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Rheological and textural properties of gluten-free doughs made from Andean grains

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dc.contributor.author Vidaurre-Ruiz, Julio es_PE
dc.contributor.author Salas-Valerio, Francisco es_PE
dc.contributor.author Schoenlechner, Regine es_PE
dc.contributor.author Repo-Carrasco-Valencia, Ritva es_PE
dc.date.accessioned 2024-05-30T23:13:38Z
dc.date.available 2024-05-30T23:13:38Z
dc.date.issued 2021
dc.description.abstract The objective of this research was to evaluate the rheological and textural properties of gluten-free doughs based on potato starch, which was partially substituted by different proportions of quinoa (10%, 30% and 50%), kiwicha (10%, 30% and 50%) or tarwi flour (10%, 20% and 30%). The influence of the substitution on the kinetics of the leavening process was studied as well. The back-extrusion technique was used to determine rheological and textural properties of the dough, and the leavening kinetics were modelled using the Gompertz equation. The results showed that textural properties such as firmness, consistency, cohesiveness and viscosity index, as well as the consistency index of the doughs increased as the level of substitution of the Andean grain flour in the formulation increased. It was determined that the formulations with an addition of 10% and 20% for quinoa or kiwicha flour, and 10% for tarwi flour would be most suitable for developing gluten-free breads. © 2020 The Authors. International Journal of Food Science & Technology published by John Wiley & Sons Ltd on behalf of Institute of Food, Science and Technology (IFSTTF)
dc.description.sponsorship Fondo Nacional de Desarrollo Científico y Tecnológico - Fondecyt
dc.identifier.citation Vidaurre-Ruiz, J., Salas-Valerio, F., Schoenlechner, R., & Repo-Carrasco-Valencia, R. (2021). Rheological and textural properties of gluten-free doughs made from Andean grains. International Journal of Food Science and Technology, 56(1), 468-479. https://doi.org/10.1111/ijfs.14662
dc.identifier.doi https://doi.org/10.1111/ijfs.14662
dc.identifier.scopus 2-s2.0-85087143403
dc.identifier.uri https://hdl.handle.net/20.500.12390/2424
dc.language.iso eng
dc.publisher Blackwell Publishing Ltd
dc.relation.ispartof International Journal of Food Science and Technology
dc.rights info:eu-repo/semantics/openAccess
dc.rights.uri https://creativecommons.org/licenses/by/4.0/
dc.subject Textural properties
dc.subject Andean grains es_PE
dc.subject Gluten-free dough es_PE
dc.subject Rheological properties es_PE
dc.subject Tarwi es_PE
dc.subject.ocde http://purl.org/pe-repo/ocde/ford#3.02.15
dc.title Rheological and textural properties of gluten-free doughs made from Andean grains
dc.type info:eu-repo/semantics/article
dspace.entity.type Publication
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oairecerif.author.affiliation #PLACEHOLDER_PARENT_METADATA_VALUE#
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