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dc.contributor.author
Blanco Canalis, María Soledad
dc.contributor.author
Valentinuzzi, Maria Cecilia
dc.contributor.author
Acosta, Rodolfo Héctor
dc.contributor.author
Leon, Alberto Edel
dc.contributor.author
Ribotta, Pablo Daniel
dc.date.available
2019-12-05T23:06:18Z
dc.date.issued
2018-05-01
dc.identifier.citation
Blanco Canalis, María Soledad; Valentinuzzi, Maria Cecilia; Acosta, Rodolfo Héctor; Leon, Alberto Edel; Ribotta, Pablo Daniel; Effects of Fat and Sugar on Dough and Biscuit Behaviours and their Relationship to Proton Mobility Characterized by TD-NMR; Springer; Food and Bioprocess Technology; 11; 5; 1-5-2018; 953-965
dc.identifier.issn
1935-5130
dc.identifier.uri
http://hdl.handle.net/11336/91578
dc.description.abstract
This study aimed to analyse the effect of large variations in fat and sucrose contents of biscuit formulation on dough rheology, biscuit quality and proton mobility. Control dough (full fat and sucrose) and 25 and 50% fat and sucrose-reduced doughs were elaborated. Rheological properties of dough were determined. Dough cooking behaviour and biscuit quality were evaluated. Fat reduction produced an increase in the consistency and elastic properties of the dough. The decrease in sucrose content affected to a lesser extent the rheological properties at room temperature, although it produced significant changes during dough baking. The biscuit quality decreased with fat and sucrose reductions. The reduction of fat or sucrose produced gluten hydration and extra interactions and subsequent cross-linking during baking, and a reduction of sucrose led to the swelling and partial gelatinization of starch during baking. A dipolar reversed eco NMR sequence was applied to determine changes in the amount and mobility of solid and mobile components both in dough and biscuits. TD-NMR results allowed corroborating the proposed hypotheses about the effects on dough and biscuit characteristics as a consequence of reduction of main ingredients, as fat and sucrose. The redistribution of water after baking can be correlated with biscuit factor and breaking force.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Springer
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
BISCUITS
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FAT
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NMR
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QUALITY
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RHEOLOGY
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SUCROSE
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Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Effects of Fat and Sugar on Dough and Biscuit Behaviours and their Relationship to Proton Mobility Characterized by TD-NMR
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2019-10-15T15:18:28Z
dc.identifier.eissn
1935-5149
dc.journal.volume
11
dc.journal.number
5
dc.journal.pagination
953-965
dc.journal.pais
Alemania
dc.journal.ciudad
Berlín
dc.description.fil
Fil: Blanco Canalis, María Soledad. 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: Valentinuzzi, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Física Enrique Gaviola. Universidad Nacional de Córdoba. Instituto de Física Enrique Gaviola; Argentina. Universidad Nacional de Córdoba. Facultad de Matemática, Astronomía y Física; Argentina
dc.description.fil
Fil: Acosta, Rodolfo Héctor. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Física Enrique Gaviola. Universidad Nacional de Córdoba. Instituto de Física Enrique Gaviola; Argentina. Universidad Nacional de Córdoba. Facultad de Matemática, Astronomía y Física; 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. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; 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.journal.title
Food and Bioprocess Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://link.springer.com/10.1007/s11947-018-2063-z
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1007/s11947-018-2063-z
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