Rheological properties of rice pasta dough supplemented with proteins and gums

Rheological properties of rice pasta dough were studied by creep-recovery tests for various formulations containing guar gum (0.5%), casein (1%), and egg white (1%) mixtures. Non-gelatinized rice semolina (RS) was also mixed with gelatinized RS in different ratios (0, 25, 50, 75 and 100%) for each formulation. The effects of gelatinization, gum and proteins on pasta dough rheology were determined by a control stress rheometer (Haake Rheostress 1). From the creep-recovery data it was obvious that as the amount of gelatinized fraction increased there was an increase in the elasticity of the samples. However, the samples that were produced with 75 and 100% gelatinized RS in the formulation were not smooth in texture, but lumpy. From the creep-recovery and dynamic oscillation measurements it was found that guar gum and protein mixture can be used as a stabilizer together with 50% pre-gelatinized rice semolina. This will result in an improvement in dough properties during gluten free pasta processing from rice.

[1]  M. Champ.  Determination of resistant starch in foods and food products: interlaboratory study. , 1992, European journal of clinical nutrition.

[2]  G. Corazza,et al.  Coeliac disease , 2005, Journal of Clinical Pathology.

[3]  Jianshe Chen,et al.  Study of the shear and extensional rheology of casein, waxy maize starch and their mixtures , 2007 .

[4]  J. Steffe,et al.  Rheological Behavior of Undeveloped and Developed Wheat Dough , 1997 .

[5]  H. Englyst,et al.  Digestion of the polysaccharides of some cereal foods in the human small intestine. , 1985, The American journal of clinical nutrition.

[6]  George Chao-Chi Chuang,et al.  Rheological characteristics and texture attributes of glutinous rice cakes (mochi) , 2006 .

[7]  James Freeman Steffe,et al.  Rheological Methods in Food Process Engineering , 1992 .

[8]  C. Biliaderis,et al.  Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations , 2007 .

[9]  P. R. Kulkarni,et al.  Resistant Starch-A Review. , 2006, Comprehensive reviews in food science and food safety.

[10]  H. Lai.  Effects of rice properties and emulsifiers on the quality of rice pasta , 2002 .

[11]  T. R. Gormley,et al.  Recent advances in the formulation of gluten-free cereal-based products , 2004 .

[12]  G. Spigno,et al.  Gelatinization kinetics of rice starch studied by non-isothermal calorimetric technique: influence of extraction method, water concentration and heating rate , 2004 .

[13]  M. Scanlon,et al.  Starch Participation in Durum Dough Linear Viscoelastic Properties , 2002 .

[14]  Koninklijke Nederlandse Akademie van Wetenschappen.  First report on viscosity and plasticity , 1939 .

[15]  A. Pilosof,et al.  Thermal transitions of gluten-free doughs as affected by water, egg white and hydroxypropylmethylcellulose , 2004 .

[16]  K. Shepherd,et al.  Improvement of durum wheat pastamaking and breadmaking qualities , 1996 .

[17]  P. K. Chattopadhyay,et al.  Rheological properties of rice dough for making rice bread , 2004 .

[18]  S. Bean,et al.  Novel food and non-food uses for sorghum and millets. , 2006 .

[19]  M. Hayta,et al.  Dynamic rheological behavior of wheat glutens during heating , 2005 .

[20]  B. Cooper,et al.  Factors relating to compliance with a gluten-free diet in patients with coeliac disease: comparison of white Caucasian and South Asian patients. , 2004, Clinical nutrition.

[21]  Brant C. White,et al.  United States patent , 1985 .

[22]  C. Greenwood,et al.  Polymers in nature , 1980 .

[23]  I. V. D. Plancken,et al.  Combined effect of high pressure and temperature on selected properties of egg white proteins , 2005 .

[24]  C. Feighery.  Fortnightly review: coeliac disease. , 1999, BMJ.

[25]  R. Hamer.  Coeliac Disease: background and biochemical aspects. , 2005, Biotechnology Advances.

[26]  C. Berry.  Resistant starch: Formation and measurement of starch that survives exhaustive digestion with amylolytic enzymes during the determination of dietary fibre , 1986 .

[27]  Gulum Sumnu,et al.  Differential Scanning Calorimetry Determination of Gelatinization Rates in Different Starches due to Microwave Heating , 1998 .

[28]  W. Kulicke,et al.  Hydrocolloids and Rheology: Regulation of Visco‐elastic Characteristics of Waxy Rice Starch in Mixtures with Galactomannans , 1996 .

[29]  A. Sarko,et al.  The double-helical molecular structure of crystalline b-amylose☆ , 1978 .

[30]  D. Mcclements,et al.  Depletion Flocculation of Beverage Emulsions by Gum Arabic and Modified Starch , 2001 .