Relationships between dough thermomechanical parameters and physical and sensory properties of gluten free bread texture during storage
Abstract This study aimed to evaluate the effects of rice flour (RF) replacement with chickpea flour (CF) and their combinations with psyllium (PSY) on dough thermomechanical parameters by analyzing their relationship with the quality features of instrumental and sensory texture of gluten free bread (GFB) during storage. Bread samples were evaluated for crumb moisture and firmness, texture profile analysis, texture acceptability, overall liking, and descriptive profile during 7 days of storage. The data were evaluated using regression vector (RV) coefficients and multiple factor analysis (MFA) The RV coefficients showed a high correlation among the data, and the sum between the two dimensions of MFA explained 96.58% of the total variation. Replacing RF by CF decreased the tendency for starch gelatinization, gel stability, and retrogradation, as well as the hardening rate, favoring acceptance of GFB, which was described as soft and fresh during the 7 days of storage. Adding PSY increased dough initial consistency, which explains the increased cohesiveness and springiness aspects that inhibited bread crumbling during storage. The results indicate a promising use of Mixolab analysis to predict GFB quality and acceptability during 7 days of storage.