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AUTHOR AFFILIATION: Department of Food Engineering, Middle East Technical University, 06531 Ankara, Turkey 4. In this study, gluten-free bread formulations using chestnut and rice flours at different ratios (0/100, 10/ 90, 20/80, 30/70, 40/60, 50/50 and 100/0) were tested. 2014-05-02 Empirical and fundamental rheological measurements were made on fresh and frozen dough to study the effects of freezing and frozen storage conditions. Frozen dough was stored at two different temperatures, -18°C and -30°C, and for 1, 7 and 28 days. Four dough formulations were tested: a standard wheat dough, a fibre-enriched wheat dough, a standard gluten-free dough and a gluten-free dough ABSTRACT: The formulation of gluten‐free bread, which will be suitable for patients with coeliac disease, was optimized to provide bread similar to French bread. The effects of the presence of hydrocolloids and the substitution of the flour basis by flour or proteins from different sources were studied.

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6. Gummi atervinning

The rice dough containing different gums with or without emulsifiers at 25°C showed shear-thinning behavior with a flow behavior index (n) ranging from 0.33-0.68 (except pectin containing samples) and consistency index (K) ranging from 2.75-61.7Pa s n . In this study, the rheological properties of rice bread dough containing different gums with or without emulsifiers were determined. In addition, the quality of rice breads (volume, firmness and sensory analysis) was evaluated. Mixolab, as the rheological instrument, was utilized to create gluten-free products.

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The addition of the proteins to the gluten-free bread formulation affected pasting rheological and bread characteristics such as crumb density, crumb hardness and specific volume. Effects of freezing and frozen storage conditions on the rheological properties of different formulations of non-yeasted wheat and gluten-free bread dough Influence of rheological parameters on formulation design. Correlation between the structure of gluten-free products, their texture, and rheological properties. Changes in the structural and texture characteristics of gluten-free foods during storage.

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The aim of this work was not only to create gluten-free bread but also to develop nutritional valuable gluten-free product with acceptable rheological, textural and sensory properties. Rheological properties of bread dough having different levels of added gluten (0, 2.5, 5.0 and 7.5%) were measured. The dough was forced through a slit die attached to a cylindrical container. The rheological properties of gluten-free dough formulations were studied by a rotational Physica MCR 300 rheometer (Physica Messtechnic GmbH, Stuttgart, Germany) using a parallel plate geometry (50 mm diameter and 2 mm gap) with sanded surface probe to prevent slippage; the temperature was regulated at 25 °C by a Paar Physica circulating bath and a controlled peltier system (TEZ 150P/MCR) with an accuracy of ±0.1 °C. of gluten-free doughs formulation was due to the fact that this starch presented better viscoelastic and pasting properties than corn starch when it interacted with xan-than gum according to previous work carried out (Vidau-rre-Ruiz et al., 2019a). Likewise, with the control formulation, it was possible to produce gluten-free bread 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 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.

Duqin Zhang wheat, corn and tapioca starches could make gluten-free bread with great volume. 26 Feb 2019 properties of starch-based gluten-free dough and bread pasting properties of the potato starch formulation, however, in the corn starch  6 Sep 2018 Influence of additives on rheological characteristics of whole-wheat dough and quality of Chapatti (Indian unleavened Flat bread) Part I—  14 Nov 2017 influence on the dough rheology and bread texture. Microalgae contents incorporation of microalgae in their formulation, and expectations about this properties of wheat flour can be mainly attributed to the ability 26 Feb 2019 Polysaccharides traditionally have been used as replacer of gluten in bakery on rheological behavior and thermal properties of gluten free dough S. Sahin, “ Utilization of chestnut flour in gluten-free bread formula 1 Jun 2018 rheological and textural properties of gluten-free batter and bread.
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Rice, wheat and maize are the three dominating staple crops in the world. Bread made from a mix of nutsedge/wheat flour was rated as liked very much Therefore, giving farmers training on feed formulation and how to source The research on physical and rheological properties of cassava varieties  av H Kullberg · 1977 — A single online destination for seamlessly accessing and working with premium online journals, books, and databases from the world's leading publishers. av I Ekberg · 1980 — A single online destination for seamlessly accessing and working with premium online journals, books, and databases from the world's leading publishers. ancora ancress ancresses ancylostomiases ancylostomiasis and andalusite attraps attributable attribute attributed attributer attributers attributes attributing breacher breachers breaches breaching bread breadbasket breadbaskets formulas formulate formulated formulates formulating formulation formulations  and. andante.

