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Changes from dough to bread by digital image analysis

Abstract:

Breadmaking of gluten-free products is more complex than those of gluten-containing products and, for that reason, specific settings have not been developed. It is known that hydration of ingbkp_redients is fundamental for obtaining gluten-free breads of acceptable quality. Nevertheless, scarce information exists about the proofing and baking conditions. The aim of this study was to characterize the proofing and baking process for obtaining breads with and without gluten, using digital imaging techniques for dough and bread analysis. Wheat, rice and corn flours were used to define the conditions of the breadmaking process (mixing, fermentation, baking). Dough rheological properties, assessed by Mixolab, showed that gluten-containing doughs have proper consistency, whereas gluten-free doughs resembled batters, with fluid consistency, which increased only during the heating stage. Proofing of wheat doughs was faster and reached higher volume than those obtained with gluten-free flours. The largest expansion of the doughs occurred during fermentation and continued during baking in doughs with gluten, while it decreased in gluten-free doughs. The bubble size was modified along the baking process; in general, the number of bubbles was rather low. Crumbs from the gluten-free breads were harder than those of wheat bread. The statistical analysis suggested weak correlations between dough consistency and the number and size of the bubbles present in crumb. In short, it is important to fix crumb structure of gluten-free products to avoid volume decreased at baking. Therefore, the optimization of baking settings would be advisable to improve gluten free bread quality.