Effect of organic calcium salts–inulin systems on hydration and thermal properties of wheat flour
- Autores
- Salinas, Maria Victoria; Puppo, Maria Cecilia
- Año de publicación
- 2013
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- The aim of this work was to study the effect of calcium acid salts–inulin systems on hydration and thermal properties of wheat flour dough. Wheat flour was enriched with calcium lactate (CaLa2) or calcium citrate (Ca3Ci2) (1080–2520 ppm Ca) and inulin (In) (1%–13%, w/w flour basis). Water absorption (Wabs), moisture content (Mcont), water activity (aw) and relaxation time (λ) of dough were analyzed. Pasting properties during heating–cooling process were studied: peak viscosity (PV), breakdown (BD), final viscosity (FV) and setback 1(SB1) were determined. Temperatures (TpI, TpII) and enthalpy (ΔHgel) of gelatinization of dough were analyzed by DSC. Samples with Ca and In presented lower Wabs than control sample with an In2 dependence, with slight difference between both surface responses. More time for dough development (td) was necessary with Ca3Ci2 than with CaLa2, being td independent of calcium content at In level (≥6.5%). Dough with Ca3Ci2 was more stable with less degree of softening than CaLa2-dough, due to the protein stabilizing effect of citrate ion (Hofmeister series) with a maximum at 6.5% In. Mcont and λ decreased with the increase of In, independently of calcium. Hydration properties directly influenced pasting parameters. The increase in In content decreased viscosity (PV, FV) without affecting BD. SB1 behavior suggests the formation of pastes with low and high stability with CaLa2 and Ca3Ci2, respectively. Gelatinization degree decreased (40%) and retarded (ΔT=10 °C) at high levels of both ingredients. CaLa2 had more influence in hydration and thermal properties of wheat flour–inulin blends, enhancing a high degree of inhibition of gelatinization and leading to pastes with low viscosity after cooling. This behavior was influenced by the presence of inulin.
Fil: Salinas, Maria Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina
Fil: Puppo, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina - Materia
-
Calcium Lactate/Citrateinulin System
Wheat Flour
Hydration Properties - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/10261
Ver los metadatos del registro completo
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Effect of organic calcium salts–inulin systems on hydration and thermal properties of wheat flourSalinas, Maria VictoriaPuppo, Maria CeciliaCalcium Lactate/Citrateinulin SystemWheat FlourHydration Propertieshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The aim of this work was to study the effect of calcium acid salts–inulin systems on hydration and thermal properties of wheat flour dough. Wheat flour was enriched with calcium lactate (CaLa2) or calcium citrate (Ca3Ci2) (1080–2520 ppm Ca) and inulin (In) (1%–13%, w/w flour basis). Water absorption (Wabs), moisture content (Mcont), water activity (aw) and relaxation time (λ) of dough were analyzed. Pasting properties during heating–cooling process were studied: peak viscosity (PV), breakdown (BD), final viscosity (FV) and setback 1(SB1) were determined. Temperatures (TpI, TpII) and enthalpy (ΔHgel) of gelatinization of dough were analyzed by DSC. Samples with Ca and In presented lower Wabs than control sample with an In2 dependence, with slight difference between both surface responses. More time for dough development (td) was necessary with Ca3Ci2 than with CaLa2, being td independent of calcium content at In level (≥6.5%). Dough with Ca3Ci2 was more stable with less degree of softening than CaLa2-dough, due to the protein stabilizing effect of citrate ion (Hofmeister series) with a maximum at 6.5% In. Mcont and λ decreased with the increase of In, independently of calcium. Hydration properties directly influenced pasting parameters. The increase in In content decreased viscosity (PV, FV) without affecting BD. SB1 behavior suggests the formation of pastes with low and high stability with CaLa2 and Ca3Ci2, respectively. Gelatinization degree decreased (40%) and retarded (ΔT=10 °C) at high levels of both ingredients. CaLa2 had more influence in hydration and thermal properties of wheat flour–inulin blends, enhancing a high degree of inhibition of gelatinization and leading to pastes with low viscosity after cooling. This behavior was influenced by the presence of inulin.Fil: Salinas, Maria Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); ArgentinaFil: Puppo, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; ArgentinaElsevier Science2013-01info: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/11336/10261Salinas, Maria Victoria; Puppo, Maria Cecilia; Effect of organic calcium salts–inulin systems on hydration and thermal properties of wheat flour; Elsevier Science; Food Research International; 50; 1; 1-2013; 298-3060963-9969enginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2012.10.036info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0963996912004474info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:36:43Zoai:ri.conicet.gov.ar:11336/10261instacron: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 09:36:43.858CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Effect of organic calcium salts–inulin systems on hydration and thermal properties of wheat flour |
title |
Effect of organic calcium salts–inulin systems on hydration and thermal properties of wheat flour |
spellingShingle |
Effect of organic calcium salts–inulin systems on hydration and thermal properties of wheat flour Salinas, Maria Victoria Calcium Lactate/Citrateinulin System Wheat Flour Hydration Properties |
