A proposal to model the pasting curve of gluten‐free bakery formulations

Abstract

AbstractThis research aimed to propose a comprehensive mathematical model that allows simulation of the viscosity profile achieved during the pasting analysis of gluten‐free bakery product formulations. The model divides the pasting curve into three parts, utilizing the modified Hill equation for gelatinization, the Gompertz equation for breakdown and retrogradation, and introduces novel parameters (Krheo1, Krheo2, Krheo3) to quantify the areas under each curve section. Validation involved viscoamylographic profiles of gluten‐free muffins with potato starch and Andean grain flours, with and without adding xanthan gum (XG). Results indicate XG increases resistance to gelatinization and decreases swelling rate in potato starch, while Andean grain flours with XG increase swelling rate. Gompertz equation parameters reveal improved heat stability and reduced retrogradation with Andean grain flours and XG. The proposed model serves as a versatile tool for interpreting ingredient effects, aiding in the optimization of starch‐containing food formulations.Practical applicationsThe viscosity profile obtained in Rapid Visco Analyzer (RVA) test is of utmost importance for the development of gluten‐free bakery products because it allows us to understand the viscosity behavior of the system during the baking process, which is essential to achieve the proper consistency in the dough. The absence of gluten in gluten‐free formulations can make the dough less stable during baking; therefore, the mathematical modeling of the viscosity profile obtained during the pasting analysis helps to understand how the ingredients affect the system's stability, providing information about the gelatinization, breakdown, and retrogradation rates of starches. It also aids in understanding the consistency of the system at the end of the analysis, enabling adjustments to formulations to prevent dough stability issues during the baking process.