Mostrar el registro sencillo del ítem
dc.contributor.author
Sciarini, Lorena Susana
dc.contributor.author
Perez, Gabriela Teresa
dc.contributor.author
De Lamballerie, Marie
dc.contributor.author
Leon, Alberto Edel
dc.contributor.author
Ribotta, Pablo Daniel
dc.date.available
2023-03-17T16:37:01Z
dc.date.issued
2012-07
dc.identifier.citation
Sciarini, Lorena Susana; Perez, Gabriela Teresa; De Lamballerie, Marie; Leon, Alberto Edel; Ribotta, Pablo Daniel; Partial-baking process on gluten-free bread: Impact of hydrocolloid addition; Springer; Food and Bioprocess Technology; 5; 5; 7-2012; 1724-1732
dc.identifier.issn
1935-5130
dc.identifier.uri
http://hdl.handle.net/11336/190929
dc.description.abstract
The objectives of this work were to assess the impact of partial-baking process on gluten-free bread, and to study how carboxymethylcellulose (CMC) and xanthan gum addition affected this process. As different from the conventional baking which involves only one baking step (40 min), the part-baking process consisted in an initial-baking step (25 min), storage (7 days, 4°C), and final-baking step (15 min). Bread-specific volume (SV), crumb hardness, and image analysis were assessed on final products of both processes and intermediate products of part-baking process. Breads were stored at room temperature for 72 h and crumb firming and amylopectin retrogradation were monitored. Freezable water (FW) fraction was determined on fresh and stored samples by using differential scanning calorimetry. Part-baked breads showed lower SV and higher crumb hardness. No SV diminution was observed during cold storage. Hydrocolloids, especially CMC, had a positive effect on these parameters, and during bread storage at room temperature, the increase in crumb hardness was mitigated by hydrocolloid addition. Part-baked breads showed smaller cell area than full-baked ones. Overall, crumb structure was more homogeneous for CMC breads. FW showed no significant differences among processes, formulations, or storage time. Amylopectin recrystallization was higher for part-baked breads. Interrupted-baking process affected the final bread quality, but negative effects could be diminished by hydrocolloid addition. Part-baking process is suitable for obtaining gluten-free breads, stored for a week at 4°C, turning them appropriated for home consumption. © 2011 Springer Science + Business Media, LLC.
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
BREAD QUALITY
dc.subject
CARBOXYMETHYLCELLULOSE
dc.subject
GLUTEN-FREE BREADS
dc.subject
PARTIAL-BAKING PROCESS
dc.subject
XANTHAN GUM
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Partial-baking process on gluten-free bread: Impact of hydrocolloid addition
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2023-03-15T20:35:15Z
dc.identifier.eissn
1935-5149
dc.journal.volume
5
dc.journal.number
5
dc.journal.pagination
1724-1732
dc.journal.pais
Alemania
dc.description.fil
Fil: Sciarini, Lorena Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
dc.description.fil
Fil: Perez, Gabriela Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
dc.description.fil
Fil: De Lamballerie, Marie. Genie Des Procédés Environnement- Agroalimentaire
; Francia
dc.description.fil
Fil: Leon, Alberto Edel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
dc.description.fil
Fil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
dc.journal.title
Food and Bioprocess Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s11947-011-0529-3
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007/s11947-011-0529-3
Archivos asociados