Carob flour enriched gluten free bread rheology and structure
2012
Tsatsaragkou, K. (Agricultural University of Athens (Greece). Laboratory of Food Engineering, Department of Food Science) | Yiannopoulos, S. (General Chemical State Laboratory (Cyprus)) | Kontogiorgi, A. (General Chemical State Laboratory (Cyprus)) | Poulli, E. (General Chemical State Laboratory (Cyprus)) | Krokida, M. (National Technical University of Athens (Greece). School of Chemical Engineering) | Mandala, I. (Agricultural University of Athens (Greece). Laboratory of Food Engineering, Department of Food Science)
In this study, gluten free breads (GFBs) made from rice and carob flour in different proportions were investigated. Water added changed in response to the carob amount. Structural and textural parameters of the samples such as viscoelastic properties of the dough, porosity, firmness, relative elasticity and microstrucure of crumb, were measured. Simple mathematical models were developed to correlate the measured properties with carob flour and water content. The simplest and most convenient mathematical model developed was a power model, indicating a significant water influence on GFBs characteristics . Carob flour addition enhanced the protein, fiber and minerals amount of the produced samples, and improved their functional properties as well, when water amount used was adequate. Rheological tests made, confirmed a shift towards a more elastic character when water content was low, typical for stiffer dough.
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