Effect of viscoelasticity on foam development in zein–starch dough

Gluten-free bakery products: Ingredients and processes

There is an increasing demand for gluten-free products around the world because certain groups of people, which have increased in the last decades, need to eliminate gluten from their diet. A growing number of people consider gluten-free products to be healthier. However, making gluten-free products such as bread is a technological challenge due to the important role of the gluten network in their development. However, other products, such as cakes and cookies usually made with wheat flour, can easily be made with gluten-free starches or flours since gluten does not play an essential role in their production. To replace wheat flour in these elaborations it is necessary to resort to gluten-free starches and/or flours and to gluten substitutes. Additionally, it can be convenient to incorporate other ingredients such as proteins, fibers, sugars or oils, as well as to modify their quantities in wheat flour formulations. Regarding gluten-free flours, it will also be necessary to know the parameters that influence their functionality in order to obtain regular products. These problems have originated a lower availability of gluten-free products which have a worse texture and are less tasty and more expensive than their homologues with gluten. These problems have been partially solved thanks to research on these types of products, their ingredients and their production methods. In recent years, studies about the nutritional improvement of these products have increased. This chapter delves into the main ingredients used in the production of gluten-free products, the processes for making gluten-free breads, cakes and cookies, and the nutritional quality of these products.

Morphology and Properties of a New Biodegradable Material Prepared from Zein and Poly(butylene adipate-terephthalate) by Reactive Blending

In this study, zein, a renewable natural biopolymer from corn, was used to prepare a new biodegradable material with poly(butylene adipate-terephthalate) (PBAT) by reactive blending in the presence of poly(ethylene glycol diglycidyl ether) (PEGDGE). The effects of blending temperature and zein content on the morphology and mechanical and thermal properties of PBAT/zein blends with or without PEGDGE were investigated. Because of the high reactivity of the epoxy group in PEGDGE, the interfacial compatibility between zein and PBAT was improved greatly, and zein exhibited as a spheral phase with smaller size and finer dispersion in the PBAT matrix after the introduction of PEGDGE. Therefore, PEGDGE served as a plasticizer and reactive compatibilizer in the PBAT/zein blending system. Both the tensile strength and elongation at break of the blends with PEGDGE were improved greatly compared with those of the blends without PEGDGE but decreased gradually with the increase of zein content. These findings may provide a feasible way to utilize zein widely, and the new biodegradable blends with excellent stretchability could be used as packing materials in the future.

Relation between concentration and shear-extensional rheology properties of xanthan and guar gum solutions

The influence of concentration on the shear and extensional rheology properties of aqueous solutions of xanthan and guar gums was studied in this work. Shear rheology involved small amplitude oscillatory shear (SAOS), flow curves and transient flow, while the extensional rheology was analyzed using hyperbolic contraction flow. In addition, the mechanical properties during solutions manufacture were monitored in situ through the evolution of torque with processing time by mixing rheometry. The results showed that the hydrocolloids exert a great influence on the process rheokinetics and on the resulting rheological response. SAOS tests showed that the xanthan gum solutions behaved as weak gels, whereas guar gum solutions suggest the presence of entanglement and the formation of a viscoelastic, gel-like structure. All the systems exhibited shear-thinning behaviour. Guar gum solutions obeyed the Cox-Merz rule, with some divergence at high rates for the more concentrated solutions, while the Cox-Merz rule was not followed for xanthan gum in the range of concentration studied. The extensional viscosity exhibited an extensional-thinning behaviour within the strain range used and all solutions were characterized by a high Trouton ratio.