Effect of hydrocolloids on water absorption of wheat flour and farinograph and textural characteristics of dough

Autores
Linlaud, Natalia Elina; Puppo, Maria Cecilia; Ferrero, Cristina
Año de publicación
2009
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effect of  hydrocolloids addition (0-25-1.5 g/100g flour) on water absorption of flour and their influence on dough rheology were analyzed. The influence of guar gum (GG), xanthan gum (XG), high methoxyl pectin (P), locust bean gum (LBG) and a 1:1 mixture of locust bean gum and xanthan gum (LBG+XG) on water absorption was tested by different techniques: farinograph water absorption (A), water imbibing capacity (WIC), sodium dodecyl-sulfate sedimentation test (SDS ST) and sucrose solvent retention capacity (SRCs). The rheological behavior was analyzed through the farinograph parameters and texture profile analysis (TPA). Principal Component Analysis (PCA) was applied to evaluate the behavior of the different mixtures. Absorption values obtained by different methods were increased by XG and LBG+XG addition, particularly at the highest levels (1-1.5%). Flour-pectin mixtures showed the lowest absorption. Guar gum added mixtures led to the more stable doughs and pectin to the less stable ones. Addition of NaCl increased stability in all cases. According to TPA, softer and less cohesive doughs than control were obtained when hydrocolloids were added, both in conditions of water availability and water restriction (except for xanthan gum and guar gum at the highest levels). However, when enough water was added, more variation on textural attributes among doughs could be observed by PCA. No remarkable differences respect to control were observed in gluten network, as evaluated by SEM. Hydrocolloids incorporation led to rheological changes in dough; the trend and degree of this effect was affected by the amount of water added, the structure and concentration of hydrocolloid.
Fil: Linlaud, Natalia Elina. 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: Puppo, Maria Cecilia. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina. 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: Ferrero, 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
Materia
Hydrocolloids
Water absorption
Wheat dough
Dough rheology
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:11336/160312
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/160312
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of hydrocolloids on water absorption of wheat flour and farinograph and textural characteristics of doughLinlaud, Natalia ElinaPuppo, Maria CeciliaFerrero, CristinaHydrocolloidsWater absorptionWheat doughDough rheologyhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The effect of  hydrocolloids addition (0-25-1.5 g/100g flour) on water absorption of flour and their influence on dough rheology were analyzed. The influence of guar gum (GG), xanthan gum (XG), high methoxyl pectin (P), locust bean gum (LBG) and a 1:1 mixture of locust bean gum and xanthan gum (LBG+XG) on water absorption was tested by different techniques: farinograph water absorption (A), water imbibing capacity (WIC), sodium dodecyl-sulfate sedimentation test (SDS ST) and sucrose solvent retention capacity (SRCs). The rheological behavior was analyzed through the farinograph parameters and texture profile analysis (TPA). Principal Component Analysis (PCA) was applied to evaluate the behavior of the different mixtures. Absorption values obtained by different methods were increased by XG and LBG+XG addition, particularly at the highest levels (1-1.5%). Flour-pectin mixtures showed the lowest absorption. Guar gum added mixtures led to the more stable doughs and pectin to the less stable ones. Addition of NaCl increased stability in all cases. According to TPA, softer and less cohesive doughs than control were obtained when hydrocolloids were added, both in conditions of water availability and water restriction (except for xanthan gum and guar gum at the highest levels). However, when enough water was added, more variation on textural attributes among doughs could be observed by PCA. No remarkable differences respect to control were observed in gluten network, as evaluated by SEM. Hydrocolloids incorporation led to rheological changes in dough; the trend and degree of this effect was affected by the amount of water added, the structure and concentration of hydrocolloid.Fil: Linlaud, Natalia Elina. 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: Puppo, Maria Cecilia. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina. 