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Characterization of gluten-free bulk dough for laminated products

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Abstract

The production of gluten-free (GF) laminated dough pieces is still a challenge in food industry. This work aims to evaluate changes in GF bulk dough characteristics as affected by the addition of hydrocolloids and the process of production of laminated products. Xanthan gum (XG), hydroxypropyl methylcellulose (HPMC) and psyllium (P) were added at 2.5 and 5% in GF dough made with rice and soy flour and cassava starch. Protein fractions were extracted, quantified and analyzed by electrophoresis. Rheology was evaluated by a creep and recovery test and proton mobility was explored by nuclear magnetic resonance. Tests were done on samples before and after the refrigerated rest time to assess the impact of that production step. Extractability of native proteins increased with lower doses of additives, while higher doses reduced it. The opposite behavior was observed on extractability of noncovalent proteins. Under stress, XG (J0: 7.7·10–6 and 4.9·10–6 Pa−1; J1: 7.3·10–6 and 4.9·10–6 Pa−1) and HPMC samples (J0: 7.0·10–6 and 6.5 10–6 Pa−1; J1: 8.2·10–6 and 8.6·10–6 Pa−1) showed lower instantaneous and viscoelastic compliance than control sample (J0: 9.8·10–6 Pa−1; J1: 10.5 10–6 Pa−1), while P had higher values (J0: 10.4·10–6 and 9.8·10–6 Pa−1; J1: 12.5·10–6 and 12.5·10–6 Pa−1). Additives promoted more viscous dough relaxation. After the refrigerated rest time, XG-2.5% elastic recover enhanced, while HPMC showed the opposite. XG decreased water proton mobility and P increased it. The refrigerated rest time enhanced water structuration.

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Funding

This study was funded by the National Scientific and Technical Research Council of Argentina (PIP-1111220130100746CO), ANPCYT (PICT-2014-125, PICT-2016-1019 and PICT 2017-0957), and the Science and Technology Secretary of the National University of Córdoba-Argentina (Projects 30720150100890CB, 33620180100154CB, and 30720130100753CB).

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Authors and Affiliations

  1. CONICET, Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC), Universidad Nacional de Córdoba, Consejo Nacional de Investigaciones Científicas y Tecnológicas, Bv. Dr. Juan Filloy s/n, Ciudad Universitaria, Córdoba, Argentina

    Ana E. de la Horra, Gabriela N. Barrera, M. Eugenia Steffolani, Pablo D. Ribotta & Alberto E. Leon

  2. Facultad de Matemática, Astronomía, Física y Computación, Universidad Nacional de Córdoba, Córdoba, Argentina

    Manuel I. Velasco & Rodolfo H. Acosta

  3. CONICET, Instituto de Física Enrique Gaviola (IFEG), Córdoba, Argentina

    Manuel I. Velasco & Rodolfo H. Acosta

  4. Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba, Córdoba, Argentina

    Gabriela N. Barrera & Pablo D. Ribotta

  5. Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, Córdoba, Argentina

    M. Eugenia Steffolani & Alberto E. Leon

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  1. Ana E. de la Horra
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de la Horra, A.E., Velasco, M.I., Barrera, G.N. et al. Characterization of gluten-free bulk dough for laminated products. Food Measure 15, 3123–3132 (2021). https://doi.org/10.1007/s11694-021-00889-8

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