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http://dx.doi.org/10.9799/ksfan.2015.28.6.1011

Effects of Mixing Speed and Time on the Dynamic Viscoelasticity of Dough and the Baking Properties of Gluten-Free Rice Bread  

Kim, Sang Sook (Korea Food Research Institute)
Chung, Hae Young (Dept. of Food and Nutrition, Gachon University)
Publication Information
The Korean Journal of Food And Nutrition / v.28, no.6, 2015 , pp. 1011-1018 More about this Journal
Abstract
The effects of mixing speed (3, 6 and 10 speed) and time (2, 5 and 10 min) on the dynamic viscoelasticity of dough and the baking properties of gluten-free rice bread were investigated. The specific gravity of the dough was not affected by the mixing speed and time before and after fermentation. The elasticity (G') and viscosity (G") of the dough increased and the tan ${\delta}$ (G"/G') decreased with higher mixing speeds and longer mixing times. The specific volume of the gluten-free rice bread was affected by the mixing time in response surface methodology (RSM). The hardness of the gluten-free rice bread showed a decreasing trend as the specific volume for the gluten-free rice bread increased. The appearance of the gluten-free rice bread was symmetrical at high mixing speeds and long mixing times. Overall results indicated that the quality of gluten-free rice bread could be improved by controlling the mixing speeds and mixing times for the dough.
Keywords
gluten-free rice bread; mixing speed; mixing time; dynamic viscoelasticity; texture properties;
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Times Cited By KSCI : 5  (Citation Analysis)
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