Rheological properties and bread making performance of commercial wholegrain oat flours

Nutritional properties and ultra-structure of commercial gluten free flours from different botanical sources compared to wheat flours

“…The electropherogram of the extracted oat flour proteins showed bands at 14 and 17 kDa and several bands between 23 and 28 kDa as well as between 44 and 54 kDa and at 70 kDa. These findings compare well with those of Hüttner et al (2010). Capillary electrophoreses of quinoa proteins resulted in major bands at 23 kDa and at 30 and 38 kDa.…”

Non-gluten proteins as structure forming agents in gluten free bread

“…Gluten free dough exhibits non-linear viscoelasticity, however in the range of small deformations its properties could be described by a combination of viscous and elastic properties ). According to Hüttner et al (2010) low viscosity of the dough positively influences quality of the final product, because it improves gas cell expansion during proofing, and in this way positively affects volume and allows to obtain well-aerated crumb. Nevertheless too low viscosity could lead to structure weakening, and thus decrease gas retention, negatively influencing bread quality.…”

Rheological and thermal properties of dough and textural and microstructural features of bread obtained from nixtamalized corn/wheat flour blends

“…In general, the lower value of storage modulus and shorter relaxation time required by wheat flour dough compared to that required by dough added with NCF indicate that the former were softer, and less elastic, and that calcium-mediated starch chain cross-linking added elasticity to dough. It has been pointed out that the hydration capacity of wheat dough depends strongly on protein content (Huttner et al, 2010). This effect is related to the ability of protein to form strongly interconnected 3D networks, which in turn promotes water retention under limited water availability.…”