Rheological properties of gluten-free bread formulations

Date

2010-1

Author

Demirkesen, Ilkem
Mert, Behiç
Şümnü, Servet Gülüm
Şahin, Serpil

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In this study, the theological properties of rice bread dough containing different gums with or without emulsifiers were determined. In addition, the quality of rice breads (volume, firmness and sensory analysis) was evaluated. Different gums (xanthan gum, guar gum, locust bean gum (LBG), hydroxyl propyl methyl cellulose (HPMC), pectin, xanthan-guar, and xanthan-LBG blend) and emulsifiers (Purawave (TM) and DATEM) were used to find the best formulation for gluten-free breads. 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 degrees 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). The highest elastic (G') and loss (G '') module were obtained for rice dough samples containing xanthan gum, xanthan-guar and xanthan-LBG blend with DATEM. When Purawave (TM) was used as an emulsifier, dough samples had relatively smaller consistency index and viscoelastic moduli values compared to DATEM. The viscoelastic parameters of rice dough were found to be related to bread firmness. Addition of DATEM improved bread quality in terms of specific volume and sensory values.

Subject Keywords

Dough rheology, Emulsifier, Gum , Rice bread, Baking, Bread quality

URI

https://hdl.handle.net/11511/28344

Journal

Journal of Food Engineering

DOI

https://doi.org/10.1016/j.jfoodeng.2009.08.004

Collections

Department of Food Engineering, Article

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Citation Formats

I. Demirkesen, B. Mert, S. G. Şümnü, and S. Şahin, “Rheological properties of gluten-free bread formulations,” Journal of Food Engineering, pp. 295–303, 2010, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/28344.