Rheological characterization of refrigerated and frozen non-fermented gluten-free dough: Effect of hydrocolloids and lipid phase
- Lorenzo, Gabriel
- Zaritzky, Noemi Elisabet
- Califano, Alicia Noemi
DOIAbstract
This work intended to study the rheological and textural behavior of gluten-free dough for "empanadas" and pie-crusts production. Traditionally, these products are made with non-fermented wheat-based dough. They are highly consumed in Latin America, but unsuitable for celiac people. Gluten matrix is a major determinant of the properties of dough, thus it must be replaced with other network forming components, such as hydrocolloids. Different hydocolloids were tested: hydroxypropylmethylcellulose (HPMC) and mixtures of xanthan/guar, and xathan/HPMC gums. Three different kinds of lipid phase were also studied; i.e. sunflower oil and low and high solid content margarine at two different levels (20?30%). Changes in rheological and textural prop...
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