pp. 1135-1143 ◽  
Author(s):  
Jarosław Korus ◽  
Mariusz Witczak ◽  
Rafał Ziobro ◽  
Lesław Juszczak
2018 ◽  
Vol 55 (12) ◽  
pp. 4937-4944 ◽  
Author(s):  
Pavalee Chompoorat ◽  
Patricia Rayas-Duarte ◽  
Zorba Josué Hernández-Estrada ◽  
Chaowana Phetcharat ◽  
Yongyut Khamsee

2021 ◽  
Vol 30 (3) ◽  
pp. 26-31
Author(s):  
L.T. Fahrtdinova ◽  
◽  
M.K. Sadigova ◽  
T.V. Kirillova ◽  
Yu. T. Saidullaeva ◽  
...  

The article presents the results of a study on the development of a recipe for semi‑finished custard based on gluten‑free raw materials. The ratio of components in the gluten‑free mixture was optimized using the regression analysis method. The influence of gluten‑free raw materials on the rheological properties of the semi‑ finished product is studied. The variants of the experiment differed in the composition of the composite mixture (the ratio of corn, rice flour and corn starch). The chemical composition and the ratio of the components of the mixture determine the rheological properties of the semi‑finished product. The experimental version with the ratio of rice flour, corn flour and corn starch 50:40:10 most corresponds to the rheological properties of the control version and is characterized by high consumer properties.


2013 ◽  
Vol 116 (1) ◽  
pp. 21-27 ◽  
Author(s):  
Rafał Ziobro ◽  
Jarosław Korus ◽  
Lesław Juszczak ◽  
Teresa Witczak

2011 ◽  
Vol 11 (1) ◽  
Author(s):  
Stefania Bertolazzi ◽  
Francesco Lanzarotto ◽  
Barbara Zanini ◽  
Chiara Ricci ◽  
Vincenzo Villanacci ◽  
...  

2020 ◽  
Vol 16 (97) ◽  
pp. 171-181 ◽  
Author(s):  
Sona Torabı ◽  
Forogh Mohtarami ◽  
Mohammad Reza Dabbagh Mazhary ◽  
◽  
◽  
...  

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3121
Author(s):  
Alina Culetu ◽  
Denisa Eglantina Duta ◽  
Maria Papageorgiou ◽  
Theodoros Varzakas

Hydrocolloids are important ingredients controlling the quality characteristics of the final bakery products. Hydrocolloids are frequently used in gluten-free (GF) recipes, mimicking some rheological properties of gluten, improving dough properties, delaying starch retrogradation and improving bread texture, appearance and stability. Hydrocolloids addition increases viscosity and incorporation of air into the GF dough/batter. Besides their advantages for the technological properties of the GF bread, hydrocolloids addition may impact the glycemic index (GI) of the final product, thus answering the demand of people requiring products with low GI. This review deals with the application of hydrocolloids in GF bread and pasta with a focus on their effect on dough rheology, bread hardness, specific volume, staling and GI.


Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 560 ◽  
Author(s):  
R. Beltrão Martins ◽  
M. C. Nunes ◽  
L. M. M. Ferreira ◽  
J. A. Peres ◽  
A. I. R. N. A. Barros ◽  
...  

Gluten is a fundamental ingredient in breadmaking, since is responsible for the viscoelastic behaviour of the dough. The lack of gluten has a critical effect on gluten-free dough, leading to less cohesive and less elastic doughs, and its replacement represents a challenge for bakery industry. However, dough rheology can be improved combining different ingredients with structural capacity and taking advantage from their interactions. Although acorn flour was used to bake bread even before Romans, nowadays is an underexploited resource. It presents good nutritional characteristics, particularly high fibre content and is naturally gluten free. The aim of this study was to use acorn flour as a gluten-free ingredient to improve dough rheology, following also market trends of sustainability and fibre-rich ingredients. Doughs were prepared with buckwheat and rice flours, potato starch and hydroxypropylmethylcellulose. Two levels of acorn flour (23% and 35% w/w) were tested and compared with control formulation. Micro-doughLAB was used to study mixing and pasting properties. Doughs were characterised using small amplitude oscillatory measurements (SAOS), with a controlled stress rheometer, and regarding Texture Profile Analysis (TPA) by a texturometer. Dietary fibre content and its soluble and insoluble fractions were also evaluated on the developed breads. Acorn flour showed promising technological properties as food ingredient for gluten-free baking (improved firmness, cohesiveness and viscoelasticity of the fermented dough), being an important fibre source.


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