Abstract
Polysaccharides traditionally have been used as replacer of gluten in bakery and bread production for increasing the quality of products for coeliac patients. The objective of the present study is to investigate the effect of some polysaccharides and emulsifiers on the rheological and thermal properties of gluten-free dough based on chestnut and rice flour. Herschel–Bulkley model was used to describe the non-Newtonian flow behavior of the dough. The viscoelastic properties of the dough were characterized by relaxation, retardation test. Water state (non-freezable and freezable water) in the dough and starch gelatinization were investigated by the method of differential scanning calorimetry (DSC). It was shown that because of specific interactions between the polysaccharides and the other ingredients, the rheological properties of the doughs with added polysaccharides are improved and the water absorption capacity increased.
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