A fundamental rheological approach to determine the optimum water absorption capacity of a model gluten-free dough system: soy flour dough.

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of the Science of Food and Agriculture Pub Date : 2025-01-13 DOI:10.1002/jsfa.14122

Gamze Yazar

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Abstract

Background: Determining the optimum water absorption capacity of gluten-free flours for an improved breadmaking process has been a challenge because there is no standard method. In the present study, large amplitude oscillatory shear (LAOS) tests were performed to explore the impact of different levels of added water on non-linear viscoelastic response of soy flour dough in comparison to wheat flour dough at a consistency of 500 BU.

Results: Among the LAOS parameters, large strain modulus (G'_L) and large strain rate viscosity (η'_L) were found to better probe the impact of added water amount on non-linear viscoelastic properties of soy flour dough. Although soy flour dough with 160:100 (water: soy flour, v/w) and wheat flour dough had overlapping η*(ω) in the linear viscoelastic region, LAOS sweeps revealed similar tan δ, G'_L and η'_L values along with similar elastic and viscous Lissajous-Bowditch curves at γ₀ = 200% for soy flour dough with 175:100 (water: soy flour, v/w) to those of wheat flour dough.

Conclusion: Considering the large deformations involved in breadmaking process and the poor capability of the linear viscoelastic measures to predict loaf volume, the present study suggests using the LAOS parameters to determine the optimum water absorption capacity and to optimize the strain-stiffening and shear-thinning behaviors of gluten-free flours to improve end-product quality. © 2025 Society of Chemical Industry.

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一个基本的流变学方法来确定一个模型无麸质面团系统的最佳吸水能力：大豆粉面团。

背景：为了改进面包制作工艺，确定无麸质面粉的最佳吸水能力一直是一个挑战，因为没有标准的方法。本研究采用大振幅振荡剪切（large amplitude oscillatory shear， LAOS）试验，探讨不同加入水量对豆粉面团非线性粘弹性响应的影响，并与500 BU稠度的小麦粉面团进行比较。结果：在老挝参数中，大应变模量（G’L）和大应变速率粘度（η’L）能更好地探测加入水量对大豆粉面团非线性粘弹性的影响。虽然160:100（水：大豆粉，v/w）的大豆粉面团与小麦粉面团在线性粘弹性区有重叠的η*(ω)，但与小麦粉面团相比，175:100（水：大豆粉，v/w）的大豆粉面团在γ - 0 = 200%处的tan δ、G'L和η'L值与弹性和粘性lissajus - bowditch曲线相似。结论：考虑到面包制作过程中存在较大的变形，且线性粘弹性方法预测面包体积的能力较差，本研究建议使用LAOS参数确定最佳吸水能力，并优化无谷蛋白面粉的应变硬化和剪切变薄行为，以提高最终产品质量。©2025化学工业协会。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.