Wheat varietal flours: influence of Pectin and DATEM on dough and bread quality

Autores
Ponzio, N. R.; Ferrero, Cristina; Puppo, Maria Cecilia
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effect of two additives, high methoxyl pectin (P) and the emulsifier diacetyl tartaric acid esters of monoglycerides commonly named DATEM (D) and their mixture (P+D) on dough properties and baking performance of two varietal Argentinean wheat flours (‘Buck Pronto’ [BP]; ‘Klein Escudo’ [KE] was analyzed. Rheological characterization of dough (alveogram, farinograms, texture profile analysis-TPA, and rheometric assays), with and without additives, was performed. SEM was used to evaluate the microstructure of dough. Baking performance was analysed by bread volume measurements, shape ratio of loaves (width/height), and the hardness of crumb and crust. Assays on dough showed differences in alveographic force (W) and in most of the texture profile analysis parameters. Assays on bread showed that BP specific volume was improved with the addition of P and P+D, but shape ratio was only improved with the mixture of P+D. Breads from KE flour with additives presented, in all cases, showed higher volumes and a better shape ratio than those obtained with the control sample. Hardness of KE crumb was diminished by all additives but BP crumb was softened only with the addition of P and P+D. All sensory parameters were improved for both types of bread, particularly with D and P+D.
Fil: Ponzio, N. R.. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires; Argentina
Fil: Ferrero, Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; Argentina
Fil: Puppo, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina
Materia
Wheat Cultivars
Wheat Dough
Food Additives
Breadmaking Quality
Rheological Properties
Sensory Evaluation
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/10597
Acceder
id CONICETDig_3c5f44cb6be8696c6b61f411ed8004b4
oai_identifier_str oai:ri.conicet.gov.ar:11336/10597
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Wheat varietal flours: influence of Pectin and DATEM on dough and bread qualityPonzio, N. R.Ferrero, CristinaPuppo, Maria CeciliaWheat CultivarsWheat DoughFood AdditivesBreadmaking QualityRheological PropertiesSensory Evaluationhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The effect of two additives, high methoxyl pectin (P) and the emulsifier diacetyl tartaric acid esters of monoglycerides commonly named DATEM (D) and their mixture (P+D) on dough properties and baking performance of two varietal Argentinean wheat flours (‘Buck Pronto’ [BP]; ‘Klein Escudo’ [KE] was analyzed. Rheological characterization of dough (alveogram, farinograms, texture profile analysis-TPA, and rheometric assays), with and without additives, was performed. SEM was used to evaluate the microstructure of dough. Baking performance was analysed by bread volume measurements, shape ratio of loaves (width/height), and the hardness of crumb and crust. Assays on dough showed differences in alveographic force (W) and in most of the texture profile analysis parameters. Assays on bread showed that BP specific volume was improved with the addition of P and P+D, but shape ratio was only improved with the mixture of P+D. Breads from KE flour with additives presented, in all cases, showed higher volumes and a better shape ratio than those obtained with the control sample. Hardness of KE crumb was diminished by all additives but BP crumb was softened only with the addition of P and P+D. All sensory parameters were improved for both types of bread, particularly with D and P+D.Fil: Ponzio, N. R.. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires; ArgentinaFil: Ferrero, Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; ArgentinaFil: Puppo, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; ArgentinaTaylor & Francis2013-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/10597Ponzio, N. R.; Ferrero, Cristina; Puppo, Maria Cecilia; Wheat varietal flours: influence of Pectin and DATEM on dough and bread quality; Taylor & Francis; International Journal Of Food Properties; 16; 1; 1-2013; 33-441094-29121532-2386enginfo:eu-repo/semantics/altIdentifier/doi/10.1080/10942912.2010.501467info:eu-repo/semantics/altIdentifier/url/http://www.tandfonline.com/doi/abs/10.1080/10942912.2010.501467info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:36:11Zoai:ri.conicet.gov.ar:11336/10597instacron: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 09:36:12.189CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Wheat varietal flours: influence of Pectin and DATEM on dough and bread quality
title Wheat varietal flours: influence of Pectin and DATEM on dough and bread quality
spellingShingle Wheat varietal flours: influence of Pectin and DATEM on dough and bread quality
Ponzio, N. R.
