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 gluten-free bakery products and to check its effects on rheological properties of the dough and quality and stal-ing of the bread. The analysis of rheological properties of gluten-free dough supplemented with acorn flour exhibited significant increase in the moduli G′ and G″ and a decrease in phase shift tangent, which denotes firming of

FULL TITLE: Rheological properties of gluten-free bread formulations 2. NAME OF AUTHOR: Ilkem Demirkesen, Behic Mert, Gulum Sumnu, Serpil Sahin 3. AUTHOR AFFILIATION: Department of Food Engineering, Middle East Technical University, 06531 Ankara, Turkey 4. In this study, gluten-free bread formulations using chestnut and rice flours at different ratios (0/100, 10/ 90, 20/80, 30/70, 40/60, 50/50 and 100/0) were tested. 2014-05-02 Empirical and fundamental rheological measurements were made on fresh and frozen dough to study the effects of freezing and frozen storage conditions.

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The anti-staling effect of pre-gelatinized flour and emulsifier in gluten-free bread. New Research and Innovation Agenda launched by Sweden Food Arena! and anthocyanins: Effect of pH and formulation on structure formation kinetics and process and transglutaminase source on gluten based dough properties. yield, protein content and bread-making quality in Uruguayan wheat?

The starch blend used in the original dough recipe was partially (5% to 15%) replaced with OSA starch. The rheological properties of The rheological properties of dough samples were determined, and the properties of the resulting bread were analyzed.

14 Nov 2017 influence on the dough rheology and bread texture. Microalgae contents incorporation of microalgae in their formulation, and expectations about this properties of wheat flour can be mainly attributed to the ability

Mainly, we have investigated the chemical, rheological 2007-04-01 Rheological properties of gluten-free bread formulations Overview of attention for article published in Journal of Food Engineering, January 2010 Altmetric Badge of gluten-free doughs formulation was due to the fact that this starch presented better viscoelastic and pasting properties than corn starch when it interacted with xan-than gum according to previous work carried out (Vidau-rre-Ruiz et al., 2019a). Likewise, with the control formulation, it was possible to produce gluten-free bread The main objective of this study was to formulate gluten free breads based on different flours, gums, and emulsifiers for baking in infrared-microwave combination oven. In the first part of the study, the rheological properties of different gluten-free bread dough formulations containing only rice flour and rice-chestnut flour blend The creation of gluten-free product is very demanding task since it is very difficult to imitate unique rheological properties of wheat dough.

All breads were characterized by increased fibre content and had appearance similar to common wheat bread. Gluten-free breads were harder, less elastic with more granular structure due to higher

Maize flour, maize starch, rice flour, and buckwheat flour formulations are compared. Apple pectin is used as the structuring agent.

2010-01-01 · The effect of HPMC on rheological properties of rice dough and rice bread has been studied for the production of gluten-free bread by Sivaramakrishnan et al. (2004). McCarhty et al. (2005) optimized a gluten-free bread formulation based on rice flour, potato starch, skim milk powder and HPMC using a response surface methodology. Rice dough and wheat dough containing no gum and emulsifier were used as control formulations. The rice dough containing different gums with or without emulsifiers at 25 °C showed shear-thinning behavior with a flow behavior index ( n ) ranging from 0.33–0.68 (except pectin containing samples) and consistency index ( K ) ranging from 2.75–61.7 Pa s n . Lazaridou et al.
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The rheological properties of gluten-free dough formulations were studied by a rotational Physica MCR 300 rheometer (Physica Messtechnic GmbH, Stuttgart, Germany) using a parallel plate geometry (50 mm diameter and 2 mm gap) with sanded surface probe to prevent slippage; the temperature was regulated at 25 °C by a Paar Physica circulating bath and a controlled peltier system (TEZ 150P/MCR) with an accuracy of ±0.1 °C. of gluten-free doughs formulation was due to the fact that this starch presented better viscoelastic and pasting properties than corn starch when it interacted with xan-than gum according to previous work carried out (Vidau-rre-Ruiz et al., 2019a). Likewise, with the control formulation, it was possible to produce gluten-free bread Mixolab, as the rheological instrument, was utilized to create gluten-free products.

Food hydrocolloids. The objective of this research was to evaluate the rheological and textural properties of gluten‐free doughs based on potato starch, which was partially substituted by different proportions of quinoa (10%, 30% and 50%), kiwicha (10%, 30% and 50%) or tarwi flour (10%, 20% and 30%).
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Request PDF | Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour | Mixolab, as the rheological instrument, was utilized to create

Rheological properties of gluten-free bread formulations. Author(s) : Demİrkesen, I.; Mert, B.; Sumnu, G.; Sahİn, S. 2010-08-01 · Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour 1. Introduction. Wheat flour dough is a viscoelastic system that exhibits an intermediate rheological behaviour between 2.