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

Abstract

This 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.