The rheology of batch and continuously prepared gluten-free bread dough in oscillatory and capillary shear flow
- 14 Downloads
Reduced elasticity and high stickiness of gluten-free bread doughs are major issues regarding the industrial breadmaking process. In this work, we compared traditional batch mixing with a revised continuous extrusion process and extensively study the rheological properties of both doughs. Shear viscosities were measured offline with a capillary rheometer and inline at the extruder die over a large range of apparent shear rates. Data were corrected for entrance effects, wall slip and non-Newtonian flow behaviour. Good agreement between inline and offline measured viscosities were supplemented by amplitude and frequency sweep tests. The results highlight that this extrusion process fostered the production of gluten-free bread dough. We demonstrated that extrusion processing support the combined mixing, kneading, and moulding of gluten-free dough in one single unit. This fundamental study linked physical dough characterization with applied engineering and yielded the understanding and processing of corresponding products.
KeywordsCapillary rheometry Extrusion Dough rheology Gluten-free Dough processing
The financial support by Swiss Commission of Technology and Innovation (CTI) under contract number 13615.1 PFFLR-LS is gratefully acknowledged.
- Arendt EK, Morrissey A, Moore MM, Dal Bello F (2008) Gluten-free breads. In: Arendt EK (ed) Gluten-free cereal products and beverages. Academic Press, USA, pp 110–119Google Scholar
- Bloksma A (1990) Rheology of the breadmaking process. Cereal Foods World 35:228–236Google Scholar
- Cauvain SP (2015) Breadmaking Processes. In: Cauvian SP, Young LS (eds) Technology of Breadmaking. Springer, Berlin, pp 23–55Google Scholar
- Geiger K (1989) Rheological characterization of EPDM rubber compounds with high-pressure capillary rheometer systems. Kautsch Gummi Kunstst 42:273–283Google Scholar
- Menjivar J (1990) Fundamental aspects of dough rheology. In: Faridi H, Faubion JM (eds) Dough rheology and baked product texture. Van Nostrand Reinhold, New York, pp 1–29Google Scholar
- Sharma N, Hanna M, Chen Y (1993) Flow behavior of wheat flour-water dough using a capillary rheometer. I. effect of capillary geometry. Cereal Chem 70:59–63Google Scholar
- Yazar G, Duvarci O, Tavman S, Kokini JL (2016) Non-linear rheological properties of soft wheat flour dough at different stages of farinograph mixing. Appl Rheol 26:1–11Google Scholar