Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, UK.
PepsiCo International Ltd, 4 Leycroft Rd, Leicester, LE4 1ET, UK.
Food Funct. 2020 Jun 24;11(6):5333-5345. doi: 10.1039/d0fo00115e.
Contribution of methylcellulose (MC), psyllium seed husk powder (PSY), and water addition level to gluten free bread quality and correlations between dough rheological properties and bread qualities were investigated by response surface design and principal component analysis. The generalised Maxwell model was applied to estimate the relaxation frequency of gluten free doughs. The addition of PSY has a complex influence on pasting viscosity at high temperature and an additional peak was observed. MC significantly influenced dough extensibility and work of adhesion, which are good predictors of bread volume and textural properties. Other rheological responses are less significantly correlated to specific volume, but they are sensitive to formulation variations, reflect dough structures and stability, related to proving behaviours, and correlated to loaf concavity. An inappropriate combination of water and hydrocolloids might lead to problems such as low stability of doughs, overexpansion, and weak crumb structure at high water addition levels, or, in contrast, high rigidity of dough, a trap of excessive air during mixing, and restrained gas cell expansion with high hydrocolloid addition and low water addition.
通过响应面设计和主成分分析研究了甲基纤维素（MC）、车前子壳粉（PSY）和加水量对无麸质面包质量的贡献，以及面团流变特性与面包质量之间的相关性。广义 Maxwell 模型用于估计无麸质面团的松弛频率。PSY 的添加对高温下的糊化粘度有复杂的影响，并观察到额外的峰值。MC 显著影响面团的拉伸性和附着力，这是面包体积和质构特性的良好预测指标。其他流变响应与比容的相关性较小，但它们对配方变化敏感，反映面团结构和稳定性，与发酵行为相关，与面包凹陷度相关。水和水胶体的不合适组合可能导致面团稳定性低、过度膨胀以及在高加水量下面包屑结构弱等问题，或者相反，面团硬度高、在混合过程中形成空气陷阱以及在高水胶体添加和低加水量下限制气体细胞膨胀。
