Table 3.
The table shows the generalized differences between wheat dough and bread and between gluten-free dough and bread. Adapted and modified according to [34,36,37,38,39,40].
| Wheat Flours | Gluten-Free Flours | |
|---|---|---|
| Raw materials | ||
| swelling | good | better |
| Dough | ||
| repeated kneading | yes | no |
| stickiness | no/small | typically high |
| Dynamic oscillation rheometry | ||
| G’storage modul | lower | higher |
| G´´loss modul | lower | higher |
| phase angle tg(d) | higher | lower |
| Extensograph | ||
| extensibility | high | poor |
| extensibility resistance | high | mostly lower |
| R/E ratio | mostly lower | mostly higher |
| area under the curve (extensibility energy) | high | very low |
| Farinograph | ||
| development time | low | different according to the raw material |
| stability | high | different according to the raw material |
| degree of softening | not a clear trend | not a clear trend |
| water binding | mostly lower | mostly higher |
| Bread | ||
| volume | high | low |
| crust color | darker | light |
| crust | crunchy | more moist, dense |
| crumb elasticity | good | low |
| porosity | good | low |
| pore size | large | small |
| staling rate | slow | faster |
| crust moisture | optimal | more moist |
| crumbliness | low | significantly higher |
| hardness | soft | higher |