The aim of this work was to investigate the effects of hydrocolloid addition on rheological properties and breadmaking performance of rice-buckwheat batter. Xanthan gum (XG) and propylene glycol alginate (PGA) were added to rice-buckwheat blend (60:40) at levels of 0.5 and 1%. Batter rheological properties were investigated using dynamic measurements in the linear viscoelastic range (frequency sweep and time cure tests). The addition of both hydrocolloids significantly enhanced the storage modulus (G’) of batter. XG exerted greater effect on G’ than PGA. Tan was not affected by XG. Addition of PGA resulted in increasing both elastic and liquid-like behaviours. Different effects on starch gelatinisation were observed for the two hydrocolloids. PGA-breads showed higher improvement in terms of increased specific volume, decreased crumb firmness and crumb structure than XG-breads
Effects of hydrocolloids on batter rheology and breadmaking performance of gluten-free flours
PERESSINI, Donatella;SENSIDONI, Alessandro
2009-01-01
Abstract
The aim of this work was to investigate the effects of hydrocolloid addition on rheological properties and breadmaking performance of rice-buckwheat batter. Xanthan gum (XG) and propylene glycol alginate (PGA) were added to rice-buckwheat blend (60:40) at levels of 0.5 and 1%. Batter rheological properties were investigated using dynamic measurements in the linear viscoelastic range (frequency sweep and time cure tests). The addition of both hydrocolloids significantly enhanced the storage modulus (G’) of batter. XG exerted greater effect on G’ than PGA. Tan was not affected by XG. Addition of PGA resulted in increasing both elastic and liquid-like behaviours. Different effects on starch gelatinisation were observed for the two hydrocolloids. PGA-breads showed higher improvement in terms of increased specific volume, decreased crumb firmness and crumb structure than XG-breadsI documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
