Effect of Proofing on the Rheology and Moisture Distribution of Corn Starch-Hydroxypropylmethylcellulose Gluten-Free Dough

ABSTRACT: Dough rheology, mainly enabled by gluten in the traditional dough, determines the end-products’ quality, particularly by affecting gas production and retention capacities during proofing. Gluten-free dough has quite different rheological performance compared with gluten-containing dough. To deepen the understanding of gluten-free dough, variations of rheology and moisture distribution of corn starch-hydroxypropylmethylcellulose (CS–HPMC) gluten-free dough in the process of proofing were studied. Significant differences were found in terms of soluble carbohydrate composition, moisture distribution, and rheology. Arabinose, glucose, fructose, and mannose were the main composition of soluble carbohydrates in CS–HPMC dough, out of which glucose was preferentially utilized during proofing. Non-

SUBMITTER:  

PROVIDER: S-EPMC9956097 | biostudies-literature | 2023 Feb

REPOSITORIES: biostudies-literature