Improvement of textural attributes of gluten-free doughs for industrial production of ?empanadas? and pie-crusts

G. LORENZO; N. ZARITZKY; A. CALIFANO

Foz do Iguaçu

Congreso; 4th CIGR Section VI International Symposium on Food and Bioprocess Technology; 2008

International Commission of Agricultural Engineering

Dough for "empanadas" is a non-fermented wheat-based dough, which is highly consumed in Latin America, but unsuitable for celiac people. Gluten matrix is a major determinant of the properties of dough, such as extensibility, resistance to stretch and mixing tolerance, thus it must be replaced with other network forming components, such as hydrocolloids. In the present work three combinations of hydrocolloids were evaluated (Xanthan/Guar gums, Hydroxy propyl methyl cellulose (HPMC) and Xathan/HPMC). Additionally, three different kinds of lipid phase were also studied; i.e. sunflower oil, low and high solid content margarine at two different levels (20-30%). Changes in rheological and textural properties during refrigerated storage were evaluated by dynamic oscillatory measurements and puncture and elongation tests on the uncooked dough. Best results were obtained using either hydrocolloids mixture. Besides the textural characteristics of cooked empanadas were studied. Freezing before baking did not alter the quality of the crust in the products. Sensory studies showed that two third of the panelists preferred a formulation containing xanthan/HPMC gums over the commercial dough. None of the formulations showed signs of rupture during baking, while more than 90% of the commercial gluten-free disks presented this problem.