Comparison of rheological, fermentative and baking properties of gluten-free dough formulations

This paper examines the fundamental rheological properties, capability of CO(2) retention during proofing, and baking behaviour of gluten-free (GF) dough. Maize flour, maize starch, rice flour, and buckwheat flour formulations are compared. Apple pectin is used as the structuring agent. Rheologically, the GF dough formulations can be defined as physical gels of different viscoelasticity and structural networking. The curves of CO(2) retention in the GF dough best fit with the asymmetric transition sigmoidal function. Some correlations between characteristic parameters of the transition sigmoids versus rheological parameters of the GF dough, the spread parameter n of Cole-Cole model and the shear-thinning consistency index k, were found. In baking tests, extending the proofing time improved the taste, aroma, and mouth feel of gluten-free breads, particularly when a sourdough step was applied or flaxseed was added to the formulation.