Development of gluten-free premixes with buckwheat and chia flours: Application in a bread product

Autores
Coronel, Estefanía; Guiotto, Estefania Nancy; Aspiroz, Maria Cristina; Tomás, Mabel Cristina; Nolasco, Susana Maria; Capitani, Marianela Ivana
Año de publicación
2021
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The objective of the present work was to develop novel alternative gluten-free premixes for their application in the production of a bread product. Eight formulations of premixes based on light buckwheat flour (LBF) or whole buckwheat flour (WBF) supplemented with chia flour (CF) in a 90:10 ratio (w/w), with and without the addition of xanthan gum (XG 2 g/100 g) were evaluated. A commercial gluten-free premix was used as control. Breads were baked using each formulation and the control premix. The loaves prepared with buckwheat flour and supplemented with CF and XG exhibited a significantly lower mass loss during baking than the control. All the loaves made with LBF presented a higher air fraction, alveolar area and lightness than those prepared with WBF. The joint addition of XG:CF decreased the hardness of the LBF-based loaves. The selected premix (LBF:XG:CF) and the bread exhibited a higher protein, ash, crude fiber and polyunsaturated fatty acid content and antioxidant activity than the commercial premix and its bread (control). The development of premixes based on buckwheat and chia flour represents an alternative with high nutritional value that can be applied to the formulation of gluten-free breads, with adequate technological properties.
Fil: Coronel, Estefanía. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Departamento de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Guiotto, Estefania Nancy. 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
Fil: Aspiroz, Maria Cristina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Agronomía; Argentina
Fil: Tomás, Mabel Cristina. 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
Fil: Nolasco, Susana Maria. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Departamento de Ingeniería Química; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina
Fil: Capitani, Marianela Ivana. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Departamento de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil; Argentina
Materia
BREAD
BUCKWHEAT
CHIA
GLUTEN-FREE FLOURS
TECHNOLOGICAL PROPERTIES
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:11336/147215
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Development of gluten-free premixes with buckwheat and chia flours: Application in a bread productCoronel, EstefaníaGuiotto, Estefania NancyAspiroz, Maria CristinaTomás, Mabel CristinaNolasco, Susana MariaCapitani, Marianela IvanaBREADBUCKWHEATCHIAGLUTEN-FREE FLOURSTECHNOLOGICAL PROPERTIEShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The objective of the present work was to develop novel alternative gluten-free premixes for their application in the production of a bread product. Eight formulations of premixes based on light buckwheat flour (LBF) or whole buckwheat flour (WBF) supplemented with chia flour (CF) in a 90:10 ratio (w/w), with and without the addition of xanthan gum (XG 2 g/100 g) were evaluated. A commercial gluten-free premix was used as control. Breads were baked using each formulation and the control premix. The loaves prepared with buckwheat flour and supplemented with CF and XG exhibited a significantly lower mass loss during baking than the control. All the loaves made with LBF presented a higher air fraction, alveolar area and lightness than those prepared with WBF. The joint addition of XG:CF decreased the hardness of the LBF-based loaves. The selected premix (LBF:XG:CF) and the bread exhibited a higher protein, ash, crude fiber and polyunsaturated fatty acid content and antioxidant activity than the commercial premix and its bread (control). The development of premixes based on buckwheat and chia flour represents an alternative with high nutritional value that can be applied to the formulation of gluten-free breads, with adequate technological properties.Fil: Coronel, Estefanía. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Departamento de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Guiotto, Estefania Nancy. 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; ArgentinaFil: Aspiroz, Maria Cristina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Agronomía; ArgentinaFil: Tomás, Mabel Cristina. 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; ArgentinaFil: Nolasco, Susana Maria. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Departamento de Ingeniería Química; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; ArgentinaFil: Capitani, Marianela Ivana. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Departamento de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil; ArgentinaElsevier Science2021-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/147215Coronel, Estefanía; Guiotto, Estefania Nancy; Aspiroz, Maria Cristina; Tomás, Mabel Cristina; Nolasco, Susana Maria; et al.; Development of gluten-free premixes with buckwheat and chia flours: Application in a bread product; Elsevier Science; LWT - Food Science and Technology; 141; 4-2021; 1-80023-64381096-1127CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://bit.ly/3wxpFVvinfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2021.110916info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:09:20Zoai:ri.conicet.gov.ar:11336/147215instacron: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 10:09:20.243CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Development of gluten-free premixes with buckwheat and chia flours: Application in a bread product
title Development of gluten-free premixes with buckwheat and chia flours: Application in a bread product
