# Ohmic Baking of Gluten-Free Bread: Role of Starch and Flour on Batter Properties
## 3 Results and Discussions
### Starch and Flour Properties
\begin{table}
\begin{tabular}{l c c c c c c c c c c c c c} \hline \hline
**Samples** & **Water Holding** & **Swelling** & **Solubility** & **Anylogue** & **Starch** & **Particle** & **Peak** & **Breakdown** & **Final** & **Serback** & **Pasting** \\
**Cappacity (g/g)** & **Power (\%)** & **Index (\%)** & **Content (\%)** & **Dame (\%)** & **Size (mm)** & **Viscoosity (RVU)** & **(RVU)** & **Viscoosity (RVU)** & **(RVU)** & **Temperature (CO)** \\ \hline Corn & 1.83 \(\pm\) 0.02 \(\pm\) 0.2 & 10.28 \(\pm\) 0.22 b & 3.08 \(\pm\) 0.98 b & 20.85 \(\pm\) 1.17 c & 3.06 \(\pm\) 0.26 c & 20.02 \(\pm\) 1.04 a & 392.42 \(\pm\) 13.51 b & 162.22 \(\pm\) 7.44 c & 361.48 \(\pm\) 5.63 c & 129.93 \(\pm\) 2.45 a & 75.65 \(\pm\) 0.64 d \\ \hline Wheat & 1.80 \(\pm\) 0.02 \(\pm\) 0.2 & 8.14 \(\pm\) 0.42 & 5.58 \(\pm\) 0.07 & 26.55 \(\pm\) 0.53 d & 2.20 \(\pm\) 0.20 b & 42.98 \(\pm\) 2.20 b & 389.1 \(\pm\) 6.88 d & 63.55 \(\pm\) 2.39 b & 47.52 \(\pm\) 1.46 d & 131.58 \(\pm\) 6.19 a & 72.58 \(\pm\) 0.08 c \\ \hline Potto & 1.92 \(\pm\) 0.05 b & 15.98 \(\pm\) 0.84 c & 1.91 \(\pm\) 1.27 b & 24.16 \(\pm\) 1.96 & 2.34 \(\pm\) 0.37 b & 49.03 \(\pm\) 0.69 b & 1105.41 \(\pm\) 2.01 e & 598.33 \(\pm\) 2.54 b & 291.92 \(\pm\) 12.69 a & 104.34 \(\pm\) 10.85 & 67.34 \(\pm\) 0.24 a \\ Casasva & 1.78 \(\pm\) 0.03 a & 21.17 \(\pm\) 1.99 d & 16.78 \(\pm\) 2.05 c & 15.70 \(\pm\) 0.97 b & 1.56 \(\pm\) 0.01 a & 31.72 \(\pm\) 0.82 b & 319.56 \(\pm\) 1.95 d & 338.95 \(\pm\) 16.04 d & 321.92 \(\pm\) 5.51 b & 141.69 \(\pm\) 8.6 a & 71.44 \(\pm\) 0.38 b \\ \hline Rice & 2.43 \(\pm\) 0.01 d & 8.64 \(\pm\) 0.09 ab & 4.29 \(\pm\) 0.57 a & 21.25 \(\pm\) 0.22 c & 6.16 \(\pm\) 0.00 e & 164.94 \(\pm\) 5.27 c & 447.12 \(\pm\) 18.6 s & 717.89 \(\pm\) 6.58 & 535.69 \(\pm\) 112.2 e & 2603.85 \(\pm\) 8.67 b & 76.63 \(\pm\) 0.03 e \\ \hline Buchowlet & 2.30 \(\pm\) 0.03 c & 8.73 \(\pm\) 0.81 ab & 5.57 \(\pm\) 0.88 & 18.71 \(\pm\) 0.71 a & 4.05 \(\pm\) 0.15 d & 266.82 \(\pm\) 25.24 d & 244.58 \(\pm\) 18.35 a & 7.69 \(\pm\) 0.17 a & 47.29 \(\pm\) 13.32 d & 254.54 \(\pm\) 25.59 b & 72.51 \(\pm\) 0.16 c \\ \hline \hline \multicolumn{11}{c}{All values are expressed as mems = SD. Sample means with different lowercase letters in the same column are significantly different (\(\ell>0.05\)).} & & & & & & & & & & & \\ \hline \end{tabular}
\end{table} 
Table 1: Chemical and physical characterization of different starches and hours used for baking. \begin{table}
\begin{tabular}{l c c c c c c c c c c c c c} \hline
**Starch or Bread** & **Elasticity** & **WHC** & **Particle** & **Solubility** & **Swelling** & **Anylogue** & **Starch** & **Pasting** & **Peak** & **Breakdown** & **Serback** & **Puscoity** & **Volume** & **Loss** \\
**Properties** & **(\%)** & **(\%)** & **(\%)** & **(\%)** & **(\%)** & **(\%)** & **(\%)** & **(\%)** & **(\%)** & **(\%)** & **(\%)** & **(\%)** & **(RVU)** & **(RVU)** & **(cm\({}^{2}\)/g)** & **(\%)** \\ \hline WHC (g/g) & \(-\)0.39\(\,\)** **–** & **–** & **–** & & & & & & & & & & & \\ Particle size (mm) & \(-\)0.1 & 0.87\(\,\)**–** & & & & & & & & & & & & \\ Stability (\%) & 0.21 & \(-\)0.47 & \(-\)0.37\(\,\)**–** & & & & & & & & & & & \\ Swelling power (\%) & 0.02 & \(-\)0.51\(\,\)**–** & **–** & 0.94\(\,\)**–** & & & & & & & & & \\ Anyisco (\%) & 0.11 & \(-\)0.27\(\,\)**–** & 0.52\(\,\)**–** & \(-\)0.37\(\,\)**–** & \(-\)0.34\(\,\)**–** & & & & & & & & \\ Starch damage (\%) & \(-\)0.39\(\,\)**–** & 0.68\(\,\)**– & \(-\)0.62\(\,\)**– & \(-\)0.81\(\,\)**– & \(-\)0.03 & & & & & & & & \\ Passing temperature (\%) & 0.03 & \(-\)0.04\(\,\)**–** & 0.24 & \(-\)0.52\(\,\)**– & \(-\)0.58\(\,\)**– & 0.11 & 0.65\(\,\)**–** & & & & & & \\ Peak viscosity (RVU) & \(-\)0.35\(\,\)– & \(-\)0.26\(\,\)– & \(-\)0.45\(\,\)**– & 0.31 & \(-\)0.52\(\,\)**– & 0.23 & \(-\)0.32\(\,\)**– & \(-\)0.75\(\,\)**– & & & & & \\ Breakdown (RVU) & \(-\)0.37\(\,\)– & \(-\)0.27\(\,\)– & \(-\)0.43\(\,\)**–With respect to pasting properties, swelling power demonstrated a positive correlation with peak viscosity and a negative correlation with final viscosity (\(r=-0.80\)) (see Table 2).