Rheological Characteristics of Gluten-free Dough

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F14%3A43871692" target="_blank" >RIV/70883521:28110/14:43871692 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Rheological Characteristics of Gluten-free Dough
Original language description
Dynamic oscillation rheometry was used to determine the viscoelastic properties of gluten-free dough prepared from amaranth, chickpea, millet, corn, quinoa, buckwheat and rice flours. The viscoelastic properties was described by storage modulus G´, lossmodulus G´´ and phase angle tg(?). The relationship between viscoelastic properties of gluten-free dough and bread-making quality was evaluated. The results of this study indicated that dynamic oscillation rheometry may be used to differentiate the bread-making quality of gluten-free flour. Bread-making quality of gluten-free flour is the best characterised by curve slope of storage modulus G´and phase angle tg(?) while bread made from the flour with storage modulus and phase angle with non-linear slopein low deformation frequencies 0.01?0.10 Hz achieved the largest volume.
Czech name
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Czech description
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Publication year
2014
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
9th International Scientific Conference
ISBN
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ISSN
1338-5178
e-ISSN
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Number of pages
4
Pages from-to
195-198
Publisher name
Slovak University of Agriculture in Nitra , Faculty of Biotechnology and Food Sciences, Department of Microbiology
Place of publication
Nitra
Event location
Stará Lesná
Event date
Jan 28, 2014
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
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