INVESTIGATION OF RHEOLOGICAL PROPERTIES OF DOUGH AND STRUCTURE OF GLUTEN-FREE PASTA

Abstract

The increasing demand for gluten-free products for people with celiac disease has led to important technological research on gluten replacement in the production of high-quality gluten-free products. The purpose of this research was to assess the effect on rheological and textural properties (hydrocolloids, water and proteins) of gluten-free dough used in the production of pasta based on rice flour. Gluten-free rice flour pasta is one of the most popular pasta products that are widely used. Studies of gluten-free pasta mainly associate rice flour alone or with other gluten-free flakes, additives. The elasticity and rheological properties of gluten-free pasta dough are investigated. Xanthan gum, guar gum are stabilizers used in food technology to increase viscosity and  hardness, give consistency and taste to the final product. The use of xanthan and guar gum makes it possible to find the optimal composition to achieve the necessary textural properties.