Wheat Cultivars
Wheat Dough
Food Additives
Breadmaking Quality
Rheological Properties
Sensory Evaluation
title_short Wheat varietal flours: influence of Pectin and DATEM on dough and bread quality
title_full Wheat varietal flours: influence of Pectin and DATEM on dough and bread quality
title_fullStr Wheat varietal flours: influence of Pectin and DATEM on dough and bread quality
title_full_unstemmed Wheat varietal flours: influence of Pectin and DATEM on dough and bread quality
title_sort Wheat varietal flours: influence of Pectin and DATEM on dough and bread quality
dc.creator.none.fl_str_mv Ponzio, N. R.
Ferrero, Cristina
Puppo, Maria Cecilia
author Ponzio, N. R.
author_facet Ponzio, N. R.
Ferrero, Cristina
Puppo, Maria Cecilia
author_role author
author2 Ferrero, Cristina
Puppo, Maria Cecilia
author2_role author
author
dc.subject.none.fl_str_mv Wheat Cultivars
Wheat Dough
Food Additives
Breadmaking Quality
Rheological Properties
Sensory Evaluation
topic Wheat Cultivars
Wheat Dough
Food Additives
Breadmaking Quality
Rheological Properties
Sensory Evaluation
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 two additives, high methoxyl pectin (P) and the emulsifier diacetyl tartaric acid esters of monoglycerides commonly named DATEM (D) and their mixture (P+D) on dough properties and baking performance of two varietal Argentinean wheat flours (‘Buck Pronto’ [BP]; ‘Klein Escudo’ [KE] was analyzed. Rheological characterization of dough (alveogram, farinograms, texture profile analysis-TPA, and rheometric assays), with and without additives, was performed. SEM was used to evaluate the microstructure of dough. Baking performance was analysed by bread volume measurements, shape ratio of loaves (width/height), and the hardness of crumb and crust. Assays on dough showed differences in alveographic force (W) and in most of the texture profile analysis parameters. Assays on bread showed that BP specific volume was improved with the addition of P and P+D, but shape ratio was only improved with the mixture of P+D. Breads from KE flour with additives presented, in all cases, showed higher volumes and a better shape ratio than those obtained with the control sample. Hardness of KE crumb was diminished by all additives but BP crumb was softened only with the addition of P and P+D. All sensory parameters were improved for both types of bread, particularly with D and P+D.
Fil: Ponzio, N. R.. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires; Argentina
Fil: Ferrero, Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; Argentina
Fil: Puppo, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina
description The effect of two additives, high methoxyl pectin (P) and the emulsifier diacetyl tartaric acid esters of monoglycerides commonly named DATEM (D) and their mixture (P+D) on dough properties and baking performance of two varietal Argentinean wheat flours (‘Buck Pronto’ [BP]; ‘Klein Escudo’ [KE] was analyzed. Rheological characterization of dough (alveogram, farinograms, texture profile analysis-TPA, and rheometric assays), with and without additives, was performed. SEM was used to evaluate the microstructure of dough. Baking performance was analysed by bread volume measurements, shape ratio of loaves (width/height), and the hardness of crumb and crust. Assays on dough showed differences in alveographic force (W) and in most of the texture profile analysis parameters. Assays on bread showed that BP specific volume was improved with the addition of P and P+D, but shape ratio was only improved with the mixture of P+D. Breads from KE flour with additives presented, in all cases, showed higher volumes and a better shape ratio than those obtained with the control sample. Hardness of KE crumb was diminished by all additives but BP crumb was softened only with the addition of P and P+D. All sensory parameters were improved for both types of bread, particularly with D and P+D.
publishDate 2013
dc.date.none.fl_str_mv 2013-01
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/11336/10597
Ponzio, N. R.; Ferrero, Cristina; Puppo, Maria Cecilia; Wheat varietal flours: influence of Pectin and DATEM on dough and bread quality; Taylor & Francis; International Journal Of Food Properties; 16; 1; 1-2013; 33-44
1094-2912
1532-2386
url http://hdl.handle.net/11336/10597
identifier_str_mv Ponzio, N. R.; Ferrero, Cristina; Puppo, Maria Cecilia; Wheat varietal flours: influence of Pectin and DATEM on dough and bread quality; Taylor & Francis; International Journal Of Food Properties; 16; 1; 1-2013; 33-44
1094-2912
1532-2386
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1080/10942912.2010.501467
info:eu-repo/semantics/altIdentifier/url/http://www.tandfonline.com/doi/abs/10.1080/10942912.2010.501467
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Taylor & Francis
publisher.none.fl_str_mv Taylor & Francis
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
_version_ 1844613133611565056
score 13.070432

Publicaciones similares