Research of polysaccharide and protein supplements influence on viscous properties of gluten-free dough

Authors

DOI:

https://doi.org/10.15587/2312-8372.2017.100044

Keywords:

starch gelatinization, falling number, flour mixes, gluten-free bread, carboxymethyl cellulose

Abstract

Development of measures to improve the structural and mechanical properties of dough and bread is important issue of improving of gluten-free bread technology. For this purpose, it was suggested to use polysaccharide and protein supplements during dough making process. It is shown that implementation of hydrocolloids in non-yeast gluten-free dough improves its rheological characteristics. It indicates the formation of more stable systems to improve the porous structure of gluten-free non-yeast bread. It was found that the presence of 0.5 % aqueous solution of carboxymethyl cellulose, gluten-free flour suspension for non-yeast bread increases «falling number» index to almost 700 eq. un., thereby providing the need for forming of viscoelastic properties of dough to retain gas during dough making and rising of bread.

Taking into account increased viscosity of corn and rice flour, some reduction of maximum viscosity of suspension by 5.5...8.3 % and 34.2...47.3 % with the addition of 5...20 % sorghum flour to corn and rice respectively in comparison with control sample was showed. It can improve the elastic-plastic properties of dough and bring them closer to characteristics of wheat dough. In addition, the introduction of flour additives (sorghum flour) can adjust beginning and completion of starch gelatinization in aqueous suspensions of flour for gluten-free yeast bread. Thus, adding flour supplement to corn flour increases beginning of starch gelatinization in 7.4...14.8 % and reduces completion of starch gelatinization in 2.2...6.6 %. Adding to the rice flour also increases beginning of starch gelatinization in 3.1...6.25 %, and reduces the time completion of starch gelatinization in 4.25...17 %. It leads to lengthening of shelf life of the product. The resultant effect of rheological changes under the influence of polysaccharide and protein supplements of gluten-free dough is improvement of quality indicators of gluten-free and non-yeast and yeast bread.

Author Biographies

Olga Shanina, Petro Vasylenko Kharkiv National Technical University of Agriculture, Mironositskaya St, 92, Kharkiv, Ukraine, 61002

Doctor of Technical Sciences, Professor

Department of Processing and Food Technologies

Tetyana Gavrish, Petro Vasylenko Kharkiv National Technical University of Agriculture, Mironositskaya St, 92, Kharkiv, Ukraine, 61002

PhD, Associate Professor

Department of Processing and Food Technologies

Ivan Haliasnyi, Petro Vasylenko Kharkiv National Technical University of Agriculture, Mironositskaya St, 92, Kharkiv, Ukraine, 61002

Postgraduate Student

Department of Processing and Food Technologies

Sergii Minchenko, Petro Vasylenko Kharkiv National Technical University of Agriculture, Mironositskaya St, 92, Kharkiv, Ukraine, 61002

Postgraduate Student

Department of Processing and Food Technologies

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Published

2017-03-30

How to Cite

Shanina, O., Gavrish, T., Haliasnyi, I., & Minchenko, S. (2017). Research of polysaccharide and protein supplements influence on viscous properties of gluten-free dough. Technology Audit and Production Reserves, 2(3(34), 30–35. https://doi.org/10.15587/2312-8372.2017.100044

Issue

Vol. 2 No. 3(34) (2017): Chemical Engineering

Section

Food Production Technology: Original Research

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Copyright (c) 2017 Ivan Haliasnyi, Olga Shanina, Tetyana Gavrish, Sergii Minchenko

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