Hydration and rheological properties of amaranth-wheat flour dough: Influence of germination of amaranth seeds

Autores
Guardianelli, Luciano Martin; Salinas, Maria Victoria; Puppo, María Lucía
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The objective of this work was to analyze wheat dough combined with amaranth flour to predict dough behavior during breadmaking. Blends with wheat and amaranth flours from germinated (GA) and non-germinated (A) seeds at 5%, 15% and 25% were formulated. The dry gluten content, as measurement of the amount of insoluble protein of blends, was determined. Besides, the hydration (moisture-Mcont, water absorption-Wabs, molecular mobility-λ, water activity-aw) and rheological (texture and viscoelasticity) properties of dough were also determined. Dough with 25% of amaranth flour (A25, GA25) showed higher moisture but had lowed less λ than the compared to wheat dough. Moreover, A25 was a bit harder compared to wheat dough though it presented less relaxation of the matrix polymers but a viscous behavior higher than the elastic one (>tan δ). The major difference was detected for GA25 dough, which exhibited a structure with the lowest consistency and with the highest G"/G′ ratio due to the modification of proteins during germination, since these proteins contribute to dough elasticity through the stabilization of polymeric gluten proteins.
Fil: Guardianelli, Luciano Martin. 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: Salinas, Maria Victoria. 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: Puppo, María Lucía. 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. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina
Materia
GERMINATED AMARANTH SEED FLOUR
WHEAT FLOUR
MOLECULAR MOBILITY
BREAD DOUGH RHEOLOGY
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:11336/103433
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/103433
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Hydration and rheological properties of amaranth-wheat flour dough: Influence of germination of amaranth seedsGuardianelli, Luciano MartinSalinas, Maria VictoriaPuppo, María LucíaGERMINATED AMARANTH SEED FLOURWHEAT FLOURMOLECULAR MOBILITYBREAD DOUGH RHEOLOGYhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The objective of this work was to analyze wheat dough combined with amaranth flour to predict dough behavior during breadmaking. Blends with wheat and amaranth flours from germinated (GA) and non-germinated (A) seeds at 5%, 15% and 25% were formulated. The dry gluten content, as measurement of the amount of insoluble protein of blends, was determined. Besides, the hydration (moisture-Mcont, water absorption-Wabs, molecular mobility-λ, water activity-aw) and rheological (texture and viscoelasticity) properties of dough were also determined. Dough with 25% of amaranth flour (A25, GA25) showed higher moisture but had lowed less λ than the compared to wheat dough. Moreover, A25 was a bit harder compared to wheat dough though it presented less relaxation of the matrix polymers but a viscous behavior higher than the elastic one (>tan δ). The major difference was detected for GA25 dough, which exhibited a structure with the lowest consistency and with the highest G"/G′ ratio due to the modification of proteins during germination, since these proteins contribute to dough elasticity through the stabilization of polymeric gluten proteins.Fil: Guardianelli, Luciano Martin. 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: Salinas, Maria Victoria. 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: Puppo, María Lucía. 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. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; ArgentinaElsevier2019-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/103433Guardianelli, Luciano Martin; Salinas, Maria Victoria; Puppo, María Lucía; Hydration and rheological properties of amaranth-wheat flour dough: Influence of germination of amaranth seeds; Elsevier; Food Hydrocolloids; 97; 7-2019; 1-260268-005XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0268005X18325347info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2019.105242info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:46:16Zoai:ri.conicet.gov.ar:11336/103433instacron: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 09:46:17.107CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Hydration and rheological properties of amaranth-wheat flour dough: Influence of germination of amaranth seeds
title Hydration and rheological properties of amaranth-wheat flour dough: Influence of germination of amaranth seeds
spellingShingle Hydration and rheological properties of amaranth-wheat flour dough: Influence of germination of amaranth seeds
Guardianelli, Luciano Martin
GERMINATED AMARANTH SEED FLOUR
WHEAT FLOUR
MOLECULAR MOBILITY
