Abstract
Development of measures to improve the structural and mechanical properties of dough and bread is important issue of improving of gluten-free bread technology. For this purpose, it was suggested to use polysaccharide and protein supplements during dough making process. It is shown that implementation of hydrocolloids in non - yeast gluten-free dough improves its rheological characteristics. It indicates the formation of more stable systems to improve the porous structure of gluten-free non-yeast bread. It was found that the presence of 0.5 % aqueous solution of carboxymethyl cellulose, gluten-free flour suspension for non-yeast bread increases «falling number» index to almost 700 eq. un., thereby providing the need for forming of viscoelastic properties of dough to retain gas during dough making and rising of bread. Taking into account increased viscosity of corn and rice flour, some reduction of maximum viscosity of suspension by 5.5...8.3 % and 34.2...47.3 % with the addition of 5...20 % sorghum flour to corn and rice respectively in comparison with control sample was showed. It can improve the elastic-plastic properties of dough and bring them closer to characteristics of wheat dough. In addition, the introduction of flour additives (sorghum flour) can adjust beginning and completion of starch gelatinization in aqueous suspensions of flour for gluten-free yeast bread. Thus, adding flour supplement to corn flour increases beginning of starch gelatinization in 7.4...14.8 % and reduces completion of starch gelatinization in 2.2...6.6 %. Adding to the rice flour also increases beginning of starch gelatinization in 3.1...6.25 %, and reduces the time completion of starch gelatinization in 4.25...17 %. It leads to lengthening of shelf life of the product. The resultant effect of rheological changes under the influence of polysaccharide and protein supplements of gluten-free dough is improvement of quality indicators of gluten-free and non-yeast and yeast bread.
Highlights
It is generally accepted that quality of grain and bread depends on both, quantity and quality of gluten and degree of damage of starch granules, and condition of grain amylase complex
It was determined that use of different types of flour and flour mixes significantly affects on Falling Number index (FN) index
The lowest values of FN index were observed for sorghum flour regardless of the liquid phase, the highest – for rice
Summary
It is generally accepted that quality of grain and bread depends on both, quantity and quality of gluten and degree of damage of starch granules, and condition of grain amylase complex. I.e., the initial stage of baking, one of the most important tasks is to ensure a certain level of dough viscosity and maintaining of dough loosening degree provided by mechanical method. This is a strong reason for research of colloidal status of starch grains, their abi lity to gelatinize, viscosity level of flour suspensions and dough in general, and the impact of structure-forming additives on these characteristics. In the case of mechanical loosening of gluten-free non-yeast dough it is important to provide foamy structure during dough kneading and to keep this structure at the initial stage of baking. FN index of gluten-free non-yeast dough can be slightly increased to provide good foaming ability and foam stability
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