Influence of modified starches on properties of gluten-free dough and bread. Part I: Rheological and thermal properties of gluten-free dough

The aim of this study was to analyze the influence of chemically modified starches (HDP and ADA) and high amylose corn starch (HACS) on the rheological and thermal properties of gluten-free dough based on corn and potato starches with pectin and guar gum. The results indicate that the dough with the addition of modified starch behaves as weak gel, the value of storage modulus G′ significantly depends on the frequency and the values of tan δ = G″/G′ range from 0.32 to 0.49. Significant influence of hydroxypropylated distarch phosphate (HDP) on the viscoelastic properties of dough was observed. The share of modified starch in the system caused a decrease of the instantaneous and viscoelastic compliance. It also influenced the retardation time and zero shear viscosity. The application of modified starches (HDP and ADA) for dough preparation did not have much impact on the pasting characteristics. However, significant reduction of the onset and end viscosities were found for high amylose starch (HACS). Thermograms obtained for individual dough systems were characterized by the presence of two peaks, associated with the existence of two different starches in the system. No significant effect of modified starch on the onset temperature (TO) and only a slight effect of HACS starch on gelatinization enthalpy were observed. However, the level of addition of individual starch affected peak and end (TE) temperatures, depending on the type of preparation.

Creep and recovery curves of control dough (♦) and samples with the highest addition of modified starches: ▵ – HDP, ○ – ADA, □ – HACS.Figure optionsDownload as PowerPoint slideHighlights
► High amylose or chemically modified starches were included in gluten-free dough.
► Dough with the addition of modified starch behaves as weak gel.
► Modified starches caused a decrease of instantaneous and viscoelastic compliance.
► Modified starches did not have much impact on the dough pasting characteristics.
► Optimal composition of the dough requires adjustment of water and hydrocolloids.