Artículo
Yeast leavened laminated salty baked goods: Flour and dough properties and their relationship with product technological quality
de la Horra, Ana Elizabeth
; Steffolani, Maria Eugenia
; Barrera, Gabriela
; Ribotta, Pablo Daniel
; Leon, Alberto Edel
![Icon](/themes/CONICETDigital/images/conicet.png)
![Icon](/themes/CONICETDigital/images/conicet.png)
![Icon](/themes/CONICETDigital/images/conicet.png)
![Icon](/themes/CONICETDigital/images/conicet.png)
![Icon](/themes/CONICETDigital/images/conicet.png)
Fecha de publicación:
10/2015
Editorial:
University of Zagreb. Faculty of Food Technology and Biotechnology
Revista:
Food Technology and Biotechnology
ISSN:
1330-9862
e-ISSN:
1334-2606
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
The effect of protein composition and content on the characteristics and properties of laminated baked products has been studied for a long time. However, there are no flour quality parameters related to its suitability to produce yeast-leavened laminated salty baked products. The relationships among flour characteristics, laminated dough pieces and baked products were studied in order to establish flour quality parameters and help predict the quality of the products. Yeast-leavened salty laminated products made with hard wheat flour had better quality properties than products elaborated with soft wheat flour. Hydrophilic components and a high gluten network quality are responsible for the generation of a rigid structure and viscous dough. Consequently, during baking, the dough rises rather than extends laterally and does not experience any change in the expected shape. Among the analyzed flour characteristics, glutenin macropolymer content, lactic acid and sodium carbonate solvent retention capacities and dough viscosity and resistance to deformation were the variables which influenced the most in the quality of yeast-leavened salty laminated products.
Archivos asociados
Licencia
Identificadores
Colecciones
Articulos(ICYTAC)
Articulos de INST. DE CIENCIA Y TECNOLOGIA DE ALIMENTOS CORDOBA
Articulos de INST. DE CIENCIA Y TECNOLOGIA DE ALIMENTOS CORDOBA
Citación
de la Horra, Ana Elizabeth; Steffolani, Maria Eugenia; Barrera, Gabriela; Ribotta, Pablo Daniel; Leon, Alberto Edel; Yeast leavened laminated salty baked goods: Flour and dough properties and their relationship with product technological quality; University of Zagreb. Faculty of Food Technology and Biotechnology; Food Technology and Biotechnology; 53; 4; 10-2015; 446–453
Compartir
Altmétricas