EFFECT OF SHORTENINGS ON THE RHEOLOGY OF GLUTEN‐FREE DOUGHS: STUDY OF CHESTNUT FLOUR WITH CHIA FLOUR, OLIVE AND SUNFLOWER OILS

Abstract

ABSTRACTEffects of chia flour (CHF, up to 7.5%), olive oil (up to 10.0%) and sunflower oil (up to 10.0%) on mixing and rheological behavior for chestnut flour (CF) doughs were studied using Mixolab device and a controlled‐stress rheometer. Steady‐shear (0.01 to 10/s) and oscillatory (1 to 70 rad/s at 0.1% strain) tests were carried out at 30C. Apparent viscosity of doughs at each shear rate and storage modulus at each angular frequency decreased with increasing additives content. Elastic properties at CHF content higher than 4.0% remained constant with increasing additive. Experimental flow curves and mechanical spectra were successfully fitted using Williamson and power models, respectively. Gelatinization temperatures increased with CHF and remained constant with oils addition.PRACTICAL APPLICATIONSAs celiac disease is becoming more common nowadays the consumers' demand for gluten‐free products with high nutritional and taste quality is increasing. This work deals with the study of the impact of shortenings (chia flour, olive and sunflower oils) on the rheological performance of gluten‐free doughs based on chestnut flour (CF) using different experimental techniques. Tested additives are studied over a content range of industrial interest. The effect of these additives on the CF doughs is essential in order to get formulations with a suitable technological aptitude. Finally, this study tries to provide additional economic value to seasonal products as chestnut fruit by means of the industrial manufacture of new flour products.