Rheological characterization of refrigerated and frozen non-fermented gluten-free dough: Effect of hydrocolloids and lipid phase

Autores
Lorenzo, Gabriel; Zaritzky, Noemi Elisabet; Califano, Alicia Noemi
Año de publicación
2009
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
This work intended to study the rheological and textural behavior of gluten-free dough for "empanadas" and pie-crusts production. Traditionally, these products are made with non-fermented wheat-based dough. They are highly consumed in Latin America, but unsuitable for celiac people. Gluten matrix is a major determinant of the properties of dough, thus it must be replaced with other network forming components, such as hydrocolloids. Different hydocolloids were tested: hydroxypropylmethylcellulose (HPMC) and mixtures of xanthan/guar, and xathan/HPMC gums. Three different kinds of lipid phase were also studied; i.e. sunflower oil and low and high solid content margarine at two different levels (20?30%). Changes in rheological and textural properties during refrigerated storage were evaluated by dynamic oscillatory measurements and puncture and elongation tests on the unbaked dough. Best results were obtained using either of the hydrocolloid mixtures. Besides, the textural characteristics of cooked empanadas were also studied. Freezing before baking did not alter the quality of the crust in the products. ESEM micrographs revealed a continuous matrix formed by hydrocolloid entanglements. Starch granules were homogenously distributed in the dough and acted as inactive fillers. An untrained panel accepted the xanthan/HPMC dough with a 74/90 score and it was significantly preferred over a commercial gluten-free dough.
Fil: Lorenzo, Gabriel. 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. Universidad Nacional de La Plata. Facultad de Ingenierí­a. Departamento de Ingeniería Química; Argentina
Fil: Zaritzky, Noemi Elisabet. 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. Universidad Nacional de La Plata. Facultad de Ingenierí­a. Departamento de Ingeniería Química; Argentina
Fil: Califano, Alicia Noemi. 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
Materia
GLUTEN-FREE DOUGH
HYDROCOLLOIDS
RHEOLOGY
TEXTURE
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:11336/148883
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Rheological characterization of refrigerated and frozen non-fermented gluten-free dough: Effect of hydrocolloids and lipid phaseLorenzo, GabrielZaritzky, Noemi ElisabetCalifano, Alicia NoemiGLUTEN-FREE DOUGHHYDROCOLLOIDSRHEOLOGYTEXTUREhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2This work intended to study the rheological and textural behavior of gluten-free dough for "empanadas" and pie-crusts production. Traditionally, these products are made with non-fermented wheat-based dough. They are highly consumed in Latin America, but unsuitable for celiac people. Gluten matrix is a major determinant of the properties of dough, thus it must be replaced with other network forming components, such as hydrocolloids. Different hydocolloids were tested: hydroxypropylmethylcellulose (HPMC) and mixtures of xanthan/guar, and xathan/HPMC gums. Three different kinds of lipid phase were also studied; i.e. sunflower oil and low and high solid content margarine at two different levels (20?30%). Changes in rheological and textural properties during refrigerated storage were evaluated by dynamic oscillatory measurements and puncture and elongation tests on the unbaked dough. Best results were obtained using either of the hydrocolloid mixtures. Besides, the textural characteristics of cooked empanadas were also studied. Freezing before baking did not alter the quality of the crust in the products. ESEM micrographs revealed a continuous matrix formed by hydrocolloid entanglements. Starch granules were homogenously distributed in the dough and acted as inactive fillers. An untrained panel accepted the xanthan/HPMC dough with a 74/90 score and it was significantly preferred over a commercial gluten-free dough.Fil: Lorenzo, Gabriel. 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. Universidad Nacional de La Plata. Facultad de Ingenierí­a. Departamento de Ingeniería Química; ArgentinaFil: Zaritzky, Noemi Elisabet. 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. Universidad Nacional de La Plata. Facultad de Ingenierí­a. Departamento de Ingeniería Química; ArgentinaFil: Califano, Alicia Noemi. 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; ArgentinaAcademic Press Ltd - Elsevier Science Ltd2009-09info: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/11336/148883Lorenzo, Gabriel; Zaritzky, Noemi Elisabet; Califano, Alicia Noemi; Rheological characterization of refrigerated and frozen non-fermented gluten-free dough: Effect of hydrocolloids and lipid phase; Academic Press Ltd - Elsevier Science Ltd; Journal of Cereal Science; 50; 2; 9-2009; 255-2610733-5210CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0733521009001003info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jcs.2009.06.003info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-11-05T10:28:45Zoai:ri.conicet.gov.ar:11336/148883instacron: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:34982025-11-05 10:28:46.242CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Rheological characterization of refrigerated and frozen non-fermented gluten-free dough: Effect of hydrocolloids and lipid phase
title Rheological characterization of refrigerated and frozen non-fermented gluten-free dough: Effect of hydrocolloids and lipid phase
spellingShingle Rheological characterization of refrigerated and frozen non-fermented gluten-free dough: Effect of hydrocolloids and lipid phase
Lorenzo, Gabriel
GLUTEN-FREE DOUGH
HYDROCOLLOIDS
