Gluten-free laminated baked products: effect of ingredients and emulsifiers on technological quality

Autores
de la Horra, Ana Elizabeth; Barrera, Gabriela; Steffolani, Maria Eugenia; Ribotta, Pablo Daniel; Leon, Alberto Edel
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of this work was to assess the effect of ingredients and emulsifiers on the physical and textural attributes of gluten-free laminated dough pieces and products. Gluten-free flours (soy, rice and cassava), different water levels (76, 68 and 60%), fat samples and emulsifiers (sodium stearoyl lactylate - SSL and diacetyl tartaric acid ester of mono and diglycerides - DATEM) were used to elaborate dough pieces and baked products. Laminated dough samples based on rice/cassava/soy (35:45:20), 60% of water and shortening, presented a high resistance to deformation and showed an inner sheeted structure after baking. The incorporation of the higher doses of SSL and DATEM leads to products of greater specific volume and a tortuous inner conformation due to their layered conformation. This work provides new perspectives into the study of additives with specific action over the components of gluten-free flours and starches, to develop laminated optimum quality 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: 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: 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: 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
GLUTEN-FREE
LAMINATED BAKED PRODUCTS
EMULSIFIERS
TECHNOLOGICAL QUALITY
PUFF PASTRY
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:11336/91229
Acceder
id CONICETDig_8f05555df0b6d8a989f5525309e81c6d
oai_identifier_str oai:ri.conicet.gov.ar:11336/91229
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Gluten-free laminated baked products: effect of ingredients and emulsifiers on technological qualityde la Horra, Ana ElizabethBarrera, GabrielaSteffolani, Maria EugeniaRibotta, Pablo DanielLeon, Alberto EdelGLUTEN-FREELAMINATED BAKED PRODUCTSEMULSIFIERSTECHNOLOGICAL QUALITYPUFF PASTRYhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The aim of this work was to assess the effect of ingredients and emulsifiers on the physical and textural attributes of gluten-free laminated dough pieces and products. Gluten-free flours (soy, rice and cassava), different water levels (76, 68 and 60%), fat samples and emulsifiers (sodium stearoyl lactylate - SSL and diacetyl tartaric acid ester of mono and diglycerides - DATEM) were used to elaborate dough pieces and baked products. Laminated dough samples based on rice/cassava/soy (35:45:20), 60% of water and shortening, presented a high resistance to deformation and showed an inner sheeted structure after baking. The incorporation of the higher doses of SSL and DATEM leads to products of greater specific volume and a tortuous inner conformation due to their layered conformation. This work provides new perspectives into the study of additives with specific action over the components of gluten-free flours and starches, to develop laminated optimum quality 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: 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: 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: 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; ArgentinaUniversiti Putra Malaysia2018-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/91229de la Horra, Ana Elizabeth; Barrera, Gabriela; Steffolani, Maria Eugenia; Ribotta, Pablo Daniel; Leon, Alberto Edel; Gluten-free laminated baked products: effect of ingredients and emulsifiers on technological quality; Universiti Putra Malaysia; International Food Research Journal; 25; 6; 12-2018; 2408-24161985-46682231-7546CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.ifrj.upm.edu.my/25%20(06)%202018/(24).pdfinfo:eu-repo/semantics/altIdentifier/url/http://www.ifrj.upm.edu.my/ifrj-2018-25-issue-6.htmlinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:38:23Zoai:ri.conicet.gov.ar:11336/91229instacron: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 09:38:23.559CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Gluten-free laminated baked products: effect of ingredients and emulsifiers on technological quality
title Gluten-free laminated baked products: effect of ingredients and emulsifiers on technological quality
spellingShingle Gluten-free laminated baked products: effect of ingredients and emulsifiers on technological quality
de la Horra, Ana Elizabeth
GLUTEN-FREE
LAMINATED BAKED PRODUCTS
EMULSIFIERS
TECHNOLOGICAL QUALITY
PUFF PASTRY
title_short Gluten-free laminated baked products: effect of ingredients and emulsifiers on technological quality
