Linear viscoelasticity of non-fermented dough Effect of gluten absence,

LARROSA V., LORENZO G., ZARITZKY N. Y CALIFANO A. N.

Viscoelasticity: Theories, Types and Models.Editores: Jennifer N. Perkins y Tyler M. Lach.

Nova Science Publishers Inc

Lugar: New York; Año: 2011; p. 93 - 113

Gluten contains the protein fractions glutenin and gliadin. Interactions of gliadins and glutenins through covalent and non-covalent bonds to form gluten complexes result in viscoelastic dough that exhibits cohesive, elastic and viscous properties that combine the extremes of the two components. It has the ability to withstand stresses applied during mixing and to retain gas during fermentation and baking, enclosing the starch granules and fiber fragments.In recent years, gluten-free bakery products have an increase demand because of the improvement in celiac disease (CD) diagnosis. The only effective treatment for CD is strict adherence to a gluten-free diet throughout the patient lifetime, which, in time, results in clinical and mucosal recovery.Hydrocolloids and proteins are essential ingredients in gluten-free doughs for improving their rheological properties and final appearance. The rheological characterization of doughs provides important information for food technologists, allowing ingredient selection strategies to design, improve, and optimize the final product. Rheological studies become particularly useful when predictive relationships for rheological properties of foods can be developed based on the molecular architecture of the constituent species