Dynamic rheological analysis of gluten-free pasta as affected by composition and cooking time

V. LARROSA; G. LORENZO; N. ZARITZKY; A CALIFANO

JOURNAL OF FOOD ENGINEERING

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2015 vol. 160 p. 11 - 18

0260-8774

The present work analyzes the effect of cooking times and dough composition on the rheological properties of gluten-free pasta. Gluten-free pasta dough was prepared with corn starch, corn flour, NaCl, dry egg and dry egg-white powders, sunflower oil, xanthan and locust bean gums. Small amplitude oscillatory data was used to obtain the relaxation spectrum. For all the formulations assayed G0 was always greater than G00 in the frequency range measured and the increase of both moduli with frequency was small. Oscillatory spectra were satisfactorily predicted using the Maxwell Generalized model. Cooking time had a stronger effect on the mechanical spectra than protein and water contents. Hydrothermal treatment produced a significant microstructural change within the network entanglements. The analysis of the rheological behavior showed that water uptake by the matrix, partial gelatinization of the starch, and aggregation of denatured egg proteins led to chemical and morphological changes of the cooked pasta.