Comparison of gluten-free dough ability to produce leavening gas during baking and its impact on crumb characteristics

Abstract

Dough ability to produce leavening gas and its impact on bread crumb characteristics was evaluated on wheat, buckwheat and rice dough. The ability to produce leavening gas was recorded as thermally-dependent changes of dough volume; curve gradient, area under curve and the temperature range of leavening gas production were evaluated. Wheat dough reached the highest curve gradient a (28 center dot 10(-3) mm center dot s(-1)), contributing to the large area under curve (7,169 mm center dot s). Significantly lower curve increase (10 center dot 10-3 mm center dot s(-1); 5 center dot 10(-3) mm center dot s(-1)) as well as area under curve (6,291 mm center dot s; 53 mm center dot s) were obtained in buckwheat and rice doughs. The rising values of curve characteristics increased crumb quality. Even if gas retention ability was not evaluated, gas production ability signifi cantly impacted crumb quality.