Influence of different carob fruit flours (Ceratonia siliqua L.) on wheat dough performance and bread quality

Autores
Salinas, Maria Victoria; Carbas, Bruna; Brites, Carla; Puppo, Maria Cecilia
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The objective of this work was to study the influence of carob flours from seed germ (G) and from fruit pulp (P) fractions (from 10 to 30 % w/w) on hydration (moisture, water activity, and relaxation time) and rheological properties (farinograph, rheometry, texture) of wheat dough. Bread quality (specific volume (Vs), protein content, crumb texture, and moisture) was also analyzed. Farinogram shape of G and P samples were different. Water absorption of control flour (C) was lower than that obtained for carob germ-wheat flour blends, presenting wheat flour the highest development time. Dough hardness and adhesiveness increased with carob flour, mainly with G. Cohesiveness and springiness of C were higher than those observed for wheat-carob dough. Differences in dough microstructure for the different formulations were predicted by a G’ versus G^ plot; heterogeneity in polymer morphology was detected with high contents of carob flours. Even though breads with increasing levels of carob flour presented lower Vs and higher crumb firmness and chewiness than wheat bread, protein content for G breads was higher, converting this flour in an interesting ingredient for increasing protein nutrition. Protein value was slightly low for breads with pulp carob flour; nevertheless, fiber contribution would be high.
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: Carbas, Bruna. Instituto Nacional de Investigação Agrária e Vetrinária; Portugal
Fil: Brites, Carla. Instituto Nacional de Investigação Agrária e Vetrinária; Portugal
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
Materia
Wheat Flour
Germ And Pulp Carob Flour
Dough Rheology
Bread Quality
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:11336/10219
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/10219
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Influence of different carob fruit flours (Ceratonia siliqua L.) on wheat dough performance and bread qualitySalinas, Maria VictoriaCarbas, BrunaBrites, CarlaPuppo, Maria CeciliaWheat FlourGerm And Pulp Carob FlourDough RheologyBread Qualityhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The objective of this work was to study the influence of carob flours from seed germ (G) and from fruit pulp (P) fractions (from 10 to 30 % w/w) on hydration (moisture, water activity, and relaxation time) and rheological properties (farinograph, rheometry, texture) of wheat dough. Bread quality (specific volume (Vs), protein content, crumb texture, and moisture) was also analyzed. Farinogram shape of G and P samples were different. Water absorption of control flour (C) was lower than that obtained for carob germ-wheat flour blends, presenting wheat flour the highest development time. Dough hardness and adhesiveness increased with carob flour, mainly with G. Cohesiveness and springiness of C were higher than those observed for wheat-carob dough. Differences in dough microstructure for the different formulations were predicted by a G’ versus G^ plot; heterogeneity in polymer morphology was detected with high contents of carob flours. Even though breads with increasing levels of carob flour presented lower Vs and higher crumb firmness and chewiness than wheat bread, protein content for G breads was higher, converting this flour in an interesting ingredient for increasing protein nutrition. Protein value was slightly low for breads with pulp carob flour; nevertheless, fiber contribution would be high.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: Carbas, Bruna. Instituto Nacional de Investigação Agrária e Vetrinária; PortugalFil: Brites, Carla. Instituto Nacional de Investigação Agrária e Vetrinária; PortugalFil: 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; ArgentinaSpringer2015-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/10219Salinas, Maria Victoria; Carbas, Bruna; Brites, Carla; Puppo, Maria Cecilia; Influence of different carob fruit flours (Ceratonia siliqua L.) on wheat dough performance and bread quality; Springer; Food And Bioprocess Technology; 8; 7; 7-2015; 1561-15701935-51301935-5149enginfo:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-015-1527-7info:eu-repo/semantics/altIdentifier/url/http://link.springer.com/article/10.1007/s11947-015-1527-7info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:51:28Zoai:ri.conicet.gov.ar:11336/10219instacron: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:34982025-09-03 09:51:28.497CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Influence of different carob fruit flours (Ceratonia siliqua L.) on wheat dough performance and bread quality
title Influence of different carob fruit flours (Ceratonia siliqua L.) on wheat dough performance and bread quality
spellingShingle Influence of different carob fruit flours (Ceratonia siliqua L.) on wheat dough performance and bread quality
Salinas, Maria Victoria
Wheat Flour
Germ And Pulp Carob Flour
Dough Rheology
