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dc.contributor.author
Bustos, Ana Yanina
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dc.contributor.author
Gerez, Carla Luciana
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dc.contributor.author
Iturriaga, Laura Beatriz
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dc.contributor.author
Taranto, Maria Pia
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dc.date.available
2018-08-29T17:59:43Z
dc.date.issued
2017-04-25
dc.identifier.citation
Bustos, Ana Yanina; Gerez, Carla Luciana; Iturriaga, Laura Beatriz; Taranto, Maria Pia; Soybean sourdough as bio-ingredients to enhances physical and functional properties of wheat bakery products; Maxwell Science; Advance Journal of Food Science and Technology; 13; 4; 25-4-2017; 161-169
dc.identifier.issn
2042-4868
dc.identifier.uri
http://hdl.handle.net/11336/57540
dc.description.abstract
The aim of this work was to evaluate the strain Lactobacillus plantarum C8 as starter culture for soybean sourdough fermentation, in terms of rheological properties, phenolic content and antioxidant activity. After this, wheat breads were prepared with fermented (sourdough) and unfermented soybean flour (control) at three different ratios (4.0:1.0, 3.5:1.0 and 1.5:1.0). Soybean sourdough showed less consistency and increased viscosity compared with unfermented dough. The content of phenolic compounds and the antioxidant activity significantly (P < 0.05) increased after lactic fermentation. The overall characteristics of breads depended on the amount of soybean sourdough or flour addition while the best results were obtained with the lower substitution level. In fact, higher specific loaf volume, less crumb hardness and chewiness, and intensification in lightness with respect to control breads, were obtained. Besides, sourdough breads showed high phenolic content and antioxidant activity with respect to breads made with unfermented soybean flour. In addition, sourdough breads were widely accepted by the consumers. This work put in evidence that sourdough addition improved the physical and functional properties of traditional wheat bread.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Maxwell Science
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Soybean Flour
dc.subject
Sourdough
dc.subject
Lactobacillus Plantarum
dc.subject
Physical Properties
dc.subject.classification
Otras Ciencias Biológicas
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dc.subject.classification
Ciencias Biológicas
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dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
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dc.title
Soybean sourdough as bio-ingredients to enhances physical and functional properties of wheat bakery products
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-03-21T16:46:26Z
dc.identifier.eissn
2042-4876
dc.journal.volume
13
dc.journal.number
4
dc.journal.pagination
161-169
dc.journal.pais
Estados Unidos
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dc.journal.ciudad
Washington, DC
dc.conicet.avisoEditorial
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
dc.description.fil
Fil: Bustos, Ana Yanina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Santiago del Estero. Universidad Nacional de Santiago del Estero. Centro de Investigaciones y Transferencia de Santiago del Estero; Argentina. Universidad de San Pablo T; Argentina
dc.description.fil
Fil: Gerez, Carla Luciana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
dc.description.fil
Fil: Iturriaga, Laura Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Santiago del Estero. Universidad Nacional de Santiago del Estero. Centro de Investigaciones y Transferencia de Santiago del Estero; Argentina
dc.description.fil
Fil: Taranto, Maria Pia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
dc.journal.title
Advance Journal of Food Science and Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.19026/ajfst.13.4443
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://maxwellsci.com/jp/mspabstract.php?jid=AJFST&doi=ajfst.13.4443
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