Gluten-free baked products contain a high amount of starch that it is mostly responsible for their rapid loss of softness during ageing, mainly caused by starch retrogradation. The aim of this research was to evaluate the mechanical and rheological properties of gels obtained from corn starch (CS), rice flour (RF) and their mixtures. Furthermore, the capability of waxy rice flour (WRF) and rice bran (RB) to reduce starch retrogradation, when added at different ratios (25 and 50%), was investigated in order to increase the shelf-life of starch-containing foods. Gels were prepared by means of the Brabender Micro-Visco-Amylograph (MVA) and their rheological properties, during a 7 days storage period at 4°C, were evaluated both through compression test (TA-HDplus Texture Analyzer) and strain and frequency sweep test (Physica MCR 300 Rheometer). During ageing, gels stiffness increased at different extents and rates. Samples containing CS showed the highest consistency. On the contrary, WRF originated very weak gels and resulted more effective than RB in delaying gel hardening. The presence of WRF or RB, both at 25 and 50%, strongly reduced G’ values of the mixtures containing CS or RF. For the same gels, G’ curves overlapped up to 7 days storage, indicating a very slow hardening kinetic. The results obtained in this research thus highlighted the possibility to enhance the shelf-life of gluten-free baked products, by including WRF and/or RB among the other ingredients.

Effectiveness of waxy rice and rice bran in delaying starch retrogradation during gel ageing / C. Cappa, M. Mariotti, M. Lucisano. - In: TECNICA MOLITORIA. - ISSN 0040-1862. - 64:14/A(2013), pp. 69-75.

Effectiveness of waxy rice and rice bran in delaying starch retrogradation during gel ageing

C. Cappa
Primo
;
M. Mariotti
;
M. Lucisano
Ultimo
2013

Abstract

Gluten-free baked products contain a high amount of starch that it is mostly responsible for their rapid loss of softness during ageing, mainly caused by starch retrogradation. The aim of this research was to evaluate the mechanical and rheological properties of gels obtained from corn starch (CS), rice flour (RF) and their mixtures. Furthermore, the capability of waxy rice flour (WRF) and rice bran (RB) to reduce starch retrogradation, when added at different ratios (25 and 50%), was investigated in order to increase the shelf-life of starch-containing foods. Gels were prepared by means of the Brabender Micro-Visco-Amylograph (MVA) and their rheological properties, during a 7 days storage period at 4°C, were evaluated both through compression test (TA-HDplus Texture Analyzer) and strain and frequency sweep test (Physica MCR 300 Rheometer). During ageing, gels stiffness increased at different extents and rates. Samples containing CS showed the highest consistency. On the contrary, WRF originated very weak gels and resulted more effective than RB in delaying gel hardening. The presence of WRF or RB, both at 25 and 50%, strongly reduced G’ values of the mixtures containing CS or RF. For the same gels, G’ curves overlapped up to 7 days storage, indicating a very slow hardening kinetic. The results obtained in this research thus highlighted the possibility to enhance the shelf-life of gluten-free baked products, by including WRF and/or RB among the other ingredients.
gel; rheology; starch retrogradation; gluten-free bread
Settore AGR/15 - Scienze e Tecnologie Alimentari
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/575109
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