A Study of Fundamental and Empirical Rheology Properties of Pan Bread Dough

Autores
Sanchez, Diana B.O.; Puppo, Maria Cecilia; Añon, Maria Cristina; Ribotta, Pablo Daniel; Leon, Alberto Edel; Tadini, Carmen C.
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effect of maize resistant starch (MRS) and transglutaminase (TG) on rheological and thermal properties of pan bread dough was studied. The MRS was added as an alternative to increase the fiber ingestion while TG supplies the gluten dilution, catalyzing protein bonds. A second order central composite design (22) with three central and four star points was applied, and the results were compared to those of pan bread dough prepared without MRS and TG, as control. The presence of MRS and TG significantly (P < 0.05) influenced the maximum resistance to extension achieving the highest value for the dough formulated with 8.8 g/100 g of MRS and 0.12 g/100 g of TG. A modified power-law model was fitted to the stress–strain data obtained from biaxial test, indicating that partial substitution of wheat flour by MRS resulted high n index (degree of strain hardening). Only starch gelatinization enthalpy significantly changed (P < 0.05) by MRS and TG contents, increasing with the increase of TG. The temperatures obtained from thermograms are compared to those obtained from DSC curves from aqueous suspensions of MRS, indicating gelatinization temperatures above 100 °C.
Fil: Sanchez, Diana B.O.. Universidade de Sao Paulo; Brasil
Fil: Puppo, Maria Cecilia. 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
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
Fil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Unidad Ceprocor. Cordoba; Argentina
Fil: Leon, Alberto Edel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Unidad Ceprocor. Cordoba; Argentina
Fil: Tadini, Carmen C.. Universidade de Sao Paulo; Brasil
Materia
Pan Bread Dough
Uniaxial Extension
Biaxial Extension
Thermal Properties
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:11336/33416
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/33416
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling A Study of Fundamental and Empirical Rheology Properties of Pan Bread DoughSanchez, Diana B.O.Puppo, Maria CeciliaAñon, Maria CristinaRibotta, Pablo DanielLeon, Alberto EdelTadini, Carmen C.Pan Bread DoughUniaxial ExtensionBiaxial ExtensionThermal Propertieshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The effect of maize resistant starch (MRS) and transglutaminase (TG) on rheological and thermal properties of pan bread dough was studied. The MRS was added as an alternative to increase the fiber ingestion while TG supplies the gluten dilution, catalyzing protein bonds. A second order central composite design (22) with three central and four star points was applied, and the results were compared to those of pan bread dough prepared without MRS and TG, as control. The presence of MRS and TG significantly (P < 0.05) influenced the maximum resistance to extension achieving the highest value for the dough formulated with 8.8 g/100 g of MRS and 0.12 g/100 g of TG. A modified power-law model was fitted to the stress–strain data obtained from biaxial test, indicating that partial substitution of wheat flour by MRS resulted high n index (degree of strain hardening). Only starch gelatinization enthalpy significantly changed (P < 0.05) by MRS and TG contents, increasing with the increase of TG. The temperatures obtained from thermograms are compared to those obtained from DSC curves from aqueous suspensions of MRS, indicating gelatinization temperatures above 100 °C.Fil: Sanchez, Diana B.O.. Universidade de Sao Paulo; BrasilFil: Puppo, Maria Cecilia. 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; 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; ArgentinaFil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Unidad Ceprocor. Cordoba; ArgentinaFil: Leon, Alberto Edel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Unidad Ceprocor. Cordoba; ArgentinaFil: Tadini, Carmen C.. Universidade de Sao Paulo; BrasilSpringer2014-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/33416Añon, Maria Cristina; Tadini, Carmen C.; Puppo, Maria Cecilia; Ribotta, Pablo Daniel; Leon, Alberto Edel; Sanchez, Diana B.O.; et al.; A Study of Fundamental and Empirical Rheology Properties of Pan Bread Dough; Springer; Food and Bioprocess Technology; 7; 10; 10-2014; 2865-28761935-5130CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007/s11947-013-1246-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 Técnicas2025-10-22T12:03:20Zoai:ri.conicet.gov.ar:11336/33416instacron: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 12:03:20.968CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv A Study of Fundamental and Empirical Rheology Properties of Pan Bread Dough
title A Study of Fundamental and Empirical Rheology Properties of Pan Bread Dough
spellingShingle A Study of Fundamental and Empirical Rheology Properties of Pan Bread Dough
Sanchez, Diana B.O.
