Gluten-Free Breadmaking with Extruded Whole-Grain Andean Maize Flours

Autores
Miranda, Rita Marisol; Amaya, Argentina Angélica; Lobo, Manuel Oscar; Samman, Norma Cristina
Año de publicación
2021
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Andean maize can be safely used in gluten-free bread formulation. Extrusion is a technology capable of promoting changes in the techno-functional properties of gluten-free flours, modifyingtheir breadmaking properties. The objective of this study was to evaluate the effect of extrusion onthe physical and physicochemical properties of Andean maize whole-grain flours (bolita race) and todetermine the relationship between the changes to the textural properties of gluten-free dough andbread with the addition of extruded flours. The Andean maize whole-grain flours were extruded in asingle-screw extruder. The moisture, temperature and screw speed were varied through an incomplete orthogonal design. The expansion degree of extruded products, the total soluble carbohydrates,and the gelatinization degree of the flours varied mainly with moisture and temperature extrusion.Flours with high, medium, and low degrees of gelatinization treatments were added at 20 % to nativeflours to make gluten-free dough and bread. The dough made with the addition of extruded floursincreased their firmness and adhesiveness in relation to the control made with native flour alone.Bread made with extruded flours generally increased their hardness, gumminess, chewiness, andcohesiveness. Springiness only increased under conditions of high and low degrees of gelatinization.The dough made with extruded flour at the extruded condition of 100 ◦C-25%H-120 rpm, withthe lowest degree of gelatinization, were the least firm and adhesive, which could lead to betterdough machinability. Additionally, the bread made with this flour presented high cohesiveness andspringiness.
Fil: Miranda, Rita Marisol. Universidad Nacional de Jujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Saltajujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa.; Argentina
Fil: Amaya, Argentina Angélica. Universidad Nacional de Jujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Saltajujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa.; Argentina
Fil: Lobo, Manuel Oscar. Universidad Nacional de Jujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Saltajujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa.; Argentina
Fil: Samman, Norma Cristina. Universidad Nacional de Jujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Saltajujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa.; Argentina
Materia
ANDEAN MAIZE
BREAD
EXTRUSION
GLUTEN-FREE
WHOLE-GRAIN FLOURS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/216587
Acceder
id CONICETDig_528a35c4892ee4ceda65aeb22dc00aaf
oai_identifier_str oai:ri.conicet.gov.ar:11336/216587
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Gluten-Free Breadmaking with Extruded Whole-Grain Andean Maize FloursMiranda, Rita MarisolAmaya, Argentina AngélicaLobo, Manuel OscarSamman, Norma CristinaANDEAN MAIZEBREADEXTRUSIONGLUTEN-FREEWHOLE-GRAIN FLOURShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Andean maize can be safely used in gluten-free bread formulation. Extrusion is a technology capable of promoting changes in the techno-functional properties of gluten-free flours, modifyingtheir breadmaking properties. The objective of this study was to evaluate the effect of extrusion onthe physical and physicochemical properties of Andean maize whole-grain flours (bolita race) and todetermine the relationship between the changes to the textural properties of gluten-free dough andbread with the addition of extruded flours. The Andean maize whole-grain flours were extruded in asingle-screw extruder. The moisture, temperature and screw speed were varied through an incomplete orthogonal design. The expansion degree of extruded products, the total soluble carbohydrates,and the gelatinization degree of the flours varied mainly with moisture and temperature extrusion.Flours with high, medium, and low degrees of gelatinization treatments were added at 20 % to nativeflours to make gluten-free dough and bread. The dough made with the addition of extruded floursincreased their firmness and adhesiveness in relation to the control made with native flour alone.Bread made with extruded flours generally increased their hardness, gumminess, chewiness, andcohesiveness. Springiness only increased under conditions of high and low degrees of gelatinization.The dough made with extruded flour at the extruded condition of 100 ◦C-25%H-120 rpm, withthe lowest degree of gelatinization, were the least firm and adhesive, which could lead to betterdough machinability. Additionally, the bread made with this flour presented high cohesiveness andspringiness.Fil: Miranda, Rita Marisol. Universidad Nacional de Jujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Saltajujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa.; ArgentinaFil: Amaya, Argentina Angélica. Universidad Nacional de Jujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Saltajujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa.; ArgentinaFil: Lobo, Manuel Oscar. Universidad Nacional de Jujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Saltajujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa.; ArgentinaFil: Samman, Norma Cristina. Universidad Nacional de Jujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Saltajujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa.; ArgentinaMDPI2021-11info: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/11336/216587Miranda, Rita Marisol; Amaya, Argentina Angélica; Lobo, Manuel Oscar; Samman, Norma Cristina; Gluten-Free Breadmaking with Extruded Whole-Grain Andean Maize Flours; MDPI; Biology and Life Sciences Forum; 8; 5; 11-2021; 1-62673-9976CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://doi.org/10.3390/ blsf2021008005info:eu-repo/semantics/altIdentifier/doi/10.3390/blsf2021008005info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:37:46Zoai:ri.conicet.gov.ar:11336/216587instacron: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 10:37:47.126CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Gluten-Free Breadmaking with Extruded Whole-Grain Andean Maize Flours
