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A comprehensive investigation of gluten free bread dough rheology, proving and baking performance and bread qualities by response surface design and principal component analysis

Ren, Yi; Linter, Bruce R.; Linforth, Robert; Foster, Tim J.

A comprehensive investigation of gluten free bread dough rheology, proving and baking performance and bread qualities by response surface design and principal component analysis Thumbnail


Authors

Yi Ren

Bruce R. Linter

Robert Linforth

Tim J. Foster



Abstract

Contribution of methylcellulose (MC), psyllium seed husk powder (PSY), and water addition level to gluten free bread quality and correlations between dough rheological properties and bread qualities were investigated by response surface design and principal component analysis. The generalised Maxwell model was applied to estimate the relaxation frequency of gluten free doughs. The addition of PSY has a complex influence on pasting viscosity at high temperature and an additional peak was observed. MC significantly influenced dough extensibility and work of adhesion, which are good predictors of bread volume and textural properties. Other rheological responses are less significantly correlated to specific volume, but they are sensitive to formulation variations, reflect dough structures and stability, related to proving behaviours, and correlated to loaf concavity. An inappropriate combination of water and hydrocolloids might lead to problems such as low stability of doughs, overexpansion, and weak crumb structure at high water addition levels, or, in contrast, high rigidity of dough, a trap of excessive air during mixing, and restrained gas cell expansion with high hydrocolloid addition and low water addition.

Citation

Ren, Y., Linter, B. R., Linforth, R., & Foster, T. J. (2020). A comprehensive investigation of gluten free bread dough rheology, proving and baking performance and bread qualities by response surface design and principal component analysis. Food and Function, 11(6), 5333-5345. https://doi.org/10.1039/d0fo00115e

Journal Article Type Article
Acceptance Date May 21, 2020
Online Publication Date May 26, 2020
Publication Date Jun 24, 2020
Deposit Date Jun 11, 2020
Publicly Available Date Mar 29, 2024
Journal Food & function
Print ISSN 2042-6496
Electronic ISSN 2042-650X
Publisher Royal Society of Chemistry
Peer Reviewed Peer Reviewed
Volume 11
Issue 6
Pages 5333-5345
DOI https://doi.org/10.1039/d0fo00115e
Keywords Food Science; General Medicine
Public URL https://nottingham-repository.worktribe.com/output/4625920
Publisher URL https://pubs.rsc.org/en/content/articlelanding/2020/FO/D0FO00115E

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