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dc.contributor.author
Genevois, Carolina Elizabeth
dc.contributor.author
de Escalada Pla, Marina Francisca
dc.date.available
2022-08-11T20:10:47Z
dc.date.issued
2021-04
dc.identifier.citation
Genevois, Carolina Elizabeth; de Escalada Pla, Marina Francisca; Soybean by-products and modified cassava starch for improving alveolar structure and quality characteristics of gluten-free bread; Springer; European Food Research and Technology; 247; 6; 4-2021; 1477-1488
dc.identifier.issn
1438-2377
dc.identifier.uri
http://hdl.handle.net/11336/165298
dc.description.abstract
There is a global trend towards assuring more sustainable application of ingredients in food development, with emphasis in the nutrients recovering from agro-industrial by-products. Soybean extruded–expelled meal (SF) was explored to take an advantage from its nutrients; and its behaviour with pregelatinised cassava starch (PGS) and hydration levels (WC) as a contribution to technological improvement in gluten-free (GF) bread-making. The aim of this work was to study the effects of different levels of SF, PGS and WC on alveolar structure and final quality characteristics of GF bread formulation. A Box–Behnken experimental design and surface response methodology were applied. The final quality of GF breads was significantly affected by the addition of SF, PGS and WC, being the SF and WC the components with major impact. Lower levels of PGS and SF showed higher specific loaf volume with a softer crumb, faster recuperation of resilience and springiness, and less susceptibility to being disintegrated. The colour intensity and the uniformity of the alveolar crumb structure were enhanced by SF addition. Optimisation carried out to improve the physical and textural characteristics of bread, rendered a formulation with PGS 15.0 g × 100 g−1, SF 6.0 g × 100 g−1 and WC 160 g × 100 g−1. A size portion of GF bread (50 g) would increase 1.4- and 3.7-fold the protein and fibre intake, respectively. The addition SF and PGS with the adequate hydration level is promising for producing GF bread with an improved technological and nutritional profile, and could be useful to add value to an industrial by-product and reduce manufacturing cost.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Springer
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
ALVEOLAR STRUCTURE
dc.subject
BOX–BEHNKEN EXPERIMENTAL DESIGN
dc.subject
PREGELATINISED CASSAVA STARCH
dc.subject
SOYBEAN EXTRUDED–EXPELLED MEAL
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Soybean by-products and modified cassava starch for improving alveolar structure and quality characteristics of gluten-free 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
2022-08-11T13:08:23Z
dc.journal.volume
247
dc.journal.number
6
dc.journal.pagination
1477-1488
dc.journal.pais
Alemania
dc.journal.ciudad
Berlín
dc.description.fil
Fil: Genevois, Carolina Elizabeth. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina
dc.description.fil
Fil: de Escalada Pla, Marina Francisca. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
dc.journal.title
European Food Research and Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://link.springer.com/10.1007/s00217-021-03725-x
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s00217-021-03725-x
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