The rheology of batch and continuously prepared gluten-free bread dough in oscillatory and capillary shear flow.
- Lammers VRG 1Laboratory of Food Process Engineering, Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 9, 8092 Zurich, Switzerland.
- Wolf P 1Laboratory of Food Process Engineering, Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 9, 8092 Zurich, Switzerland.
- Windhab EJ 1Laboratory of Food Process Engineering, Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 9, 8092 Zurich, Switzerland.
- 2018-08-02
Published in:
- Journal of food science and technology. - 2018
English
Reduced elasticity and high stickiness of gluten-free bread doughs are major issues regarding the industrial breadmaking process. In this work, we compared traditional batch mixing with a revised continuous extrusion process and extensively study the rheological properties of both doughs. Shear viscosities were measured offline with a capillary rheometer and inline at the extruder die over a large range of apparent shear rates. Data were corrected for entrance effects, wall slip and non-Newtonian flow behaviour. Good agreement between inline and offline measured viscosities were supplemented by amplitude and frequency sweep tests. The results highlight that this extrusion process fostered the production of gluten-free bread dough. We demonstrated that extrusion processing support the combined mixing, kneading, and moulding of gluten-free dough in one single unit. This fundamental study linked physical dough characterization with applied engineering and yielded the understanding and processing of corresponding products.
- Language
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- English
- Open access status
- green
- Identifiers
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- DOI 10.1007/s13197-018-3231-x
- PMID 30065417
- Persistent URL
- https://sonar.ch/global/documents/55850
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