Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour

The capability of different gluten-free (GF) basic formulations made of flour (rice, amaranth and chickpea) and starch (corn and cassava) blends, to make machinable and viscoelastic GF-doughs in absence/presence of single hydrocolloids (guar gum, locust bean and psyllium fibre), proteins (milk and e...

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Autores: Collar, Concha, Conte, Paola, Fadda, Costantino, Piga, Antonio
Tipo de documento: artigo
Estado:Versión aceptada para publicación
Data de publicação:2015
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositório:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:dnet:digitalcsic_::b3ae1eab97b47a183855b977c0f985d9
Acesso em linha:http://hdl.handle.net/10261/128650
Access Level:Acceso aberto
Palavra-chave:Dough
Gluten-free
Starch
Viscoelasticity
Additive
Flour
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spelling Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviourCollar, ConchaConte, PaolaFadda, CostantinoPiga, AntonioDoughGluten-freeStarchViscoelasticityAdditiveFlourThe capability of different gluten-free (GF) basic formulations made of flour (rice, amaranth and chickpea) and starch (corn and cassava) blends, to make machinable and viscoelastic GF-doughs in absence/presence of single hydrocolloids (guar gum, locust bean and psyllium fibre), proteins (milk and egg white) and surfactants (neutral, anionic and vegetable oil) have been investigated. Macroscopic (high deformation) and macromolecular (small deformation) mechanical, viscometric (gelatinization, pasting, gelling) and thermal (gelatinization, melting, retrogradation) approaches were performed on the different matrices in order to (a) identify similarities and differences in GF-doughs in terms of a small number of rheological and thermal analytical parameters according to the formulations and (b) to assess single and interactive effects of basic ingredients and additives on GF-dough performance to achieve GF-flat breads. Larger values for the static and dynamic mechanical characteristics and higher viscometric profiles during both cooking and cooling corresponded to doughs formulated with guar gum and Psyllium fibre added to rice flour/starch and rice flour/corn starch/chickpea flour, while surfactant- and protein-formulated GF-doughs added to rice flour/starch/amaranth flour based GF-doughs exhibited intermediate and lower values for the mechanical parameters and poorer viscometric profiles. In addition, additive-free formulations exhibited higher values for the temperature of both gelatinization and retrogradation and lower enthalpies for the thermal transitions. Single addition of 10% of either chickpea flour or amaranth flour to rice flour/starch blends provided a large GF-dough hardening effect in presence of corn starch and an intermediate effect in presence of cassava starch (chickpea), and an intermediate reinforcement of GF-dough regardless the source of starch (amaranth). At macromolecular level, both chickpea and amaranth flours, singly added, determined higher values of the storage modulus, being strengthening effects more pronounced in presence of corn starch and cassava starch, respectively.The authors acknowledge the financial support of Regione Autonoma della Sardegna, Legge 7, project title “Ottimizzazione della formulazione e della tecnologia di processo per la produzione di prodotti da forno gluten-free fermentati e non fermentati” and Spanish institutions Consejo Superior de Investigaciones Científicas (CSIC) and Ministerio de Economía y Competitividad (Project AGL2011-22669).Peer ReviewedSage PublicationsConsejo Superior de Investigaciones Científicas (España)Regione Autonoma della SardegnaMinisterio de Economía y Competitividad (España)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2016201620152016info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/128650reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)InglésSíinfo:eu-repo/semantics/openAccessoai:dnet:digitalcsic_::b3ae1eab97b47a183855b977c0f985d92026-05-22T06:33:51Z
dc.title.none.fl_str_mv Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour
title Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour
spellingShingle Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour
Collar, Concha
Dough
Gluten-free
Starch
Viscoelasticity
Additive
Flour
title_short Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour
title_full Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour
title_fullStr Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour
title_full_unstemmed Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour
title_sort Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour
dc.creator.none.fl_str_mv Collar, Concha
Conte, Paola
Fadda, Costantino
Piga, Antonio
author Collar, Concha
author_facet Collar, Concha
Conte, Paola
Fadda, Costantino
Piga, Antonio
author_role author
author2 Conte, Paola
Fadda, Costantino
Piga, Antonio
author2_role author
author
author
dc.contributor.none.fl_str_mv Consejo Superior de Investigaciones Científicas (España)
Regione Autonoma della Sardegna
Ministerio de Economía y Competitividad (España)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Dough
Gluten-free
Starch
Viscoelasticity
Additive
Flour
topic Dough
Gluten-free
Starch
Viscoelasticity
Additive
Flour
description The capability of different gluten-free (GF) basic formulations made of flour (rice, amaranth and chickpea) and starch (corn and cassava) blends, to make machinable and viscoelastic GF-doughs in absence/presence of single hydrocolloids (guar gum, locust bean and psyllium fibre), proteins (milk and egg white) and surfactants (neutral, anionic and vegetable oil) have been investigated. Macroscopic (high deformation) and macromolecular (small deformation) mechanical, viscometric (gelatinization, pasting, gelling) and thermal (gelatinization, melting, retrogradation) approaches were performed on the different matrices in order to (a) identify similarities and differences in GF-doughs in terms of a small number of rheological and thermal analytical parameters according to the formulations and (b) to assess single and interactive effects of basic ingredients and additives on GF-dough performance to achieve GF-flat breads. Larger values for the static and dynamic mechanical characteristics and higher viscometric profiles during both cooking and cooling corresponded to doughs formulated with guar gum and Psyllium fibre added to rice flour/starch and rice flour/corn starch/chickpea flour, while surfactant- and protein-formulated GF-doughs added to rice flour/starch/amaranth flour based GF-doughs exhibited intermediate and lower values for the mechanical parameters and poorer viscometric profiles. In addition, additive-free formulations exhibited higher values for the temperature of both gelatinization and retrogradation and lower enthalpies for the thermal transitions. Single addition of 10% of either chickpea flour or amaranth flour to rice flour/starch blends provided a large GF-dough hardening effect in presence of corn starch and an intermediate effect in presence of cassava starch (chickpea), and an intermediate reinforcement of GF-dough regardless the source of starch (amaranth). At macromolecular level, both chickpea and amaranth flours, singly added, determined higher values of the storage modulus, being strengthening effects more pronounced in presence of corn starch and cassava starch, respectively.
publishDate 2015
dc.date.none.fl_str_mv 2015
2016
2016
2016
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/128650
url http://hdl.handle.net/10261/128650
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Sage Publications
publisher.none.fl_str_mv Sage Publications
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,812429

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