NDLI: Rheology of Gluten-Free Doughs from Blends of Chestnut and Rice Flours

Content Provider	Springer Nature Link
Author	Moreira, Ramón Chenlo, Francisco Torres, María D.
Copyright Year	2012
Abstract	Gluten-free flours blends using chestnut flour (CF) and rice flour (RF) were assayed in order to determine mixing and rheological properties of doughs at 30 °C as well as the thermal behaviour employing heating–cooling temperature steps. CF with different mean particle size (commercial, CCF: 169 μm and low particle size, CF1: 77 μm samples) was employed and blended with RF (46 μm) at several ratios (%) (CCF/RF: 90/10, 80/20, 70/30, 60/40, 50/50; CF1/RF: 25/75, 15/85, 5/95). Doughs from CCF, CF1 and RF flours were employed as reference systems. The rheological characterization of doughs conducted on the rheometer was performed by shear, oscillatory and creep-recovery assays. Rheological properties were significantly modified by flour ratio and by CF particle size. Creep-recovery curves showed that CCF/RF (70/30) and CF1/RF (25/75) improved the doughs elasticity by 41.1 % and 87.5 % compared with CCF and CF1, respectively. Cross, power and Burgers models were used to describe the flow curves, mechanical spectra and creep-recovery behaviour, respectively, of doughs. A mixing rule successfully reproduced the experimental data and fitting parameters of applied models as function of each flour fraction in the blends, except for oscillatory data.
Starting Page	1476
Ending Page	1485
Page Count	10
File Format	PDF
ISSN	19355130
Journal	Food and Bioprocess Technology
Volume Number	6
Issue Number	6
e-ISSN	19355149
Language	English
Publisher	Springer-Verlag
Publisher Date	2012-07-21
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Dough characterization Gelatinization Mixing rule Modelling Viscoelasticity Food Science Chemistry/Food Science Agriculture Biotechnology
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Safety, Risk, Reliability and Quality Food Science Process Chemistry and Technology

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