Small deformation rheological measurements are typically performed on gluten-free batter/dough, along with several other batter/dough properties, but there is no clear link between these characteristics and the bread quality which typically is determined by volume and texture analysis or sensory evaluation. The focus lies on the experimental setups typically used to analyze batter/dough and end product. Recipes and methodologies are grouped by (main) starch source and list other ingredients, additives and treatments used. This review focuses on the methodological aspects of gluten-free bread making research and extracts relevant data from all Web of Science peer reviewed research articles on gluten-free bread published from 2010 to date. The techniques used in gluten-free bread making research vary widely. A lot of different approaches are being used to improve the quality of these products. Research efforts on gluten-free bread making have rapidly increased during the last decade. The inverse of LST in cm/sec was observed to be close to the viscosity in poise for muffin batters in this study. A valid correlation between line spread distance and viscosity was observed. Whereas, line spread distance was increased and viscosity was decreased with replacement of quinoa flour to rice flour in the muffin batters. In general, gluten free flour reduced the density and increased the acidity of muffin batters. All tests were performed in triplicate and all data were analyzed statistically. Density, pH, line spread distance and viscosity were measured for all six batter formulations including control. Control muffin batters were formulated using 100% wheat flour, which is a gluten positive flour. Five different combinations of rice flour and quinoa flour were studied as gluten free flour combinations. The rheological properties of muffin batters formulated using gluten free flours were studied. LST is a quick and inexpensive method for comparing relative viscosities of food slurries or a solid-liquid suspension type of food materials, like muffin batters. This work was aimed to quantify the flow properties of muffin batters by Line Spread Test (LST) and to establish a valid correlation between their line spread distance and viscosity.

The line spread test for viscosity