Response Surface Methodology to Assay the Effect of the Addition of Proteins and Hydrocolloids on the Water Mobility of Gluten-Free Pasta Formulations

摘要

The effect of protein and hydrocolloid content on water availability in gluten-free pasta formulation was studied using differential scanning calorimetry. Predictive regression models were used to plot mixture response surfaces of unfrozen water content and melting temperature of water as a function of composition. The response surface methodology led to a "saddle"-type relationship between the unfrozen water and the dough composition, showing the complex interactions between single components. Increasing the amount of water in the dough available to freeze produced a decrease in glass transition temperatures of the systems, reflecting the higher mobility of macromolecules present. A biphasic endotherm was observed in the gelatinization transition for all formulations, and a significant displacement to higher temperatures of the endo-therms was observed when hydrocolloid content was increased or water content decreased as water mobility decreased and the water-diffusion-mediated step of the transition (peak G) needed more energy to occur.