Bakery products - Gluten-free dough
3 important questions on Bakery products - Gluten-free dough
Dough from rice or corn lacks elasticity. How can this be increased?
By addition of polysaccharides. They bind water and form a viscous gel in the dough.
In which 4 different forms can rice (and corn) starch be found?
- Low amylose (12-20%)
- Intermediate amylose (20-25%)
- High amylose (> 25%)
- Waxy rice starch (no amylose)
Which 3 factors determine the consistency of the dough?
- Type of starch
- Amount of water
- Amount of added polysaccharide
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