RHEOLOGY
TEXTURE
title_short Rheological characterization of refrigerated and frozen non-fermented gluten-free dough: Effect of hydrocolloids and lipid phase
title_full Rheological characterization of refrigerated and frozen non-fermented gluten-free dough: Effect of hydrocolloids and lipid phase
title_fullStr Rheological characterization of refrigerated and frozen non-fermented gluten-free dough: Effect of hydrocolloids and lipid phase
title_full_unstemmed Rheological characterization of refrigerated and frozen non-fermented gluten-free dough: Effect of hydrocolloids and lipid phase
title_sort Rheological characterization of refrigerated and frozen non-fermented gluten-free dough: Effect of hydrocolloids and lipid phase
dc.creator.none.fl_str_mv Lorenzo, Gabriel
Zaritzky, Noemi Elisabet
Califano, Alicia Noemi
author Lorenzo, Gabriel
author_facet Lorenzo, Gabriel
Zaritzky, Noemi Elisabet
Califano, Alicia Noemi
author_role author
author2 Zaritzky, Noemi Elisabet
Califano, Alicia Noemi
author2_role author
author
dc.subject.none.fl_str_mv GLUTEN-FREE DOUGH
HYDROCOLLOIDS
RHEOLOGY
TEXTURE
topic GLUTEN-FREE DOUGH
HYDROCOLLOIDS
RHEOLOGY
TEXTURE
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv This work intended to study the rheological and textural behavior of gluten-free dough for "empanadas" and pie-crusts production. Traditionally, these products are made with non-fermented wheat-based dough. They are highly consumed in Latin America, but unsuitable for celiac people. Gluten matrix is a major determinant of the properties of dough, thus it must be replaced with other network forming components, such as hydrocolloids. Different hydocolloids were tested: hydroxypropylmethylcellulose (HPMC) and mixtures of xanthan/guar, and xathan/HPMC gums. Three different kinds of lipid phase were also studied; i.e. sunflower oil and low and high solid content margarine at two different levels (20?30%). Changes in rheological and textural properties during refrigerated storage were evaluated by dynamic oscillatory measurements and puncture and elongation tests on the unbaked dough. Best results were obtained using either of the hydrocolloid mixtures. Besides, the textural characteristics of cooked empanadas were also studied. Freezing before baking did not alter the quality of the crust in the products. ESEM micrographs revealed a continuous matrix formed by hydrocolloid entanglements. Starch granules were homogenously distributed in the dough and acted as inactive fillers. An untrained panel accepted the xanthan/HPMC dough with a 74/90 score and it was significantly preferred over a commercial gluten-free dough.
Fil: Lorenzo, Gabriel. 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. Universidad Nacional de La Plata. Facultad de Ingenierí­a. Departamento de Ingeniería Química; Argentina
Fil: Zaritzky, Noemi Elisabet. 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. Universidad Nacional de La Plata. Facultad de Ingenierí­a. Departamento de Ingeniería Química; Argentina
Fil: Califano, Alicia Noemi. 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
description This work intended to study the rheological and textural behavior of gluten-free dough for "empanadas" and pie-crusts production. Traditionally, these products are made with non-fermented wheat-based dough. They are highly consumed in Latin America, but unsuitable for celiac people. Gluten matrix is a major determinant of the properties of dough, thus it must be replaced with other network forming components, such as hydrocolloids. Different hydocolloids were tested: hydroxypropylmethylcellulose (HPMC) and mixtures of xanthan/guar, and xathan/HPMC gums. Three different kinds of lipid phase were also studied; i.e. sunflower oil and low and high solid content margarine at two different levels (20?30%). Changes in rheological and textural properties during refrigerated storage were evaluated by dynamic oscillatory measurements and puncture and elongation tests on the unbaked dough. Best results were obtained using either of the hydrocolloid mixtures. Besides, the textural characteristics of cooked empanadas were also studied. Freezing before baking did not alter the quality of the crust in the products. ESEM micrographs revealed a continuous matrix formed by hydrocolloid entanglements. Starch granules were homogenously distributed in the dough and acted as inactive fillers. An untrained panel accepted the xanthan/HPMC dough with a 74/90 score and it was significantly preferred over a commercial gluten-free dough.
publishDate 2009
dc.date.none.fl_str_mv 2009-09
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/11336/148883
Lorenzo, Gabriel; Zaritzky, Noemi Elisabet; Califano, Alicia Noemi; Rheological characterization of refrigerated and frozen non-fermented gluten-free dough: Effect of hydrocolloids and lipid phase; Academic Press Ltd - Elsevier Science Ltd; Journal of Cereal Science; 50; 2; 9-2009; 255-261
0733-5210
CONICET Digital
CONICET
url http://hdl.handle.net/11336/148883
identifier_str_mv Lorenzo, Gabriel; Zaritzky, Noemi Elisabet; Califano, Alicia Noemi; Rheological characterization of refrigerated and frozen non-fermented gluten-free dough: Effect of hydrocolloids and lipid phase; Academic Press Ltd - Elsevier Science Ltd; Journal of Cereal Science; 50; 2; 9-2009; 255-261
0733-5210
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://www.sciencedirect.com/science/article/pii/S0733521009001003
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jcs.2009.06.003
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 Academic Press Ltd - Elsevier Science Ltd
publisher.none.fl_str_mv Academic Press Ltd - Elsevier Science Ltd
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 13.087074

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