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Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour.
Food Sci Technol Int. 2015 Oct; 21(7):523-36.FS

Abstract

The capability of different gluten-free (GF) basic formulations made of flour (rice, amaranth and chickpea) and starch (corn and cassava) blends, to make machinable and viscoelastic GF-doughs in absence/presence of single hydrocolloids (guar gum, locust bean and psyllium fibre), proteins (milk and egg white) and surfactants (neutral, anionic and vegetable oil) have been investigated. Macroscopic (high deformation) and macromolecular (small deformation) mechanical, viscometric (gelatinization, pasting, gelling) and thermal (gelatinization, melting, retrogradation) approaches were performed on the different matrices in order to (a) identify similarities and differences in GF-doughs in terms of a small number of rheological and thermal analytical parameters according to the formulations and (b) to assess single and interactive effects of basic ingredients and additives on GF-dough performance to achieve GF-flat breads. Larger values for the static and dynamic mechanical characteristics and higher viscometric profiles during both cooking and cooling corresponded to doughs formulated with guar gum and Psyllium fibre added to rice flour/starch and rice flour/corn starch/chickpea flour, while surfactant- and protein-formulated GF-doughs added to rice flour/starch/amaranth flour based GF-doughs exhibited intermediate and lower values for the mechanical parameters and poorer viscometric profiles. In addition, additive-free formulations exhibited higher values for the temperature of both gelatinization and retrogradation and lower enthalpies for the thermal transitions. Single addition of 10% of either chickpea flour or amaranth flour to rice flour/starch blends provided a large GF-dough hardening effect in presence of corn starch and an intermediate effect in presence of cassava starch (chickpea), and an intermediate reinforcement of GF-dough regardless the source of starch (amaranth). At macromolecular level, both chickpea and amaranth flours, singly added, determined higher values of the storage modulus, being strengthening effects more pronounced in presence of corn starch and cassava starch, respectively.

Authors+Show Affiliations

Cereals and Cereal-based Products, Food Science Department, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avda, Paterna. Spain ccollar@iata.csic.es.Cereals and Cereal-based Products, Food Science Department, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avda, Paterna. Spain Dipartimento di Agraria, Sezione di Scienze e Tecnologie Ambientali e Alimentari, Università degli Studi di Sassari, Viale Italia, Sassari, Italy.Dipartimento di Agraria, Sezione di Scienze e Tecnologie Ambientali e Alimentari, Università degli Studi di Sassari, Viale Italia, Sassari, Italy.Dipartimento di Agraria, Sezione di Scienze e Tecnologie Ambientali e Alimentari, Università degli Studi di Sassari, Viale Italia, Sassari, Italy.

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

25231269

Citation

Collar, Concha, et al. "Gluten-free Dough-making of Specialty Breads: Significance of Blended Starches, Flours and Additives On Dough Behaviour." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 21, no. 7, 2015, pp. 523-36.
Collar C, Conte P, Fadda C, et al. Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour. Food Sci Technol Int. 2015;21(7):523-36.
Collar, C., Conte, P., Fadda, C., & Piga, A. (2015). Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour. Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, 21(7), 523-36. https://doi.org/10.1177/1082013214552862
Collar C, et al. Gluten-free Dough-making of Specialty Breads: Significance of Blended Starches, Flours and Additives On Dough Behaviour. Food Sci Technol Int. 2015;21(7):523-36. PubMed PMID: 25231269.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour. AU - Collar,Concha, AU - Conte,Paola, AU - Fadda,Costantino, AU - Piga,Antonio, Y1 - 2014/09/17/ PY - 2014/07/25/received PY - 2014/09/02/accepted PY - 2014/9/19/entrez PY - 2014/9/19/pubmed PY - 2016/6/9/medline KW - Gluten-free KW - additive KW - dough KW - flour KW - starch KW - viscoelasticity SP - 523 EP - 36 JF - Food science and technology international = Ciencia y tecnologia de los alimentos internacional JO - Food Sci Technol Int VL - 21 IS - 7 N2 - The capability of different gluten-free (GF) basic formulations made of flour (rice, amaranth and chickpea) and starch (corn and cassava) blends, to make machinable and viscoelastic GF-doughs in absence/presence of single hydrocolloids (guar gum, locust bean and psyllium fibre), proteins (milk and egg white) and surfactants (neutral, anionic and vegetable oil) have been investigated. Macroscopic (high deformation) and macromolecular (small deformation) mechanical, viscometric (gelatinization, pasting, gelling) and thermal (gelatinization, melting, retrogradation) approaches were performed on the different matrices in order to (a) identify similarities and differences in GF-doughs in terms of a small number of rheological and thermal analytical parameters according to the formulations and (b) to assess single and interactive effects of basic ingredients and additives on GF-dough performance to achieve GF-flat breads. Larger values for the static and dynamic mechanical characteristics and higher viscometric profiles during both cooking and cooling corresponded to doughs formulated with guar gum and Psyllium fibre added to rice flour/starch and rice flour/corn starch/chickpea flour, while surfactant- and protein-formulated GF-doughs added to rice flour/starch/amaranth flour based GF-doughs exhibited intermediate and lower values for the mechanical parameters and poorer viscometric profiles. In addition, additive-free formulations exhibited higher values for the temperature of both gelatinization and retrogradation and lower enthalpies for the thermal transitions. Single addition of 10% of either chickpea flour or amaranth flour to rice flour/starch blends provided a large GF-dough hardening effect in presence of corn starch and an intermediate effect in presence of cassava starch (chickpea), and an intermediate reinforcement of GF-dough regardless the source of starch (amaranth). At macromolecular level, both chickpea and amaranth flours, singly added, determined higher values of the storage modulus, being strengthening effects more pronounced in presence of corn starch and cassava starch, respectively. SN - 1532-1738 UR - https://www.unboundmedicine.com/medline/citation/25231269/Gluten_free_dough_making_of_specialty_breads:_Significance_of_blended_starches_flours_and_additives_on_dough_behaviour_ DB - PRIME DP - Unbound Medicine ER -