Effect of a combination of enzymes on the fundamental rheological behavior of bread dough enriched with resistant starch

Autores
Altuna, Luz; Ribotta, Pablo Daniel; Tadini, Carmen C.
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effect of three enzymes on the fundamental rheological parameters of bread dough with high content of resistant starch (RS) was studied. The RS was added as an alternative to increase the fiber ingestion while the enzymes, to overcome the gluten dilution. Optimum dough was formulated with partial substitution of wheat flour by RS (12.5 g/100 g) and enzymes transglutaminase (4 mg/100 g), glucose oxidase (2.5 mg/100 g) and xylanase (0.5 mg/100 g). Dough produced with RS and without enzymes was considered as control and dough without RS or enzymes was considered as regular for comparison. Fundamental rheological parameters were obtained from uniaxial extension, biaxial extension and oscillatory tests. Also, starch gelatinization and retrogradation were studied by differential scanning calorimetry. The partial replacement of WF by RS resulted in less extensible dough, whereas the addition of enzymes increased the strain hardening index allowing higher dough expansion. The addition of enzymes reduced the elastic modulus resulting in a behavior similar to the regular dough. RS was not gelatinized during baking, hence it can be considered as dietetic fiber. Wheat starch retrogradation after 7 days of storage was observed, indicating bread aging.
Fil: Altuna, Luz. Universidade de Sao Paulo; Brasil
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
Fil: Tadini, Carmen C.. Universidade de Sao Paulo; Brasil
Materia
GLUCOSE OXIDASE
RHEOLOGY
STARCH GELATINIZATION
TRANSGLUTAMINASE
XYLANASE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/48816
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/48816
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of a combination of enzymes on the fundamental rheological behavior of bread dough enriched with resistant starchAltuna, LuzRibotta, Pablo DanielTadini, Carmen C.GLUCOSE OXIDASERHEOLOGYSTARCH GELATINIZATIONTRANSGLUTAMINASEXYLANASEhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The effect of three enzymes on the fundamental rheological parameters of bread dough with high content of resistant starch (RS) was studied. The RS was added as an alternative to increase the fiber ingestion while the enzymes, to overcome the gluten dilution. Optimum dough was formulated with partial substitution of wheat flour by RS (12.5 g/100 g) and enzymes transglutaminase (4 mg/100 g), glucose oxidase (2.5 mg/100 g) and xylanase (0.5 mg/100 g). Dough produced with RS and without enzymes was considered as control and dough without RS or enzymes was considered as regular for comparison. Fundamental rheological parameters were obtained from uniaxial extension, biaxial extension and oscillatory tests. Also, starch gelatinization and retrogradation were studied by differential scanning calorimetry. The partial replacement of WF by RS resulted in less extensible dough, whereas the addition of enzymes increased the strain hardening index allowing higher dough expansion. The addition of enzymes reduced the elastic modulus resulting in a behavior similar to the regular dough. RS was not gelatinized during baking, hence it can be considered as dietetic fiber. Wheat starch retrogradation after 7 days of storage was observed, indicating bread aging.Fil: Altuna, Luz. Universidade de Sao Paulo; BrasilFil: 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; ArgentinaFil: Tadini, Carmen C.. Universidade de Sao Paulo; BrasilElsevier Science2016-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/48816Altuna, Luz; Ribotta, Pablo Daniel; Tadini, Carmen C.; Effect of a combination of enzymes on the fundamental rheological behavior of bread dough enriched with resistant starch; Elsevier Science; LWT - Food Science and Technology; 73; 6-2016; 267-2730023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643816303425info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2016.06.010info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:44:17Zoai:ri.conicet.gov.ar:11336/48816instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:44:17.99CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of a combination of enzymes on the fundamental rheological behavior of bread dough enriched with resistant starch
title Effect of a combination of enzymes on the fundamental rheological behavior of bread dough enriched with resistant starch
spellingShingle Effect of a combination of enzymes on the fundamental rheological behavior of bread dough enriched with resistant starch
Altuna, Luz
GLUCOSE OXIDASE
RHEOLOGY
STARCH GELATINIZATION
TRANSGLUTAMINASE
XYLANASE
title_short Effect of a combination of enzymes on the fundamental rheological behavior of bread dough enriched with resistant starch
title_full Effect of a combination of enzymes on the fundamental rheological behavior of bread dough enriched with resistant starch
title_fullStr Effect of a combination of enzymes on the fundamental rheological behavior of bread dough enriched with resistant starch
title_full_unstemmed Effect of a combination of enzymes on the fundamental rheological behavior of bread dough enriched with resistant starch
title_sort Effect of a combination of enzymes on the fundamental rheological behavior of bread dough enriched with resistant starch
dc.creator.none.fl_str_mv Altuna, Luz
Ribotta, Pablo Daniel
Tadini, Carmen C.
