Even though the Farinograph is known primarily for measuring the dough mixing properties and water absorption of gluten-based systems, it is also very useful in the determination of the rheology of gluten-free (GF) dough systems from grains such as corn, rice, pseudocereals, and pulses. Using the Farinograph, differences in dough rheology have been confirmed between different GF grains and their blends. It is important to note that the level of hydration of these GF dough systems significantly impacts dough properties. The Farinograph has been particularly useful in investigating the effects of the addition of hydrocolloids in GF systems. Preliminary studies conducted on pulses suggest a standard hydration level of 50% to enable users to pick out differences in the dough mixing properties of different pulses. The Farinograph has the potential to be used more extensively to measure the rheological properties of GF dough systems, especially in conjunction with the FarinoAdd-S300 GF accessory kit.

Use of the Farinograph for gluten-free grains / A. Bresciani, G.A. Annor, M. Gardella, A. Marti - In: The Farinograph Handbook : Advances in Technology, Science, and Applications / [a cura di] J.E. Bock, C. Don. - [s.l] : Woodhead Publishing, 2022. - ISBN 9780128195468. - pp. 111-126 [10.1016/B978-0-12-819546-8.00012-1]

Use of the Farinograph for gluten-free grains

A. Bresciani
Primo
;
M. Gardella
Penultimo
;
A. Marti
Ultimo
2022

Abstract

Even though the Farinograph is known primarily for measuring the dough mixing properties and water absorption of gluten-based systems, it is also very useful in the determination of the rheology of gluten-free (GF) dough systems from grains such as corn, rice, pseudocereals, and pulses. Using the Farinograph, differences in dough rheology have been confirmed between different GF grains and their blends. It is important to note that the level of hydration of these GF dough systems significantly impacts dough properties. The Farinograph has been particularly useful in investigating the effects of the addition of hydrocolloids in GF systems. Preliminary studies conducted on pulses suggest a standard hydration level of 50% to enable users to pick out differences in the dough mixing properties of different pulses. The Farinograph has the potential to be used more extensively to measure the rheological properties of GF dough systems, especially in conjunction with the FarinoAdd-S300 GF accessory kit.
Buckwheat; Corn; Farinograph; Gluten-free; Hydrocolloids; Pulses; Rice
Settore AGR/15 - Scienze e Tecnologie Alimentari
Book Part (author)
File in questo prodotto:
File Dimensione Formato  
CH0009_Annor_Finaldocx.pdf

accesso riservato

Tipologia: Pre-print (manoscritto inviato all'editore)
Dimensione 363.54 kB
Formato Adobe PDF
363.54 kB Adobe PDF   Visualizza/Apri   Richiedi una copia
Pubblicazioni consigliate

Caricamento pubblicazioni consigliate

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/944178
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 0
  • ???jsp.display-item.citation.isi??? ND
social impact