naa a22 4500 510724329 CHVBK 20180411082929.0 cr unu---uuuuu 180411e20130601xx s 000 0 eng 10.1007/s11947-012-0927-1 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0927-1 Rheology of Gluten-Free Doughs from Blends of Chestnut and Rice Flours [Elektronische Daten] [Ramón Moreira, Francisco Chenlo, María Torres] Gluten-free flours blends using chestnut flour (CF) and rice flour (RF) were assayed in order to determine mixing and rheological properties of doughs at 30°C as well as the thermal behaviour employing heating-cooling temperature steps. CF with different mean particle size (commercial, CCF: 169μm and low particle size, CF1: 77μm samples) was employed and blended with RF (46μm) at several ratios (%) (CCF/RF: 90/10, 80/20, 70/30, 60/40, 50/50; CF1/RF: 25/75, 15/85, 5/95). Doughs from CCF, CF1 and RF flours were employed as reference systems. The rheological characterization of doughs conducted on the rheometer was performed by shear, oscillatory and creep-recovery assays. Rheological properties were significantly modified by flour ratio and by CF particle size. Creep-recovery curves showed that CCF/RF (70/30) and CF1/RF (25/75) improved the doughs elasticity by 41.1% and 87.5% compared with CCF and CF1, respectively. Cross, power and Burgers models were used to describe the flow curves, mechanical spectra and creep-recovery behaviour, respectively, of doughs. A mixing rule successfully reproduced the experimental data and fitting parameters of applied models as function of each flour fraction in the blends, except for oscillatory data. Springer Science+Business Media, LLC, 2012 Dough characterization nationallicence Gelatinization nationallicence Mixing rule nationallicence Modelling nationallicence Viscoelasticity nationallicence Moreira Ramón Departamento de Enxeñaría Química, Universidade de Santiago de Compostela, Rúa Lope Gómez de Marzoa s/n, 15782, Santiago de Compostela, Spain aut Chenlo Francisco Departamento de Enxeñaría Química, Universidade de Santiago de Compostela, Rúa Lope Gómez de Marzoa s/n, 15782, Santiago de Compostela, Spain aut Torres María Departamento de Enxeñaría Química, Universidade de Santiago de Compostela, Rúa Lope Gómez de Marzoa s/n, 15782, Santiago de Compostela, Spain aut Food and Bioprocess Technology Springer-Verlag 6/6(2013-06-01), 1476-1485 1935-5130 6:6<1476 2013 6 11947 https://doi.org/10.1007/s11947-012-0927-1 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0927-1 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Moreira Ramón Departamento de Enxeñaría Química, Universidade de Santiago de Compostela, Rúa Lope Gómez de Marzoa s/n, 15782, Santiago de Compostela, Spain aut NATIONALLICENCE 700 1- Chenlo Francisco Departamento de Enxeñaría Química, Universidade de Santiago de Compostela, Rúa Lope Gómez de Marzoa s/n, 15782, Santiago de Compostela, Spain aut NATIONALLICENCE 700 1- Torres María Departamento de Enxeñaría Química, Universidade de Santiago de Compostela, Rúa Lope Gómez de Marzoa s/n, 15782, Santiago de Compostela, Spain aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/6(2013-06-01), 1476-1485 1935-5130 6:6<1476 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer