Effect of modified celluloses on dough rheology and microstructure

Autores
Correa, María Jimena; Añon, Maria Cristina; Perez, Gabriela Teresa; Ferrero, Cristina
Año de publicación
2010
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effect of different modified celluloses on dough microstructure and rheological characteristics was studied. Microcrystalline cellulose (MCC), carboxymethyl cellulose (CMC) and two different types of hydroxypropylmethylcellulose (HPMC F 4M and HPMC F 50) were tested in a range of concentration from 0.25 to 1.5% (flour basis). Doughs were formulated without and with salt (2 % w/w flour basis). Farinographic water absorption increased when hydrocolloids were incorporated and the highest values were obtained in mixtures without NaCl and when HPMCs were added. A linear relationship between the percentage increment in water absorption and the hydrocolloid level was observed within the assayed range of concentrations. The development time was markedly increased when CMC was added. CMC and HPMC did affect or not dough stability depending on the presence or absence of salt whereas the stability was not modified by MCC. Texture attributes and the rheometric parameter tan d were analyzed through Principal Components Analysis (PCA). Two factors described the 88.9% of total variation, one of them composed by hardness, consistency, adhesiveness and tan d and the other composed by resilience and cohesiveness. Hydrocolloids addition softened the dough, particularly when salt was absent. Samples with salt and with hydrocolloids exhibited more cohesive and less resilient characteristics. Rheological results were in agreement with the characteristics of gluten network studied by SEM since a diminished stability and softer dough could be associated with a more disrupted matrix.
Fil: Correa, María Jimena. 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: Añon, Maria 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: Perez, Gabriela Teresa. Universidad Nacional de Córdoba; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Ferrero, 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
Materia
Rheology
Modified celluloses
Wheat flour dough
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/158333
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/158333
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of modified celluloses on dough rheology and microstructureCorrea, María JimenaAñon, Maria CristinaPerez, Gabriela TeresaFerrero, CristinaRheologyModified cellulosesWheat flour doughhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The effect of different modified celluloses on dough microstructure and rheological characteristics was studied. Microcrystalline cellulose (MCC), carboxymethyl cellulose (CMC) and two different types of hydroxypropylmethylcellulose (HPMC F 4M and HPMC F 50) were tested in a range of concentration from 0.25 to 1.5% (flour basis). Doughs were formulated without and with salt (2 % w/w flour basis). Farinographic water absorption increased when hydrocolloids were incorporated and the highest values were obtained in mixtures without NaCl and when HPMCs were added. A linear relationship between the percentage increment in water absorption and the hydrocolloid level was observed within the assayed range of concentrations. The development time was markedly increased when CMC was added. CMC and HPMC did affect or not dough stability depending on the presence or absence of salt whereas the stability was not modified by MCC. Texture attributes and the rheometric parameter tan d were analyzed through Principal Components Analysis (PCA). Two factors described the 88.9% of total variation, one of them composed by hardness, consistency, adhesiveness and tan d and the other composed by resilience and cohesiveness. Hydrocolloids addition softened the dough, particularly when salt was absent. Samples with salt and with hydrocolloids exhibited more cohesive and less resilient characteristics. Rheological results were in agreement with the characteristics of gluten network studied by SEM since a diminished stability and softer dough could be associated with a more disrupted matrix.Fil: Correa, María Jimena. 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: Añon, Maria 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: Perez, Gabriela Teresa. Universidad Nacional de Córdoba; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Ferrero, 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; ArgentinaElsevier Science2010-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/158333Correa, María Jimena; Añon, Maria Cristina; Perez, Gabriela Teresa; Ferrero, Cristina; Effect of modified celluloses on dough rheology and microstructure; Elsevier Science; Food Research International; 43; 3; 4-2010; 780-7870963-9969CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0963996909003573?via%3Dihubinfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2009.11.016info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-17T11:01:18Zoai:ri.conicet.gov.ar:11336/158333instacron: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:34982025-09-17 11:01:19.061CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of modified celluloses on dough rheology and microstructure
title Effect of modified celluloses on dough rheology and microstructure
spellingShingle Effect of modified celluloses on dough rheology and microstructure
Correa, María Jimena
