To analyze the effect of composition on the rheological characteristics
of cooked GF pasta, an empirical timeeconcentration superposition
method was applied, using the plateau modulus (GN
0 ) as
the normalization factor. This parameter can be considered as a
characteristic parameter of this region and it was evaluated for each
formulation as follows: first the discrete relaxation spectra (Gi, li)
described by the generalized Maxwell model was calculated from
the mechanical spectra using the software IRIS (Rheo-hub 2007);
afterwards, the plateau modulus (GN
0 ) was computed as the sum of
the relaxation moduli (Larrosa et al., 2015).