The Behavior of Amaranth, Chickpea, Millet, Corn, Quinoa, Buckwheat and Rice Doughs Under Shear Oscillatory and Uniaxial Elongational Tests Simulating Proving and Baking

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F16%3A43874634" target="_blank" >RIV/70883521:28110/16:43874634 - isvavai.cz</a>

Result on the web

<a href="http://dx.doi.org/10.1111/jtxs.12176" target="_blank" >http://dx.doi.org/10.1111/jtxs.12176</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1111/jtxs.12176" target="_blank" >10.1111/jtxs.12176</a>

Result language

angličtina

Original language name

The Behavior of Amaranth, Chickpea, Millet, Corn, Quinoa, Buckwheat and Rice Doughs Under Shear Oscillatory and Uniaxial Elongational Tests Simulating Proving and Baking

Original language description

Shear oscillatory and uniaxial elongational tests performed at 30C were used to simulate gluten-free dough proving; shear oscillatory temperature ramp (30-90C) was used to simulate baking. In test simulating initial stages of proving the differences in wheat and gluten-free dough (amaranth, buckwheat, chickpea, corn, quinoa, millet and rice) behavior were most evident from the higher values of elastic (105 Pa) and viscous moduli (104 Pa) of gluten-free doughs compared with the values of elastic (104 Pa) and viscous moduli (103 Pa) of wheat dough. During later stages of proving, the region of elastic, time-dependent viscoelastic and viscous deformations of gluten-free doughs were very narrow, and moreover varied among the investigated gluten-free doughs. The stress required for dough rupture also differed among the tested gluten-free doughs. While rice, quinoa and millet dough ruptured under the stress of 10.6 kPa, 9.5 kPa and 9.2 kPa, respectively, significantly the lower stresses were required to rupture chickpea (4.9 kPa), amaranth (4.7 kPa), buckwheat (4.0 kPa) and corn (3.2 kPa) dough. Hencky strains at the moment of gluten-free doughs rupture were, however, quite similar (0.6-0.7). During oscillatory test simulating baking, complex viscosity of gluten-free doughs was up to 2-3 log cycles higher than the viscosity of wheat dough. The results confirmed known significant differences between the behavior of gluten-free and wheat doughs, which occurred during proving as well as baking. Compared with wheat gluten proteins, network in gluten-free doughs exhibited high values of elastic and viscous moduli, narrow region of elastic, time-dependent viscoelastic and viscous deformations, as well as high peak complex viscosity during heating. This behavior indicated lower gluten-free dough ability to increase the gas-dough interface area and to accumulate leavening gas in pores, which may decrease the bread-making quality of gluten-free doughs.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Publication year

2016

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Journal of Texture Studies: an international journal of texture, rheology, and the physical and sensory testing of foods and consumer goods

ISSN

0022-4901

e-ISSN

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Volume of the periodical

47

Issue of the periodical within the volume

5

Country of publishing house

US - UNITED STATES

Number of pages

9

Pages from-to

423-431

UT code for WoS article

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EID of the result in the Scopus database

2-s2.0-84959419964