A comprehensive investigation of gluten free bread dough rheology, proving and baking performance and bread qualities by response surface design and principal component analysis

Abstract

Gluten free, dough rheology, dilution effect, response surface method, principal component analysis.

Effects of psyllium seed husk powder, methylcellulose, pregelatinised starch, and cold water swelling starch on the production of gluten free crackers

“…The decrease of pasting temperature with the addition of MC and PSY was observed, which was also reported in one of our previous studies due to water and volume competition between starch and the added hydrocolloids. 12 Although the addition level of MC in the current study was higher than our previous study, the pasting temperature was decreased to a similar value of 70 ºC. The pasting temperature was also less influenced by the molecular weight of MC and different types of MC or Hydroxypropylmethylcellulose.…”

“…Because MC particles occupied a certain volume fraction, a lower swelling degree of starch granules could lead to the volume fraction which triggers the significant viscosity increase at a temperature that is identified as pasting temperature. With a lower addition level of MC, viscosity developed as a shoulder after this pasting temperature before the significant increase caused by the temperature-trigged, significant swelling of starch granules 12 , which was also observed from the PSY blend (Fig. 2a).…”

“…It is proposed in addition to what has proposed in a separated study from our group that the second peak of the PSY blend is due to a balance between interaction with amylose (James M. Cowley, personal communication), the formation of weak PSY gel particles, PSY particle interactions, and PSY particle breakdown. 12 Compared to rice flour and PSY blend, MC significantly depressed retrogradation which was seen as low viscosity during cooling. An irreproducible peak occurred during this stage because of the disruption of the structure formed by the alignment and association of amylose molecules.…”

“…The addition of various hydrocolloids and dietary fibres in gluten free bread and doughs have been widely investigated and gluten free bread with improved qualities has been produced. [9][10][11][12][13][14] Dietary fibres can be either soluble or insoluble. Most of them significantly modify the rheological properties of doughs and influence the structure and texture of food products 10,[13][14][15] .…”

Understanding gluten-free bread ingredients during ohmic heating: function, effect and potential application for breadmaking

“…Similar to DFs, hydrocolloids will influence the pasting properties, gelatinization, swelling and staling of GF bread [9]. Ren et al [14] investigated the effect of methylcellulose and psyllium on the rheological properties of GF rice batter and bread quality. Apart from the type of hydrocolloid, water level should be well adjusted to obtain desirable rheological GF batter properties.…”