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dc.contributor.author
de la Horra, Ana Elizabeth
dc.contributor.author
Steffolani, Maria Eugenia
dc.contributor.author
Barrera, Gabriela
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Ribotta, Pablo Daniel
dc.contributor.author
Leon, Alberto Edel
dc.date.available
2018-06-15T16:38:00Z
dc.date.issued
2015-10
dc.identifier.citation
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; Faculty Food Technology Biotechnology; Food Technology and Biotechnology; 53; 4; 10-2015; 446–453
dc.identifier.issn
1330-9862
dc.identifier.uri
http://hdl.handle.net/11336/48791
dc.description.abstract
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.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Faculty Food Technology Biotechnology
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Laminated Baked Product
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Laminated Dough
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Wheat Flour Quality Parameters
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Stress Relaxation
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Otras Ciencias Naturales y Exactas
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Otras Ciencias Naturales y Exactas
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CIENCIAS NATURALES Y EXACTAS
dc.title
Yeast leavened laminated salty baked goods: Flour and dough properties and their relationship with product technological quality
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-06-12T18:39:55Z
dc.identifier.eissn
1334-2606
dc.journal.volume
53
dc.journal.number
4
dc.journal.pagination
446–453
dc.journal.pais
Croacia
dc.journal.ciudad
Zagreb
dc.description.fil
Fil: de la Horra, Ana Elizabeth. 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: Steffolani, Maria Eugenia. 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: Barrera, Gabriela. 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.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.journal.title
Food Technology and Biotechnology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5079166/
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://dx.doi.org/10.17113%2Fftb.53.04.15.4168