Mostrar el registro sencillo del ítem

dc.contributor.author
Ferrero, Cristina
dc.contributor.author
Correa, María Jimena
dc.date.available
2016-12-26T16:16:22Z
dc.date.issued
2015-01
dc.identifier.citation
Ferrero, Cristina; Correa, María Jimena; A comparative study of commercial modified celluloses as bread making additives; Taylor; International Journal Of Food Properties; 18; 4; 1-2015; 849-861
dc.identifier.issn
1094-2912
dc.identifier.uri
http://hdl.handle.net/11336/10099
dc.description.abstract
The effect of commercial modified celluloses: microcrystalline cellulose, carboxymethyl cellulose, and hydroxypropylmethyl cellulose on bread quality attributes and their potential protective effect with respect to bread staling were analyzed. Two levels of gums were assayed (0.5 and 1.5 g/100 g flour). The best performance was obtained with carboxymethyl cellulose and hydroxypropylmethyl cellulose F 4 M at both levels; these gums led to higher specific volumes and a better crumb texture as measured by texture profile analysis. In general, crumbs were softer, more cohesive, and resilient and exhibited lower chewiness values. Other gums like microcrystalline cellulose and hydroxypropylmethyl cellulose F50 did not improve bread quality on the same extent. Mechanical spectra obtained by dynamic mechanical analysis assays indicated a marked change in molecular mobility when carboxymethyl cellulose was present. Bread staling was evaluated by texture profile analysis, moisture loss, and calorimetric assays. Gums did not avoid retrogradation and even exhibited an accelerating effect, probably due to changes in water retention and migration during storage. However, in most cases, final crumb hardness in samples with hydrocolloids was lower than that in the control sample.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Taylor
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Wheat Bread
dc.subject
Texture
dc.subject
Staling
dc.subject
Retrogradation
dc.subject
Modified Celluloses
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
A comparative study of commercial modified celluloses as bread making additives
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2016-12-12T14:12:11Z
dc.identifier.eissn
1532-2386
dc.journal.volume
18
dc.journal.number
4
dc.journal.pagination
849-861
dc.journal.pais
Reino Unido
dc.journal.ciudad
Londres
dc.description.fil
Fil: Ferrero, Cristina. Universidad Nacional de la Plata. Facultad de Ciencias Exactas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina
dc.description.fil
Fil: Correa, María Jimena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
dc.journal.title
International Journal Of Food Properties
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1080/10942912.2013.869598


Archivos asociados

Documento no disponible

Comunidades y colecciones

  • Articulos(CIDCA) [514]
    Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)

Mostrar el registro sencillo del ítem