Investigation of viscoelastic behaviour of rice-field bean gluten-free dough using the biophysical characterization of proteins and starch: a FT-IR study.

ABSTRACT: Gluten-free bread making success is closely linked to the biophysical behaviour of dough. Quality of these doughs is largely determined by the properties of their proteins and starch. This study aimed to explain, at the structural level the rheological behaviour of gluten-free rice-field bean dough compared to that of soft wheat. The conformational aspects of proteins and starch were studied using Fourier transformed infrared spectroscopy (FT-IR). Doughs of soft wheat, rice, field bean, mixture of rice-field bean flour and the same mixture where a portion of rice flour underwent hydrothermal treatment were studied. The results show that viscous and viscoelastic components of gluten-free doughs were changed by supplementation of rice with field bean flour. Most of gluten-free doughs possess

SUBMITTER: Fetouhi A 

PROVIDER: S-EPMC6423174 | biostudies-literature | 2019 Mar

REPOSITORIES: biostudies-literature