Artículo
Optimization of rice bread formulation by mixture design and relationship of bread quality to flour and dough attributes
Cajas Locke, Jennifer Elizabeth; González, Luciana Carla
; Loubes, María Ana
; Tolaba, Marcela Patricia
Fecha de publicación:
10/2019
Editorial:
Academic Press Inc Elsevier Science
Revista:
LWT - Food Science and Technology
ISSN:
0023-6438
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
The bread making aptitude of five rice flours (native and gelatinized) and five gluten substitutes (GS) were prior tested and the best ingredients for mixture design were set. Native flour with a wide distribution of particle size, xanthan gum (XG), guar gum (GG) and sodium alginate (SA) were selected due to their good performance. The effect of formulation on bread volume (BV), cell area fraction (CAF) of breadcrumb and dough rheology was determined by using a simplex centroid mixture design with constrain (2.1 g of GS/100 g of flour). A significant effect of formulation on viscoelasticity of dough was observed. A non-linear relationship between BV and dough viscosity was found with maximum BV at 60000 Pa⋅s. The optimum formulation, from XG to GG mass ratio of 0.71, yields maximum values of BV (4.07 ml/g of flour) and CAF (29%); optimum bread presented good textural attributes and a slightly toasted crust.
Palabras clave:
BAKING QUALITY
,
GAS CELLS
,
GLUTEN SUBSTITUTE
,
IMAGE ANALYSIS
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Colecciones
Articulos(ITAPROQ)
Articulos de INSTITUTO DE TECNOLOGIA DE ALIMENTOS Y PROCESOS QUIMICOS
Articulos de INSTITUTO DE TECNOLOGIA DE ALIMENTOS Y PROCESOS QUIMICOS
Citación
Cajas Locke, Jennifer Elizabeth; González, Luciana Carla; Loubes, María Ana; Tolaba, Marcela Patricia; Optimization of rice bread formulation by mixture design and relationship of bread quality to flour and dough attributes; Academic Press Inc Elsevier Science; LWT - Food Science and Technology; 113; 10-2019; 1-8
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