Optimization of the formulation of nutritional breads based on calcium carbonate and inulin

Autores
Salinas, Maria Victoria; Puppo, Maria Cecilia
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The purpose of this work was to optimize nutritional wheat bread formulation based on calcium carbonate and inulin (In); and to study dough fermentation properties and bread quality. During fermentation, time (tf) and dough volume (Vmax) were analyzed. Specific volume (Vs), crust colour, moisture, texture and alveolus properties of crumb are studied. Dough with high In content experienced a fast although less expansion. Furthermore, calcium fortification decreased tf. Crust colour was dependent on inulin content. At 13g/100g In, the lowest dough Vmax but the highest Vs bread was obtained. Crumb firmness and chewiness increased with 6.5g/100g In although high level of prebiotic did not modify these parameters. At the same In quantity, an increase of calcium carbonate resulted on softer and more elastic crumbs. Crumb moisture, decreased with the increment of prebiotic. Without In and in the presence of Ca, crumbs presented low alveolus area. The highest Vs of 13g/100g In breads was due to the high number of alveolus with a large void area. Based on the response surface of multiples variables (moisture, cohesiveness, chewiness, Vs) was optimized using a desirability function; the optimum calcium-prebiotic fortified bread obtained was that one that contained 2.196g/kg Ca and 9.635g/100g In.
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, Maria Cecilia. 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
Calcium Carbonate
Inulin
Optimum Bread Quality
Wheat Flour
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:11336/49159
Acceder
id CONICETDig_581ddd6f21c695140935d1472d8a87f1
oai_identifier_str oai:ri.conicet.gov.ar:11336/49159
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Optimization of the formulation of nutritional breads based on calcium carbonate and inulinSalinas, Maria VictoriaPuppo, Maria CeciliaCalcium CarbonateInulinOptimum Bread QualityWheat Flourhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The purpose of this work was to optimize nutritional wheat bread formulation based on calcium carbonate and inulin (In); and to study dough fermentation properties and bread quality. During fermentation, time (tf) and dough volume (Vmax) were analyzed. Specific volume (Vs), crust colour, moisture, texture and alveolus properties of crumb are studied. Dough with high In content experienced a fast although less expansion. Furthermore, calcium fortification decreased tf. Crust colour was dependent on inulin content. At 13g/100g In, the lowest dough Vmax but the highest Vs bread was obtained. Crumb firmness and chewiness increased with 6.5g/100g In although high level of prebiotic did not modify these parameters. At the same In quantity, an increase of calcium carbonate resulted on softer and more elastic crumbs. Crumb moisture, decreased with the increment of prebiotic. Without In and in the presence of Ca, crumbs presented low alveolus area. The highest Vs of 13g/100g In breads was due to the high number of alveolus with a large void area. Based on the response surface of multiples variables (moisture, cohesiveness, chewiness, Vs) was optimized using a desirability function; the optimum calcium-prebiotic fortified bread obtained was that one that contained 2.196g/kg Ca and 9.635g/100g In.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; ArgentinaFil: Puppo, Maria Cecilia. 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; ArgentinaElsevier Science2015-01info: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/11336/49159Salinas, Maria Victoria; Puppo, Maria Cecilia; Optimization of the formulation of nutritional breads based on calcium carbonate and inulin; Elsevier Science; LWT - Food Science and Technology; 60; 1; 1-2015; 95-1010023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2014.08.019info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643814005076info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:17:28Zoai:ri.conicet.gov.ar:11336/49159instacron: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:34982025-10-15 15:17:28.638CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Optimization of the formulation of nutritional breads based on calcium carbonate and inulin
title Optimization of the formulation of nutritional breads based on calcium carbonate and inulin
spellingShingle Optimization of the formulation of nutritional breads based on calcium carbonate and inulin
Salinas, Maria Victoria
Calcium Carbonate
Inulin
