Relaxation properties of bread doughs from gluten free and non-gluten free flour mixtures

Bread doughs were prepared from gluten free and not gluten free flours – rice, maize, chestnut and wheat flours. The flours were mixed in ratio 100:0, 75:25, 50:50, 25:75, 0:100 and added to the same amount water (model doughs). The texture parameters of different model doughs were analysed by Stable Micro Systems texture analyser with relaxation and retardation tests, cylinder in cylinder configuration. The aim of the study was to see the changes of texture properties in model doughs from flour mixtures. The received parameters are useful in the description of the differences between the behaviours of the doughs from different flour mixtures. The optimized flour mixture can be predicted based on the parallel experiments.