In:
European Food Research and Technology, Springer Science and Business Media LLC, Vol. 247, No. 9 ( 2021-09), p. 2333-2343
Abstract:
Gluten-free breads often show a reduced specific bread volume, in comparison to gluten-containing products, caused by non-adapted processing technologies of gluten-free dough. In this investigation, different mixing speeds and durations (600–3000 rpm for 3 min, 5 min or 8 min, respectively) as well as variations in the pressure ( p rel – 50 to p rel + 130 kPa) in the headspace atmosphere during mixing (Stephan mixer) and pressure ratios of overpressure/negative pressure of 8 min mixing (20/80, 50/50, 80/20) were studied to determine their impact on the gas volume fraction of dough and specific volume of breads. A pressure rise of p rel 50 kPa, p rel 100 kPa or p rel 130 kPa increased the gas volume fraction in dough of 60%, 100% or 120%, respectively, and led to a significant higher specific bread volume (7%) and the reduction of crumb hardness (35%) at p rel 130 kPa. A linear correlation ( R 2 = 0.843) between the pressure and specific volume of breads was found. An extended first mixing phase at overpressure resulted in the formation of a very fine pore structure, whereby a short overpressure phase caused the formation of big pores. Thus, the control of the headspace atmosphere during mixing is a suitable parameter to adjust the density of dough and consequently, the pore size distribution for a specific texture design.
Type of Medium:
Online Resource
ISSN:
1438-2377
,
1438-2385
DOI:
10.1007/s00217-021-03793-z
Language:
English
Publisher:
Springer Science and Business Media LLC
Publication Date:
2021
detail.hit.zdb_id:
1476605-X
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