Use of wheat, triticale and rye flours in layer cake production

Autores
Oliete, Bonastre; Perez, Gabriela Teresa; Gómez, Manuel; Ribotta, Pablo Daniel; Moiraghi, Malena; Leon, Alberto Edel
Año de publicación
2010
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In this study, the capacity of obtaining high quality layer cakes from rye and triticale lines was analysed and compared to wheat lines. The samples were characterised considering grain hardness, flour composition and quality parameters as protein, pentosan, damaged starch, pasting viscosity and functional predictive test - solvent retention capacity test. Cakes were analysed in weight, symmetry, volume, volume index (VI) by measuring the height in different points of the cake, crust and crumb colour, crumb structure and texture. Wheat and triticale cakes showed similar characteristics. Rye cakes showed higher volume and lower weight than those with crumbs darker in colour, higher adhesiveness, springiness and resilience. The multiple regression analysis was used to develop an equation for cake volume index prediction. The best-fit linear regression model was: VI = 14.75 - 0.14 protein + 0.93 water soluble pentosan - 0.27 total pentosan. Despite the differences, high quality cakes can be elaborated with rye, triticale and soft wheat cultivars. © 2010 The Authors. Journal compilation © 2010 Institute of Food Science and Technology.
Fil: Oliete, Bonastre. Universidad de Valladolid; España
Fil: Perez, Gabriela Teresa. 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: Gómez, Manuel. Universidad de Valladolid; España
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: Moiraghi, Malena. 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
Wheat
Triticale
Rye
layer cake
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:11336/186534
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Use of wheat, triticale and rye flours in layer cake productionOliete, BonastrePerez, Gabriela TeresaGómez, ManuelRibotta, Pablo DanielMoiraghi, MalenaLeon, Alberto EdelWheatTriticaleRyelayer cakehttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2In this study, the capacity of obtaining high quality layer cakes from rye and triticale lines was analysed and compared to wheat lines. The samples were characterised considering grain hardness, flour composition and quality parameters as protein, pentosan, damaged starch, pasting viscosity and functional predictive test - solvent retention capacity test. Cakes were analysed in weight, symmetry, volume, volume index (VI) by measuring the height in different points of the cake, crust and crumb colour, crumb structure and texture. Wheat and triticale cakes showed similar characteristics. Rye cakes showed higher volume and lower weight than those with crumbs darker in colour, higher adhesiveness, springiness and resilience. The multiple regression analysis was used to develop an equation for cake volume index prediction. The best-fit linear regression model was: VI = 14.75 - 0.14 protein + 0.93 water soluble pentosan - 0.27 total pentosan. Despite the differences, high quality cakes can be elaborated with rye, triticale and soft wheat cultivars. © 2010 The Authors. Journal compilation © 2010 Institute of Food Science and Technology.Fil: Oliete, Bonastre. Universidad de Valladolid; EspañaFil: Perez, Gabriela Teresa. 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: Gómez, Manuel. Universidad de Valladolid; EspañaFil: 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: Moiraghi, Malena. 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; ArgentinaWiley Blackwell Publishing, Inc2010-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/186534Oliete, Bonastre; Perez, Gabriela Teresa; Gómez, Manuel; Ribotta, Pablo Daniel; Moiraghi, Malena; et al.; Use of wheat, triticale and rye flours in layer cake production; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 45; 4; 1-2010; 697-7060950-5423CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1365-2621.2010.02183.xinfo:eu-repo/semantics/altIdentifier/url/https://ifst.onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2010.02183.xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:08:37Zoai:ri.conicet.gov.ar:11336/186534instacron: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 10:08:38.183CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Use of wheat, triticale and rye flours in layer cake production
title Use of wheat, triticale and rye flours in layer cake production
spellingShingle Use of wheat, triticale and rye flours in layer cake production
Oliete, Bonastre
Wheat
Triticale
Rye
layer cake
