Polysaccharides traditionally have been used as replacer of gluten in bakery and bread production for increasing the quality of products for coeliac patients. The objective of the present study is to investigate the effect of some polysaccharides and emulsifiers on the rheological and thermal properties of gluten-free dough based on chestnut and rice flour. Herschel–Bulkley model was used to describe the non-Newtonian flow behavior of the dough. The viscoelastic properties of the dough were characterized by relaxation, retardation test. Water state (non-freezable and freezable water) in the dough and starch gelatinization were investigated by the method of differential scanning calorimetry (DSC). It was shown that because of specific interactions between the polysaccharides and the other ingredients, the rheological properties of the doughs with added polysaccharides are improved and the water absorption capacity increased.

Topics
Thermodynamic states and processes, Differential scanning calorimetry, Emulsifiers, Educational assessment, Non Newtonian fluids, Rheological properties, Viscoelastic properties, Gelatinization, Carbohydrates
1.
A.
 
Pruska-Kędzior
,
Z.
 
Kędzior
,
M.
 
Gorący
,
K.
 
Pietrowska
,
A.
 
Przybylska
 and
K.
 
Spychalska
, “
Comparison of rheological, fermentative and baking properties of gluten-free dough formulations
”,
European Food Research and Technology
 
227
(
5
),
1523
–
1536
(
2008
).
https://doi.org/10.1007/s00217-008-0875-1
Google Scholar
 
2.
M.
 
Pons
 and
S. M.
 
Fiszman
, “
Instrumental texture profile analysis with particular reference to gelled systems
”,
Journal of texture studies
 
27
(
6
),
597
–
624
(
1996
).
https://doi.org/10.1111/j.1745-4603.1996.tb00996.x
Google Scholar
 
3.
C. M.
 
Rosell
,
J. D.
 
Rojas
 and
C. B.
 
De Barber
, “
Influence of hydrocolloids on dough rheology and bread quality
”,
Food hydrocolloids
 
15
(
1
),
75
–
81
(
2001
).
https://doi.org/10.1016/S0268-005X(00)00054-0
Google Scholar
 
4.
J. A. R.
 
Uribe
,
J.
 
Perez
,
H.
 
Kauil
,
G.
 
Rubio
 and
C.
 
Alcocer
, “
Extraction of oil from chia seeds with supercritical CO2
”,
The Journal of Supercritical Fluids
 
56
(
2
),
174
–
178
(
2011
).
https://doi.org/10.1016/j.supflu.2010.12.007
Google Scholar
 
5.
M. R.
 
Garda
,
M.
 
Alvarez
,
M.
 
Lattanzio
,
C.
 
Ferraro
 and
M.
 
Colombo
, “
Rol de los hidrocoloides de semillas de chía y lino en la optimización de panificados libres de gluten
”,
Diaeta
 
30
(
140
),
31
–
38
(
2012
).
Google Scholar
 
6.
I.
 
Demirkesen
,
B.
 
Mert
,
G.
 
Sumnu
 and
S.
 
Sahin
, “
Utilization of chestnut flour in gluten-free bread formulations
”,
Journal of Food Engineering
 
101
(
3
),
329
–
336
(
2010
).
https://doi.org/10.1016/j.jfoodeng.2010.07.017
Google Scholar
 
7.
E.
 
Hallen
,
S.
 
Ibanoglu
 and
P.
 
Ainsworth
, “
Effect of fermented/germinated cowpea flour addition on the rheological and baking properties of wheat flour
” in
Journal of Food Engineering
 
63
,
177
–
184
(
2004
).
https://doi.org/10.1016/S0260-8774(03)00298-X
Google Scholar
 
8.
G.
 
Kaletunç
 (Ed.),
Calorimetry in food processing: analysis and design of food systems
(Vol.
39
), (
John Wiley & Sons
,
2009
).
Google Scholar
 
9.
B. M.
 
McKenna
 (Ed.),
Texture in food
(Vol.
2
), (
Woodhead Publishing
,
2003
).
Google Scholar
 
10.
J. D. C.
 
Figueroa
,
Z. J. E.
 
Hernández
,
P.
 
Rayas-Duarte
 and
R. J.
 
Peña
, “
Stress relaxation and creep recovery tests performed on wheat kernels versus doughs: Influence of glutenins on rheological and quality properties
” in
Cereal Foods World
 
58
(
3
),
139
–
144
(
2013
).
https://doi.org/10.1094/CFW-58-3-0139
Google Scholar
 
11.
Z. J.
 
Hernández-Estrada
,
P.
 
Rayas-Duarte
,
J. D. C.
 
Figueroa
 and
E.
 
Morales-Sanchez
, “
Creep recovery tests to measure the effects of wheat glutenins on doughs and the relationships to rheological and breadmaking properties
”,
Journal of Food Engineering
 
143
,
62
–
68
(
2014
).
https://doi.org/10.1016/j.jfoodeng.2014.06.034
Google Scholar
 
12.
A. L.
 
Nelson
,
High fiber ingredients in Eagen Press Handbook Series
, first edition (
Eagen Press
,
Minnesota
,
2010
), pp.
44
–
61
.
Google Scholar
 
13.
A. Y.
 
Malkin
 and
A. I.
 
Isayev
,
Pressure corrections in Rheology concepts, methods, &applications
, first edition (
ChemTec Publishing
,
Toronto
,
2006
), pp.
253
–
320
.
Google Scholar
 
14.
A.
 
Imerson
,
Food stabilizers, thickeners and gelling agents
, first edition (
Wiley-Blackwell
,
Iowa
,
2010
), pp.
50
–
56
.
Google Scholar
 
15.
M.
 
Sansano
,
A.
 
Heredia
,
V.
 
Glicerina
,
F.
 
Balestra
,
S.
 
Romani
 and
A.
 
Andrés
, “
Influence of chitosan on thermal, microstructural and rheological properties of rice and wheat flours-based batters
”,
LWT-Food Science and Technology
 
87
,
529
–
536
(
2018
).
https://doi.org/10.1016/j.lwt.2017.09.036
Google Scholar
 
This content is only available via PDF.
© 2019 Author(s).
2019
Author(s)
You do not currently have access to this content.