Abstract
Gluten-free breads often show a reduced specific bread volume, in comparison to gluten-containing products, caused by non-adapted processing technologies of gluten-free dough. In this investigation, different mixing speeds and durations (600–3000 rpm for 3 min, 5 min or 8 min, respectively) as well as variations in the pressure (prel – 50 to prel + 130 kPa) in the headspace atmosphere during mixing (Stephan mixer) and pressure ratios of overpressure/negative pressure of 8 min mixing (20/80, 50/50, 80/20) were studied to determine their impact on the gas volume fraction of dough and specific volume of breads. A pressure rise of prel 50 kPa, prel 100 kPa or prel 130 kPa increased the gas volume fraction in dough of 60%, 100% or 120%, respectively, and led to a significant higher specific bread volume (7%) and the reduction of crumb hardness (35%) at prel 130 kPa. A linear correlation (R2 = 0.843) between the pressure and specific volume of breads was found. An extended first mixing phase at overpressure resulted in the formation of a very fine pore structure, whereby a short overpressure phase caused the formation of big pores. Thus, the control of the headspace atmosphere during mixing is a suitable parameter to adjust the density of dough and consequently, the pore size distribution for a specific texture design.
Highlights
The finale volume of baked goods depends on the gas production or gas entrapment of dough, as well as the gas stabilization during dough preparation and baking process [1, 2]
Beside the amount of gas bubbles in dough or pores in bread, the gas bubble distribution/size and pore structure in crumbs significantly affect the sensory of the product [18] and a homogenous distribution of bubbles is a requirement for most high-quality baked goods
This study demonstrated that capturing gas into a gluten-free dough matrix can be enhanced by an excess pressure in the headspace atmosphere during mixing in a Stephans mixer, the adaption of mixing parameters, as mixing speed or duration
Summary
The finale volume of baked goods depends on the gas production or gas entrapment of dough, as well as the gas stabilization during dough preparation and baking process [1, 2]. Since gf dough resembles cake batters in its functional properties [10], the finale gas volume of baked goods (37–73%) strongly depends on the mixing process [8, 11]. In wheat-based dough and baked goods, the application of a modified HSA (for instance in Chorleywood-kneaders) already showed positive changes in the number and distribution of gas nuclei and later bubbles in dough [14, 15], resulting in significant alterations of the pore structure [16] and the bread volume:.
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