title_short |
Effect of organic calcium salts–inulin systems on hydration and thermal properties of wheat flour |
title_full |
Effect of organic calcium salts–inulin systems on hydration and thermal properties of wheat flour |
title_fullStr |
Effect of organic calcium salts–inulin systems on hydration and thermal properties of wheat flour |
title_full_unstemmed |
Effect of organic calcium salts–inulin systems on hydration and thermal properties of wheat flour |
title_sort |
Effect of organic calcium salts–inulin systems on hydration and thermal properties of wheat flour |
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 Lactate/Citrateinulin System Wheat Flour Hydration Properties |
topic |
Calcium Lactate/Citrateinulin System Wheat Flour Hydration Properties |
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 aim of this work was to study the effect of calcium acid salts–inulin systems on hydration and thermal properties of wheat flour dough. Wheat flour was enriched with calcium lactate (CaLa2) or calcium citrate (Ca3Ci2) (1080–2520 ppm Ca) and inulin (In) (1%–13%, w/w flour basis). Water absorption (Wabs), moisture content (Mcont), water activity (aw) and relaxation time (λ) of dough were analyzed. Pasting properties during heating–cooling process were studied: peak viscosity (PV), breakdown (BD), final viscosity (FV) and setback 1(SB1) were determined. Temperatures (TpI, TpII) and enthalpy (ΔHgel) of gelatinization of dough were analyzed by DSC. Samples with Ca and In presented lower Wabs than control sample with an In2 dependence, with slight difference between both surface responses. More time for dough development (td) was necessary with Ca3Ci2 than with CaLa2, being td independent of calcium content at In level (≥6.5%). Dough with Ca3Ci2 was more stable with less degree of softening than CaLa2-dough, due to the protein stabilizing effect of citrate ion (Hofmeister series) with a maximum at 6.5% In. Mcont and λ decreased with the increase of In, independently of calcium. Hydration properties directly influenced pasting parameters. The increase in In content decreased viscosity (PV, FV) without affecting BD. SB1 behavior suggests the formation of pastes with low and high stability with CaLa2 and Ca3Ci2, respectively. Gelatinization degree decreased (40%) and retarded (ΔT=10 °C) at high levels of both ingredients. CaLa2 had more influence in hydration and thermal properties of wheat flour–inulin blends, enhancing a high degree of inhibition of gelatinization and leading to pastes with low viscosity after cooling. This behavior was influenced by the presence of inulin. Fil: Salinas, Maria Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina Fil: Puppo, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina |
description |
The aim of this work was to study the effect of calcium acid salts–inulin systems on hydration and thermal properties of wheat flour dough. Wheat flour was enriched with calcium lactate (CaLa2) or calcium citrate (Ca3Ci2) (1080–2520 ppm Ca) and inulin (In) (1%–13%, w/w flour basis). Water absorption (Wabs), moisture content (Mcont), water activity (aw) and relaxation time (λ) of dough were analyzed. Pasting properties during heating–cooling process were studied: peak viscosity (PV), breakdown (BD), final viscosity (FV) and setback 1(SB1) were determined. Temperatures (TpI, TpII) and enthalpy (ΔHgel) of gelatinization of dough were analyzed by DSC. Samples with Ca and In presented lower Wabs than control sample with an In2 dependence, with slight difference between both surface responses. More time for dough development (td) was necessary with Ca3Ci2 than with CaLa2, being td independent of calcium content at In level (≥6.5%). Dough with Ca3Ci2 was more stable with less degree of softening than CaLa2-dough, due to the protein stabilizing effect of citrate ion (Hofmeister series) with a maximum at 6.5% In. Mcont and λ decreased with the increase of In, independently of calcium. Hydration properties directly influenced pasting parameters. The increase in In content decreased viscosity (PV, FV) without affecting BD. SB1 behavior suggests the formation of pastes with low and high stability with CaLa2 and Ca3Ci2, respectively. Gelatinization degree decreased (40%) and retarded (ΔT=10 °C) at high levels of both ingredients. CaLa2 had more influence in hydration and thermal properties of wheat flour–inulin blends, enhancing a high degree of inhibition of gelatinization and leading to pastes with low viscosity after cooling. This behavior was influenced by the presence of inulin. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-01 |
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/11336/10261 Salinas, Maria Victoria; Puppo, Maria Cecilia; Effect of organic calcium salts–inulin systems on hydration and thermal properties of wheat flour; Elsevier Science; Food Research International; 50; 1; 1-2013; 298-306 0963-9969 |
url |
http://hdl.handle.net/11336/10261 |
identifier_str_mv |
Salinas, Maria Victoria; Puppo, Maria Cecilia; Effect of organic calcium salts–inulin systems on hydration and thermal properties of wheat flour; Elsevier Science; Food Research International; 50; 1; 1-2013; 298-306 0963-9969 |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2012.10.036 info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0963996912004474 |
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 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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1844613153656143872 |
score |
13.070432 |