ZARITZKY Noemi Elisabet
congresos y reuniones científicas
Optimization of rheological properties of gluten-free pasta using mixture design
LARROSA V.; LORENZO G.; ZARITZKY N.; CALIFANO A
Simposio; 2nd Symposium of Gluten-Free Cereal Products and Bevera; 2010
University of Helsinki- Finlandia
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. Many of the products currently in the market are of low quality, exhibiting poor structure, mouthfeel, and flavor (Gallagher et al. 2004). There are many works on improving gluten-free breads (Gallagher et al. 2004; Lazaridou et al. 2007), but only a few on other type of gluten-free products such as pasta. In the production of gluten-free pasta analogues, wheat flour was substituted with rice flour,precooked rice flour, or pregelatinized rice starch. Besides, hydrocolloids may enhance textural aspects of the dough turning them practically indispensable to formulate any kind of gluten-free dough. Xanthan-locust bean gum (XG-LGB) mixtures are used industrially as thermoreversible gelling agents (Zhan et al. 1993).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 corn starch and corn flour.