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dc.contributor.author
Milde, Laura Beatríz
dc.contributor.author
Ramallo, Laura Ana
dc.contributor.author
Puppo, Maria Cecilia
dc.date.available
2019-09-06T19:01:52Z
dc.date.issued
2012-04
dc.identifier.citation
Milde, Laura Beatríz; Ramallo, Laura Ana; Puppo, Maria Cecilia; Gluten-free Bread Based on Tapioca Starch: Texture and Sensory Studies; Springer; Food and Bioprocess Technology; 5; 3; 4-2012; 888-896
dc.identifier.issn
1935-5130
dc.identifier.uri
http://hdl.handle.net/11336/83073
dc.description.abstract
In the present work, gluten-free formulations for breadmaking, destined to celiac people, were studied. A base blend of tapioca starch and corn flour (80:20) and typical bread ingredients such as yeast, salt, sugar and water were utilised. Ingredients such us vegetable fat, hen egg, and soybean flour were incorporated in different levels by means of an experimental design of three factors. Bread quality was analysed throughout physical (specific volume, weight loss percentage) and textural (firmness, elasticity and firmness recovery) parameters. The optimum bread selected, the bread with highest levels of fat and soybean flour and one egg, presented low values of firmness (≤100 N) and elasticity (>65%) and the lowest variation of these parameters with storage. Overall acceptability of this bread was 84% for habitual consumers of wheat bread and 100% by celiac people. Therefore, tapioca starch-based breads with spongy crumb, high volume and a good sensory acceptance were obtained.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Springer
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Gluten Free Bread
dc.subject
Tapioca
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Bread Texture
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Response Surface
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Soybean
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Sensory Quality
dc.subject.classification
Otras Ciencias Naturales y Exactas
dc.subject.classification
Otras Ciencias Naturales y Exactas
dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
dc.title
Gluten-free Bread Based on Tapioca Starch: Texture and Sensory Studies
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2019-05-06T13:32:23Z
dc.identifier.eissn
1935-5149
dc.journal.volume
5
dc.journal.number
3
dc.journal.pagination
888-896
dc.journal.pais
Alemania
dc.description.fil
Fil: Milde, Laura Beatríz. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina
dc.description.fil
Fil: Ramallo, Laura Ana. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Puppo, Maria Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
dc.journal.title
Food and Bioprocess Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs11947-010-0381-x
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s11947-010-0381-x
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