Pan Bread Dough
Uniaxial Extension
Biaxial Extension
Thermal Properties
title_short A Study of Fundamental and Empirical Rheology Properties of Pan Bread Dough
title_full A Study of Fundamental and Empirical Rheology Properties of Pan Bread Dough
title_fullStr A Study of Fundamental and Empirical Rheology Properties of Pan Bread Dough
title_full_unstemmed A Study of Fundamental and Empirical Rheology Properties of Pan Bread Dough
title_sort A Study of Fundamental and Empirical Rheology Properties of Pan Bread Dough
dc.creator.none.fl_str_mv Sanchez, Diana B.O.
Puppo, Maria Cecilia
Añon, Maria Cristina
Ribotta, Pablo Daniel
Leon, Alberto Edel
Tadini, Carmen C.
author Sanchez, Diana B.O.
author_facet Sanchez, Diana B.O.
Puppo, Maria Cecilia
Añon, Maria Cristina
Ribotta, Pablo Daniel
Leon, Alberto Edel
Tadini, Carmen C.
author_role author
author2 Puppo, Maria Cecilia
Añon, Maria Cristina
Ribotta, Pablo Daniel
Leon, Alberto Edel
Tadini, Carmen C.
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Pan Bread Dough
Uniaxial Extension
Biaxial Extension
Thermal Properties
topic Pan Bread Dough
Uniaxial Extension
Biaxial Extension
Thermal Properties
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 effect of maize resistant starch (MRS) and transglutaminase (TG) on rheological and thermal properties of pan bread dough was studied. The MRS was added as an alternative to increase the fiber ingestion while TG supplies the gluten dilution, catalyzing protein bonds. A second order central composite design (22) with three central and four star points was applied, and the results were compared to those of pan bread dough prepared without MRS and TG, as control. The presence of MRS and TG significantly (P < 0.05) influenced the maximum resistance to extension achieving the highest value for the dough formulated with 8.8 g/100 g of MRS and 0.12 g/100 g of TG. A modified power-law model was fitted to the stress–strain data obtained from biaxial test, indicating that partial substitution of wheat flour by MRS resulted high n index (degree of strain hardening). Only starch gelatinization enthalpy significantly changed (P < 0.05) by MRS and TG contents, increasing with the increase of TG. The temperatures obtained from thermograms are compared to those obtained from DSC curves from aqueous suspensions of MRS, indicating gelatinization temperatures above 100 °C.
Fil: Sanchez, Diana B.O.. Universidade de Sao Paulo; Brasil
Fil: Puppo, Maria Cecilia. 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
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
Fil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Unidad Ceprocor. Cordoba; Argentina
Fil: Leon, Alberto Edel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Unidad Ceprocor. Cordoba; Argentina
Fil: Tadini, Carmen C.. Universidade de Sao Paulo; Brasil
description The effect of maize resistant starch (MRS) and transglutaminase (TG) on rheological and thermal properties of pan bread dough was studied. The MRS was added as an alternative to increase the fiber ingestion while TG supplies the gluten dilution, catalyzing protein bonds. A second order central composite design (22) with three central and four star points was applied, and the results were compared to those of pan bread dough prepared without MRS and TG, as control. The presence of MRS and TG significantly (P < 0.05) influenced the maximum resistance to extension achieving the highest value for the dough formulated with 8.8 g/100 g of MRS and 0.12 g/100 g of TG. A modified power-law model was fitted to the stress–strain data obtained from biaxial test, indicating that partial substitution of wheat flour by MRS resulted high n index (degree of strain hardening). Only starch gelatinization enthalpy significantly changed (P < 0.05) by MRS and TG contents, increasing with the increase of TG. The temperatures obtained from thermograms are compared to those obtained from DSC curves from aqueous suspensions of MRS, indicating gelatinization temperatures above 100 °C.
publishDate 2014
dc.date.none.fl_str_mv 2014-10
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/11336/33416
Añon, Maria Cristina; Tadini, Carmen C.; Puppo, Maria Cecilia; Ribotta, Pablo Daniel; Leon, Alberto Edel; Sanchez, Diana B.O.; et al.; A Study of Fundamental and Empirical Rheology Properties of Pan Bread Dough; Springer; Food and Bioprocess Technology; 7; 10; 10-2014; 2865-2876
1935-5130
CONICET Digital
CONICET
url http://hdl.handle.net/11336/33416
identifier_str_mv Añon, Maria Cristina; Tadini, Carmen C.; Puppo, Maria Cecilia; Ribotta, Pablo Daniel; Leon, Alberto Edel; Sanchez, Diana B.O.; et al.; A Study of Fundamental and Empirical Rheology Properties of Pan Bread Dough; Springer; Food and Bioprocess Technology; 7; 10; 10-2014; 2865-2876
1935-5130
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007/s11947-013-1246-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
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
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 12.982451

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