Influence of hydrocolloids on the rheological properties of buckwheat dough

Abstract

Due to the greater awareness among the scientists and technologists regarding unbalanced diet of celiac patients, buckwheat flour has been recently in a focus as a novel material in gluten-free formulations because of its unique nutritional profile. However, the use of buckwheat flour in baked product formulations has been limited due to the lack of glutenforming protein which imparts the dough viscoelastic properties and gas retention. In order to improve the processing properties of gluten-free cereals and pseudocereals hydrocolloids are commonly used as gluten substitutes. Therefore, the aim of the present study was to investigate the influence of different hydrocolloids (xanthan and hydroxypropyl methylcellulose) on thermomechanical and viscoelastic properties of buckwheat dough. Concerning the thermomechanical behaviour determined by Mixolab, xanthan and hydroxypropyl methylcellulose incorporation in buckwheat dough resulted in significantly decreased water absorption and increased dough development time. Moreover, due to the specific behaviour of examined systems, standard Mixolab protocol was modified by increasing the dough weight from 75 to 90 g and duration of dough mixing during the cold stage from 8 to 15 min. During the heating stage, the addition of xanthan significantly affected the weakening of the buckwheat dough induced by mixing and temperature enhancement, as well as the peak viscosity, while hydroxypropyl methylcellulose significantly affected breakdown torque. The study of rheological properties of dough by oscillatory and creep measurements showed that xanthan significantly strengthened the buckwheat dough.