Influence of modified starches on properties of gluten-free dough and bread. Part I: Rheological and thermal properties of gluten-free dough

Abstract The poor retention of fermentation gases and air is a critical issue for gluten-free (GF) products. To better understand the effect of potato flour on the characteristics of GF bread, the mechanistic relations between potato starch and potato protein in different ratios at 9:1, 8:2, 7:3, 6:4 and 5:5 for GF dough were investigated for viscoelasticity, thermal properties, moisture, microstructures, and bread quality. The results reveal that potato starch had a relatively important role in both dough and bread. The viscous character of dough was highest at a proportion of 6:4, with a more compact microstructure and better bread color, volume, hardness, chewiness, resilience and springiness. With decreasing starch content, the gelatinization and retrogradation enthalpy decreased, and the relaxation time of immobilized water and free water increased significantly. These results are believed to be helpful for processors to develop and optimize GF breads with potato starch and potato protein.

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Impact of acidification and protein fortification on rheological and thermal properties of wheat, corn, potato and tapioca starch-based gluten-free bread doughs

LWT ◽

10.1016/j.lwt.2018.05.069 ◽

2018 ◽

Vol 96 ◽

pp. 446-454 ◽

Cited By ~ 7

Author(s):

Marina Villanueva ◽

Sandra Pérez-Quirce ◽

Concha Collar ◽

Felicidad Ronda

Keyword(s):

Thermal Properties ◽

Gluten Free ◽

Tapioca Starch

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Tef [Eragrostis tef (Zucc.) Trotter] variety determines viscoelastic and thermal properties of gluten-free dough and bread quality

LWT ◽

10.1016/j.lwt.2020.110065 ◽

2021 ◽

Vol 135 ◽

pp. 110065

Author(s):

Marina Villanueva ◽

Workineh Abebe ◽

Concha Collar ◽

Felicidad Ronda

Keyword(s):

Thermal Properties ◽

Bread Quality ◽

Eragrostis Tef ◽

Gluten Free

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Effect of inulin on rheological and thermal properties of gluten-free dough

Carbohydrate Polymers ◽

10.1016/j.carbpol.2012.04.071 ◽

2012 ◽

Vol 90 (1) ◽

pp. 353-360 ◽

Cited By ~ 72

Author(s):

Lesław Juszczak ◽

Teresa Witczak ◽

Rafał Ziobro ◽

Jarosław Korus ◽

Ewa Cieślik ◽

...

Keyword(s):

Thermal Properties ◽

Gluten Free

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Influence of modified starches on properties of gluten-free dough and bread. Part II: Quality and staling of gluten-free bread

Food Hydrocolloids ◽

10.1016/j.foodhyd.2012.02.009 ◽

2012 ◽

Vol 29 (1) ◽

pp. 68-74 ◽

Cited By ~ 46

Author(s):

Rafał Ziobro ◽

Jarosław Korus ◽

Mariusz Witczak ◽

Lesław Juszczak

Keyword(s):

Gluten Free ◽

Modified Starches

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Influence of different polysaccharides on rheological behavior and thermal properties of gluten free dough

10.1063/1.5091345 ◽

2019 ◽

Author(s):

Dida Iserliyska ◽

Gabor Zsivanovits ◽

Biser Gechev ◽

Maria Marudova ◽

Todorka Petrova ◽

...

Keyword(s):

Thermal Properties ◽

Rheological Behavior ◽

Gluten Free

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Rapeseed protein as a novel ingredient of gluten-free dough: Rheological and thermal properties

Food Hydrocolloids ◽

10.1016/j.foodhyd.2021.106813 ◽

2021 ◽

Vol 118 ◽

pp. 106813

Author(s):

M. Witczak ◽

A. Chmielewska ◽

R. Ziobro ◽

J. Korus ◽

L. Juszczak

Keyword(s):

Thermal Properties ◽

Gluten Free ◽

Rapeseed Protein

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Effect of Octenyl Succinic Anhydride (OSA) Modified Starches on the Rheological Properties of Dough and Characteristic of the Gluten-Free Bread

Molecules ◽

10.3390/molecules26082197 ◽

2021 ◽

Vol 26 (8) ◽

pp. 2197

Author(s):

