Textural Properties Of Dough Research Articles

Effect of gum extracts on the bread-making and textural properties of dough and bread made from sour cassava starch (Manihot esculenta), Peanut (Arachis hypogaea) and cowpea flour (Vigna unguiculata)

Gluten intolerance, as well as the scarcity of wheat flour in some parts of the world, has prompted the development of gluten-free bread. Gluten-free bread, on the other hand, results in a low specific volume and to remedy this, the use of hydrocolloids and bases has proved to be very successful. The current study aims to determine the optimal proportions of Triumffeta pentendra gum extract and bicarbonate in the breadmaking of a composite flour based on sour cassava starch, peanut flour, and cowpea flour. A Box Benkhen design was used to achieved this, with the variables being the amount of gum extract, the amount of bicarbonate, and the amount of water. The specific volume and texture properties were evaluated as responses. The specific volume was calculated using standard methods, and the textural properties were determined using a texture analyzer. It appears that the incorporation of gums extract, bicarbonate, and water significantly increased the specific volume. The incorporation rate of gum extract significantly increases the hardness, consistency, and masticability which decreases with the incorporation rate of bicarbonate and water. Cohesion and elasticity, on the other hand, increased with the incorporation rate of bicarbonate and water but decreased with the incorporation of gum extract. The optimal gum extract, bicarbonate, and water proportions are 0.28 g, 1.99 g, and 112.5 ml, respectively. As a result, the specific volume is 1.51cm3/g, the hardness is 38.51(N), the cohesion is 0.88, the consistency is 32.86(N), the elasticity is 5.57(1/L), and the masticability is 162.35(mj). According to this findings, gum extracts and sodium bicarbonate can be used to improve the quality of gluten-free bread made with sour cassava starch, peanut and cowpea flour.

The addition of tiger nut by-product improved the physical, nutritional and safety quality of gluten-free cookies

The purpose of this study is to investigate the quality attributes of gluten-free cookies from sorghum flour and tiger nut pomace (TNP). Flour blends containing sorghum and TNP at 0, 5, 10, 15 and 20% were evaluated for functional and dough textural properties, while the cookies were evaluated for proximate, physical, bioactive, microbial storage and sensory properties. Addition of TNP significantly (p<0.05) increased flour bulk density (0.74–0.84 g/ml), WAC (1.31–1.97 g/g), OAC (1.57–2.00 g/g), swelling capacity (15.33–25.18 ml), but decreased foam capacity (12.05–9.98%) and foam stability (85.56–80.76%). Meanwhile, the cookie sample had a lower moisture content (3.58–3.71%), improved protein (0.91–3.02%), fat (19.72–31.87%), ash (3.27–5.02%) and total dietary fibre (1.84–10.28%) content. Physical parameters of hardness (5.12–10.23 N), weight (10.17–13.05 g) and thickness (6.56–8.03 mm) improved in composite cookies, with a reduction in diameter (46.91–42.67 mm) and spread ratio (7.15–5.13). The total phenolic content (0.689–0.741 mg GAE/g) and antioxidant capacity (10.33–14.61 μmol TE/g) increased, while the microbial population was reduced to a non-detectable level after storage for 28 days. The sensory scores were slightly higher than the control sample. The use of TNP as a functional ingredient in gluten-free cookies is technically feasible, especially for people with coeliac disease.

Multi-scale dough adhesion analysis: Relation between laboratory scale, pilot scale and human sensory.

Undesired dough adhesion is still a challenge during the production of baked goods. There are various methods for determining the adhesive texture properties of dough. In the majority of scientific papers, dough stickiness is measured analytically by the force-distance recording of dough detachment. In this study, we describe a new multi-scale approach to compare dough adhesion phenomena in a laboratory, pilot sale and human sensory assessment. In it, the adhesive material properties of dough were investigated using a pilot scale toppling device representing dough adhesion behavior in the production process, in the laboratory by texture analysis with the Chen-Hoseney method and furthermore with a new, implemented non-oral human sensory analysis. To simulate different dough adhesion behavior, the dough mechanical and adhesion properties were varied by applying dough-modifying enzymes and different dough storage times. The structural changes in the different wheat dough system were compared by rheological characterization. By characterizing the different adhesion phenomena of the doughs, the sample with bacterial xylanase showed the highest values after 80 min of storage time in all three methods. Correlation analysis revealed a strong relationship between the detachment time (pilot scale) and human sensory assessment attributes (Force R= 0.81, Time R= 0.87, Distance R= 0.92, Stickiness R= 0.80) after 80 min of storage time. Even though human sensory assessment showed limits in the detectability of differences in dough adhesion behavior compared to the Chen-Hoseney method, it was better suited to predict machinability.

