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dc.contributor.author
Rodriguez Furlán, Laura Teresa
dc.contributor.author
Pérez Padilla, Antonio
dc.contributor.author
Campderrós, Mercedes Edith
dc.date.available
2016-05-24T19:15:18Z
dc.date.issued
2014-08
dc.identifier.citation
Rodriguez Furlán, Laura Teresa; Pérez Padilla, Antonio; Campderrós, Mercedes Edith; Improvement of gluten-free bread properties by the incorporation of bovine plasma proteins and different saccharides into the matrix; Elsevier; Food Chemistry; 170; 8-2014; 257-264
dc.identifier.issn
0308-8146
dc.identifier.uri
http://hdl.handle.net/11336/5825
dc.description.abstract
The aim of this work was to improve the quality of gluten-free bread, incorporating plasma bovine proteins concentrated by ultrafiltration and freeze-dried with saccharides (inulin and sucrose). The influence of these compounds on textural properties and final bread quality was assessed. The textural studies revealed that with the addition of proteins and inulin, homogeneous and smaller air cells were achieved improving the textural properties while the bread hardness was comparable with breads with gluten. The volume of gluten-free breads increased with increasing proteins and inulin concentrations, reaching a maximum at a protein concentration of 3.5% (w/w). The addition of the enhancers improved moisture retention of the loaves after cooking and an increase of lightness of crumb with respect to the control was observed. The sensory analysis found no statistically significant difference in sensory attributes evaluated with respect to the control, so these ingredients do not negatively affect the organoleptic properties of bread.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
Gluten-Free Bread
dc.subject
Bovine Plasma Proteins
dc.subject
Inulin
dc.subject
Bread Quality
dc.subject
Bread Staling
dc.subject
Bread Hardness
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Improvement of gluten-free bread properties by the incorporation of bovine plasma proteins and different saccharides into the matrix
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2016-05-16T20:07:00Z
dc.journal.volume
170
dc.journal.pagination
257-264
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Rodriguez Furlán, Laura Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico San Luis. Instituto de Investigaciones en Tecnología Química; Argentina
dc.description.fil
Fil: Pérez Padilla, Antonio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico San Luis. Instituto de Investigaciones en Tecnología Química; Argentina
dc.description.fil
Fil: Campderrós, Mercedes Edith. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico San Luis. Instituto de Investigaciones en Tecnología Química; Argentina
dc.journal.title
Food Chemistry
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0308814614012485
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodchem.2014.08.033
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2014.08.033
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