Response surface methodology to assay the effect of the addition of proteins and hydrocolloids on the water mobility of gluten-free pasta formulations

Abstract

In gluten-free pasta formulation (suitable for those suffering from celiac disease), the influence of each constituent has a major importance on the final product quality, especially water and hydrocolloid contents used to replace the gluten matrix. Gluten-free doughs are mixed dispersed systems; the dispersion medium contains several types of dispersed particles, with two main construction materials—polysaccharides and proteins. Four levels of structural hierarchy in dispersed food systems can be distinguished: submolecular, molecular, supermolecular, and macroscopic. Structural functions of a biopolymer depend upon its place in the structural hierarchy of the product (Tolstoguzov 2000).