Yeast leavened laminated salty baked goods: Flour and dough properties and their relationship with product technological quality

Autores
de la Horra, Ana Elizabeth; Steffolani, Maria Eugenia; Barrera, Gabriela; Ribotta, Pablo Daniel; Leon, Alberto Edel
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effect of protein composition and content on the characteristics and properties of laminated baked products has been studied for a long time. However, there are no flour quality parameters related to its suitability to produce yeast-leavened laminated salty baked products. The relationships among flour characteristics, laminated dough pieces and baked products were studied in order to establish flour quality parameters and help predict the quality of the products. Yeast-leavened salty laminated products made with hard wheat flour had better quality properties than products elaborated with soft wheat flour. Hydrophilic components and a high gluten network quality are responsible for the generation of a rigid structure and viscous dough. Consequently, during baking, the dough rises rather than extends laterally and does not experience any change in the expected shape. Among the analyzed flour characteristics, glutenin macropolymer content, lactic acid and sodium carbonate solvent retention capacities and dough viscosity and resistance to deformation were the variables which influenced the most in the quality of yeast-leavened salty laminated products.
Fil: de la Horra, Ana Elizabeth. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Steffolani, Maria Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Barrera, Gabriela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Leon, Alberto Edel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Materia
Laminated Baked Product
Laminated Dough
Wheat Flour Quality Parameters
Stress Relaxation
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/48791
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Yeast leavened laminated salty baked goods: Flour and dough properties and their relationship with product technological qualityde la Horra, Ana ElizabethSteffolani, Maria EugeniaBarrera, GabrielaRibotta, Pablo DanielLeon, Alberto EdelLaminated Baked ProductLaminated DoughWheat Flour Quality ParametersStress Relaxationhttps://purl.org/becyt/ford/1.7https://purl.org/becyt/ford/1The effect of protein composition and content on the characteristics and properties of laminated baked products has been studied for a long time. However, there are no flour quality parameters related to its suitability to produce yeast-leavened laminated salty baked products. The relationships among flour characteristics, laminated dough pieces and baked products were studied in order to establish flour quality parameters and help predict the quality of the products. Yeast-leavened salty laminated products made with hard wheat flour had better quality properties than products elaborated with soft wheat flour. Hydrophilic components and a high gluten network quality are responsible for the generation of a rigid structure and viscous dough. Consequently, during baking, the dough rises rather than extends laterally and does not experience any change in the expected shape. Among the analyzed flour characteristics, glutenin macropolymer content, lactic acid and sodium carbonate solvent retention capacities and dough viscosity and resistance to deformation were the variables which influenced the most in the quality of yeast-leavened salty laminated products.Fil: de la Horra, Ana Elizabeth. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Steffolani, Maria Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Barrera, Gabriela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Leon, Alberto Edel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaUniversity of Zagreb. Faculty of Food Technology and Biotechnology2015-10info: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/11336/48791de la Horra, Ana Elizabeth; Steffolani, Maria Eugenia; Barrera, Gabriela; Ribotta, Pablo Daniel; Leon, Alberto Edel; Yeast leavened laminated salty baked goods: Flour and dough properties and their relationship with product technological quality; University of Zagreb. Faculty of Food Technology and Biotechnology; Food Technology and Biotechnology; 53; 4; 10-2015; 446–4531330-98621334-2606CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5079166/info:eu-repo/semantics/altIdentifier/doi/10.17113%2Fftb.53.04.15.4168info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:47:03Zoai:ri.conicet.gov.ar:11336/48791instacron: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 09:47:03.926CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Yeast leavened laminated salty baked goods: Flour and dough properties and their relationship with product technological quality
title Yeast leavened laminated salty baked goods: Flour and dough properties and their relationship with product technological quality
spellingShingle Yeast leavened laminated salty baked goods: Flour and dough properties and their relationship with product technological quality
de la Horra, Ana Elizabeth
Laminated Baked Product
Laminated Dough
Wheat Flour Quality Parameters
Stress Relaxation
title_short Yeast leavened laminated salty baked goods: Flour and dough properties and their relationship with product technological quality