Baking using oleogels

Baking using oleogels

Rutin as an alternative to partial salt improves dough structure, microbial communities, and quality traits in traditional fermented dried noodles

High salt has limited the development of traditional fermented dried noodles, while plant polyphenols rutin could be a potential alternative to replace salt due to antimicrobial activity and improving structural characteristics and strength of dough. Thus, this study investigated the influence of rutin (0.025%–0.1%) on bacterial community, internal structure and textural properties of dough, and the quality of Zhongjiang dried noodles with 8% salt. The results indicated that dough added with 0.05%–0.075% rutin had more predominant bacteria (especially Chloroplast and Pantoea) and β-sheet secondary structure, and lower α-helix and bacterial diversity than the 8% salt group (C2), while their continuous-tight microstructures, disulfide bonds and secondary structures were close to the 10% salt group (C1). The supplementation of 0.025%–0.05% rutin enhanced the elongation and breaking force of dough, cooked texture and sensory scores of noodles compared with C2, and improved the cooking quality of dried noodles compared to C1. Therefore, our data demonstrated that 0.05% rutin promoted the growth of dominant bacteria, structural properties and strength of dough, and the quality traits of dried noodles, approaching or even reaching the corresponding levels of C1 treatment. This finding is introducing a promising nutritious enhancer in traditional fermented dried noodles.

Substitution of wheat flour with modified potato starch affects texture properties of dough and the quality of fresh noodles

This study was undertaken to investigate the potential effects of wheat flour substitution with potato starch modified by heat-moisture treatment (HMTS) and microwave treatment (MWS) on dough texture properties and on the quality of fresh noodles. The research results showed that the substitution of wheat flour with HMTS or MWS altered the texture and tensile properties of dough and cooked fresh noodles. Moreover, the dough tensile properties of resistance to extension and extensibility were extremely significant positive correlated with the cooked fresh noodles tensile properties of tensile strength and elasticity. The optimal cooking time of fresh noodles was significantly decreased (P value < 0.05) with the increase incorporation of HMTS or MWS. The dry matter water absorption rate and loss rate of dry matter significantly increased with the increase of substitution amount of HMTS and MWS. When the incorporation amount of HMTS was less than 30% and the incorporation amount of MWS was less than 20%, the noodles could maintain good organoleptic and cooking quality attributes. More than 30% of HMTS or 20% MWS will deform the noodles and cause breakage. Therefore, the maximum incorporation of HMTS or MWS should be 30%, 20%, respectively.

Valorization of the under-utilized apricot kernels protein based on the rheology and texture properties of dough

As an under-utilized resource of the apricot kernel by-product, the apricot kernel flour (AKF) and its derivatives were analyzed and partially substituted for the wheat flour of the bread ingredients so as to explore it reutilization. The effects of AKF derivatives addition on the rheological and textural properties of the dough samples were investigated using confocal laser scanning microscopy, rheometer and texture analyzer, respectively. The results indicate that the protein is the main component in AKF derivative flours, and the texture and rheological properties of the dough samples were greatly influenced with the nutritional flours added in bread formula. The use of AKF derivatives leads to dough with higher hardness and weaker interaction between the starch and gluten than that of the control group. Moreover, the partial replacement with 10% of medium-fat apricot kernel flours is an effective way to improve the texture of dough samples. In a word, AKF derivatives could be well reused by partially replacing the wheat flour in the bread ingredients and improve the added-value of the under-utilized by-products.

Analysis of the effect of rolling speed on the texture properties of noodle dough from water-solid interaction, development of gluten network, and bubble distribution

To explore the influence of rolling speed on texture property of the noodle dough with 34% and 38% water additions, the water status, development of gluten network, and bubble distribution were studied. The dough sheets with 38% water addition had more uniform gluten network, and fewer bubbles, but lower hardness and tensile force because of the softening effect of water. As rolling speed increased, the water mobility increased, gluten network became weakened, and bubble number increased, leading to decreases in texture properties. Dough sheets with 38% water addition were less responsive to changes in rolling speed than that with 34% water addition because of the higher hydration of gluten. With increasing rolling speed, the total length and number of gluten network lines in length direction (rolling direction) reduced more than those in width direction, corresponding to the greater reductions in the texture properties of the dough sheet in length direction.