title_short Use of wheat, triticale and rye flours in layer cake production
title_full Use of wheat, triticale and rye flours in layer cake production
title_fullStr Use of wheat, triticale and rye flours in layer cake production
title_full_unstemmed Use of wheat, triticale and rye flours in layer cake production
title_sort Use of wheat, triticale and rye flours in layer cake production
dc.creator.none.fl_str_mv Oliete, Bonastre
Perez, Gabriela Teresa
Gómez, Manuel
Ribotta, Pablo Daniel
Moiraghi, Malena
Leon, Alberto Edel
author Oliete, Bonastre
author_facet Oliete, Bonastre
Perez, Gabriela Teresa
Gómez, Manuel
Ribotta, Pablo Daniel
Moiraghi, Malena
Leon, Alberto Edel
author_role author
author2 Perez, Gabriela Teresa
Gómez, Manuel
Ribotta, Pablo Daniel
Moiraghi, Malena
Leon, Alberto Edel
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Wheat
Triticale
Rye
layer cake
topic Wheat
Triticale
Rye
layer cake
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 study, the capacity of obtaining high quality layer cakes from rye and triticale lines was analysed and compared to wheat lines. The samples were characterised considering grain hardness, flour composition and quality parameters as protein, pentosan, damaged starch, pasting viscosity and functional predictive test - solvent retention capacity test. Cakes were analysed in weight, symmetry, volume, volume index (VI) by measuring the height in different points of the cake, crust and crumb colour, crumb structure and texture. Wheat and triticale cakes showed similar characteristics. Rye cakes showed higher volume and lower weight than those with crumbs darker in colour, higher adhesiveness, springiness and resilience. The multiple regression analysis was used to develop an equation for cake volume index prediction. The best-fit linear regression model was: VI = 14.75 - 0.14 protein + 0.93 water soluble pentosan - 0.27 total pentosan. Despite the differences, high quality cakes can be elaborated with rye, triticale and soft wheat cultivars. © 2010 The Authors. Journal compilation © 2010 Institute of Food Science and Technology.
Fil: Oliete, Bonastre. Universidad de Valladolid; España
Fil: Perez, Gabriela Teresa. 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: Gómez, Manuel. Universidad de Valladolid; España
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: Moiraghi, Malena. 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 In this study, the capacity of obtaining high quality layer cakes from rye and triticale lines was analysed and compared to wheat lines. The samples were characterised considering grain hardness, flour composition and quality parameters as protein, pentosan, damaged starch, pasting viscosity and functional predictive test - solvent retention capacity test. Cakes were analysed in weight, symmetry, volume, volume index (VI) by measuring the height in different points of the cake, crust and crumb colour, crumb structure and texture. Wheat and triticale cakes showed similar characteristics. Rye cakes showed higher volume and lower weight than those with crumbs darker in colour, higher adhesiveness, springiness and resilience. The multiple regression analysis was used to develop an equation for cake volume index prediction. The best-fit linear regression model was: VI = 14.75 - 0.14 protein + 0.93 water soluble pentosan - 0.27 total pentosan. Despite the differences, high quality cakes can be elaborated with rye, triticale and soft wheat cultivars. © 2010 The Authors. Journal compilation © 2010 Institute of Food Science and Technology.
publishDate 2010
dc.date.none.fl_str_mv 2010-01
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/11336/186534
Oliete, Bonastre; Perez, Gabriela Teresa; Gómez, Manuel; Ribotta, Pablo Daniel; Moiraghi, Malena; et al.; Use of wheat, triticale and rye flours in layer cake production; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 45; 4; 1-2010; 697-706
0950-5423
CONICET Digital
CONICET
url http://hdl.handle.net/11336/186534
identifier_str_mv Oliete, Bonastre; Perez, Gabriela Teresa; Gómez, Manuel; Ribotta, Pablo Daniel; Moiraghi, Malena; et al.; Use of wheat, triticale and rye flours in layer cake production; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 45; 4; 1-2010; 697-706
0950-5423
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1365-2621.2010.02183.x
info:eu-repo/semantics/altIdentifier/url/https://ifst.onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2010.02183.x
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
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
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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