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dc.contributor.author
López, Estela Patricia
dc.contributor.author
Perez, Gabriela Teresa
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dc.contributor.author
Jimenez, Patricia Liliana
dc.contributor.author
Cuevas, Carlos Mario
dc.date.available
2015-06-17T19:53:45Z
dc.date.issued
2013-10
dc.identifier.citation
López, Estela Patricia; Perez, Gabriela Teresa; Jimenez, Patricia Liliana; Cuevas, Carlos Mario; Effect of Brea Gum on the characteristics of wheat bread at different storage times.; Soc Brasileira Ciencia Tecnologia Alimentos; Food Science and Technology (Campinas) 0101-2061; 33; 4; 10-2013; 745-752
dc.identifier.issn
0101-2061
dc.identifier.uri
http://hdl.handle.net/11336/795
dc.description.abstract
The effect of Brea Gum (BG) addition on a basic bread formulation is described. The aim of the work was to study the effect of BG on the characteristics of wheat bread , analyzed in terms of variation in moisture, texture, retrogradation of amylopectin and microstructure. Bread quality was assessed by physical parameters (volume, specific volume index, width/height ratio, crumb moisture, color and hardness) and crumb grain structure (total cells number, total cells area, average size of cells and number of cells per unit area). The effect of BG on the characteristics of the crumb during storage for 24, 48 and 72 hours was determined through the change in moisture, hardness and amylopectin retrogradation. Furthermore, the microstructure of the crumb was analyzed by scanning electron microscopy (SEM). The results show the ability of BG to retain moisture in the bread crumb, which was expressed by the lower hardness of the bread crumbs with the hydrocolloid added at 48 and 72 hours of storage. This effect was also evident in the microstructure
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Soc Brasileira Ciencia Tecnologia Alimentos
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Brea Gum
dc.subject
Bread Quality
dc.subject
Crumb Texture
dc.subject
Microstructure
dc.subject.classification
Ingenierías y Tecnologías
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dc.subject.classification
Otras Ingenierías y Tecnologías
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dc.subject.classification
Alimentos y Bebidas
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dc.title
Effect of Brea Gum on the characteristics of wheat bread at different storage times.
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2016-03-30 10:35:44.97925-03
dc.identifier.eissn
1678-457X
dc.journal.volume
33
dc.journal.number
4
dc.journal.pagination
745-752
dc.journal.pais
Brasil
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dc.journal.ciudad
Campinas
dc.description.fil
Fil: López, Estela Patricia. Consejo Nacional de Invest.cientif.y Tecnicas. Centro Cientifico Tecnol.conicet - Salta. Instituto de Invest.para la Industria Quimica (i); Argentina;
dc.description.fil
Fil: Perez, Gabriela Teresa. Universidad Nacional de Cordoba. Facultad de Cs.Agropecuarias; Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina;
dc.description.fil
Fil: Jimenez, Patricia Liliana. Universidad Nacional de Salta; Argentina;
dc.description.fil
Fil: Cuevas, Carlos Mario. Universidad Nacional de Salta; Argentina;
dc.journal.title
Food Science And Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.scielo.br/pdf/cta/v33n4/v33n4a21.pdf
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