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Structural analysis of gluten-free doughs by fractional rheological model

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Abstract

This study examines the effects of various components of tested gluten-free doughs, such as corn starch, amaranth flour, pea protein isolate, and cellulose in the form of plantain fibers on rheological properties of such doughs. The rheological properties of gluten-free doughs were assessed by using the rheological fractional standard linear solid model (FSLSM). Parameter analysis of the Maxwell-Wiechert fractional derivative rheological model allows to state that gluten-free doughs present a typical behavior of viscoelastic quasi-solid bodies. We obtained the contribution dependence of each component used in preparations of gluten-free doughs (either hard-gel or soft-gel structure). The complicate analysis of the mechanical structure of gluten-free dough was done by applying the FSLSM to explain quite precisely the effects of individual ingredients of the dough on its rheological properties.

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Authors and Affiliations

  1. Faculty of Process and Environmental Engineering, Lodz University of Technology, Wólczańska 213, 90-924, Lodz, Poland

    Magdalena Orczykowska, Marek Dziubiński & Piotr Owczarz

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  1. Magdalena Orczykowska
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  2. Marek Dziubiński
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  3. Piotr Owczarz
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Correspondence to Magdalena Orczykowska.

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Orczykowska, M., Dziubiński, M. & Owczarz, P. Structural analysis of gluten-free doughs by fractional rheological model. Korea-Aust. Rheol. J. 27, 33–40 (2015). https://doi.org/10.1007/s13367-015-0005-0

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  • DOI: https://doi.org/10.1007/s13367-015-0005-0

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