20.500.12556/RUL-145171 Thermal and rheological properties of gluten-free, starch-based model systems modified by hydrocolloids Obtaining good-quality gluten-free products represents a technological challenge; thus, it is important to understand how and why the addition of hydrocolloids influences the properties of starch-based products. To obtain insight into the physicochemical changes imparted by hydrocolloids on gluten-free dough, we prepared several suspensions with different corn starch/potato starch/hydroxpropyl methyl cellulose/xanthan gum/water ratios. Properties of the prepared samples were determined by differential scanning calorimetry and rheometry. Samples with different corn/potato starch ratios exhibited different thermal properties. Xanthan gum and HPMC (hydroxypropyl methyl cellulose) exhibited a strong influence on the rheological properties of the mixtures since they increased the viscosity and elasticity. HPMC and xanthan gum increased the temperature of starch gelatinization, as well as they increased the viscoelasticity of the starch model system. Although the two hydrocolloids affected the properties of starch mixtures in the same direction, the magnitude of their effects was different. Our results indicate that water availability, which plays a crucial role in the starch gelatinization process, could be modified by adding hydrocolloids such as, hydroxypropyl methyl cellulose and xanthan gum. By adding comparatively small amounts of the studied hydrocolloids to starch, one can achieve similar thermo-mechanical effects by the addition of gluten. Understanding these effects of hydrocolloids could contribute to the development of better quality gluten-free bread with optimized ingredient content. hydrocolloids gluten-free differential scanning calorimetry rheology hidrokoloidi brezglutenski izdelki diferenčna dinamična kalorimetrija reologija true false true Angleški jezik Slovenski jezik Članek v reviji 2023-04-12 10:36:53 2023-04-12 10:36:59 2023-04-13 03:31:25 0000-00-00 00:00:00 2022 0 0 15 str. iss. 16, art. 3242 Vol. 14 2022 0000-00-00 Zaloznikova Objavljeno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 664.6.022:543.2/.9:544.77 2073-4360 10.3390/polym14163242 118514691 polymers-14-03242-v2.pdf polymers-14-03242-v2.pdf 1 7B115F6CB2869BFE7F00344344D6378F 0a08870bc8f476a806afba1d6d48d2878f22a5a1acc4a649191b3f280ed638d8 556ed605-d90d-11ed-a314-00155dcfd717 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=167863 https://www.mdpi.com/2073-4360/14/16/3242 0 0c2b6901-d90d-11ed-a314-00155dcfd717 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=167862 Biotehniška fakulteta 0 0 0