author Altuna, Luz
author_facet Altuna, Luz
Ribotta, Pablo Daniel
Tadini, Carmen C.
author_role author
author2 Ribotta, Pablo Daniel
Tadini, Carmen C.
author2_role author
author
dc.subject.none.fl_str_mv GLUCOSE OXIDASE
RHEOLOGY
STARCH GELATINIZATION
TRANSGLUTAMINASE
XYLANASE
topic GLUCOSE OXIDASE
RHEOLOGY
STARCH GELATINIZATION
TRANSGLUTAMINASE
XYLANASE
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The effect of three enzymes on the fundamental rheological parameters of bread dough with high content of resistant starch (RS) was studied. The RS was added as an alternative to increase the fiber ingestion while the enzymes, to overcome the gluten dilution. Optimum dough was formulated with partial substitution of wheat flour by RS (12.5 g/100 g) and enzymes transglutaminase (4 mg/100 g), glucose oxidase (2.5 mg/100 g) and xylanase (0.5 mg/100 g). Dough produced with RS and without enzymes was considered as control and dough without RS or enzymes was considered as regular for comparison. Fundamental rheological parameters were obtained from uniaxial extension, biaxial extension and oscillatory tests. Also, starch gelatinization and retrogradation were studied by differential scanning calorimetry. The partial replacement of WF by RS resulted in less extensible dough, whereas the addition of enzymes increased the strain hardening index allowing higher dough expansion. The addition of enzymes reduced the elastic modulus resulting in a behavior similar to the regular dough. RS was not gelatinized during baking, hence it can be considered as dietetic fiber. Wheat starch retrogradation after 7 days of storage was observed, indicating bread aging.
Fil: Altuna, Luz. Universidade de Sao Paulo; Brasil
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
Fil: Tadini, Carmen C.. Universidade de Sao Paulo; Brasil
description The effect of three enzymes on the fundamental rheological parameters of bread dough with high content of resistant starch (RS) was studied. The RS was added as an alternative to increase the fiber ingestion while the enzymes, to overcome the gluten dilution. Optimum dough was formulated with partial substitution of wheat flour by RS (12.5 g/100 g) and enzymes transglutaminase (4 mg/100 g), glucose oxidase (2.5 mg/100 g) and xylanase (0.5 mg/100 g). Dough produced with RS and without enzymes was considered as control and dough without RS or enzymes was considered as regular for comparison. Fundamental rheological parameters were obtained from uniaxial extension, biaxial extension and oscillatory tests. Also, starch gelatinization and retrogradation were studied by differential scanning calorimetry. The partial replacement of WF by RS resulted in less extensible dough, whereas the addition of enzymes increased the strain hardening index allowing higher dough expansion. The addition of enzymes reduced the elastic modulus resulting in a behavior similar to the regular dough. RS was not gelatinized during baking, hence it can be considered as dietetic fiber. Wheat starch retrogradation after 7 days of storage was observed, indicating bread aging.
publishDate 2016
dc.date.none.fl_str_mv 2016-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/48816
Altuna, Luz; Ribotta, Pablo Daniel; Tadini, Carmen C.; Effect of a combination of enzymes on the fundamental rheological behavior of bread dough enriched with resistant starch; Elsevier Science; LWT - Food Science and Technology; 73; 6-2016; 267-273
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/48816
identifier_str_mv Altuna, Luz; Ribotta, Pablo Daniel; Tadini, Carmen C.; Effect of a combination of enzymes on the fundamental rheological behavior of bread dough enriched with resistant starch; Elsevier Science; LWT - Food Science and Technology; 73; 6-2016; 267-273
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643816303425
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2016.06.010
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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