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

2019 ◽  
Author(s):  
Dida Iserliyska ◽  
Gabor Zsivanovits ◽  
Biser Gechev ◽  
Maria Marudova ◽  
Todorka Petrova ◽  
...  
Keyword(s):  
Thermal Properties ◽  
Rheological Behavior ◽  
Gluten Free

Characteristics of gluten-free potato dough and bread with different potato starch-protein ratios

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Jingyan Gao ◽  
Nan Wang ◽  
Lei Wang ◽  
Shuang Song ◽  
Miao Liu ◽  
...  
Keyword(s):  
Relaxation Time ◽  
Thermal Properties ◽  
Potato Starch ◽  
Starch Content ◽  
Free Water ◽  
Critical Issue ◽  
Potato Flour ◽  
Gluten Free ◽  
Potato Protein ◽  
The Poor

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.

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

LWT ◽  
2018 ◽  
Vol 96 ◽  
pp. 446-454 ◽  
Author(s):  
Marina Villanueva ◽  
Sandra Pérez-Quirce ◽  
Concha Collar ◽  
Felicidad Ronda
Keyword(s):  
Thermal Properties ◽  
Gluten Free ◽  
Tapioca Starch

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

LWT ◽  
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

scholarly journals Rheological behavior and thermal properties of pitch/poly(vinyl chloride) blends

Carbon ◽  
2013 ◽  
Vol 51 ◽  
pp. 64-71 ◽  
Author(s):  
S.R. Hlatshwayo ◽  
W.W. Focke ◽  
S. Ramjee ◽  
B. Rand ◽  
N. Manyala
Keyword(s):  
Thermal Properties ◽  
Vinyl Chloride ◽  
Rheological Behavior ◽  
Poly Vinyl Chloride

Effect of HPMC and CMC on rheological behavior at different temperatures of gluten-free bread formulations based on rice and buckwheat flours

2018 ◽  
Vol 244 (10) ◽  
pp. 1829-1842 ◽  
Author(s):  
Noemi Baldino ◽  
Francesca Laitano ◽  
Francesca R. Lupi ◽  
Stefano Curcio ◽  
Domenico Gabriele
Keyword(s):  
Rheological Behavior ◽  
Gluten Free ◽  
Different Temperatures

scholarly journals Microstructure, Thermal Properties and Rheological Behavior of PLA/PCL Blends for Melt-blown Nonwovens

Polymer Korea ◽  
2014 ◽  
Vol 38 (4) ◽  
pp. 477-483 ◽  
Author(s):  
Hui Sun ◽  
Bin Yu ◽  
Jan Han ◽  
Jinjin Kong ◽  
Lingrui Meng ◽  
...  
Keyword(s):  
Thermal Properties ◽  
Rheological Behavior

Effect of zein extrusion and starch type on the rheological behavior of gluten-free dough

2020 ◽  
Vol 91 ◽  
pp. 102866 ◽  
Author(s):  
Enrico Federici ◽  
Owen G. Jones ◽  
Gordon W. Selling ◽  
Marianna Tagliasco ◽  
Osvaldo H. Campanella
Keyword(s):  
Rheological Behavior ◽  
Gluten Free
Sign in / Sign up

Export Citation Format

Share Document