Enzymatic Treatment of Spent Green Tea Leaves and Their Use in High-Fibre Cookie Production.

By-products of food industry have been studied as sources of high fibre and antioxidant ingredients for healthy food products, because of their economic and environmental benefits. However, the soluble dietary fibre content of these materials is usually lower than the recommended value that is claimed to bring positive health effects. Enzymatic treatment could be an efficient method for modifying insoluble and soluble dietary fibre contents of these materials. The purpose of this study is to investigate the effects of enzymatic treatment conditions on soluble, insoluble and total dietary fibre mass fractions in spent green tea leaves, and evaluate the quality of dough and cookies when different mass fractions of untreated and treated leaves were added to the recipe. The mass fractions of soluble, insoluble and total dietary fibre in spent tea leaf powder was evaluated after the leaves were treated with cellulase amount of 0-25 U/g for 0 to 2 h. Wheat flour was replaced by untreated and treated spent tea leaf powder at 0, 10, 20, 30 and 40% in cookie formulation. Textural properties of dough, proximate composition, physical properties and overall acceptability of cookies were analysed. The appropriate conditions for enzymatic treatment were enzyme loading of 20 U/g and biocatalytic time of 1.5 h, under which the mass fraction of soluble dietary fibre in spent tea leaves increased by 144.5% compared to that of the control sample. The addition of spent tea leaves led to the increase in dough hardness. Increase in the spent tea leaf amount also enhanced fibre mass fraction, antioxidant activity and hardness of cookies but reduced their overall acceptability. Moreover, the enzymatic treatment of spent tea leaves improved the soluble to total dietary fibre ratio of the cookies, which influenced their textural properties and health benefits. The cookies with added 20% untreated or treated spent tea leaves were overall accepted by the panel. For the first time, spent tea leaves have been treated with enzymes to improve their soluble to total dietary fibre ratio. The treated spent tea leaves are a new promising high-fibre antioxidant ingredient for cookie preparation.

Using of safflower seeds as a protein fortifier for shortbread

Safflower seeds as a non-traditional vegetable additive are rich in high-grade vegetable protein (up to 16%), polyunsaturated fatty acids (including linoleic and linolenic acids), dietary fibre, vitamins and minerals. In the present work, the use of safflower seeds as a protein fortifier for shortbread is described. The amount of protein in safflower seeds, represented by a complete set of amino acids, was determined. Influence of ground safflower seed additive on the textural properties of dough was investigated. It was found that the water absorption capacity of our experimental sample was 13% lower than that of the control sample, which was explained by the hydrophobicity of the introduced additive of ground safflower seeds due to lipid-protein complexes represented by vegetable proteins and polyunsaturated fatty acids. A change in the rheological parameters of the experimental sample due to peculiarities of the chemical composition of the introduced additive of ground safflower seeds was revealed. During the experiment, the physicochemical parameters of shortbread were studied. Optimum concentration of ground safflower seeds was determined as well as the rheological, functional and organoleptic properties of dough and new shortbread, that allowed us to expand the assortment of them and to enrich then with bioactive compounds.

Textural Properties of Dough and Sensory Characteristics of Bread Enriched with Crushed Safflower Seeds

Abstract—The paper notes the interest of the population in bakery products with various functional additives instead of traditional wheat bread. It presents a method for preparing bread fortified with crushed safflower seeds, which was developed according to the following recipe: wheat flour (564 g), safflower seeds (60 g), salt (10 g), pressed yeast (54 g), vegetable oil (13 g), sugar (35 g), and drinking water (284 g). Whole-ground safflower seeds are a nontraditional vegetable additive—a source of high-grade vegetable protein, polyunsaturated fatty acids (including linoleic and linolenic acids), dietary fiber, vitamins, and minerals. The effect of the whole-ground safflower seed additive to texture properties was studied. The water absorption capacity of the experimental sample was found to be 7% lower than that of the control (without safflower), which is explained by the hydrophobicity of the whole-ground safflower seed additive due to the high fat content. A change in the rheological parameters of the experimental sample due to the chemical composition of the introduced additive was revealed. During the experiment, the organoleptic and physicochemical parameters of bread were studied. The experimental samples had a smooth, crack-free surface, uniform porosity and light-yellow color in the fracture, and taste and smell peculiar to this type of product, which had a pleasant, delicate flavor and aroma of the additive. A slight increase in the indicators of porosity, acidity, shape stability and humidity compared with the control sample was noted. The technological scheme of production and the recipe of bread with the addition of whole-ground safflower seeds were worked out; the optimal technological parameters of production were determined.

