Comparison of Gluten-Free Dough Ability to Produce Leavening Gas During Baking and its Impact on Crumb Characteristics

Iva Burešová; David Bureš; Klára Čurečková

doi:10.18832/kp201702

Authors

Iva Burešová Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 275, CZ 762 72 Zlín, Czech Republic
David Bureš Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 275, CZ 762 72 Zlín, Czech Republic
Klára Čurečková Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 275, CZ 762 72 Zlín, Czech Republic

DOI:

https://doi.org/10.18832/kp201702

Keywords:

leavening gas, gluten-free, wheat, dough

Abstract

Dough ability to produce leavening gas and its impact on bread crumb characteristics was evaluated on wheat, buckwheat and rice dough. The ability to produce leavening gas was recorded as thermally-dependent changes of dough volume; curve gradient, area under curve and the temperature range of leavening gas production were evaluated. Wheat dough reached the highest curve gradient α (28·10-3 mm·s^-1), contributing to the large area under curve (7,169 mm·s). Significantly lower curve increase (10·10^-3 mm·s^-1; 5·10^-3 mm·s^-1) as well as area under curve (6,291 mm·s; 53 mm·s) were obtained in buckwheat and rice doughs. The rising values of curve characteristics increased crumb quality. Even if gas retention ability was not evaluated, gas production ability signifi cantly impacted crumb quality.