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dc.contributor.author
Altuna, Luz
dc.contributor.author
Romano, Roberto C. O.
dc.contributor.author
Pileggi, Rafael G.
dc.contributor.author
Ribotta, Pablo Daniel
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dc.contributor.author
Tadini, Carmen C.
dc.date.available
2018-06-14T17:51:59Z
dc.date.issued
2016-10
dc.identifier.citation
Altuna, Luz; Romano, Roberto C. O.; Pileggi, Rafael G.; Ribotta, Pablo Daniel; Tadini, Carmen C.; Torque measurement in real time during mixing and kneading of bread dough with high content of resistant maize starch and enzymes; Walter de Gruyter GmbH; International Journal of Food Engineering; 12; 8; 10-2016; 719-728
dc.identifier.issn
1556-3758
dc.identifier.uri
http://hdl.handle.net/11336/48679
dc.description.abstract
In this work, a methodology to measure torque during dough mixing in large scale was developed and the baking performance of bread dough formulated with resistant starch (RS) and enzymes was evaluated. Dough was formulated with 12.5 g/100 g of RS and 4 mg/100 g of a mixture of enzymes, glucose-oxidase (Gox), tranglutaminase (TG) and xylanase (HE) in proportions according to a three-component mixture design of experiments. Dough was mixed in a large-scale dynamic rheometer measuring instant torque and speed in real time through a personal computer (PC) interface. Maximum torque during mixing and parameters of the dough development curves obtained from rheofermentometer were fit to mathematical models within 95 % of confidence. Gox and TG showed positive effects on the maximum height of dough, while HE showed a negative one. Also, it was found that Gox and TG in the presence of HE could be important for reducing dough weakening.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Walter de Gruyter GmbH
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Baking Performance
dc.subject
Glucose-Oxidase
dc.subject
Torque
dc.subject
Transglutaminase
dc.subject
Xylanase
dc.subject.classification
Alimentos y Bebidas
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dc.subject.classification
Otras Ingenierías y Tecnologías
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Torque measurement in real time during mixing and kneading of bread dough with high content of resistant maize starch and enzymes
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-06-12T18:39:22Z
dc.journal.volume
12
dc.journal.number
8
dc.journal.pagination
719-728
dc.journal.pais
Canadá
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dc.description.fil
Fil: Altuna, Luz. Universidade de Sao Paulo; Brasil
dc.description.fil
Fil: Romano, Roberto C. O.. Universidade de Sao Paulo; Brasil
dc.description.fil
Fil: Pileggi, Rafael G.. Universidade de Sao Paulo; Brasil
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.description.fil
Fil: Tadini, Carmen C.. Universidade de Sao Paulo; Brasil
dc.journal.title
International Journal of Food Engineering
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1515/ijfe-2016-0132
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://bit.ly/2JXvdmJ
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