Textural properties of dough and sensory characteristics of bread enriched with crushed seeds of the safflower

Bread is most popular product among population. Nowadays more people refuse traditional wheat bread in favor of bakery products with various functional additives. Safflower seeds as a non-traditional vegetable additive is rich in high-grade vegetable protein, polyunsaturated fatty acids (including linoleic and linolenic acids), dietary fiber, vitamins and minerals. In this work, bread fortified with crushed safflower seeds were developed with the recipe as follows: wheat flour (564 g), safflower seeds (60 g), salt (10 g), yeast (54 g), vegetable oil (13 g), sugar (35 g), drinking water (284 g). Effects of addition of safflower seeds on texture properties of dough and the sensory properties of bread were evaluated as well. Results indicated that wheat flour fortified with 10 % safflower seeds showed 7 % lower of the water-absorbing capacity than that of the control sample (no safflower substituted), which is explained by the hydrophobicity of safflower seeds due to the high fat content. Change of rheological parameters of experimental sample was found due to specific chemical composition of safflower seeds. In terms of the quality of the bread, the safflower fortified bread had smooth, crack-free surface, uniform color and light yellow color in the fracture, taste and smell are peculiar to this type of product, with a pleasant subtle flavor and flavor of safflower seeds. In addition, the porosity, acidity, form stability and humidity of the novel bread were also increased, as compared to the control sample. Novel safflower seed fortified bread has been developed with better flavor and appearance. The processing conditions for this bread were determined as well.

Effect of ultrasound-assisted freezing on the textural characteristics of dough and the structural characterization of wheat gluten.

To better understand the effects of ultrasonic treatment in the whole freezing process (UWF) and the maximum ice crystal formation zone (UMF) on the quality of frozen dough, the textural properties of dough and the structure of gluten were investigated. The results showed that the UWF and UMF treatments improved the textural properties of frozen dough and obtain the best effect at the 60W/L power densities. Ultrasound-assisted freezing reduced the destructive effect of disulfide bonds on dough, and led to a state of dynamic equilibrium of hydrophobic groups. UWF treatment at 80W/L and UMF treatment at 40W/L had positive effects prevented the secondary structure from destruction by freezing. The network of gluten treated by ultrasound-assisted freezing was more uniform and smaller than that of traditional freezing samples, which was similar to the network structure of fresh protein. According to Pearson's correlation analysis, there was a high correlation between SH, α-helix content and springiness. There was a significant positive correlation between β-turn and G', G″, and there was a significant negative correlation between β-turn and hardness. These results suggest that ultrasound-assisted freezing improved the process quality of dough though reducing the damage to gluten structure caused by freezing.

Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread

The aim of this research was to determine the influence of tara gum and xanthan gum on rheological and textural properties of gluten-free doughs and breads made from corn starch and potato starch. Four formulations were developed: corn starch with xanthan gum (CS-XG), corn starch with tara gum (CS-TG), potato starch with xanthan gum (PS-XG) and potato starch with tara gum (PS-TG) (XG and TG—0.5% of flour). Rheological and textural properties of doughs were evaluated, as well as specific volume, alveolar structure and texture profile of breads. The results showed that the addition of tara gum increased pasting properties of the potato starch formulation, however, in the corn starch formulations, it was not significantly different from xanthan gum addition. All formulations showed more elastic than viscous behavior (G′>G″) and these viscoelastic properties had an influence on the kinetics of dough growth during the leavening process. The formulation PS-XG presented high specific volume, low crumb hardness, and good crumb structure, while the PS-TG showed inferior properties. In contrast, in the corn starch formulations, CS-XG and CS-TG presented very similar physical characteristics. The application of tara gum in gluten-free breads is reported for the first time and depending on the starch used it showed desirable properties for obtaining good quality products.