Bread Quality
title_short Influence of different carob fruit flours (Ceratonia siliqua L.) on wheat dough performance and bread quality
title_full Influence of different carob fruit flours (Ceratonia siliqua L.) on wheat dough performance and bread quality
title_fullStr Influence of different carob fruit flours (Ceratonia siliqua L.) on wheat dough performance and bread quality
title_full_unstemmed Influence of different carob fruit flours (Ceratonia siliqua L.) on wheat dough performance and bread quality
title_sort Influence of different carob fruit flours (Ceratonia siliqua L.) on wheat dough performance and bread quality
dc.creator.none.fl_str_mv Salinas, Maria Victoria
Carbas, Bruna
Brites, Carla
Puppo, Maria Cecilia
author Salinas, Maria Victoria
author_facet Salinas, Maria Victoria
Carbas, Bruna
Brites, Carla
Puppo, Maria Cecilia
author_role author
author2 Carbas, Bruna
Brites, Carla
Puppo, Maria Cecilia
author2_role author
author
author
dc.subject.none.fl_str_mv Wheat Flour
Germ And Pulp Carob Flour
Dough Rheology
Bread Quality
topic Wheat Flour
Germ And Pulp Carob Flour
Dough Rheology
Bread Quality
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 study the influence of carob flours from seed germ (G) and from fruit pulp (P) fractions (from 10 to 30 % w/w) on hydration (moisture, water activity, and relaxation time) and rheological properties (farinograph, rheometry, texture) of wheat dough. Bread quality (specific volume (Vs), protein content, crumb texture, and moisture) was also analyzed. Farinogram shape of G and P samples were different. Water absorption of control flour (C) was lower than that obtained for carob germ-wheat flour blends, presenting wheat flour the highest development time. Dough hardness and adhesiveness increased with carob flour, mainly with G. Cohesiveness and springiness of C were higher than those observed for wheat-carob dough. Differences in dough microstructure for the different formulations were predicted by a G’ versus G^ plot; heterogeneity in polymer morphology was detected with high contents of carob flours. Even though breads with increasing levels of carob flour presented lower Vs and higher crumb firmness and chewiness than wheat bread, protein content for G breads was higher, converting this flour in an interesting ingredient for increasing protein nutrition. Protein value was slightly low for breads with pulp carob flour; nevertheless, fiber contribution would be high.
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: Carbas, Bruna. Instituto Nacional de Investigação Agrária e Vetrinária; Portugal
Fil: Brites, Carla. Instituto Nacional de Investigação Agrária e Vetrinária; Portugal
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
description The objective of this work was to study the influence of carob flours from seed germ (G) and from fruit pulp (P) fractions (from 10 to 30 % w/w) on hydration (moisture, water activity, and relaxation time) and rheological properties (farinograph, rheometry, texture) of wheat dough. Bread quality (specific volume (Vs), protein content, crumb texture, and moisture) was also analyzed. Farinogram shape of G and P samples were different. Water absorption of control flour (C) was lower than that obtained for carob germ-wheat flour blends, presenting wheat flour the highest development time. Dough hardness and adhesiveness increased with carob flour, mainly with G. Cohesiveness and springiness of C were higher than those observed for wheat-carob dough. Differences in dough microstructure for the different formulations were predicted by a G’ versus G^ plot; heterogeneity in polymer morphology was detected with high contents of carob flours. Even though breads with increasing levels of carob flour presented lower Vs and higher crumb firmness and chewiness than wheat bread, protein content for G breads was higher, converting this flour in an interesting ingredient for increasing protein nutrition. Protein value was slightly low for breads with pulp carob flour; nevertheless, fiber contribution would be high.
publishDate 2015
dc.date.none.fl_str_mv 2015-07
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/11336/10219
Salinas, Maria Victoria; Carbas, Bruna; Brites, Carla; Puppo, Maria Cecilia; Influence of different carob fruit flours (Ceratonia siliqua L.) on wheat dough performance and bread quality; Springer; Food And Bioprocess Technology; 8; 7; 7-2015; 1561-1570
1935-5130
1935-5149
url http://hdl.handle.net/11336/10219
identifier_str_mv Salinas, Maria Victoria; Carbas, Bruna; Brites, Carla; Puppo, Maria Cecilia; Influence of different carob fruit flours (Ceratonia siliqua L.) on wheat dough performance and bread quality; Springer; Food And Bioprocess Technology; 8; 7; 7-2015; 1561-1570
1935-5130
1935-5149
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-015-1527-7
info:eu-repo/semantics/altIdentifier/url/http://link.springer.com/article/10.1007/s11947-015-1527-7
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 Springer
publisher.none.fl_str_mv Springer
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_ 1842269095643316224
score 13.13397

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