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Effect of Carob Flour Addition on the Rheological Properties of Gluten-Free Breads

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Abstract

In this study, the rheological properties of gluten-free doughs from rice flour containing different amounts of carob flour were investigated. Water added changed in response to the carob amount. Dynamic oscillatory and creep tests were performed in order to gain knowledge on the rheological behaviour of doughs, which is essential for the control of the bread-making procedure and the production of high-quality bread. Simple power law mathematical models were developed in order to evaluate the effect of carob and water added in dough rheological behaviour. Creep data evaluation demonstrates that an increase in water content decreased the resistance of dough to deformation and, therefore, dough strength, whereas carob flour increased the elastic character and structure strength of the dough. This was also found in dynamic oscillatory tests. Increased amounts of carob flour led to an increase in bread dough elastic character since fibre addition elastifies and strengthens the dough structure. Moreover, doughs exhibited a solid-like viscoelastic character, with the storage modulus (G′) predominant over the loss modulus (G″). Dough rheological properties have an important effect on baking characteristics. Rheological experiments and applied mathematical models can provide us with good knowledge of rheological behaviour and dough viscoelasticity prediction. Therefore, dough samples containing carob-to-water ratios of 10:110 and 15:130 can be considered to possess a balance between the viscous and elastic properties compared to the other samples.

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Abbreviations

a 1, b 1, c 1, a 2, b 2, c 2 :

Constants (a 1 and a 2 in pascals per hertz)

a 3, b 3, c 3, a 4, b 4, c 4, x, y :

Constants (a 3 and a 4 in pascals per hertz)

m 1, n 1, m 2, n 2, m 3, n 3, m 4, n 4, m 5 :

Constants

n 5, j 01, j 1, j max1, λ 1, η 01 :

Constants (j 01, j 1, j max1 in per pascal; λ 1 in seconds; and η 01 in pascal-second)

C :

Percentage concentration of carob flour

G′:

Storage modulus (in pascals)

G″:

Loss modulus (in pascals)

J :

Compliance (per pascal)

J e :

Elastic compliance (per pascal)

J 1 :

Viscoelastic compliance (per pascal)

J max :

Maximum creep compliance (per pascal)

J 0 :

Instantaneous compliance (per pascal)

J v :

Viscous compliance (per pascal)

η 0 :

Zero shear viscosity (in pascal-second)

R 2 :

Coefficient of determination

SEE:

Standard error of the estimate

t :

Time (in seconds)

tanδ :

Tangent delta

W t :

Percentage amount of water

γ :

Strain (in per cent)

λ :

Mean retardation time (in seconds)

σ :

Shear stress (in pascals)

ω :

Frequency (in hertz)

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Acknowledgments

This work was co-funded by the European Regional Development Fund and the Republic of Cyprus through the Research Promotion Foundation (Project YΓΕΙΑ/ΤΡΟΦΗ/0609(ΒΙΕ)/08).

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Authors and Affiliations

  1. Laboratory of Food Engineering, Department of Food Science, Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece

    K. Tsatsaragkou & I. Mandala

  2. General Chemical State Laboratory, Kimonos Str. 44, Acropolis, 1451, Nicosia, Cyprus

    S. Yiannopoulos, A. Kontogiorgi & E. Poulli

  3. School of Chemical Engineering, National Technical University of Athens, Zografou Campus, Iroon Polytechneiou 9, 15780, Athens, Greece

    M. Krokida

Authors
  1. K. Tsatsaragkou
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  2. S. Yiannopoulos
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  3. A. Kontogiorgi
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  4. E. Poulli
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  5. M. Krokida
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  6. I. Mandala
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Correspondence to I. Mandala.

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Tsatsaragkou, K., Yiannopoulos, S., Kontogiorgi, A. et al. Effect of Carob Flour Addition on the Rheological Properties of Gluten-Free Breads. Food Bioprocess Technol 7, 868–876 (2014). https://doi.org/10.1007/s11947-013-1104-x

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