Rheological and textural properties of gluten-free doughs and breads based on fermented cassava, sweet potato and sorghum mixed flours

In this study, the fermented cassava-sweet potato-sorghum mixed flours have been used to produce GF bread using xanthan gum as substitute of gluten. The "constrained mixture design" was used to evaluate the effect of flour proportions on the rheological and textural properties of dough and bread. The pasting properties of flour blends reveal high peak viscosity (750–1076 cP) for blends containing more than 70% cassava flour. Sweet potato and sorghum flours lead to a drop in the peak viscosity in the blend when substituted at 30 and 20% respectively. According to the response surface of the Linear Visco elasticity (LVR G′), 5% of sorghum proportion appears as the critical threshold beyond which the decrease in the proportion of cassava flour makes it possible to increase the solid character of the dough (LVR G′ increases). Analysis of the textural properties (hardness, adhesiveness, elasticity, cohesiveness and chewiness) of the crumb of the fresh and stored breads allowed obtaining an optimal flour formulation made of 75% fermented cassava, 20% sweet potato flour and 5% sorghum. This study demonstrated feasibility of fermented cassava-sweet potato-sorghum mixed flours in GF bread making.

Quality of nixtamalized, sprouted and baked multigrain chips

PurposeThe purpose of the study was to discover whether incorporating flours with high nutritive value along with pre-treatment of cereals with nixtamalization and sprouting of legumes would result in a high-quality healthy alternative for corn-based snacks.Design/methodology/approachFlours of nixtamalized cereals-corn, wheat, rice and sorghum and sprouted legumes-soybean and green gram are made into dough and baked instead of fried to form multi-grain chips. The particle size and physical properties of flour and nutritional, functional and textural properties of dough and chips are tested to study the effect of combination of nixtamalization of cereals and sprouting of legumes in the development of chips.FindingsBaked multi-grain chips made of nixtamalized cereals and sprouted legumes had a significantly (p < 0.05) smaller particle size of 24.6 µm compared to T1 24.8 µm, C1 29.3 µm and C2 31.7 µm. T2 and C2 had significantly (p = 0.05) lower OAC value than C1 and T1 due to nixtamalization as nixtamalized flour needed half the amount of oil during dough formation. T1 showed highest calcium (mg/100 g) of 466 which was significantly (p < 0.05) higher than all other groups. The overall acceptability of T2 (8.6) was significantly (p < 0.05) higher than T1 (7.8), C2 (7.4) and C1 (6.8) on the nine-point Hedonic scale.Originality/valueThe developed chips are superior in terms of higher protein and minerals with better organoleptic acceptability and lower fat content in comparison to both corn chips and nixtamalized corn chips. The multi-grain chip therefore offers a new option for the consumer in high-quality healthy alternative to corn-based fried snacks.

Effects of fatty acids composition and microstructure properties of fats and oils on textural properties of dough and cookie quality.

This study was carried out to investigate the effect of fatty acid composition and microstructure properties of fats and oils on the textural properties of cookie dough and quality attributes of cookies. Fatty acid composition and microstructure properties of six fats and oils (butter, hydrogenated fat, palm oil, coconut oil, groundnut oil, and sunflower oil) were analyzed. Sunflower oil was found to be the most unsaturated oil with 88.39% unsaturated fatty acid content. Coconut oil and palm oil differed from other fats and oils by having an appreciable amount of lauric acid (59.36%) and palmitic acid (42.14%), respectively. Microstructure size of all fats and oils ranged from 1 to 20μm being the largest for coconut oil and the smallest for palm oil. In palm oil, small rod-shaped and randomly arranged microstructures were observed, whereas sunflower oil and groundnut oil possessed large, scattered ovule shaped microstructures. It was reported that sunflower oil produced the softest dough, the largest cookie spread and the hardest cookie texture, whereas hydrogenated fat produced the stiffest dough, the lowest spread and most tender cookies. Statistical analysis depicted that palmitic acid and oleic acid demonstrated a positive correlation with dough hardness. Linoleic acid exhibited positive link with cookie spread ratio (r=0.836**) and breaking strength (r=0.792**). Microstructure size showed a significant positive relationship with dough density (r=0.792**), cookie density (r=0.386*), spread ratio (r=0.312*), and breaking strength (r=0.303*).

