Torque measurement in real time during mixing and kneading of bread dough with high content of resistant maize starch and enzymes
- Autores
- Altuna, Luz; Romano, Roberto C. O.; Pileggi, Rafael G.; Ribotta, Pablo Daniel; Tadini, Carmen C.
- Año de publicación
- 2016
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- In this work, a methodology to measure torque during dough mixing in large scale was developed and the baking performance of bread dough formulated with resistant starch (RS) and enzymes was evaluated. Dough was formulated with 12.5 g/100 g of RS and 4 mg/100 g of a mixture of enzymes, glucose-oxidase (Gox), tranglutaminase (TG) and xylanase (HE) in proportions according to a three-component mixture design of experiments. Dough was mixed in a large-scale dynamic rheometer measuring instant torque and speed in real time through a personal computer (PC) interface. Maximum torque during mixing and parameters of the dough development curves obtained from rheofermentometer were fit to mathematical models within 95 % of confidence. Gox and TG showed positive effects on the maximum height of dough, while HE showed a negative one. Also, it was found that Gox and TG in the presence of HE could be important for reducing dough weakening.
Fil: Altuna, Luz. Universidade de Sao Paulo; Brasil
Fil: Romano, Roberto C. O.. Universidade de Sao Paulo; Brasil
Fil: Pileggi, Rafael G.. Universidade de Sao Paulo; Brasil
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: Tadini, Carmen C.. Universidade de Sao Paulo; Brasil - Materia
-
BAKING PERFORMANCE
GLUCOSE-OXIDASE
TORQUE
TRANSGLUTAMINASE
XYLANASE - 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:11336/48679
Ver los metadatos del registro completo
id |
CONICETDig_a1ffc1e616a12ad4619ed6ea8883d190 |
---|---|
oai_identifier_str |
oai:ri.conicet.gov.ar:11336/48679 |
network_acronym_str |
CONICETDig |
repository_id_str |
3498 |
network_name_str |
CONICET Digital (CONICET) |
spelling |
Torque measurement in real time during mixing and kneading of bread dough with high content of resistant maize starch and enzymesAltuna, LuzRomano, Roberto C. O.Pileggi, Rafael G.Ribotta, Pablo DanielTadini, Carmen C.BAKING PERFORMANCEGLUCOSE-OXIDASETORQUETRANSGLUTAMINASEXYLANASEhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2In this work, a methodology to measure torque during dough mixing in large scale was developed and the baking performance of bread dough formulated with resistant starch (RS) and enzymes was evaluated. Dough was formulated with 12.5 g/100 g of RS and 4 mg/100 g of a mixture of enzymes, glucose-oxidase (Gox), tranglutaminase (TG) and xylanase (HE) in proportions according to a three-component mixture design of experiments. Dough was mixed in a large-scale dynamic rheometer measuring instant torque and speed in real time through a personal computer (PC) interface. Maximum torque during mixing and parameters of the dough development curves obtained from rheofermentometer were fit to mathematical models within 95 % of confidence. Gox and TG showed positive effects on the maximum height of dough, while HE showed a negative one. Also, it was found that Gox and TG in the presence of HE could be important for reducing dough weakening.Fil: Altuna, Luz. Universidade de Sao Paulo; BrasilFil: Romano, Roberto C. O.. Universidade de Sao Paulo; BrasilFil: Pileggi, Rafael G.. Universidade de Sao Paulo; BrasilFil: 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: Tadini, Carmen C.. Universidade de Sao Paulo; BrasilWalter de Gruyter GmbH2016-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/48679Altuna, Luz; Romano, Roberto C. O.; Pileggi, Rafael G.; Ribotta, Pablo Daniel; Tadini, Carmen C.; Torque measurement in real time during mixing and kneading of bread dough with high content of resistant maize starch and enzymes; Walter de Gruyter GmbH; International Journal of Food Engineering; 12; 8; 10-2016; 719-7281556-3758CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1515/ijfe-2016-0132info:eu-repo/semantics/altIdentifier/url/https://bit.ly/2JXvdmJinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:49:18Zoai:ri.conicet.gov.ar:11336/48679instacron: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 09:49:18.933CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Torque measurement in real time during mixing and kneading of bread dough with high content of resistant maize starch and enzymes |
title |
Torque measurement in real time during mixing and kneading of bread dough with high content of resistant maize starch and enzymes |
spellingShingle |
Torque measurement in real time during mixing and kneading of bread dough with high content of resistant maize starch and enzymes Altuna, Luz BAKING PERFORMANCE GLUCOSE-OXIDASE TORQUE TRANSGLUTAMINASE XYLANASE |