(2004). McCarhty et al. (2005) optimized a gluten-free bread formulation based on rice flour, potato starch, skim milk powder and HPMC using a response surface methodology. Rice dough and wheat dough containing no gum and emulsifier were used as control formulations. The rice dough containing different gums with or without emulsifiers at 25 °C showed shear-thinning behavior with a flow behavior index ( n ) ranging from 0.33–0.68 (except pectin containing samples) and consistency index ( K ) ranging from 2.75 The effect of HPMC on rheological properties of rice dough and rice bread has been studied for the production of gluten-free bread by Sivaramakrishnan et al. (2004). McCarhty et al.
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McCarhty et al. (2005) optimized a gluten-free bread formulation based on rice flour, potato starch, skim milk powder and HPMC using a response surface methodology. Some examples of hydrocolloids to improve gluten-free bread properties include hydroxypropylmethylcellulose, carboxymethylcellulose, locusta, guar and xanthan gums, pectin, and β-glucan, among Rice dough and wheat dough containing no gum and emulsifier were used as control formulations. The rice dough containing different gums with or without emulsifiers at 25°C showed shear-thinning behavior with a flow behavior index (n) ranging from 0.33-0.68 (except pectin containing samples) and consistency index (K) ranging from 2.75-61.7Pa s n .

A comprehensive rheological study, based on small amplitude oscillations at different temperatures, was performed with the aim of better understanding the interactions among the components (flours and hydrocolloids). A whole Rheological properties of gluten‐free rice bread formulations were studied by Demirkesen, Mert, Sumnu, and Sahin (2010).
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Some examples of hydrocolloids to improve gluten-free bread properties include hydroxypropylmethylcellulose, carboxymethylcellulose, locusta, guar and xanthan gums, pectin, and β-glucan, among Rice dough and wheat dough containing no gum and emulsifier were used as control formulations. The rice dough containing different gums with or without emulsifiers at 25°C showed shear-thinning behavior with a flow behavior index (n) ranging from 0.33-0.68 (except pectin containing samples) and consistency index (K) ranging from 2.75-61.7Pa s n . In this study, the rheological properties of rice bread dough containing different gums with or without emulsifiers were determined. In addition, the quality of rice breads (volume, firmness and sensory analysis) was evaluated. 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. The creation of gluten-free product is very demanding task since it is very difficult to imitate unique rheological properties of wheat dough.

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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. The creation of gluten-free product is very demanding task since it is very difficult to imitate unique rheological properties of wheat dough. The aim of this work was not only to create gluten-free bread but also to develop nutritional valuable gluten-free product with acceptable rheological, textural and sensory properties.

The rheological properties of The rheological properties of dough samples were determined, and the properties of the resulting bread were analyzed. It was found that the dough samples behaved as weak gels, and the values of storage and loss moduli (G' and G″, respectively) significantly depended on angular frequency. This paper examines the fundamental rheological properties, capability of CO2 retention during proofing, and baking behaviour of gluten-free (GF) dough. Maize flour, maize starch, rice flour, and buckwheat flour formulations are compared. Apple pectin is used as the structuring agent. Rheologically, the GF dough formulations can be defined as physical gels of different viscoelasticity and 2010-09-01 · In gluten-free dough, rheological studies are even more scarce, and have focused on the effect of different ingredients (Nunes et al., 2009, Pruska-Kedzior et al., 2008). No information has been found about the effect of freezing or storage at sub-zero temperatures on the rheological properties of gluten-free dough.