spellingShingle Development of gluten-free premixes with buckwheat and chia flours: Application in a bread product
Coronel, Estefanía
BREAD
BUCKWHEAT
CHIA
GLUTEN-FREE FLOURS
TECHNOLOGICAL PROPERTIES
title_short Development of gluten-free premixes with buckwheat and chia flours: Application in a bread product
title_full Development of gluten-free premixes with buckwheat and chia flours: Application in a bread product
title_fullStr Development of gluten-free premixes with buckwheat and chia flours: Application in a bread product
title_full_unstemmed Development of gluten-free premixes with buckwheat and chia flours: Application in a bread product
title_sort Development of gluten-free premixes with buckwheat and chia flours: Application in a bread product
dc.creator.none.fl_str_mv Coronel, Estefanía
Guiotto, Estefania Nancy
Aspiroz, Maria Cristina
Tomás, Mabel Cristina
Nolasco, Susana Maria
Capitani, Marianela Ivana
author Coronel, Estefanía
author_facet Coronel, Estefanía
Guiotto, Estefania Nancy
Aspiroz, Maria Cristina
Tomás, Mabel Cristina
Nolasco, Susana Maria
Capitani, Marianela Ivana
author_role author
author2 Guiotto, Estefania Nancy
Aspiroz, Maria Cristina
Tomás, Mabel Cristina
Nolasco, Susana Maria
Capitani, Marianela Ivana
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv BREAD
BUCKWHEAT
CHIA
GLUTEN-FREE FLOURS
TECHNOLOGICAL PROPERTIES
topic BREAD
BUCKWHEAT
CHIA
GLUTEN-FREE FLOURS
TECHNOLOGICAL PROPERTIES
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 objective of the present work was to develop novel alternative gluten-free premixes for their application in the production of a bread product. Eight formulations of premixes based on light buckwheat flour (LBF) or whole buckwheat flour (WBF) supplemented with chia flour (CF) in a 90:10 ratio (w/w), with and without the addition of xanthan gum (XG 2 g/100 g) were evaluated. A commercial gluten-free premix was used as control. Breads were baked using each formulation and the control premix. The loaves prepared with buckwheat flour and supplemented with CF and XG exhibited a significantly lower mass loss during baking than the control. All the loaves made with LBF presented a higher air fraction, alveolar area and lightness than those prepared with WBF. The joint addition of XG:CF decreased the hardness of the LBF-based loaves. The selected premix (LBF:XG:CF) and the bread exhibited a higher protein, ash, crude fiber and polyunsaturated fatty acid content and antioxidant activity than the commercial premix and its bread (control). The development of premixes based on buckwheat and chia flour represents an alternative with high nutritional value that can be applied to the formulation of gluten-free breads, with adequate technological properties.
Fil: Coronel, Estefanía. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Departamento de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Guiotto, Estefania Nancy. 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
Fil: Aspiroz, Maria Cristina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Agronomía; Argentina
Fil: Tomás, Mabel Cristina. 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
Fil: Nolasco, Susana Maria. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Departamento de Ingeniería Química; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina
Fil: Capitani, Marianela Ivana. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Departamento de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil; Argentina
description The objective of the present work was to develop novel alternative gluten-free premixes for their application in the production of a bread product. Eight formulations of premixes based on light buckwheat flour (LBF) or whole buckwheat flour (WBF) supplemented with chia flour (CF) in a 90:10 ratio (w/w), with and without the addition of xanthan gum (XG 2 g/100 g) were evaluated. A commercial gluten-free premix was used as control. Breads were baked using each formulation and the control premix. The loaves prepared with buckwheat flour and supplemented with CF and XG exhibited a significantly lower mass loss during baking than the control. All the loaves made with LBF presented a higher air fraction, alveolar area and lightness than those prepared with WBF. The joint addition of XG:CF decreased the hardness of the LBF-based loaves. The selected premix (LBF:XG:CF) and the bread exhibited a higher protein, ash, crude fiber and polyunsaturated fatty acid content and antioxidant activity than the commercial premix and its bread (control). The development of premixes based on buckwheat and chia flour represents an alternative with high nutritional value that can be applied to the formulation of gluten-free breads, with adequate technological properties.
publishDate 2021
dc.date.none.fl_str_mv 2021-04
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/11336/147215
Coronel, Estefanía; Guiotto, Estefania Nancy; Aspiroz, Maria Cristina; Tomás, Mabel Cristina; Nolasco, Susana Maria; et al.; Development of gluten-free premixes with buckwheat and chia flours: Application in a bread product; Elsevier Science; LWT - Food Science and Technology; 141; 4-2021; 1-8
0023-6438
1096-1127
CONICET Digital
CONICET
url http://hdl.handle.net/11336/147215
identifier_str_mv Coronel, Estefanía; Guiotto, Estefania Nancy; Aspiroz, Maria Cristina; Tomás, Mabel Cristina; Nolasco, Susana Maria; et al.; Development of gluten-free premixes with buckwheat and chia flours: Application in a bread product; Elsevier Science; LWT - Food Science and Technology; 141; 4-2021; 1-8
0023-6438
1096-1127
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://bit.ly/3wxpFVv
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2021.110916
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
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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