Jarosław Korus ◽

Rafał Ziobro ◽

Teresa Witczak ◽

Kamila Kapusniak (Jochym) ◽

Lesław Juszczak

Keyword(s):

Rheological Properties ◽

Succinic Anhydride ◽

Guar Gum ◽

Potato Starch ◽

Angular Frequency ◽

Gluten Free ◽

Significant Drop ◽

Osa Starch ◽

Octenyl Succinic Anhydride ◽

Modified Starches

The study focused on the influence of starch modified by octenyl succinic anhydride (OSA) on the rheological and thermal properties of gluten-free dough containing corn and potato starch with the addition of pectin and guar gum as structure-forming substances. The starch blend used in the original dough recipe was partially (5% to 15%) replaced with OSA starch. The rheological properties of dough samples were determined, and the properties of the resulting bread were analyzed. It was found that the dough samples behaved as weak gels, and the values of storage and loss moduli (G′ and G″, respectively) significantly depended on angular frequency. Various shares of OSA starch in recipes modified dough in different ways, causing changes in its rheological characteristics. The introduction of OSA starch preparations resulted in changes in the bread volume and physical characteristics of the crumb. All the applied preparations caused an increase in bread porosity and the number of pores larger than 5 mm, and there was a parallel decrease in pore density. The presence of OSA starch preparations modified bread texture depending on the amount and type of the applied preparation. The introduction of OSA starches in gluten-free bread formulation caused a significant drop in the enthalpy of retrograded amylopectin decomposition, indicating a beneficial influence of such type of additive on staling retardation in gluten-free bread.

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Influence of Sugars, Modified Starches and Hydrocolloids Addition on Colour and Thermal Properties of Raspberry Cream Fillings

Polish Journal of Food and Nutrition Sciences ◽

10.1515/pjfns-2016-0018 ◽

2017 ◽

Vol 67 (1) ◽

pp. 49-58

Author(s):

Anita Pichler ◽

Andrija Pozderović ◽

Tihomir Moslavac ◽

Kristina Popović

Keyword(s):

Thermal Properties ◽

Modified Starches

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THERMAL, PASTING AND RHEOLOGICAL PROPERTIES OF PROCESSED BUCKWHEAT (FAGOPYRUM ESCULENTUM) FLOUR

Asian Journal of Pharmaceutical and Clinical Research ◽

10.22159/ajpcr.2017.v10i9.18174 ◽

2017 ◽

Vol 10 (9) ◽

pp. 134

Author(s):

Munish Siwatch ◽

Ritika B Yadav ◽

Baljeet S Yadav

Keyword(s):

Thermal Properties ◽

Physicochemical Properties ◽

Rheological Properties ◽

Storage Modulus ◽

Loss Modulus ◽

Pasting Properties ◽

Gluten Free ◽

Potential Applications ◽

Buckwheat Flour ◽

Rapid Visco Analyzer

Objective: The aim of the study was to analyze the effect of various processing treatments on thermal, pasting, and rheological properties of buckwheat flour.Methods: Buckwheat seeds were processed through different processing treatments including cooking, germination, and fermentation, and their flours were produced. The processed flours were analyzed for their thermal properties using differential scanning calorimeter, pasting properties using rapid visco-analyzer, and rheological properties using rotational rheometer.Results: Fermented buckwheat flour showed significantly (p≤0.05) higher onset temperature (To=66.6°C), peak temperature (Tp=71.15°C), conclusion temperature (Tc=78.03°C), and enthalpy of gelatinization (1.89 J/g). The peak viscosity ranged from 39 to 1299 cp, lowest for cooked buckwheat flour and highest for fermented buckwheat flour. The native buckwheat flour showed the highest value, whereas cooked buckwheat flour showed the lowest value for storage modulus (G’) and loss modulus (G”). The value of tan ∂ was lower than 1 for native and processed buckwheat dough.Conclusion: The changes observed in physicochemical properties of buckwheat flour after processing treatments provided a crucial basis for its potential applications on an industrial scale. Furthermore, buckwheat seeds are gluten-free; therefore, their flour or products can be used for persons suffering from celiac diseases.

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