The rheology of batch and continuously prepared gluten-free bread dough in oscillatory and capillary shear flow
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Reduced elasticity and high stickiness of gluten-free bread doughs are major issues regarding the industrial breadmaking process. In this work, we compared traditional batch mixing with a revised continuous extrusion process and extensively study the rheological properties of both doughs. Shear viscosities were measured offline with a capillary rheometer and inline at the extruder die over a large range of apparent shear rates. Data were corrected for entrance effects, wall slip and non-Newtonian flow behaviour. Good agreement between inline and offline measured viscosities were supplemented by amplitude and frequency sweep tests. The results highlight that this extrusion process fostered the production of gluten-free bread dough. We demonstrated that extrusion processing support the combined mixing, kneading, and moulding of gluten-free dough in one single unit. This fundamental study linked physical dough characterization with applied engineering and yielded the understanding and processing of corresponding products.
KeywordsCapillary rheometry Extrusion Dough rheology Gluten-free Dough processing
The financial support by Swiss Commission of Technology and Innovation (CTI) under contract number 13615.1 PFFLR-LS is gratefully acknowledged.
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