Rheology of Gluten-Free Doughs from Blends of Chestnut and Rice Flours

• Published in: Food and bioprocess technology 2013-06, Vol.6 (6), p.1476-1485
• Main Authors: Moreira, Ramón, Chenlo, Francisco, Torres, María D.
• Format: Article
• Language: English
• Subjects: Agriculture; Biotechnology; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Chestnut; Flour; Food Science; Gluten; Mechanical properties; Mixtures; Original Paper; Particle size; Recovery; Reference systems; Rheological properties; Rheology; Thermodynamic properties; Viscosity
• ISSN: 1935-5130; 1935-5149
• DOI: 10.1007/s11947-012-0927-1

Gluten-free flours blends using chestnut flour (CF) and rice flour (RF) were assayed in order to determine mixing and rheological properties of doughs at 30 °C as well as the thermal behaviour employing heating–cooling temperature steps. CF with different mean particle size (commercial, CCF: 169 μm and low particle size, CF1: 77 μm samples) was employed and blended with RF (46 μm) at several ratios (%) (CCF/RF: 90/10, 80/20, 70/30, 60/40, 50/50; CF1/RF: 25/75, 15/85, 5/95). Doughs from CCF, CF1 and RF flours were employed as reference systems. The rheological characterization of doughs conducted on the rheometer was performed by shear, oscillatory and creep-recovery assays. Rheological properties were significantly modified by flour ratio and by CF particle size. Creep-recovery curves showed that CCF/RF (70/30) and CF1/RF (25/75) improved the doughs elasticity by 41.1 % and 87.5 % compared with CCF and CF1, respectively. Cross, power and Burgers models were used to describe the flow curves, mechanical spectra and creep-recovery behaviour, respectively, of doughs. A mixing rule successfully reproduced the experimental data and fitting parameters of applied models as function of each flour fraction in the blends, except for oscillatory data.