Colour assessment on bread wheat and triticale fresh pasta

Autores
Martinez, C. S.; Ribotta, Pablo Daniel; Leon, Alberto Edel; Añon, Maria Cristina
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Although durum wheat is the cereal of choice for pasta production, in many areas of Argentina pasta is made from bread wheat, since durum wheat is cultivated only in a small region of the country. The purpose of this work was to determine the influence of different bread flours on the colour of laminated fresh pasta. Triticale flour was also studied. In addition, ash, protein, and protein fractions of each flour were measured. Also, the formulation was modified using different gluten, starch, and water concentrations. Pasta lightness and redness were affected mainly by the ash content, while yellowness was affected by the protein content of different flours. A similar effect was found when the formulation was substituted for starch and gluten, due to protein dilution and concentration, respectively. Albumins and globulins correlated with a* component, while gliadins, soluble and insoluble glutenins correlated with b* component; however, only glutenins presented correlation with colour score (CS = [L* + (b*×2)]/20). The greatest amount of water added to the dough produced a decrease of lightness and an increase of redness and yellowness of pasta samples. The overall ANOVA revealed that the greatest sources of variation for pasta colour were the different flours used, in comparison with the effect of starch and gluten substitution, and with the addition of different amounts of water. © 2012 Copyright Taylor and Francis Group, LLC.
Fil: Martinez, C. S.. Yacimientos Petrolíferos Fiscales, Argentina; Argentina. Universidad Nacional de Córdoba; Argentina
Fil: Ribotta, Pablo Daniel. Universidad Nacional de Córdoba; Argentina. 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. Universidad Nacional de Córdoba; Argentina
Fil: Añon, Maria Cristina. 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
BREAD WHEAT FLOUR
COLOR
FRESH PASTA
GLUTEN
STARCH
WATER
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:11336/198104
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/198104
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Colour assessment on bread wheat and triticale fresh pastaMartinez, C. S.Ribotta, Pablo DanielLeon, Alberto EdelAñon, Maria CristinaBREAD WHEAT FLOURCOLORFRESH PASTAGLUTENSTARCHWATERhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Although durum wheat is the cereal of choice for pasta production, in many areas of Argentina pasta is made from bread wheat, since durum wheat is cultivated only in a small region of the country. The purpose of this work was to determine the influence of different bread flours on the colour of laminated fresh pasta. Triticale flour was also studied. In addition, ash, protein, and protein fractions of each flour were measured. Also, the formulation was modified using different gluten, starch, and water concentrations. Pasta lightness and redness were affected mainly by the ash content, while yellowness was affected by the protein content of different flours. A similar effect was found when the formulation was substituted for starch and gluten, due to protein dilution and concentration, respectively. Albumins and globulins correlated with a* component, while gliadins, soluble and insoluble glutenins correlated with b* component; however, only glutenins presented correlation with colour score (CS = [L* + (b*×2)]/20). The greatest amount of water added to the dough produced a decrease of lightness and an increase of redness and yellowness of pasta samples. The overall ANOVA revealed that the greatest sources of variation for pasta colour were the different flours used, in comparison with the effect of starch and gluten substitution, and with the addition of different amounts of water. © 2012 Copyright Taylor and Francis Group, LLC.Fil: Martinez, C. S.. Yacimientos Petrolíferos Fiscales, Argentina; Argentina. Universidad Nacional de Córdoba; ArgentinaFil: Ribotta, Pablo Daniel. Universidad Nacional de Córdoba; Argentina. 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; Argentina. Universidad Nacional de Córdoba; ArgentinaFil: Añon, Maria Cristina. 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; ArgentinaTaylor & Francis2012-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/198104Martinez, C. S.; Ribotta, Pablo Daniel; Leon, Alberto Edel; Añon, Maria Cristina; Colour assessment on bread wheat and triticale fresh pasta; Taylor & Francis; International Journal Of Food Properties; 15; 5; 9-2012; 1054-10681094-29121532-2386CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1080/10942912.2010.513215info:eu-repo/semantics/altIdentifier/url/https://www.tandfonline.com/doi/full/10.1080/10942912.2010.513215info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:05:40Zoai:ri.conicet.gov.ar:11336/198104instacron: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 10:05:40.358CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Colour assessment on bread wheat and triticale fresh pasta
title Colour assessment on bread wheat and triticale fresh pasta
spellingShingle Colour assessment on bread wheat and triticale fresh pasta
Martinez, C. S.
