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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/48679
Acceder
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 Técnicas2025-10-22T11:18:44Zoai: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:34982025-10-22 11:18:45.215CONICET 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_ 1846781654526328832
score 12.982451

Publicaciones similares