Optimum Bread Quality
Wheat Flour
title_short Optimization of the formulation of nutritional breads based on calcium carbonate and inulin
title_full Optimization of the formulation of nutritional breads based on calcium carbonate and inulin
title_fullStr Optimization of the formulation of nutritional breads based on calcium carbonate and inulin
title_full_unstemmed Optimization of the formulation of nutritional breads based on calcium carbonate and inulin
title_sort Optimization of the formulation of nutritional breads based on calcium carbonate and inulin
dc.creator.none.fl_str_mv Salinas, Maria Victoria
Puppo, Maria Cecilia
author Salinas, Maria Victoria
author_facet Salinas, Maria Victoria
Puppo, Maria Cecilia
author_role author
author2 Puppo, Maria Cecilia
author2_role author
dc.subject.none.fl_str_mv Calcium Carbonate
Inulin
Optimum Bread Quality
Wheat Flour
topic Calcium Carbonate
Inulin
Optimum Bread Quality
Wheat Flour
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 purpose of this work was to optimize nutritional wheat bread formulation based on calcium carbonate and inulin (In); and to study dough fermentation properties and bread quality. During fermentation, time (tf) and dough volume (Vmax) were analyzed. Specific volume (Vs), crust colour, moisture, texture and alveolus properties of crumb are studied. Dough with high In content experienced a fast although less expansion. Furthermore, calcium fortification decreased tf. Crust colour was dependent on inulin content. At 13g/100g In, the lowest dough Vmax but the highest Vs bread was obtained. Crumb firmness and chewiness increased with 6.5g/100g In although high level of prebiotic did not modify these parameters. At the same In quantity, an increase of calcium carbonate resulted on softer and more elastic crumbs. Crumb moisture, decreased with the increment of prebiotic. Without In and in the presence of Ca, crumbs presented low alveolus area. The highest Vs of 13g/100g In breads was due to the high number of alveolus with a large void area. Based on the response surface of multiples variables (moisture, cohesiveness, chewiness, Vs) was optimized using a desirability function; the optimum calcium-prebiotic fortified bread obtained was that one that contained 2.196g/kg Ca and 9.635g/100g In.
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, Maria Cecilia. 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 purpose of this work was to optimize nutritional wheat bread formulation based on calcium carbonate and inulin (In); and to study dough fermentation properties and bread quality. During fermentation, time (tf) and dough volume (Vmax) were analyzed. Specific volume (Vs), crust colour, moisture, texture and alveolus properties of crumb are studied. Dough with high In content experienced a fast although less expansion. Furthermore, calcium fortification decreased tf. Crust colour was dependent on inulin content. At 13g/100g In, the lowest dough Vmax but the highest Vs bread was obtained. Crumb firmness and chewiness increased with 6.5g/100g In although high level of prebiotic did not modify these parameters. At the same In quantity, an increase of calcium carbonate resulted on softer and more elastic crumbs. Crumb moisture, decreased with the increment of prebiotic. Without In and in the presence of Ca, crumbs presented low alveolus area. The highest Vs of 13g/100g In breads was due to the high number of alveolus with a large void area. Based on the response surface of multiples variables (moisture, cohesiveness, chewiness, Vs) was optimized using a desirability function; the optimum calcium-prebiotic fortified bread obtained was that one that contained 2.196g/kg Ca and 9.635g/100g In.
publishDate 2015
dc.date.none.fl_str_mv 2015-01
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/11336/49159
Salinas, Maria Victoria; Puppo, Maria Cecilia; Optimization of the formulation of nutritional breads based on calcium carbonate and inulin; Elsevier Science; LWT - Food Science and Technology; 60; 1; 1-2015; 95-101
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/49159
identifier_str_mv Salinas, Maria Victoria; Puppo, Maria Cecilia; Optimization of the formulation of nutritional breads based on calcium carbonate and inulin; Elsevier Science; LWT - Food Science and Technology; 60; 1; 1-2015; 95-101
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2014.08.019
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643814005076
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
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
_version_ 1846083323806351360
score 13.22299

Publicaciones similares