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

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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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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Influence of Tapioca Starch on Thermal Properties of Wheat Flour-Based Batter and Quality of Fried Battered Chicken Wingsticks

International Journal of Food Engineering ◽

10.1515/ijfe-2015-0017 ◽

2015 ◽

Vol 11 (5) ◽

pp. 641-650 ◽

Cited By ~ 2

Author(s):

Soraya Ketjarut ◽

Rungnaphar Pongsawatmanit

Keyword(s):

Differential Scanning Calorimetry ◽

Thermal Properties ◽

Wheat Flour ◽

Oil Content ◽

Peak Time ◽

Oil Uptake ◽

Scanning Calorimetry ◽

Tapioca Starch ◽

Flour Blend

Abstract The effect of tapioca starch (TS) on the pasting and thermal properties of wheat flour (WF)-based batter and on the quality of fried, battered chicken wingsticks was investigated. A dry mix (91.4% WF/TS flour blend (100/0, 75/25 and 50/50), 3.1% leavening agent and 5.5% salt) was mixed with water (1:1.3) for batter preparation. The peak viscosity of the diluted batters increased with increasing TS replacement whereas the peak time and viscosity after holding at 95°C for 4 min decreased. Substitution of TS in the WF-based batter decreased pickup but increased the onset and conclusion temperatures from differential scanning calorimetry. A lower oil content was observed in the pre-fried crusts containing TS which was expected from the gelatinization behaviour of the batters. The TS substitution enhanced both the lightness and crispness of the final fried crust and the liking scores of the fried, battered chicken wingsticks. The results suggest that TS substitution modified the gelatinization behaviour of the WF-based batters affecting the oil uptake and quality in the fried battered products.

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