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The Behavior of Amaranth, Chickpea, Millet, Corn, Quinoa, Buckwheat and Rice Doughs Under Shear Oscillatory and Uniaxial Elongational Tests Simulating Proving and Baking

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dc.title The Behavior of Amaranth, Chickpea, Millet, Corn, Quinoa, Buckwheat and Rice Doughs Under Shear Oscillatory and Uniaxial Elongational Tests Simulating Proving and Baking en
dc.contributor.author Burešová, Iva
dc.contributor.author Kubínek, Roman
dc.relation.ispartof Journal of Texture Studies
dc.identifier.issn 0022-4901 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2016
utb.relation.volume 47
utb.relation.issue 5
dc.citation.spage 423
dc.citation.epage 431
dc.type article
dc.language.iso en
dc.publisher Wiley-Blackwell Publishing, Inc.
dc.identifier.doi 10.1111/jtxs.12176
dc.relation.uri http://onlinelibrary.wiley.com/doi/10.1111/jtxs.12176/abstract
dc.subject dough en
dc.subject extensibility en
dc.subject Gluten-free en
dc.subject rheology en
dc.subject viscoelasticity en
dc.description.abstract Shear oscillatory and uniaxial elongational tests performed at 30C were used to simulate gluten-free dough proving; shear oscillatory temperature ramp (30–90C) was used to simulate baking. In test simulating initial stages of proving the differences in wheat and gluten-free dough (amaranth, buckwheat, chickpea, corn, quinoa, millet and rice) behavior were most evident from the higher values of elastic (105 Pa) and viscous moduli (104 Pa) of gluten-free doughs compared with the values of elastic (104 Pa) and viscous moduli (103 Pa) of wheat dough. During later stages of proving, the region of elastic, time-dependent viscoelastic and viscous deformations of gluten-free doughs were very narrow, and moreover varied among the investigated gluten-free doughs. The stress required for dough rupture also differed among the tested gluten-free doughs. While rice, quinoa and millet dough ruptured under the stress of 10.6 kPa, 9.5 kPa and 9.2 kPa, respectively, significantly the lower stresses were required to rupture chickpea (4.9 kPa), amaranth (4.7 kPa), buckwheat (4.0 kPa) and corn (3.2 kPa) dough. Hencky strains at the moment of gluten-free doughs rupture were, however, quite similar (0.6–0.7). During oscillatory test simulating baking, complex viscosity of gluten-free doughs was up to 2–3 log cycles higher than the viscosity of wheat dough. Practical Applications: The results confirmed known significant differences between the behavior of gluten-free and wheat doughs, which occurred during proving as well as baking. Compared with wheat gluten proteins, network in gluten-free doughs exhibited high values of elastic and viscous moduli, narrow region of elastic, time-dependent viscoelastic and viscous deformations, as well as high peak complex viscosity during heating. This behavior indicated lower gluten-free dough ability to increase the gas-dough interface area and to accumulate leavening gas in pores, which may decrease the bread-making quality of gluten-free doughs. Moreover, the differences in the behavior among gluten-free doughs were described. It can be assumed the differences are in close relationship with the characteristics of arabinoxylan networks. The results are practically applicable in gluten-free dough quality testing as well as in the development of new formulas aimed at the improvement of the quality of yeast-leavened gluten-free bread. © 2016 Wiley Periodicals, Inc. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1006741
utb.identifier.obdid 43875259
utb.identifier.scopus 2-s2.0-84959419964
utb.identifier.wok 000385410800005
utb.source j-scopus
dc.date.accessioned 2016-12-22T16:19:02Z
dc.date.available 2016-12-22T16:19:02Z
utb.contributor.internalauthor Burešová, Iva
utb.fulltext.affiliation IVA BUREŠOVÁ 1,3 and ROMAN KUBÍNEK 2 1 Faculty of Technology, Department of Food Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, Zlín, Czech Republic 2 Faculty of Science, Department of Experimental Physics, Palacký University Olomouc, Olomouc, Czech Republic
utb.fulltext.dates Received for Publication July 28, 2015 Accepted for Publication January 17, 2016 Published online Article Accepted on January 25, 2016
utb.fulltext.sponsorship The authors thank Professor Miroslav Hrabovský and Associate Professor Petr Ponížil for constructive feedback on our paper, Mr. David Bureš for language help and Mr. Jiří Bureš for graphics.
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