Abstract The water content in gluten-free recipes plays an essential role in the resulting product quality. Up to date the water adjustment is conducted mainly by trial-and-error. Brabender GmbH & Co. KG developed an attachment for the Farinograph, which makes the measurement of batter consistencies feasible. The water content was adjusted using this new tool and compared to the water determined based on the water hydration capacity (WHC) of the single bulking ingredients. Furthermore, bread quality characteristics were analysed. Five different hydrocolloids were tested in a gluten-free system based on rice flour. Water levels differed significantly, when guar gum (20% water) or sodium alginate (18% water) were incorporated. The use of Farinograph resulted generally in a higher specific volume (+0.63 ml/g) and a softer crumb (−16 N). On the contrary, the WHC-method only gave an indication about the water addition but did not consider temperature changes during mixing and its effect on the hydration. In conclusion, Farinograph can be considered as a useful tool for the determination of the optimal water content, and additionally provides useful information about batter stability and dough development time.

中文翻译：

---

评估确定无麸质面包系统中水添加水平的新方法

摘要 无麸质配方中的水含量对最终产品质量起着至关重要的作用。迄今为止，水量调整主要是通过试错法进行的。Brabender GmbH & Co. KG 为粉质仪开发了一个附件，这使得面糊稠度的测量变得可行。使用这种新工具调整水含量，并与基于单一填充成分的水合能力 (WHC) 确定的水进行比较。此外，还分析了面包的质量特征。在基于米粉的无麸质系统中测试了五种不同的亲水胶体。当加入瓜尔豆胶（20% 的水）或海藻酸钠（18% 的水）时，水含量显着不同。使用粉质仪通常会产生更高的比容 (+0.63 ml/g) 和更柔软的面包屑 (-16 N)。相反，WHC 方法只给出了关于加水的指示，而没有考虑混合过程中的温度变化及其对水合的影响。总之，Farinograph 可被视为确定最佳含水量的有用工具，此外还提供有关面糊稳定性和面团发展时间的有用信息。