Rheology of bakery products - Flours, doughs and baked goods, including texture: A short review

• DOI: 10.22533/at.ed.4702229067

• Palavras-chave: Structure, physical properties, bakery goods

• Keywords: Structure, physical properties, bakery goods

• Abstract:

  As consumers become more aware of what they eat. The demand for premium products with recognizable ingredients is in evidence. Functional ingredients have an important role.  Clean label bakery products are gaining prominence with bread leading the way and setting the course for today’s bakery ingredient trends. Nevertheless, traditional baking ingredients, such as flour, have their highlight. Rheology is the study of the deformation behavior that matter has when subjected to stress. The study of rheology is of great importance in the food field, since the knowledge of these rheological properties helps in industrial processes, such as equipment design, quality control and the determination of shelf-life of the product. Texture is the sensory and functional manifestation of the structural, mechanical and surface properties of food detected through the senses of sight, hearing, touch and kinesthesia. Along with color, taste and smell, texture makes up the attributes necessary for the sensory quality of food. The aim was to carry out a short review of the literature on rheology of baked goods: flours, pasta and baked goods, including the texture property, and some studies

• Número de páginas: 11