Texture design of gluten-free bread by mixing under controlled headspace atmosphere

Abstract Gluten-free breads often show a reduced specific bread volume, in comparison to gluten-containing products, caused by non-adapted processing technologies of gluten-free dough. In this investigation, different mixing speeds and durations (600–3000 rpm for 3 min, 5 min or 8 respectively) as well variations the pressure ( p rel – 50 + 130 kPa) headspace atmosphere during (Stephan mixer) ratios overpressure/negative (20/80, 50/50, 80/20) were studied determine their impact on gas volume fraction dough breads. A rise kPa, 100 kPa increased 60%, 100% 120%, respectively, led significant higher (7%) reduction crumb hardness (35%) at kPa. linear correlation R 2 = 0.843) between was found. An extended first phase overpressure resulted formation very fine pore structure, whereby short big pores. Thus, control is suitable parameter adjust density consequently, size distribution texture design.