The relationship between rheological characteristics of gluten-free dough and the quality of biologically leavened bread

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F14%3A00218871" target="_blank" >RIV/62156489:43210/14:00218871 - isvavai.cz</a>
Alternative codes found
RIV/70883521:28110/14:43871818
Result on the web
<a href="http://www.sciencedirect.com/science/article/pii/S0733521014001246" target="_blank" >http://www.sciencedirect.com/science/article/pii/S0733521014001246</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.jcs.2014.07.001" target="_blank" >10.1016/j.jcs.2014.07.001</a>

Result language
angličtina
Original language name
The relationship between rheological characteristics of gluten-free dough and the quality of biologically leavened bread
Original language description
The rheological characteristics of gluten-free doughs and their effect on the quality of biologically leavened bread were studied in amaranth, chickpea, corn, millet, quinoa and rice flour. The rheological characteristics (resistance to extension R, extensibility E, R/E modulus, extension area, stress at the moment of dough rupture) were obtained by uniaxial dough deformation. Specific loaf volume of laboratory prepared gluten-free breads was in significant positive correlation with dough resistance (r= 0.86), dough extensibility (r = 0.98) and peak stress at the moment of dough rupture (r = 0.96). Even if the correlation between R/E modulus and the characteristics of loaf quality were not significant, the breads with the highest specific loaf volumewere prepared from flours with R/E closer to the wheat check sample (18 N.mm-1). The results showed, in general, good baking flours exhibited stronger resistance to extension and greater extensibility, but differences found were not direc
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2014
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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