Comparison of Gluten-Free Dough Ability to Produce Leavening Gas During Baking and its Impact on Crumb Characteristics
Buresova I, Bures D, Cureckova K
Dough ability to produce leavening gas and its impact on bread crumb characteristics was evaluated on wheat, buckwheat and rice dough. The ability to produce leavening gas was recorded as thermally-dependent changes of dough volume; curve gradient, area u nder curve and the temperature range of leavening gas production were evaluated. Wheat dough reached the highest curve gradient α (28·10-3 mm/s), contributing to the large area under curve (7,169 mm/s). Signifi cantly lower curve increase (10·10-3/mm; 5·10-3 mm/s) as well as area under curve (6,291 mm/s; 53 mm/s) were obtained in buckwheat and rice doughs. The rising values of curve character istics increased crumb quality. Even if gas retention ability was not evaluated, gas production ability signifi cantly impacted crumb quality.
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