Effect of glutens of different quality on dough characteristics and breadmaking performance

Autores
Marchetti, Lucas; Cardós, Miguel; Campaña, Leda; Ferrero, Cristina
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Glutens of different quality were extracted from commercial flours of distinct breadmaking performance and employed as improvers at a level of 1 g/100 g. The same flours used as a source of gluten were employed for testing the gluten effect. Flours were characterized by farinographic and alveographic assays and their protein profile was determined by SDS-PAGE. Rheology of each dough without and with gluten addition was studied by empirical and fundamental assays. Breadmaking performance was evaluated by loaf volume measurements and crumb texture. Though protein content was similar for all flours (11 g/100 g), dough exhibited different breadmaking characteristics which could be related to a different gliadin/glutenin proportion and a different protein profile. The weakest flour lacked two glutenin subunits (83 and 64.5 kDa) and showed a lower number of bands of gliadins respect to the other ones. Adding any of the three types of gluten to the weakest flour resulted in an increase of farinographic stability. The medium and inferior quality flours showed an increase in dough elasticity when the strongest gluten was added. In breadmaking assays the medium quality flour and its mixtures with gluten showed the highest specific volumes.
Fil: Marchetti, Lucas. 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: Cardós, Miguel. S. A. Molino Campodónico Ltda.; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina
Fil: Campaña, Leda. S. A. Molino Campodónico Ltda.; Argentina
Fil: Ferrero, Cristina. Sa Molino Campodónico Ltda; Argentina. 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
gluten quality
dough
breadmaking
rhelogy
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:11336/103556
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/103556
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of glutens of different quality on dough characteristics and breadmaking performanceMarchetti, LucasCardós, MiguelCampaña, LedaFerrero, Cristinawheat flourgluten qualitydoughbreadmakingrhelogyhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Glutens of different quality were extracted from commercial flours of distinct breadmaking performance and employed as improvers at a level of 1 g/100 g. The same flours used as a source of gluten were employed for testing the gluten effect. Flours were characterized by farinographic and alveographic assays and their protein profile was determined by SDS-PAGE. Rheology of each dough without and with gluten addition was studied by empirical and fundamental assays. Breadmaking performance was evaluated by loaf volume measurements and crumb texture. Though protein content was similar for all flours (11 g/100 g), dough exhibited different breadmaking characteristics which could be related to a different gliadin/glutenin proportion and a different protein profile. The weakest flour lacked two glutenin subunits (83 and 64.5 kDa) and showed a lower number of bands of gliadins respect to the other ones. Adding any of the three types of gluten to the weakest flour resulted in an increase of farinographic stability. The medium and inferior quality flours showed an increase in dough elasticity when the strongest gluten was added. In breadmaking assays the medium quality flour and its mixtures with gluten showed the highest specific volumes.Fil: Marchetti, Lucas. 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: Cardós, Miguel. S. A. Molino Campodónico Ltda.; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; ArgentinaFil: Campaña, Leda. S. A. Molino Campodónico Ltda.; ArgentinaFil: Ferrero, Cristina. Sa Molino Campodónico Ltda; Argentina. 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; ArgentinaElsevier Science2012-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/103556Marchetti, Lucas; Cardós, Miguel; Campaña, Leda; Ferrero, Cristina; Effect of glutens of different quality on dough characteristics and breadmaking performance; Elsevier Science; LWT - Food Science and Technology; 46; 1; 4-2012; 224-2310023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2011.10.002info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643811003161info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:28:26Zoai:ri.conicet.gov.ar:11336/103556instacron: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 10:28:26.57CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of glutens of different quality on dough characteristics and breadmaking performance
title Effect of glutens of different quality on dough characteristics and breadmaking performance
spellingShingle Effect of glutens of different quality on dough characteristics and breadmaking performance
Marchetti, Lucas
wheat flour
gluten quality
