Optimization of non-fermented gluten-free dough composition based on rheological behavior for industrial production of ‘‘empanadas’’ and pie-crusts

G. LORENZO; N. ZARITZKY; A. CALIFANO

JOURNAL OF CEREAL SCIENCE (PRINT)

ELSEVIER

Lugar: UK; Año: 2008 vol. 48 p. 224 - 231

0733-5210

Celiac disease is an autoimmune disorder caused by intolerance to gluten, which is found in wheat and similar proteins in barley, rye and oats. The present study was designed to examine the effects of the addition of gums, whey protein concentrate, dry egg, and water to corn and cassava starches on the rheological properties of a non-fermented dough used for the production of ‘‘empanadas’’ (a traditional meal in Latin Ame´ rica) and pie-crusts suitable for people with celiac disease. A 24 full factorial design was chosen. Viscoelastic measurements and texture analysis (puncture and elongation tests) were performed. The increase in gums content and the decrease in water level produced an increase in both moduli (G0 and G00) and a more elastic dough was obtained. Higher protein contents interfered with the formation of the three-dimensional gum network making the dough less ductile. Texture analysis led to similar conclusions to those obtained by dynamic rheological analysis. Formulations containing higher percentages of gums and lower water content led to an appropriate behavior for industrial production of these doughs.