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dc.contributor.author
Miranda, Rita Marisol
dc.contributor.author
Amaya, Argentina Angélica
dc.contributor.author
Lobo, Manuel Oscar
dc.contributor.author
Samman, Norma Cristina
dc.date.available
2023-10-31T13:24:41Z
dc.date.issued
2021-11
dc.identifier.citation
Miranda, Rita Marisol; Amaya, Argentina Angélica; Lobo, Manuel Oscar; Samman, Norma Cristina; Gluten-Free Breadmaking with Extruded Whole-Grain Andean Maize Flours; MDPI; Biology and Life Sciences Forum; 8; 5; 11-2021; 1-6
dc.identifier.issn
2673-9976
dc.identifier.uri
http://hdl.handle.net/11336/216587
dc.description.abstract
Andean maize can be safely used in gluten-free bread formulation. Extrusion is a technology capable of promoting changes in the techno-functional properties of gluten-free flours, modifyingtheir breadmaking properties. The objective of this study was to evaluate the effect of extrusion onthe physical and physicochemical properties of Andean maize whole-grain flours (bolita race) and todetermine the relationship between the changes to the textural properties of gluten-free dough andbread with the addition of extruded flours. The Andean maize whole-grain flours were extruded in asingle-screw extruder. The moisture, temperature and screw speed were varied through an incomplete orthogonal design. The expansion degree of extruded products, the total soluble carbohydrates,and the gelatinization degree of the flours varied mainly with moisture and temperature extrusion.Flours with high, medium, and low degrees of gelatinization treatments were added at 20 % to nativeflours to make gluten-free dough and bread. The dough made with the addition of extruded floursincreased their firmness and adhesiveness in relation to the control made with native flour alone.Bread made with extruded flours generally increased their hardness, gumminess, chewiness, andcohesiveness. Springiness only increased under conditions of high and low degrees of gelatinization.The dough made with extruded flour at the extruded condition of 100 ◦C-25%H-120 rpm, withthe lowest degree of gelatinization, were the least firm and adhesive, which could lead to betterdough machinability. Additionally, the bread made with this flour presented high cohesiveness andspringiness.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
MDPI
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by/2.5/ar/
dc.subject
ANDEAN MAIZE
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BREAD
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EXTRUSION
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GLUTEN-FREE
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WHOLE-GRAIN FLOURS
dc.subject.classification
Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Gluten-Free Breadmaking with Extruded Whole-Grain Andean Maize Flours
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2023-10-31T09:58:01Z
dc.journal.volume
8
dc.journal.number
5
dc.journal.pagination
1-6
dc.journal.pais
Suiza
dc.description.fil
Fil: Miranda, Rita Marisol. Universidad Nacional de Jujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Saltajujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa.; Argentina
dc.description.fil
Fil: Amaya, Argentina Angélica. Universidad Nacional de Jujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Saltajujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa.; Argentina
dc.description.fil
Fil: Lobo, Manuel Oscar. Universidad Nacional de Jujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Saltajujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa.; Argentina
dc.description.fil
Fil: Samman, Norma Cristina. Universidad Nacional de Jujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Saltajujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa.; Argentina
dc.journal.title
Biology and Life Sciences Forum
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://doi.org/10.3390/ blsf2021008005
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.3390/blsf2021008005
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