BREAD WHEAT FLOUR
COLOR
FRESH PASTA
GLUTEN
STARCH
WATER
title_short Colour assessment on bread wheat and triticale fresh pasta
title_full Colour assessment on bread wheat and triticale fresh pasta
title_fullStr Colour assessment on bread wheat and triticale fresh pasta
title_full_unstemmed Colour assessment on bread wheat and triticale fresh pasta
title_sort Colour assessment on bread wheat and triticale fresh pasta
dc.creator.none.fl_str_mv Martinez, C. S.
Ribotta, Pablo Daniel
Leon, Alberto Edel
Añon, Maria Cristina
author Martinez, C. S.
author_facet Martinez, C. S.
Ribotta, Pablo Daniel
Leon, Alberto Edel
Añon, Maria Cristina
author_role author
author2 Ribotta, Pablo Daniel
Leon, Alberto Edel
Añon, Maria Cristina
author2_role author
author
author
dc.subject.none.fl_str_mv BREAD WHEAT FLOUR
COLOR
FRESH PASTA
GLUTEN
STARCH
WATER
topic BREAD WHEAT FLOUR
COLOR
FRESH PASTA
GLUTEN
STARCH
WATER
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Although durum wheat is the cereal of choice for pasta production, in many areas of Argentina pasta is made from bread wheat, since durum wheat is cultivated only in a small region of the country. The purpose of this work was to determine the influence of different bread flours on the colour of laminated fresh pasta. Triticale flour was also studied. In addition, ash, protein, and protein fractions of each flour were measured. Also, the formulation was modified using different gluten, starch, and water concentrations. Pasta lightness and redness were affected mainly by the ash content, while yellowness was affected by the protein content of different flours. A similar effect was found when the formulation was substituted for starch and gluten, due to protein dilution and concentration, respectively. Albumins and globulins correlated with a* component, while gliadins, soluble and insoluble glutenins correlated with b* component; however, only glutenins presented correlation with colour score (CS = [L* + (b*×2)]/20). The greatest amount of water added to the dough produced a decrease of lightness and an increase of redness and yellowness of pasta samples. The overall ANOVA revealed that the greatest sources of variation for pasta colour were the different flours used, in comparison with the effect of starch and gluten substitution, and with the addition of different amounts of water. © 2012 Copyright Taylor and Francis Group, LLC.
Fil: Martinez, C. S.. Yacimientos Petrolíferos Fiscales, Argentina; Argentina. Universidad Nacional de Córdoba; Argentina
Fil: Ribotta, Pablo Daniel. Universidad Nacional de Córdoba; Argentina. 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. Universidad Nacional de Córdoba; Argentina
Fil: Añon, Maria Cristina. 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 Although durum wheat is the cereal of choice for pasta production, in many areas of Argentina pasta is made from bread wheat, since durum wheat is cultivated only in a small region of the country. The purpose of this work was to determine the influence of different bread flours on the colour of laminated fresh pasta. Triticale flour was also studied. In addition, ash, protein, and protein fractions of each flour were measured. Also, the formulation was modified using different gluten, starch, and water concentrations. Pasta lightness and redness were affected mainly by the ash content, while yellowness was affected by the protein content of different flours. A similar effect was found when the formulation was substituted for starch and gluten, due to protein dilution and concentration, respectively. Albumins and globulins correlated with a* component, while gliadins, soluble and insoluble glutenins correlated with b* component; however, only glutenins presented correlation with colour score (CS = [L* + (b*×2)]/20). The greatest amount of water added to the dough produced a decrease of lightness and an increase of redness and yellowness of pasta samples. The overall ANOVA revealed that the greatest sources of variation for pasta colour were the different flours used, in comparison with the effect of starch and gluten substitution, and with the addition of different amounts of water. © 2012 Copyright Taylor and Francis Group, LLC.
publishDate 2012
dc.date.none.fl_str_mv 2012-09
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/11336/198104
Martinez, C. S.; Ribotta, Pablo Daniel; Leon, Alberto Edel; Añon, Maria Cristina; Colour assessment on bread wheat and triticale fresh pasta; Taylor & Francis; International Journal Of Food Properties; 15; 5; 9-2012; 1054-1068
1094-2912
1532-2386
CONICET Digital
CONICET
url http://hdl.handle.net/11336/198104
identifier_str_mv Martinez, C. S.; Ribotta, Pablo Daniel; Leon, Alberto Edel; Añon, Maria Cristina; Colour assessment on bread wheat and triticale fresh pasta; Taylor & Francis; International Journal Of Food Properties; 15; 5; 9-2012; 1054-1068
1094-2912
1532-2386
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1080/10942912.2010.513215
info:eu-repo/semantics/altIdentifier/url/https://www.tandfonline.com/doi/full/10.1080/10942912.2010.513215
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 Taylor & Francis
publisher.none.fl_str_mv Taylor & Francis
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 13.13397

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