BREAD DOUGH RHEOLOGY
title_short Hydration and rheological properties of amaranth-wheat flour dough: Influence of germination of amaranth seeds
title_full Hydration and rheological properties of amaranth-wheat flour dough: Influence of germination of amaranth seeds
title_fullStr Hydration and rheological properties of amaranth-wheat flour dough: Influence of germination of amaranth seeds
title_full_unstemmed Hydration and rheological properties of amaranth-wheat flour dough: Influence of germination of amaranth seeds
title_sort Hydration and rheological properties of amaranth-wheat flour dough: Influence of germination of amaranth seeds
dc.creator.none.fl_str_mv Guardianelli, Luciano Martin
Salinas, Maria Victoria
Puppo, María Lucía
author Guardianelli, Luciano Martin
author_facet Guardianelli, Luciano Martin
Salinas, Maria Victoria
Puppo, María Lucía
author_role author
author2 Salinas, Maria Victoria
Puppo, María Lucía
author2_role author
author
dc.subject.none.fl_str_mv GERMINATED AMARANTH SEED FLOUR
WHEAT FLOUR
MOLECULAR MOBILITY
BREAD DOUGH RHEOLOGY
topic GERMINATED AMARANTH SEED FLOUR
WHEAT FLOUR
MOLECULAR MOBILITY
BREAD DOUGH RHEOLOGY
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 this work was to analyze wheat dough combined with amaranth flour to predict dough behavior during breadmaking. Blends with wheat and amaranth flours from germinated (GA) and non-germinated (A) seeds at 5%, 15% and 25% were formulated. The dry gluten content, as measurement of the amount of insoluble protein of blends, was determined. Besides, the hydration (moisture-Mcont, water absorption-Wabs, molecular mobility-λ, water activity-aw) and rheological (texture and viscoelasticity) properties of dough were also determined. Dough with 25% of amaranth flour (A25, GA25) showed higher moisture but had lowed less λ than the compared to wheat dough. Moreover, A25 was a bit harder compared to wheat dough though it presented less relaxation of the matrix polymers but a viscous behavior higher than the elastic one (>tan δ). The major difference was detected for GA25 dough, which exhibited a structure with the lowest consistency and with the highest G"/G′ ratio due to the modification of proteins during germination, since these proteins contribute to dough elasticity through the stabilization of polymeric gluten proteins.
Fil: Guardianelli, Luciano Martin. 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: Salinas, Maria Victoria. 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: Puppo, María Lucía. 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. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina
description The objective of this work was to analyze wheat dough combined with amaranth flour to predict dough behavior during breadmaking. Blends with wheat and amaranth flours from germinated (GA) and non-germinated (A) seeds at 5%, 15% and 25% were formulated. The dry gluten content, as measurement of the amount of insoluble protein of blends, was determined. Besides, the hydration (moisture-Mcont, water absorption-Wabs, molecular mobility-λ, water activity-aw) and rheological (texture and viscoelasticity) properties of dough were also determined. Dough with 25% of amaranth flour (A25, GA25) showed higher moisture but had lowed less λ than the compared to wheat dough. Moreover, A25 was a bit harder compared to wheat dough though it presented less relaxation of the matrix polymers but a viscous behavior higher than the elastic one (>tan δ). The major difference was detected for GA25 dough, which exhibited a structure with the lowest consistency and with the highest G"/G′ ratio due to the modification of proteins during germination, since these proteins contribute to dough elasticity through the stabilization of polymeric gluten proteins.
publishDate 2019
dc.date.none.fl_str_mv 2019-07
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/11336/103433
Guardianelli, Luciano Martin; Salinas, Maria Victoria; Puppo, María Lucía; Hydration and rheological properties of amaranth-wheat flour dough: Influence of germination of amaranth seeds; Elsevier; Food Hydrocolloids; 97; 7-2019; 1-26
0268-005X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/103433
identifier_str_mv Guardianelli, Luciano Martin; Salinas, Maria Victoria; Puppo, María Lucía; Hydration and rheological properties of amaranth-wheat flour dough: Influence of germination of amaranth seeds; Elsevier; Food Hydrocolloids; 97; 7-2019; 1-26
0268-005X
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://linkinghub.elsevier.com/retrieve/pii/S0268005X18325347
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2019.105242
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
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
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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