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  • Dynamic oscillation rheometry was used to determine the viscoelastic properties of gluten-free dough prepared from amaranth, chickpea, millet, corn, quinoa, buckwheat and rice flours. The viscoelastic properties was described by storage modulus G´, loss modulus G´´ and phase angle tg(δ). The relationship between viscoelastic properties of gluten-free dough and bread-making quality was evaluated. The results of this study indicated that dynamic oscillation rheometry may be used to differentiate the bread-making quality of gluten-free flour. Bread-making quality of gluten-free flour is the best characterised by curve slope of storage modulus G´and phase angle tg(δ) while bread made from the flour with storage modulus and phase angle with non-linear slope in low deformation frequencies 0.01–0.10 Hz achieved the largest volume.
  • Dynamic oscillation rheometry was used to determine the viscoelastic properties of gluten-free dough prepared from amaranth, chickpea, millet, corn, quinoa, buckwheat and rice flours. The viscoelastic properties was described by storage modulus G´, loss modulus G´´ and phase angle tg(δ). The relationship between viscoelastic properties of gluten-free dough and bread-making quality was evaluated. The results of this study indicated that dynamic oscillation rheometry may be used to differentiate the bread-making quality of gluten-free flour. Bread-making quality of gluten-free flour is the best characterised by curve slope of storage modulus G´and phase angle tg(δ) while bread made from the flour with storage modulus and phase angle with non-linear slope in low deformation frequencies 0.01–0.10 Hz achieved the largest volume. (en)
Title
  • Rheological Characteristics of Gluten-free Dough
  • Rheological Characteristics of Gluten-free Dough (en)
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  • Rheological Characteristics of Gluten-free Dough
  • Rheological Characteristics of Gluten-free Dough (en)
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  • RIV/70883521:28110/14:43871692!RIV15-MSM-28110___
http://linked.open...avai/riv/aktivita
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  • S
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  • 42695
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  • RIV/70883521:28110/14:43871692
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  • bread; rheology; dough; gluten-free (en)
http://linked.open.../riv/klicoveSlovo
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  • [DEA58B5F5637]
http://linked.open...v/mistoKonaniAkce
  • Stará Lesná
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  • Nitra
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  • 9th International Scientific Conference
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  • Burešová, Iva
  • Buňka, František
  • Kráčmar, Stanislav
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http://linked.open.../riv/zahajeniAkce
issn
  • 1338-5178
number of pages
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  • Slovak University of Agriculture in Nitra , Faculty of Biotechnology and Food Sciences, Department of Microbiology
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  • 28110
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