title Gluten-Free Breadmaking with Extruded Whole-Grain Andean Maize Flours
spellingShingle Gluten-Free Breadmaking with Extruded Whole-Grain Andean Maize Flours
Miranda, Rita Marisol
ANDEAN MAIZE
BREAD
EXTRUSION
GLUTEN-FREE
WHOLE-GRAIN FLOURS
title_short Gluten-Free Breadmaking with Extruded Whole-Grain Andean Maize Flours
title_full Gluten-Free Breadmaking with Extruded Whole-Grain Andean Maize Flours
title_fullStr Gluten-Free Breadmaking with Extruded Whole-Grain Andean Maize Flours
title_full_unstemmed Gluten-Free Breadmaking with Extruded Whole-Grain Andean Maize Flours
title_sort Gluten-Free Breadmaking with Extruded Whole-Grain Andean Maize Flours
dc.creator.none.fl_str_mv Miranda, Rita Marisol
Amaya, Argentina Angélica
Lobo, Manuel Oscar
Samman, Norma Cristina
author Miranda, Rita Marisol
author_facet Miranda, Rita Marisol
Amaya, Argentina Angélica
Lobo, Manuel Oscar
Samman, Norma Cristina
author_role author
author2 Amaya, Argentina Angélica
Lobo, Manuel Oscar
Samman, Norma Cristina
author2_role author
author
author
dc.subject.none.fl_str_mv ANDEAN MAIZE
BREAD
EXTRUSION
GLUTEN-FREE
WHOLE-GRAIN FLOURS
topic ANDEAN MAIZE
BREAD
EXTRUSION
GLUTEN-FREE
WHOLE-GRAIN FLOURS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Andean maize can be safely used in gluten-free bread formulation. Extrusion is a technology capable of promoting changes in the techno-functional properties of gluten-free flours, modifyingtheir breadmaking properties. The objective of this study was to evaluate the effect of extrusion onthe physical and physicochemical properties of Andean maize whole-grain flours (bolita race) and todetermine the relationship between the changes to the textural properties of gluten-free dough andbread with the addition of extruded flours. The Andean maize whole-grain flours were extruded in asingle-screw extruder. The moisture, temperature and screw speed were varied through an incomplete orthogonal design. The expansion degree of extruded products, the total soluble carbohydrates,and the gelatinization degree of the flours varied mainly with moisture and temperature extrusion.Flours with high, medium, and low degrees of gelatinization treatments were added at 20 % to nativeflours to make gluten-free dough and bread. The dough made with the addition of extruded floursincreased their firmness and adhesiveness in relation to the control made with native flour alone.Bread made with extruded flours generally increased their hardness, gumminess, chewiness, andcohesiveness. Springiness only increased under conditions of high and low degrees of gelatinization.The dough made with extruded flour at the extruded condition of 100 ◦C-25%H-120 rpm, withthe lowest degree of gelatinization, were the least firm and adhesive, which could lead to betterdough machinability. Additionally, the bread made with this flour presented high cohesiveness andspringiness.
Fil: Miranda, Rita Marisol. Universidad Nacional de Jujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Saltajujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa.; Argentina
Fil: Amaya, Argentina Angélica. Universidad Nacional de Jujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Saltajujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa.; Argentina
Fil: Lobo, Manuel Oscar. Universidad Nacional de Jujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Saltajujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa.; Argentina
Fil: Samman, Norma Cristina. Universidad Nacional de Jujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Saltajujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa.; Argentina
description Andean maize can be safely used in gluten-free bread formulation. Extrusion is a technology capable of promoting changes in the techno-functional properties of gluten-free flours, modifyingtheir breadmaking properties. The objective of this study was to evaluate the effect of extrusion onthe physical and physicochemical properties of Andean maize whole-grain flours (bolita race) and todetermine the relationship between the changes to the textural properties of gluten-free dough andbread with the addition of extruded flours. The Andean maize whole-grain flours were extruded in asingle-screw extruder. The moisture, temperature and screw speed were varied through an incomplete orthogonal design. The expansion degree of extruded products, the total soluble carbohydrates,and the gelatinization degree of the flours varied mainly with moisture and temperature extrusion.Flours with high, medium, and low degrees of gelatinization treatments were added at 20 % to nativeflours to make gluten-free dough and bread. The dough made with the addition of extruded floursincreased their firmness and adhesiveness in relation to the control made with native flour alone.Bread made with extruded flours generally increased their hardness, gumminess, chewiness, andcohesiveness. Springiness only increased under conditions of high and low degrees of gelatinization.The dough made with extruded flour at the extruded condition of 100 ◦C-25%H-120 rpm, withthe lowest degree of gelatinization, were the least firm and adhesive, which could lead to betterdough machinability. Additionally, the bread made with this flour presented high cohesiveness andspringiness.
publishDate 2021
dc.date.none.fl_str_mv 2021-11
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/11336/216587
Miranda, Rita Marisol; Amaya, Argentina Angélica; Lobo, Manuel Oscar; Samman, Norma Cristina; Gluten-Free Breadmaking with Extruded Whole-Grain Andean Maize Flours; MDPI; Biology and Life Sciences Forum; 8; 5; 11-2021; 1-6
2673-9976
CONICET Digital
CONICET
url http://hdl.handle.net/11336/216587
identifier_str_mv Miranda, Rita Marisol; Amaya, Argentina Angélica; Lobo, Manuel Oscar; Samman, Norma Cristina; Gluten-Free Breadmaking with Extruded Whole-Grain Andean Maize Flours; MDPI; Biology and Life Sciences Forum; 8; 5; 11-2021; 1-6
2673-9976
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://doi.org/10.3390/ blsf2021008005
info:eu-repo/semantics/altIdentifier/doi/10.3390/blsf2021008005
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
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_ 1844614398945001472
score 13.070432

Publicaciones similares