Optimization of rheological properties of gluten-free pasta dough using mixture design

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

JOURNAL OF CEREAL SCIENCE (PRINT)

ACADEMIC PRESS LTD-ELSEVIER SCIENCE LTD

Lugar: Amsterdam; Año: 2013 vol. 57 p. 520 - 526

0733-5210

The rising demand of gluten-free products for celiac people has led to important technological research on the replacement of the gluten matrix in the production of high quality gluten-free foods. The objective of this work was to evaluate the effect of composition (hydrocolloids, water, and proteins) on the rheological and textural properties of gluten-free dough used for producing pasta based on corn-starch and corn flour. Extensibility and rheological properties of gluten-free pasta dough were studied. Rising protein or gum contents produced a marked increase of deformation at break. However protein content was negatively correlated with breaking force. The increase in gums content produced an increase in storage and loss moduli (G´, G´´). G´ was always larger than G´´ with a small increase of both moduli with frequency. The mechanical relaxation spectrum was predicted from dynamic oscillatory data using the broadened Baumgaertel–Schausberger–Winter model. Application of a mixture design allowed finding the optimal composition to achieve the desirable textural properties using response surface methodology. A formulation containing 35.5% water, 2.5% gums, 4.7% proteins, 42.8% corn-starch, 10.7% corn flour, 1% NaCl, and 2.8% sunflower oil led to the highest values of G´, breaking force, and extensibility according to the optimization analysis performed.