title_full Gluten-free laminated baked products: effect of ingredients and emulsifiers on technological quality
title_fullStr Gluten-free laminated baked products: effect of ingredients and emulsifiers on technological quality
title_full_unstemmed Gluten-free laminated baked products: effect of ingredients and emulsifiers on technological quality
title_sort Gluten-free laminated baked products: effect of ingredients and emulsifiers on technological quality
dc.creator.none.fl_str_mv de la Horra, Ana Elizabeth
Barrera, Gabriela
Steffolani, Maria Eugenia
Ribotta, Pablo Daniel
Leon, Alberto Edel
author de la Horra, Ana Elizabeth
author_facet de la Horra, Ana Elizabeth
Barrera, Gabriela
Steffolani, Maria Eugenia
Ribotta, Pablo Daniel
Leon, Alberto Edel
author_role author
author2 Barrera, Gabriela
Steffolani, Maria Eugenia
Ribotta, Pablo Daniel
Leon, Alberto Edel
author2_role author
author
author
author
dc.subject.none.fl_str_mv GLUTEN-FREE
LAMINATED BAKED PRODUCTS
EMULSIFIERS
TECHNOLOGICAL QUALITY
PUFF PASTRY
topic GLUTEN-FREE
LAMINATED BAKED PRODUCTS
EMULSIFIERS
TECHNOLOGICAL QUALITY
PUFF PASTRY
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 assess the effect of ingredients and emulsifiers on the physical and textural attributes of gluten-free laminated dough pieces and products. Gluten-free flours (soy, rice and cassava), different water levels (76, 68 and 60%), fat samples and emulsifiers (sodium stearoyl lactylate - SSL and diacetyl tartaric acid ester of mono and diglycerides - DATEM) were used to elaborate dough pieces and baked products. Laminated dough samples based on rice/cassava/soy (35:45:20), 60% of water and shortening, presented a high resistance to deformation and showed an inner sheeted structure after baking. The incorporation of the higher doses of SSL and DATEM leads to products of greater specific volume and a tortuous inner conformation due to their layered conformation. This work provides new perspectives into the study of additives with specific action over the components of gluten-free flours and starches, to develop laminated optimum quality 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: 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: 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: 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 aim of this work was to assess the effect of ingredients and emulsifiers on the physical and textural attributes of gluten-free laminated dough pieces and products. Gluten-free flours (soy, rice and cassava), different water levels (76, 68 and 60%), fat samples and emulsifiers (sodium stearoyl lactylate - SSL and diacetyl tartaric acid ester of mono and diglycerides - DATEM) were used to elaborate dough pieces and baked products. Laminated dough samples based on rice/cassava/soy (35:45:20), 60% of water and shortening, presented a high resistance to deformation and showed an inner sheeted structure after baking. The incorporation of the higher doses of SSL and DATEM leads to products of greater specific volume and a tortuous inner conformation due to their layered conformation. This work provides new perspectives into the study of additives with specific action over the components of gluten-free flours and starches, to develop laminated optimum quality products.
publishDate 2018
dc.date.none.fl_str_mv 2018-12
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/11336/91229
de la Horra, Ana Elizabeth; Barrera, Gabriela; Steffolani, Maria Eugenia; Ribotta, Pablo Daniel; Leon, Alberto Edel; Gluten-free laminated baked products: effect of ingredients and emulsifiers on technological quality; Universiti Putra Malaysia; International Food Research Journal; 25; 6; 12-2018; 2408-2416
1985-4668
2231-7546
CONICET Digital
CONICET
url http://hdl.handle.net/11336/91229
identifier_str_mv de la Horra, Ana Elizabeth; Barrera, Gabriela; Steffolani, Maria Eugenia; Ribotta, Pablo Daniel; Leon, Alberto Edel; Gluten-free laminated baked products: effect of ingredients and emulsifiers on technological quality; Universiti Putra Malaysia; International Food Research Journal; 25; 6; 12-2018; 2408-2416
1985-4668
2231-7546
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.ifrj.upm.edu.my/25%20(06)%202018/(24).pdf
info:eu-repo/semantics/altIdentifier/url/http://www.ifrj.upm.edu.my/ifrj-2018-25-issue-6.html
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 Universiti Putra Malaysia
publisher.none.fl_str_mv Universiti Putra Malaysia
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_ 1844613212767518720
score 13.070432

Publicaciones similares