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dc.contributor.author
Gómez, Analía Verónica
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dc.contributor.author
Buchner, Diana
dc.contributor.author
Tadini, Carmen C.
dc.contributor.author
Añon, Maria Cristina
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dc.contributor.author
Puppo, Maria Cecilia
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dc.date.available
2016-12-26T21:09:57Z
dc.date.issued
2013-05
dc.identifier.citation
Gómez, Analía Verónica; Buchner, Diana ; Tadini, Carmen C. ; Añon, Maria Cristina; Puppo, Maria Cecilia; Emulsifiers: effects on quality of Fibre-Enriched wheat bread; Springer; Food And Bioprocess Technology; 6; 5; 5-2013; 1228-1239
dc.identifier.issn
1935-5130
dc.identifier.uri
http://hdl.handle.net/11336/10250
dc.description.abstract
Resistant starch (RS) is a nutritional ingredient commonly used in bread products as dietary fibre (DF). This ingredient presents similar physiological functions than those imparted by DF, promoting beneficial effects such as the reduction of cholesterol and/or glucose levels on blood. Quality improvement of bread containing RS, with an optimized combination of emulsifiers, will be useful in the development of new and healthy bakery products. The objective of this research was to analyse the effects of different emulsifiers on several quality parameters of dough and bread prepared with wheat flour partially substituted with resistant starch as a dietary fibre. A blend of wheat flour/ maize-resistant starch (MRS; 87.5:12.5) with sodium chloride, ascorbic acid, α-amylase, compressed yeast and water was utilized. Emulsifiers were incorporated to formulations in different levels according to a simplex centroid design. The viscoelastic, textural and extensional properties of dough were analysed. Bread quality was evaluated throughout the gelatinization and retrogradation of starch, specific volume of loaves, and texture and firmness of bread crumb. The incorporation of 12.5% (w/w) of MRS to wheat flour caused an increase of 5% in water absorption. Stability decreases markedly (from 9.9 to 2.2 min) and the mixing tolerance index increased (from 79 to 35 UF). The sodium stearoyl lactylate (SSL)–diacetyl tartaric acid esters of monoglycerides (DATEM) mixture increased hardness and resistance to extension on dough, whilst dough containing Polysorbate 80 (PS80) was softer; nevertheless, both types of dough retained less CO2. An optimized concentration of the three emulsifiers (0.24% SSL, 0.18% PS80, 0.08% DATEM, w/w) was obtained by surface response methodology. The bread prepared with this combination of emulsifiers presented a considerable specific volume with a very soft crumb.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Springer
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Resistant Starch
dc.subject
Wheat Flour
dc.subject
Emulsifiers
dc.subject
Bread Making Quality
dc.subject.classification
Alimentos y Bebidas
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dc.subject.classification
Otras Ingenierías y Tecnologías
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Emulsifiers: effects on quality of Fibre-Enriched wheat bread
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2016-12-12T14:09:08Z
dc.identifier.eissn
1935-5149
dc.journal.volume
6
dc.journal.number
5
dc.journal.pagination
1228-1239
dc.journal.pais
Alemania
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dc.journal.ciudad
Berlin
dc.description.fil
Fil: Gómez, Analía Verónica. 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 Agrarias y Forestales; Argentina
dc.description.fil
Fil: Buchner, Diana . Universidade de Sao Paulo; Brasil
dc.description.fil
Fil: Tadini, Carmen C. . Universidade de Sao Paulo; Brasil
dc.description.fil
Fil: Añon, Maria Cristina. 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; Argentina
dc.description.fil
Fil: Puppo, Maria Cecilia. 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 Agrarias y Forestales; Argentina
dc.journal.title
Food And Bioprocess Technology
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://link.springer.com/article/10.1007/s11947-011-0772-7
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s11947-011-0772-7
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