Rheological characterization of refrigerated and frozen non-fermented gluten free dough: effect of hydrocolloids and lipid phase

G. LORENZO; N ZARITZKY,; A CALIFANO,

JOURNAL OF CEREAL SCIENCE (PRINT)

Elsevier

Lugar: NY; Año: 2009 vol. 50 p. 255 - 261

0733-5210

This work intended to study the rheological and textural behavior of gluten-free dough for ‘‘empanadas’’and pie-crusts production. Traditionally, these products are made with non-fermented wheat-baseddough. They are highly consumed in Latin America, but unsuitable for celiac people. Gluten matrix isa major determinant of the properties of dough, thus it must be replaced with other network formingcomponents, such as hydrocolloids. Different hydocolloids were tested: hydroxypropylmethylcellulose(HPMC) and mixtures of xanthan/guar, and xathan/HPMC gums. Three different kinds of lipid phase werealso studied; i.e. sunflower oil and low and high solid content margarine at two different levels (20–30%).Changes in rheological and textural properties during refrigerated storage were evaluated by dynamicoscillatory measurements and puncture and elongation tests on the unbaked dough. Best results wereobtained using either of the hydrocolloid mixtures. Besides, the textural characteristics of cookedempanadas were also studied. Freezing before baking did not alter the quality of the crust in theproducts. ESEM micrographs revealed a continuous matrix formed by hydrocolloid entanglements.Starch granules were homogenously distributed in the dough and acted as inactive fillers. An untrainedpanel accepted the xanthan/HPMC dough with a 74/90 score and it was significantly preferred overa commercial gluten-free dough.