Marina Villanueva

Rheological Properties of Gluten-Free Bread Doughs: Relationship With Bread Quality

Little information has been published on the rheological characteristics of gluten-free doughs which greatly vary in consistency, going from batter to dough. The relationships between dough rheology and dough structure and the link between the rheological properties of dough and its behavior during mechanical handling and baking still need to be studied in gluten-free systems. The most frequently used rheological methods applied to gluten-free dough will be presented and briefly explained in this chapter. An overview of the main factors affecting dough rheology and the effect of some common ingredients of gluten-free doughs and how the dough rheology may affect the quality of bread will also be discussed. The design of gluten-free breads remains an empirical task but some conclusions can be drawn from all the rheological and quality studies. The best developed breads were obtained from doughs not too strong or too weak. Nevertheless, consistency seems not to be the sole issue. Pasting properties and other physico-chemical and structural properties of GF matrices also affect the physical quality of the final bread. The high complexity and variability of ingredients used in GF breadmaking, their different nature and properties, are probably responsible for the difficulty of finding a good predictor of bread quality based only in dough rheology.

Influence of milling type on tef injera quality

Injera is an Ethiopian flat bread that is mostly made from tef flour. Injera making on an industrial scale holds a significant economic and social interest but requires a thorough study of how the process variables affect the product quality. The aim of this work was to investigate the effects of mill type (hammer, disc, and blade) on injera sensory quality and starch digestibility. The application of software for the determination of injera quality descriptors and its comparison with visual human eye evaluation was also established. Injera made with disc mill flour had higher overall acceptability (6.6) than that obtained from hammer mill (4.2) and blade mill (4.1) flours. The injera made with blade mill flour obtained the lowest rapidly available glucose and rapidly digestible starch. The outcome of introducing software for the determinations of injera number of eyes was found effective; its difference with human eye determination was insignificant.

Chapter 12 – Rheological Properties of Gluten-Free Bread Doughs: Relationship With Bread Quality

Little information has been published on the rheological characteristics of gluten-free doughs which greatly vary in consistency, going from batter to dough. The relationships between dough rheology and dough structure and the link between the rheological properties of dough and its behavior during mechanical handling and baking still need to be studied in gluten-free systems. The most frequently used rheological methods applied to gluten-free dough will be presented and briefly explained in this chapter. An overview of the main factors affecting dough rheology and the effect of some common ingredients of gluten-free doughs and how the dough rheology may affect the quality of bread will also be discussed. The design of gluten-free breads remains an empirical task but some conclusions can be drawn from all the rheological and quality studies. The best developed breads were obtained from doughs not too strong or too weak. Nevertheless, consistency seems not to be the sole issue. Pasting properties and other physico-chemical and structural properties of GF matrices also affect the physical quality of the final bread. The high complexity and variability of ingredients used in GF breadmaking, their different nature and properties, are probably responsible for the difficulty of finding a good predictor of bread quality based only in dough rheology.