Effect of Proofing on the Rheology and Moisture Distribution of Corn Starch-Hydroxypropylmethylcellulose Gluten-Free Dough.
Effect of Proofing on the Rheology and Moisture Distribution of Corn Starch-Hydroxypropylmethylcellulose Gluten-Free Dough.
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DOI：
10.3390/foods12040695
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发表时间：
2023-02-06
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影响因子：
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面团的流变性主要是由传统面团中的面筋引起的，它决定了最终产品的质量，特别是通过影响打样过程中的气体产生和保持能力。与含面筋面团相比，无面筋面团的流变学性能有很大的不同。为了加深对无面筋面团的认识，研究了玉米淀粉-羟丙基甲基纤维素(CS-HPMC)无面筋面团在打样过程中的流变性和水分分布的变化。在可溶性碳水化合物组成、水分分布和流变学方面存在显著差异。阿拉伯糖、葡萄糖、果糖和甘露糖是CS-HPMC面团中可溶性碳水化合物的主要组成，其中葡萄糖在防腐过程中被优先利用。非冻融水含量和第三次松弛时间分别从44.24%和2171.12 ms下降到41.39%和766.4 ms，而T23的幅度从0.03%增加到0.19%，表明束缚水比例随时间的延长而减少，水分迁移率随时间的延长而提高。频率依赖性和最大蠕变柔量增加，而零剪切粘度降低，表明分子相互作用和流动性降低，但改善了面团的刚性。总之，可溶性碳水化合物的减少和水流动性的改善减少了分子纠缠和氢键。此外，酵母的生长限制了大量的水分，导致流动性下降，刚性增加。
Dough rheology, mainly enabled by gluten in the traditional dough, determines the end-products’ quality, particularly by affecting gas production and retention capacities during proofing. Gluten-free dough has quite different rheological performance compared with gluten-containing dough. To deepen the understanding of gluten-free dough, variations of rheology and moisture distribution of corn starch-hydroxypropylmethylcellulose (CS–HPMC) gluten-free dough in the process of proofing were studied. Significant differences were found in terms of soluble carbohydrate composition, moisture distribution, and rheology. Arabinose, glucose, fructose, and mannose were the main composition of soluble carbohydrates in CS–HPMC dough, out of which glucose was preferentially utilized during proofing. Non-freezable water content and third relaxation time decreased from 44.24% and 2171.12 ms to 41.39% and 766.4 ms, respectively, whereas the amplitudes of T23 increased from 0.03% to 0.19%, indicating reduced bounded water proportion and improved water mobility with proofing time. Frequency dependence and the maximum creep compliance increased, whereas zero shear viscosity reduced, suggesting decreased molecular interactions and flowability, but improved dough rigidity. In conclusion, the reduced soluble carbohydrates and improved water mobility decreased molecular entanglements and hydrogen bonding. Furthermore, yeast growth restricted a large amount of water, resulting in declined flowability and increased rigidity.
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