Patil Sonal, Sonawane Sachin K, Mali Manoj, Mhaske S T, Arya Shalini S
Food Engineering and Technology Department, Institute of Chemical Technology, Matunga, Mumbai, 400019 India.
Food Science and Technology, School of Biotechnology and Bioinformatics, D. Y. Patil University, Level 5, Plot No. 50, CBD Belapur, Navi Mumbai, 400614 India.
J Food Sci Technol. 2020 Aug;57(8):2960-2966. doi: 10.1007/s13197-020-04328-2. Epub 2020 Mar 30.
In this study, the rheological properties of dough prepared from gluten free flours (rice, sorghum, moong, water chestnut and unripe banana) and wheat dough were determined. Pasting properties and viscoelastic properties were analyzed using rheometer and dough rheology experiment was performed on texture analyzer. Water chestnut flour exhibited highest peak viscocity (22.6 Pa s), trough viscosity (12.1), breakdown viscosity (10.5 Pa s) and final viscosity (14.92 Pa s) than others while unripe banana flour showed highest setback viscosity (4.54 Pa s). Pasting temperature was found to be highest for sorghum followed by wheat and others. The highest elastic (G') and loss (G″) module were obtained for moong flour. Wheat and gluten free flours were found to exhibit thixotropic effect. Moong flour dough was found to be the stickiest (dough stickiness 57.83 g) followed by WCF, UBF, wheat, rice and sorghum. Similar trend was observed for dough strength. These flours can be proved as key materials for the gluten-free products market and can provide additional inexpensive advantage to the food processing industry.
在本研究中，测定了由无麸质面粉（大米、高粱、绿豆、荸荠和未成熟香蕉）制成的面团以及小麦面团的流变学特性。使用流变仪分析了糊化特性和粘弹性特性，并在质构分析仪上进行了面团流变学实验。荸荠粉的峰值粘度（22.6帕·秒）、低谷粘度（12.1）、粘度衰减（10.5帕·秒）和最终粘度（14.92帕·秒）均高于其他面粉，而未成熟香蕉粉的回生粘度最高（4.54帕·秒）。发现高粱粉的糊化温度最高，其次是小麦粉和其他面粉。绿豆粉的弹性模量（G'）和损耗模量（G''）最高。发现小麦粉和无麸质面粉表现出触变效应。发现绿豆粉面团最粘（面团粘性为57.83克），其次是荸荠粉、未成熟香蕉粉、小麦粉、大米粉和高粱粉。面团强度也观察到类似趋势。这些面粉可被证明是无麸质产品市场的关键原料，并可为食品加工业提供额外的低成本优势。