title_short |
Torque measurement in real time during mixing and kneading of bread dough with high content of resistant maize starch and enzymes |
title_full |
Torque measurement in real time during mixing and kneading of bread dough with high content of resistant maize starch and enzymes |
title_fullStr |
Torque measurement in real time during mixing and kneading of bread dough with high content of resistant maize starch and enzymes |
title_full_unstemmed |
Torque measurement in real time during mixing and kneading of bread dough with high content of resistant maize starch and enzymes |
title_sort |
Torque measurement in real time during mixing and kneading of bread dough with high content of resistant maize starch and enzymes |
dc.creator.none.fl_str_mv |
Altuna, Luz Romano, Roberto C. O. Pileggi, Rafael G. Ribotta, Pablo Daniel Tadini, Carmen C. |
author |
Altuna, Luz |
author_facet |
Altuna, Luz Romano, Roberto C. O. Pileggi, Rafael G. Ribotta, Pablo Daniel Tadini, Carmen C. |
author_role |
author |
author2 |
Romano, Roberto C. O. Pileggi, Rafael G. Ribotta, Pablo Daniel Tadini, Carmen C. |
author2_role |
author author author author |
dc.subject.none.fl_str_mv |
BAKING PERFORMANCE GLUCOSE-OXIDASE TORQUE TRANSGLUTAMINASE XYLANASE |
topic |
BAKING PERFORMANCE GLUCOSE-OXIDASE TORQUE TRANSGLUTAMINASE XYLANASE |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
In this work, a methodology to measure torque during dough mixing in large scale was developed and the baking performance of bread dough formulated with resistant starch (RS) and enzymes was evaluated. Dough was formulated with 12.5 g/100 g of RS and 4 mg/100 g of a mixture of enzymes, glucose-oxidase (Gox), tranglutaminase (TG) and xylanase (HE) in proportions according to a three-component mixture design of experiments. Dough was mixed in a large-scale dynamic rheometer measuring instant torque and speed in real time through a personal computer (PC) interface. Maximum torque during mixing and parameters of the dough development curves obtained from rheofermentometer were fit to mathematical models within 95 % of confidence. Gox and TG showed positive effects on the maximum height of dough, while HE showed a negative one. Also, it was found that Gox and TG in the presence of HE could be important for reducing dough weakening. Fil: Altuna, Luz. Universidade de Sao Paulo; Brasil Fil: Romano, Roberto C. O.. Universidade de Sao Paulo; Brasil Fil: Pileggi, Rafael G.. Universidade de Sao Paulo; Brasil 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: Tadini, Carmen C.. Universidade de Sao Paulo; Brasil |
description |
In this work, a methodology to measure torque during dough mixing in large scale was developed and the baking performance of bread dough formulated with resistant starch (RS) and enzymes was evaluated. Dough was formulated with 12.5 g/100 g of RS and 4 mg/100 g of a mixture of enzymes, glucose-oxidase (Gox), tranglutaminase (TG) and xylanase (HE) in proportions according to a three-component mixture design of experiments. Dough was mixed in a large-scale dynamic rheometer measuring instant torque and speed in real time through a personal computer (PC) interface. Maximum torque during mixing and parameters of the dough development curves obtained from rheofermentometer were fit to mathematical models within 95 % of confidence. Gox and TG showed positive effects on the maximum height of dough, while HE showed a negative one. Also, it was found that Gox and TG in the presence of HE could be important for reducing dough weakening. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-10 |
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/11336/48679 Altuna, Luz; Romano, Roberto C. O.; Pileggi, Rafael G.; Ribotta, Pablo Daniel; Tadini, Carmen C.; Torque measurement in real time during mixing and kneading of bread dough with high content of resistant maize starch and enzymes; Walter de Gruyter GmbH; International Journal of Food Engineering; 12; 8; 10-2016; 719-728 1556-3758 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/48679 |
identifier_str_mv |
Altuna, Luz; Romano, Roberto C. O.; Pileggi, Rafael G.; Ribotta, Pablo Daniel; Tadini, Carmen C.; Torque measurement in real time during mixing and kneading of bread dough with high content of resistant maize starch and enzymes; Walter de Gruyter GmbH; International Journal of Food Engineering; 12; 8; 10-2016; 719-728 1556-3758 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/doi/10.1515/ijfe-2016-0132 info:eu-repo/semantics/altIdentifier/url/https://bit.ly/2JXvdmJ |
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 |
Walter de Gruyter GmbH |
publisher.none.fl_str_mv |
Walter de Gruyter GmbH |
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_ |
1844613527554228224 |
score |
13.070432 |