naa a22 4500 510725104 CHVBK 20180411082932.0 cr unu---uuuuu 180411e20130701xx s 000 0 eng 10.1007/s11947-012-0841-6 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0841-6 Influence of Buckwheat Flour and Carboxymethyl Cellulose on Rheological Behaviour and Baking Performance of Gluten-Free Cookie Dough [Elektronische Daten] [Tamara Dapčević Hadnađev, Aleksandra Torbica, Miroslav Hadnađev] In the present study, the influence of buckwheat flour and carboxymethyl cellulose (CMC) on the production of sheetable gluten-free cookie dough of acceptable rheological properties and subsequently their effect on the quality of gluten-free cookies was studied. The buckwheat flour was used to replace 10, 20 and 30 % of rice flour in gluten-free formulations. Cookie doughs of 100 % rice flour and 100 % wheat flour served as control samples. The impact of CMC addition was examined on formulation containing 20 % of buckwheat flour. Oscillatory and creep measurements were applied to test the effect of buckwheat flour and CMC on the viscoelasticity of gluten-free cookie dough. Frequency sweep results showed that all samples had solid elastic-like characteristics. An increase in the buckwheat flour addition led to a decrease in storage modulus and zero shear viscosity and an increase in tan δ and maximum creep compliance, while the addition of CMC led to an increase in dough tenacity and resistance to deformation. Cookie dough containing 30 % of buckwheat flour expressed the highest viscous properties, as revealed by relative viscous compliance value. The gluten-free dough containing CMC and buckwheat flour between 20 and 30 % replacement level showed similar strength and extensibility as wheat cookie dough. The results of the physical and sensory evaluation of gluten-free cookies showed that buckwheat addition led to a decrease in cookie hardness and fracturability and an increase in eccentricity (deformation from regular shape) as well as the overall acceptability, as evaluated by untrained panellists. Springer Science+Business Media, LLC, 2012 Gluten-free cookie nationallicence Dough rheology nationallicence Buckwheat nationallicence Rice nationallicence Carboxymethyl cellulose nationallicence Dapčević Hadnađev Tamara University of Novi Sad, Institute of Food Technology, Bul. cara Lazara 1, 21000, Novi Sad, Serbia aut Torbica Aleksandra University of Novi Sad, Institute of Food Technology, Bul. cara Lazara 1, 21000, Novi Sad, Serbia aut Hadnađev Miroslav University of Novi Sad, Institute of Food Technology, Bul. cara Lazara 1, 21000, Novi Sad, Serbia aut Food and Bioprocess Technology Springer-Verlag 6/7(2013-07-01), 1770-1781 1935-5130 6:7<1770 2013 6 11947 https://doi.org/10.1007/s11947-012-0841-6 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0841-6 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Dapčević Hadnađev Tamara University of Novi Sad, Institute of Food Technology, Bul. cara Lazara 1, 21000, Novi Sad, Serbia aut NATIONALLICENCE 700 1- Torbica Aleksandra University of Novi Sad, Institute of Food Technology, Bul. cara Lazara 1, 21000, Novi Sad, Serbia aut NATIONALLICENCE 700 1- Hadnađev Miroslav University of Novi Sad, Institute of Food Technology, Bul. cara Lazara 1, 21000, Novi Sad, Serbia aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/7(2013-07-01), 1770-1781 1935-5130 6:7<1770 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer