Innovative applications of biopolymers in the production of gluten-free pasta

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

New Orleans

Congreso; 2011 IFT Annual Meeting; 2011

Institute of Food Technologist

Celiac disease is an autoimmune disorder caused by intolerance to gluten. There are many works on improving gluten-free breads, but only a few on gluten-free pasta. Biopolymers such as polysaccharides and proteins may enhance textural aspects of the dough turning them practically indispensable to formulate any kind of gluten-free dough. In a gluten free pasta formulation, the influence of each constituent has a major importance on the final product quality, especially water and hydrocolloids contents used to replace the gluten matrix. The objective of this work was to evaluate the effect of composition (polysaccharides, water, and proteins), on the viscoelastic and textural properties of gluten-free dough used for pasta production based on cornstarch and corn flour. Basic dough formula consisted in a mixture of corn starch and flour (4:1,53.5%), 1%NaCl, and 3% sunflower oil, water (35.48-39.5%), gums (xanthan and locust bean gums, 2:1 ratio, 0.512-2.519%), and proteins (dry egg and ovoalbumin mixtures, 10:1 ratio, 0.683-6.704%) Combinations of gums, proteins, and water were used in a simplex-centroid design with constrains. Viscoelastic measurements on a controlled stress rheometer (Haake RS600, Germany) and texture analysis (extensibility tests, TA-XT2i, Stable Micro System, UK) were performed. The textural data were evaluated using response surface methodology. The optimal dough composition to achieve the desirable textural properties (extensibility and resistance to rupture) was found using the overall desirability criteria. The increase in gums content produced an increase in both moduli (G? and G??) and a more elastic dough was obtained. G? was always greater than G?? in the frequency range measured and the increase of the two moduli with frequency was small. The broadened Baumgaertel-Schausberger-Winter model was successfully used to predict the mechanical relaxation spectrum from dynamic oscillatory data. The linear viscoelastic behavior showed the same tendency observed in the large deformation experiments (extensibility).