Browsing by Subject "taikina"

Gluten free baking differentiates from traditional wheat baking by the lack of structure stabilizing gluten network. The gluten in wheat flour mixed with water creates a visco-elastic dough that makes a good quality bread. In gluten free baking the structure of bread is improved with starches and hydrocolloids. Celiac decease, gluten yliherkkyys and wheat allergy are health related reasons to avoid gluten from wheat, barley and rye. There is no method for gluten free flours to predict the quality of the baked product like there is the farinograph water absorption method for wheat flour. These topics are discussed in the literature part of this work. The aim of this research was to look into the connection between gluten free dough consistency and the quality of baked bread. In the experimental part three different dough yields were selected: 190, 200 and 210. All dough yields were used with three different mixtures in consistency measurements: 100% buckwheat, 70 % buckwheat and 30 % tapioca and addition of 1 % psyllium to the latter mixture. Two different methods were tested (forward and backward extrusion) with Texture Analyser with all different dough variations. The principle in both methods are the same: the tests measure the compression force required for a piston to extrude the dough in a sample container. The doughs consistency and behavior were studied with farinograph to see if the results were consistent. Baking test was done with different dough yields with buckwheat, tapioca and psyllium mixture. Volume, baking loss and color were determined. Texture Profiler Analysis (TPA) was done 24h and 48h after baking. A sensory analysis conducted by professional panelists was done where porosity, softness, dryness, sponginess and intensity of buckwheat taste were assessed. Backward extrusion was found to be a better method for measuring consistency of the doughs. The results showed how the increasing water amount decreased consistency and same results were obtained with farinograph. Differences between breads were found with the sensory analysis as well. Intensity of flavor and porosity increased in bread with lower water amount whereas softness and moistness increased with increasing water amount when also the bread remained softer for longer. As a conclusion it can be stated that the backward extrusion is a suitable and reproducible method for buckwheat dough consistency measurements. Water absorption, bread structure and shelf life can be predicted and optimized based on consistency.