dough
breadmaking
rhelogy
title_short Effect of glutens of different quality on dough characteristics and breadmaking performance
title_full Effect of glutens of different quality on dough characteristics and breadmaking performance
title_fullStr Effect of glutens of different quality on dough characteristics and breadmaking performance
title_full_unstemmed Effect of glutens of different quality on dough characteristics and breadmaking performance
title_sort Effect of glutens of different quality on dough characteristics and breadmaking performance
dc.creator.none.fl_str_mv Marchetti, Lucas
Cardós, Miguel
Campaña, Leda
Ferrero, Cristina
author Marchetti, Lucas
author_facet Marchetti, Lucas
Cardós, Miguel
Campaña, Leda
Ferrero, Cristina
author_role author
author2 Cardós, Miguel
Campaña, Leda
Ferrero, Cristina
author2_role author
author
author
dc.subject.none.fl_str_mv wheat flour
gluten quality
dough
breadmaking
rhelogy
topic wheat flour
gluten quality
dough
breadmaking
rhelogy
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Glutens of different quality were extracted from commercial flours of distinct breadmaking performance and employed as improvers at a level of 1 g/100 g. The same flours used as a source of gluten were employed for testing the gluten effect. Flours were characterized by farinographic and alveographic assays and their protein profile was determined by SDS-PAGE. Rheology of each dough without and with gluten addition was studied by empirical and fundamental assays. Breadmaking performance was evaluated by loaf volume measurements and crumb texture. Though protein content was similar for all flours (11 g/100 g), dough exhibited different breadmaking characteristics which could be related to a different gliadin/glutenin proportion and a different protein profile. The weakest flour lacked two glutenin subunits (83 and 64.5 kDa) and showed a lower number of bands of gliadins respect to the other ones. Adding any of the three types of gluten to the weakest flour resulted in an increase of farinographic stability. The medium and inferior quality flours showed an increase in dough elasticity when the strongest gluten was added. In breadmaking assays the medium quality flour and its mixtures with gluten showed the highest specific volumes.
Fil: Marchetti, Lucas. 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: Cardós, Miguel. S. A. Molino Campodónico Ltda.; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina
Fil: Campaña, Leda. S. A. Molino Campodónico Ltda.; Argentina
Fil: Ferrero, Cristina. Sa Molino Campodónico Ltda; Argentina. 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 Glutens of different quality were extracted from commercial flours of distinct breadmaking performance and employed as improvers at a level of 1 g/100 g. The same flours used as a source of gluten were employed for testing the gluten effect. Flours were characterized by farinographic and alveographic assays and their protein profile was determined by SDS-PAGE. Rheology of each dough without and with gluten addition was studied by empirical and fundamental assays. Breadmaking performance was evaluated by loaf volume measurements and crumb texture. Though protein content was similar for all flours (11 g/100 g), dough exhibited different breadmaking characteristics which could be related to a different gliadin/glutenin proportion and a different protein profile. The weakest flour lacked two glutenin subunits (83 and 64.5 kDa) and showed a lower number of bands of gliadins respect to the other ones. Adding any of the three types of gluten to the weakest flour resulted in an increase of farinographic stability. The medium and inferior quality flours showed an increase in dough elasticity when the strongest gluten was added. In breadmaking assays the medium quality flour and its mixtures with gluten showed the highest specific volumes.
publishDate 2012
dc.date.none.fl_str_mv 2012-04
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/11336/103556
Marchetti, Lucas; Cardós, Miguel; Campaña, Leda; Ferrero, Cristina; Effect of glutens of different quality on dough characteristics and breadmaking performance; Elsevier Science; LWT - Food Science and Technology; 46; 1; 4-2012; 224-231
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/103556
identifier_str_mv Marchetti, Lucas; Cardós, Miguel; Campaña, Leda; Ferrero, Cristina; Effect of glutens of different quality on dough characteristics and breadmaking performance; Elsevier Science; LWT - Food Science and Technology; 46; 1; 4-2012; 224-231
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.2011.10.002
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643811003161
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
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
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score 13.070432

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