ArticleFoods (Basel, Switzerland)2023
Effect of Proofing on the Rheology and Moisture Distribution of Corn Starch-Hydroxypropylmethylcellulose Gluten-Free Dough.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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4 citing papers in PubMed.
- Enhancing Gluten-Free Bread Quality with Whole-Grain Pearl Millet Flour: A Physicochemical and Sensory Approach.Foods (Basel, Switzerland) · 2026Article
- From Vegetable Waste to By-Product: Rheological Analysis of a Potential High-Protein Vegetable Burger.Gels (Basel, Switzerland) · 2025Article
- Pretreatments and Particle Size on the Glycemic Index and Rheological and Functional Food Properties of Bean Flours.International journal of food science · 2024Article
- Ultrasonic Treatment of Corn Starch to Improve the Freeze-Thaw Resistance of Frozen Model Dough and Its Application in Steamed Buns.Foods (Basel, Switzerland) · 2023Article
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1 author.
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Abstract
Dough rheology, mainly enabled by gluten in the traditional dough, determines the end-products' quality, particularly by affecting gas production and retention capacities during proofing. Gluten-free dough has quite different rheological performance compared with gluten-containing dough. To deepen the understanding of gluten-free dough, variations of rheology and moisture distribution of corn starch-hydroxypropylmethylcellulose (CS-HPMC) gluten-free dough in the process of proofing were studied. Significant differences were found in terms of soluble carbohydrate composition, moisture distribution, and rheology. Arabinose, glucose, fructose, and mannose were the main composition of soluble carbohydrates in CS-HPMC dough, out of which glucose was preferentially utilized during proofing. Non-freezable water content and third relaxation time decreased from 44.24% and 2171.12 ms to 41.39% and 766.4 ms, respectively, whereas the amplitudes of T
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