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dc.contributor.author
Guiotto, Estefania Nancy
dc.contributor.author
Tomás, Mabel Cristina
dc.contributor.author
Haros, Claudia Monika
dc.date.available
2020-11-05T18:14:43Z
dc.date.issued
2020-06
dc.identifier.citation
Guiotto, Estefania Nancy; Tomás, Mabel Cristina; Haros, Claudia Monika; Development of Functional Breads with By-Products of Chia (Salvia hispanica L.) Seeds; MDPI Multidisciplinary Digital Publishing Institute; Foods; 9; 6; 6-2020; 1-13
dc.identifier.issn
2304-8158
dc.identifier.uri
http://hdl.handle.net/11336/117709
dc.description.abstract
The effect of the incorporation of various types of residual chia flour (whole, semi-defatted and defatted, with or without mucilage) on the technological quality of bread was investigated. The various types of chia flour were used to substitute 5 and 10% wt/wt of wheat flour in the bread formulations. The water absorption, dough development time and stability of blends with the presence of mucilage and the incorporation of 10% wt/wt of chia flour demonstrated the highest values in comparison with the other ones. The specific volume of the flour variants with 5% wt/wt of chia flour with mucilage were similar to the control bread; while those formulated with chia flour without mucilage exhibited a lesser volume. The incorporation of 10% wt/wt of chia flour in the formulations caused a decrease in the technological quality of the bread as expected. The bread crust and crumb colour parameters were mainly influenced by the level of chia flour substitution, which resulted in a decrease in lightness and h values. The substitution of wheat flour with 5% wt/wt of chia flour counterparts with mucilage improved the technological quality of the breads. The different oil content of the chia flours did not show any significant influence on overall quality or texture.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
MDPI Multidisciplinary Digital Publishing Institute
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
BREAD QUALITY
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DOUGH MIXING BEHAVIOUR
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RESIDUAL CHIA FLOUR
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SALVIA HISPANICA L.
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THERMAL PROPERTIES
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Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Development of Functional Breads with By-Products of Chia (Salvia hispanica L.) Seeds
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-10-27T17:49:45Z
dc.journal.volume
9
dc.journal.number
6
dc.journal.pagination
1-13
dc.journal.pais
Suiza
dc.journal.ciudad
Basel
dc.description.fil
Fil: Guiotto, Estefania Nancy. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Consejo Superior de Investigaciones Científicas; España
dc.description.fil
Fil: Tomás, Mabel Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
dc.description.fil
Fil: Haros, Claudia Monika. Consejo Superior de Investigaciones Científicas; España
dc.journal.title
Foods
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.3390/foods9060819
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://tinyurl.com/y2zsr2ah
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2304-8158/9/6/819
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