Evaluation of Isolated Impact of Trans Fatty Acids on Short Dough Product

AbstractIn this study, the effects of trans fatty acids (TFAs) on rheological properties of dough (elastic moduli (G’), loss moduli (G”), complex modulus (G*)) and textural properties of dough and cookie (hardness) were studied. Two different groups of fat samples having different TFA composition but similar solid fat content (SFC) were prepared. Samples of the first group (group 1) had TFA between 0.0 and 56.23 %, while the samples of the second group (group 2) contained trans isomers ranging from 0.0 to 44.40 %. Texture measurements of different doughs and cookies prepared with different fat samples were performed. Texture measurements indicated that hardness values of doughs increased from 3950 ± 420 to 5498 ± 506 g in group 1 and 4700 ± 501 to 6787 ± 369 g in group 2 with increased amounts of TFAs. A particularly high, almost three‐fold increase in complex modulus values was observed in the dough samples containing the highest TFA levels compared with samples containing 0.0 % TFA. Although not significantly different, mean hardness and relative sound intensity values of cookies displayed an initial decreasing trend and then both parameters had maximum values when the TFA content was at maximum in both groups.

Maltogenic Amylase가 식빵반죽의 물성과 식빵의 품질 특성에 미치는 영향

식빵반죽의 아밀로그램의 setback은 대조군이 480.0±12.25 B.U., M-4가 215.0±5.00 B.U.로 maltogenic amylase의 첨가량이 증가할수록 유의적으로 감소하였다. 파리노그램 특성은 흡수율, mixing tolerance index, stability 등 대조군과 maltogenic amylase의 첨가군과 유의적인 차이는 없었다. 익스텐소그램의 RTE(resistance to extensibility)/EXT(extensibility)는 대조군과 첨가군 간에 유의적 차이는 없었으나 RTE 90분과 AUC(area under curve) 135분에서 대조군과 비교하여 유의적으로 증가하여(P0.05) 식빵반죽에 maltogenic amylase를 사용하면 빵의 부피에 영향이 있을 것으로 판단되었다. 식빵의 texture profile analysis는 대조군과 비교하여 maltogenic amylase 첨가군의 경도가 유의적으로 낮게 나타났으며(P0.05) M-3, M-4가 대조군과 비교하여 약 1~3일 정도 노화가 지연된 것으로 생각된다. 빵의 탄력성과 응집성은 대조구와 유의적 차이는 없었으나 점착성과 씹힘성은 유의적으로 감소하여(P0.05) 식감 개선에 영향을 주는 것으로 나타났다. Imaging scan 결과 대조군과 비교하여 4, 5구역의 평균 기공 크기는 maltogenic amylase 첨가량이 증가할수록 유의적으로 증가하였으며(P0.05) 0.4 ㎟ 이하의 미세기공은 maltogenic amylase의 첨가량이 증가할수록 94.90~95.70%로 대조군과 비교하여 조밀하고 일정한 기공구조를 가진 것으로 나타나, 빵의 부피는 빵 내부의 기공 수, 기공의 신장성 증가와 밀접한 관계가 있었다. 관능검사는 맛, 풍미, 조직감, 식감과 촉촉한 정도가 대조구와 비교하여 높게 나타났다. 이상의 결과로 maltogenic amylase를 식빵반죽에 첨가 시 반죽의 물성이 개선되었으며 식빵 내부구조가 조밀하고 일정한 기공구조를 형성하여 식감과 관능검사에서 우수한 결과를 나타내어 화학적 첨가물을 사용하지 않고도 식빵의 품질을 향상시킬 수 있음을 확인하였다.

Influence of Oxalis tuberosa pregelatinized flour on rheological properties of gluten-free dough and quality of pan bread

Oxalis tuberosa (Ot) is a tuber of Andean origin used mainly for home consumption. The combination of flours and starches used for the production of gluten free products intended mainly for people with celiac disease. The texture properties of dough and bread are measured in the rheological tests texture profile analysis (TPA) and extensibility. Found that increased hardness parameter in the gluten-free dough compared to wheat flour increasing as pregelatinized Oxalis tuberosa (OtP) was added, contrary to the cohesiveness and springiness, diminishing and affected the quality of the final product structure and volume. The treatment supplemented with 10% (T2) of OtP was the one that took a closer control made with wheat flour (TTR) improved behaviour and properties of gluten-free controls (TGF) presenting a lower hardness and cohesiveness more. In the affective sensory evaluation were no significant differences (P&gt; 0.05) between TTR and T2 were found.