Starch gelatinization as measured by rheological properties of the dough

Rheological properties of gluten-free dough (GFD) as well as conventional gluten containing dough (CGD) during processing were measured. Both CGD and GFD were examined in terms of mechanical spectrum, in the frequency range 0.1–10 Hz, at constant deformation γ = 0.01, at different temperatures. As a result changes in viscoelasticity of dough during selected stages of bread production (mixing–proofing–baking) were obtained. Changes in complex moduli of GFD and CGD, at a frequency of 1 Hz were measured. Curves obtained showed the changes in tan(delta) (phase shift) with time and allowed calculations of first derivatives which indicated the temperatures of gelatinization of the starches present in the studied systems (wheat, corn and potato). The results of rheological measurements were compared to DSC results of appropriate dough samples. It was concluded that rheological measurements followed by derivative calculations are useful for determining the gelatinization temperature of starches included in the dough.