Rheology
Modified celluloses
Wheat flour dough
title_short Effect of modified celluloses on dough rheology and microstructure
title_full Effect of modified celluloses on dough rheology and microstructure
title_fullStr Effect of modified celluloses on dough rheology and microstructure
title_full_unstemmed Effect of modified celluloses on dough rheology and microstructure
title_sort Effect of modified celluloses on dough rheology and microstructure
dc.creator.none.fl_str_mv Correa, María Jimena
Añon, Maria Cristina
Perez, Gabriela Teresa
Ferrero, Cristina
author Correa, María Jimena
author_facet Correa, María Jimena
Añon, Maria Cristina
Perez, Gabriela Teresa
Ferrero, Cristina
author_role author
author2 Añon, Maria Cristina
Perez, Gabriela Teresa
Ferrero, Cristina
author2_role author
author
author
dc.subject.none.fl_str_mv Rheology
Modified celluloses
Wheat flour dough
topic Rheology
Modified celluloses
Wheat flour dough
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 different modified celluloses on dough microstructure and rheological characteristics was studied. Microcrystalline cellulose (MCC), carboxymethyl cellulose (CMC) and two different types of hydroxypropylmethylcellulose (HPMC F 4M and HPMC F 50) were tested in a range of concentration from 0.25 to 1.5% (flour basis). Doughs were formulated without and with salt (2 % w/w flour basis). Farinographic water absorption increased when hydrocolloids were incorporated and the highest values were obtained in mixtures without NaCl and when HPMCs were added. A linear relationship between the percentage increment in water absorption and the hydrocolloid level was observed within the assayed range of concentrations. The development time was markedly increased when CMC was added. CMC and HPMC did affect or not dough stability depending on the presence or absence of salt whereas the stability was not modified by MCC. Texture attributes and the rheometric parameter tan d were analyzed through Principal Components Analysis (PCA). Two factors described the 88.9% of total variation, one of them composed by hardness, consistency, adhesiveness and tan d and the other composed by resilience and cohesiveness. Hydrocolloids addition softened the dough, particularly when salt was absent. Samples with salt and with hydrocolloids exhibited more cohesive and less resilient characteristics. Rheological results were in agreement with the characteristics of gluten network studied by SEM since a diminished stability and softer dough could be associated with a more disrupted matrix.
Fil: Correa, María Jimena. 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: Añon, Maria 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: Perez, Gabriela Teresa. Universidad Nacional de Córdoba; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Ferrero, 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
description The effect of different modified celluloses on dough microstructure and rheological characteristics was studied. Microcrystalline cellulose (MCC), carboxymethyl cellulose (CMC) and two different types of hydroxypropylmethylcellulose (HPMC F 4M and HPMC F 50) were tested in a range of concentration from 0.25 to 1.5% (flour basis). Doughs were formulated without and with salt (2 % w/w flour basis). Farinographic water absorption increased when hydrocolloids were incorporated and the highest values were obtained in mixtures without NaCl and when HPMCs were added. A linear relationship between the percentage increment in water absorption and the hydrocolloid level was observed within the assayed range of concentrations. The development time was markedly increased when CMC was added. CMC and HPMC did affect or not dough stability depending on the presence or absence of salt whereas the stability was not modified by MCC. Texture attributes and the rheometric parameter tan d were analyzed through Principal Components Analysis (PCA). Two factors described the 88.9% of total variation, one of them composed by hardness, consistency, adhesiveness and tan d and the other composed by resilience and cohesiveness. Hydrocolloids addition softened the dough, particularly when salt was absent. Samples with salt and with hydrocolloids exhibited more cohesive and less resilient characteristics. Rheological results were in agreement with the characteristics of gluten network studied by SEM since a diminished stability and softer dough could be associated with a more disrupted matrix.
publishDate 2010
dc.date.none.fl_str_mv 2010-04
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/11336/158333
Correa, María Jimena; Añon, Maria Cristina; Perez, Gabriela Teresa; Ferrero, Cristina; Effect of modified celluloses on dough rheology and microstructure; Elsevier Science; Food Research International; 43; 3; 4-2010; 780-787
0963-9969
CONICET Digital
CONICET
url http://hdl.handle.net/11336/158333
identifier_str_mv Correa, María Jimena; Añon, Maria Cristina; Perez, Gabriela Teresa; Ferrero, Cristina; Effect of modified celluloses on dough rheology and microstructure; Elsevier Science; Food Research International; 43; 3; 4-2010; 780-787
0963-9969
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/S0963996909003573?via%3Dihub
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2009.11.016
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv 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 13.001348

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