Rheological Properties of Batter for Gluten Free Bread
Rheological Properties of Batter for Gluten Free Bread
Author(s): Gabor Ivan Zsivanovits, D. Iserliyska, M. Momchilova, Maria MarudovaSubject(s): Social Sciences, Education, Essay|Book Review |Scientific Life, School education, Higher Education , History of Education, Scientific Life
Published by: Национално издателство за образование и наука „Аз-буки“
Keywords: texture; Herschel-Bulkleymodel gluten free bread batter relaxation and retardation characteristics
Summary/Abstract: Gluten free and not gluten free batters for bread were prepared from wheat, rice, chestnut, maize and sweet potato batters. The rheological parameters of different gluten free batters were analysed by texture analyser (relaxation and retardation test) and rotational viscometer (Herschel-Bulkleymodel). The traditional wheat bread batter was used in comparison like control. The aim of the study was to see the capability of texture analyser in the investigation of rheological properties of batter. The received parameters are useful in the description of the differences between the behaviours of the batters from different batters. Based on the parallel experiments the ingredients of gluten free batters can be optimized.
Journal: Химия. Природните науки в образованието
- Issue Year: 27/2018
- Issue No: 5
- Page Range: 675-682
- Page Count: 8
- Language: English
- Content File-PDF