BIO Web Conf.
Volume 34, 2021International Scientific Conference “Biologization of the Intensification Processes in Horticulture and Viticulture” (BIOLOGIZATION 2021)
|Number of page(s)||5|
|Section||Biotechnologies of Storage and Processing of Agricultural Products, Quality Management and Food Safety|
|Published online||10 September 2021|
The effect of dietary fibers on the viscoelastic properties of the gluten-free cookie dough
Kuban State Technological University, 2 str. Moskovskaya, Krasnodar, 350072, Russia
* Corresponding author: firstname.lastname@example.org
The significance of inclusion of associated dietary fibres in various amounts to the formulations of gluten-free rice test mixtures based on rheological profile of hydrated fibrous-flour composite mixtures was investigated. To assess the viscoelasticity of fiber-enriched rice-based test matrices, dual fundamental (dynamic oscillatory and creep recovery tests) and empirical (consistency and viscometric profile) rheological approaches were adopted. The obtained functional variables were analyzed for the dependence on the hydration of the dough and dietary fibres, as well as for the correlations within the parameters of both small and large deformation tests. The aqueous competition of fiber macromolecules, exhibiting different water binding and gelling capacities, led to additive, synergistic and/or antagonistic effects on the basic rheological properties.
© The Authors, published by EDP Sciences, 2021
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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