RT Conference Proceedings
T1 A comparative rheological study of amaranth, wheat and chickpea doughs
A1 Santos-Ráez, Isidro María
A1 Rubio-Merino, Julia
A1 Rubio-Hernández, Francisco José
A1 Gómez-Merino, Ana Isabel
A1 Arjona-Escudero, José Luis
A1 Serrano Martín, Noelia
A1 Medina Jiménez, Lucía
A1 Martín Salvador, Dario
A1 Lara Sánchez, Luis
A1 Guijarro Chirosa, Pedro
K1 Legumbres
K1 Harinas
K1 Reología
K1 Gluten
AB Legume flours due to their nutritional benefits (e.g., high levels of proteins, fiber, complex carbohydrates, micronutrients and vitamins) are ideal ingredients for improving the nutritional value of bread and bakery products. Although proteins has a major role in the quality breads, however, few studies related to the evaluation of doughs containing chickpea flour(or other legume flour) alone or blended with other ingredients have been published. This work performs a comparative study of the flow properties of three different flours: wheat, amaranth and chickpea, at two temperatures. The flow curves showed shear-thinning behaviour although amaranth flour presented the higher values of viscosity and wheat flour de lower values. The influence of the protein content in the three doughs was evaluated by means of step- up-stepdown tests and frequency sweeps (Fig. 1). Amaranth flour presented the higher elastic modulus and the wheat flour the lower. This can explain the compactation observed in gluten-free bread.The results of the flow studies are prone to the combination of cereal and legume flours in order toimprove the taste and quality of gluten-free breads.
YR 2019
FD 2019-10-02
LK https://hdl.handle.net/10630/18509
UL https://hdl.handle.net/10630/18509
LA eng
NO Universidad de Málaga. Campus de Excelencia Internacional Andalucía Tech.
DS RIUMA. Repositorio Institucional de la Universidad de Málaga
RD 26 ene 2026