CIDCA   05380
CENTRO DE INVESTIGACION Y DESARROLLO EN CRIOTECNOLOGIA DE ALIMENTOS
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
Optimization of rheological properties of gluten-free pasta using mixture design
Autor/es:
V. LARROSA; G. LORENZO; N. E. ZARITZKY; A. CALIFANO,
Lugar:
Tampere, Finlandia
Reunión:
Simposio; 2nd Symposium of Gluten-Free Cereal Products and Beverages (GF-10); 2010
Resumen:
<!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman"; mso-ansi-language:ES; mso-fareast-language:ES;} @page Section1 {size:595.3pt 841.9pt; margin:70.85pt 3.0cm 70.85pt 3.0cm; mso-header-margin:35.4pt; mso-footer-margin:35.4pt; mso-paper-source:0;} div.Section1 {page:Section1;} --> The raising demand of gluten-free products in recent years, have led to an important technological research for replacing the gluten matrix in the production of high quality gluten-free foods. There are many works on improving gluten-free breads, but only a few on other type of gluten-free products such as pasta. The objective of this work was to evaluate the effect of composition (hydrocolloids, water and proteins), on the viscoelastic and textural properties of gluten-free dough used for pasta production based on cornstarch and corn flour. Application of a mixture design to gluten-free pasta production allowed finding the optimal dough composition to achieve the desirable textural properties (extensibility and resistance to rupture), turning the dough easy to handle under industrial conditions. The linear viscoelastic behavior showed the same tendency observed in the large deformation experiments(extensibility).