title_full Yeast leavened laminated salty baked goods: Flour and dough properties and their relationship with product technological quality
title_fullStr Yeast leavened laminated salty baked goods: Flour and dough properties and their relationship with product technological quality
title_full_unstemmed Yeast leavened laminated salty baked goods: Flour and dough properties and their relationship with product technological quality
title_sort Yeast leavened laminated salty baked goods: Flour and dough properties and their relationship with product technological quality
dc.creator.none.fl_str_mv de la Horra, Ana Elizabeth
Steffolani, Maria Eugenia
Barrera, Gabriela
Ribotta, Pablo Daniel
Leon, Alberto Edel
author de la Horra, Ana Elizabeth
author_facet de la Horra, Ana Elizabeth
Steffolani, Maria Eugenia
Barrera, Gabriela
Ribotta, Pablo Daniel
Leon, Alberto Edel
author_role author
author2 Steffolani, Maria Eugenia
Barrera, Gabriela
Ribotta, Pablo Daniel
Leon, Alberto Edel
author2_role author
author
author
author
dc.subject.none.fl_str_mv Laminated Baked Product
Laminated Dough
Wheat Flour Quality Parameters
Stress Relaxation
topic Laminated Baked Product
Laminated Dough
Wheat Flour Quality Parameters
Stress Relaxation
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.7
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The effect of protein composition and content on the characteristics and properties of laminated baked products has been studied for a long time. However, there are no flour quality parameters related to its suitability to produce yeast-leavened laminated salty baked products. The relationships among flour characteristics, laminated dough pieces and baked products were studied in order to establish flour quality parameters and help predict the quality of the products. Yeast-leavened salty laminated products made with hard wheat flour had better quality properties than products elaborated with soft wheat flour. Hydrophilic components and a high gluten network quality are responsible for the generation of a rigid structure and viscous dough. Consequently, during baking, the dough rises rather than extends laterally and does not experience any change in the expected shape. Among the analyzed flour characteristics, glutenin macropolymer content, lactic acid and sodium carbonate solvent retention capacities and dough viscosity and resistance to deformation were the variables which influenced the most in the quality of yeast-leavened salty laminated products.
Fil: de la Horra, Ana Elizabeth. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Steffolani, Maria Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Barrera, Gabriela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Leon, Alberto Edel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
description The effect of protein composition and content on the characteristics and properties of laminated baked products has been studied for a long time. However, there are no flour quality parameters related to its suitability to produce yeast-leavened laminated salty baked products. The relationships among flour characteristics, laminated dough pieces and baked products were studied in order to establish flour quality parameters and help predict the quality of the products. Yeast-leavened salty laminated products made with hard wheat flour had better quality properties than products elaborated with soft wheat flour. Hydrophilic components and a high gluten network quality are responsible for the generation of a rigid structure and viscous dough. Consequently, during baking, the dough rises rather than extends laterally and does not experience any change in the expected shape. Among the analyzed flour characteristics, glutenin macropolymer content, lactic acid and sodium carbonate solvent retention capacities and dough viscosity and resistance to deformation were the variables which influenced the most in the quality of yeast-leavened salty laminated products.
publishDate 2015
dc.date.none.fl_str_mv 2015-10
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/11336/48791
de la Horra, Ana Elizabeth; Steffolani, Maria Eugenia; Barrera, Gabriela; Ribotta, Pablo Daniel; Leon, Alberto Edel; Yeast leavened laminated salty baked goods: Flour and dough properties and their relationship with product technological quality; University of Zagreb. Faculty of Food Technology and Biotechnology; Food Technology and Biotechnology; 53; 4; 10-2015; 446–453
1330-9862
1334-2606
CONICET Digital
CONICET
url http://hdl.handle.net/11336/48791
identifier_str_mv de la Horra, Ana Elizabeth; Steffolani, Maria Eugenia; Barrera, Gabriela; Ribotta, Pablo Daniel; Leon, Alberto Edel; Yeast leavened laminated salty baked goods: Flour and dough properties and their relationship with product technological quality; University of Zagreb. Faculty of Food Technology and Biotechnology; Food Technology and Biotechnology; 53; 4; 10-2015; 446–453
1330-9862
1334-2606
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://www.ncbi.nlm.nih.gov/pmc/articles/PMC5079166/
info:eu-repo/semantics/altIdentifier/doi/10.17113%2Fftb.53.04.15.4168
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv University of Zagreb. Faculty of Food Technology and Biotechnology
publisher.none.fl_str_mv University of Zagreb. Faculty of Food Technology and Biotechnology
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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