Journal of Food Science and Technology

, Volume 55, Issue 8, pp 3077–3084 | Cite as

The rheology of batch and continuously prepared gluten-free bread dough in oscillatory and capillary shear flow

  • Volker R. G. Lammers
  • Patrick Wolf
  • Erich J. Windhab
Original Article


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.


Capillary 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.

Supplementary material

13197_2018_3231_MOESM1_ESM.docx (108 kb)
Supplementary material 1 (DOCX 108 kb)


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Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

  1. 1.Laboratory of Food Process Engineering, Institute of Food, Nutrition and HealthETH ZurichZurichSwitzerland
  2. 2.Research Platform Process EngineeringGerman Institute of Food Technologies (DIL e.V.)QuakenbrückGermany

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