Rheological characteristics of gluten-free dough

Abstract

Dynamic oscillation rheometry was used to determine the viscoelastic properties of gluten-free dough prepared from amaranth, chickpea, millet, corn, quinoa, buckwheat and rice flours. The viscoelastic properties was described by storage modulus G', loss modulus G '' and phase angle tg(delta). The relationship between viscoelastic properties of gluten-free dough and bread-making quality was evaluated. The results of this study indicated that dynamic oscillation rheometry may be used to differentiate the bread-making quality of gluten-free flour. Bread-making quality of gluten-free flour is the best characterised by curve slope of storage modulus G' and phase angle tg(delta) while bread made from the flour with storage modulus and phase angle with non-linear slope in low deformation frequencies 0.01-0.10 Hz achieved the largest volume.