Rheological properties of naturally gluten-free materials contrasted with gluten-free blend and wheat flour

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F22%3A43923917" target="_blank" >RIV/60461373:22330/22:43923917 - isvavai.cz</a>

Výsledek na webu

<a href="http://www.maso-international.cz/download/022019_115-122.pdf" target="_blank" >http://www.maso-international.cz/download/022019_115-122.pdf</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Rheological properties of naturally gluten-free materials contrasted with gluten-free blend and wheat flour

Popis výsledku v původním jazyce

In industrial bakeries and confectioneries, the rate of usage of non-traditional plant material is still increasing, so exploration of their rheological behavior may help to avoid changed machinability of sponge and fermented dough types. One of the latest apparatuses designed for such measurements is the Mixolab developed by the French company Chopin. Combining description of dough preparation and starch gelatinization in a single test, it is a unique approach approved by international standards applied in the cereal chemistry branch. The study presents the dependence of the Mixolab curves on the botanical type of the materials tested, namely flour from rice, buckwheat, and corn, plus rice-buckwheat blend (70:30 wt%). For comparison, the commercial gluten-free (GLF) blend Jizerka, based on corn starch and lupine flour, was tested in the same way, and the above-mentioned dependence was also confirmed. In this case, different pasting temperatures of both plant materials were reflected in two viscosity peaks on the curve. Wheat flour was used as a standard in terms of dough machinability as well as final bakery product volume and aging (torque points C2 and C5, respectively). In this regard, the course of corn flour pasting was the closest to the wheat flour one but the staling of corn bread could be considered as faster (C5 3.05 Nm vs. 2.68 Nm). A similar tendency was registered for the rice-buckwheat and the Jizerka blends – the torque courses partially overlapped, but starch retrogradation reached a higher extent (C5 3.57 and 3.40 Nm vs. 2.68 Nm, respectively).

Název v anglickém jazyce

Rheological properties of naturally gluten-free materials contrasted with gluten-free blend and wheat flour

Popis výsledku anglicky

In industrial bakeries and confectioneries, the rate of usage of non-traditional plant material is still increasing, so exploration of their rheological behavior may help to avoid changed machinability of sponge and fermented dough types. One of the latest apparatuses designed for such measurements is the Mixolab developed by the French company Chopin. Combining description of dough preparation and starch gelatinization in a single test, it is a unique approach approved by international standards applied in the cereal chemistry branch. The study presents the dependence of the Mixolab curves on the botanical type of the materials tested, namely flour from rice, buckwheat, and corn, plus rice-buckwheat blend (70:30 wt%). For comparison, the commercial gluten-free (GLF) blend Jizerka, based on corn starch and lupine flour, was tested in the same way, and the above-mentioned dependence was also confirmed. In this case, different pasting temperatures of both plant materials were reflected in two viscosity peaks on the curve. Wheat flour was used as a standard in terms of dough machinability as well as final bakery product volume and aging (torque points C2 and C5, respectively). In this regard, the course of corn flour pasting was the closest to the wheat flour one but the staling of corn bread could be considered as faster (C5 3.05 Nm vs. 2.68 Nm). A similar tendency was registered for the rice-buckwheat and the Jizerka blends – the torque courses partially overlapped, but starch retrogradation reached a higher extent (C5 3.57 and 3.40 Nm vs. 2.68 Nm, respectively).

Druh

J_ost - Ostatní články v recenzovaných periodicích

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2022

Kód důvěrnosti údajů

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

Název periodika

Maso International

ISSN

1805-5281

e-ISSN

1805-529X

Svazek periodika

2019

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

122

Strana od-do

115

Kód UT WoS článku

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EID výsledku v databázi Scopus

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