Rheological, textural and sensory properties ...

2012-11-16 15:15 下载量：5

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《Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat ﬂour》 Mixolab, as the rheological instrument, was utilized to create gluten-free products. According to obtained Mixolab proﬁles, mixtures of rice ﬂour and husked buckwheat and rice ﬂour and unhusked buckwheat ﬂour expressed rheological properties similar to wheat ﬂour. In both types of mixtures the ratio of rice ﬂour to buckwheat ﬂour was 90:10, 80:20 and 70:30. According to the Mixolab proﬁles of the investi¬gated systems, gluten-free products containing unhusked buckwheat ﬂour had higher water absorption values, lower stability and weaker protein network structure, as well as lower peak viscosity than those consisted of husked buckwheat ﬂour. Increasing the amount of husked buckwheat ﬂour from 10% to 20% resulted in both G0 and yield stress value increase, but further increase of the husked buckwheat ﬂour on 30% resulted in both G0 and yield stress value decrease. However, increasing the amount of unhusked buckwheat ﬂour from 10% to 20% resulted in signiﬁcant decrease of G0 and yield stress value having no signiﬁcant impact with the addition of 30% of unhusked buckwheat ﬂour. Hardness, expressed as a work of compression of the ﬁnal product, increased with the amount of both types of buckwheat ﬂour. Samples containing UBF expressed not signiﬁcantly higher values of hardness than those prepared with HBF. According to obtained results of sensory evaluation of the ﬁnal products it can be concluded that all six combinations of tested gluten-free breads were sensory acceptable. 如需阅读全文，请来函索取！联系方式：info@chopinchina.com

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