naa a22 4500 510724760 CHVBK 20180411082931.0 cr unu---uuuuu 180411e20130901xx s 000 0 eng 10.1007/s11947-012-0903-9 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0903-9 Quality Indicators of Rice-Based Gluten-Free Bread-Like Products: Relationships Between Dough Rheology and Quality Characteristics [Elektronische Daten] [María Matos, Cristina Rosell] The design of gluten-free bread-like products involves the study of gluten-free dough rheology and the resulting baked product characteristics, but little information has been obtained connecting dough and baked product properties. The aim of this study was to determine quality predictors of gluten-free bread-like products at dough level by defining possible correlations between dough rheological properties and both instrumental parameters and sensory characteristics of those products. Diverse rice-based gluten-free doughs were defined and rheologically characterised at dough level, and the technological and sensorial quality of the resulting baked products was investigated. Dough Mixolab® parameters, bread-like quality parameters (moisture content, specific volume, water activity, colour and crumb texture) and chemical composition significantly (P < 0.05) discriminated between the samples tested. In general, the highest correlation coefficients (r > 0.70) were found when quality instrumental parameters of the baked products were correlated with the dough Mixolab® parameters, and lower correlation coefficients (r < 0.70) were found when sensory characteristics were correlated with dough rheology or instrumental parameters. Dough consistency during mixing (C1), amplitude and dough consistency after cooling (C5) would be useful predictors of crumb hardness; and C5 would be also a predictor of perceived hardness of gluten-free bread-like products. Springer Science+Business Media, LLC, 2012 Rice flour nationallicence Gluten-free nationallicence Wheat free nationallicence Dough behaviour nationallicence Bread quality nationallicence Matos María Institute of Agrochemistry and Food Technology (IATA-CSIC), Avenida Agustin Escardino, 7, 46980, Paterna, Valencia, Spain aut Rosell Cristina Institute of Agrochemistry and Food Technology (IATA-CSIC), Avenida Agustin Escardino, 7, 46980, Paterna, Valencia, Spain aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/9(2013-09-01), 2331-2341 1935-5130 6:9<2331 2013 6 11947 https://doi.org/10.1007/s11947-012-0903-9 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0903-9 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Matos María Institute of Agrochemistry and Food Technology (IATA-CSIC), Avenida Agustin Escardino, 7, 46980, Paterna, Valencia, Spain aut NATIONALLICENCE 700 1- Rosell Cristina Institute of Agrochemistry and Food Technology (IATA-CSIC), Avenida Agustin Escardino, 7, 46980, Paterna, Valencia, Spain aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/9(2013-09-01), 2331-2341 1935-5130 6:9<2331 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer