Journal of Postharvest Technology, Vol 7, No 1 (2019)

Sep 22
  • Text size
  • Increase font size
  • Default font size
  • Decrease font size

Influence of hydrocolloids on rheological properties of gluten-free dough based on corn flour

Shabir Ahmad Mir, B. N. Dar


The production of high quality bread made from ingredients other than wheat flour represents a major technological challenge, due to the absence of the viscoelastic gluten compound. To tackle this problem, hydrocolloids such as CMC (Carboxymethyl cellulose), Tragacanth and quince seed mucilage were incorporated into gluten-free formulations. The rheological characteristics of gluten-free doughs and their effect on the quality of bread were studied based on corn flour. CMC increased the viscoelasticity and temperature stability of the dough and also higher concentrations of CMC proved more productive. Tragacanth improved only the elasticity of the dough sample and made it more stiff and rigid. Effect of quince seed mucilage was complex without much improving the rheological properties of the dough. The results showed that incorporation of hydrocolloids improved the sensory scores of gluten free breads.

Full Text: PDF

Comments on this article

View all comments

Online ISSN: 2348-4330 
NAAS Rating: 3.69 (2018)