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: Ferrero, 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; ArgentinaAmer Assoc Cereal Chemists2009-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/160312Linlaud, Natalia Elina; Puppo, Maria Cecilia; Ferrero, Cristina; Effect of hydrocolloids on water absorption of wheat flour and farinograph and textural characteristics of dough; Amer Assoc Cereal Chemists; Cereal Chemistry; 86; 4; 7-2009; 376-3820009-03521943-3638CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1094/CCHEM-86-4-0376info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1094/CCHEM-86-4-0376info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:44:22Zoai:ri.conicet.gov.ar:11336/160312instacron: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 10:44:22.611CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of hydrocolloids on water absorption of wheat flour and farinograph and textural characteristics of dough
title Effect of hydrocolloids on water absorption of wheat flour and farinograph and textural characteristics of dough
spellingShingle Effect of hydrocolloids on water absorption of wheat flour and farinograph and textural characteristics of dough
Linlaud, Natalia Elina
Hydrocolloids
Water absorption
Wheat dough
Dough rheology
title_short Effect of hydrocolloids on water absorption of wheat flour and farinograph and textural characteristics of dough
title_full Effect of hydrocolloids on water absorption of wheat flour and farinograph and textural characteristics of dough
title_fullStr Effect of hydrocolloids on water absorption of wheat flour and farinograph and textural characteristics of dough
title_full_unstemmed Effect of hydrocolloids on water absorption of wheat flour and farinograph and textural characteristics of dough
title_sort Effect of hydrocolloids on water absorption of wheat flour and farinograph and textural characteristics of dough
dc.creator.none.fl_str_mv Linlaud, Natalia Elina
Puppo, Maria Cecilia
Ferrero, Cristina
author Linlaud, Natalia Elina
author_facet Linlaud, Natalia Elina
Puppo, Maria Cecilia
Ferrero, Cristina
author_role author
author2 Puppo, Maria Cecilia
Ferrero, Cristina
author2_role author
author
dc.subject.none.fl_str_mv Hydrocolloids
Water absorption
Wheat dough
Dough rheology
topic Hydrocolloids
Water absorption
Wheat dough
Dough rheology
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  hydrocolloids addition (0-25-1.5 g/100g flour) on water absorption of flour and their influence on dough rheology were analyzed. The influence of guar gum (GG), xanthan gum (XG), high methoxyl pectin (P), locust bean gum (LBG) and a 1:1 mixture of locust bean gum and xanthan gum (LBG+XG) on water absorption was tested by different techniques: farinograph water absorption (A), water imbibing capacity (WIC), sodium dodecyl-sulfate sedimentation test (SDS ST) and sucrose solvent retention capacity (SRCs). The rheological behavior was analyzed through the farinograph parameters and texture profile analysis (TPA). Principal Component Analysis (PCA) was applied to evaluate the behavior of the different mixtures. Absorption values obtained by different methods were increased by XG and LBG+XG addition, particularly at the highest levels (1-1.5%). Flour-pectin mixtures showed the lowest absorption. Guar gum added mixtures led to the more stable doughs and pectin to the less stable ones. Addition of NaCl increased stability in all cases. According to TPA, softer and less cohesive doughs than control were obtained when hydrocolloids were added, both in conditions of water availability and water restriction (except for xanthan gum and guar gum at the highest levels). However, when enough water was added, more variation on textural attributes among doughs could be observed by PCA. No remarkable differences respect to control were observed in gluten network, as evaluated by SEM. Hydrocolloids incorporation led to rheological changes in dough; the trend and degree of this effect was affected by the amount of water added, the structure and concentration of hydrocolloid.
Fil: Linlaud, Natalia Elina. 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: Puppo, Maria Cecilia. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina. 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: Ferrero, 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
description The effect of  hydrocolloids addition (0-25-1.5 g/100g flour) on water absorption of flour and their influence on dough rheology were analyzed. The influence of guar gum (GG), xanthan gum (XG), high methoxyl pectin (P), locust bean gum (LBG) and a 1:1 mixture of locust bean gum and xanthan gum (LBG+XG) on water absorption was tested by different techniques: farinograph water absorption (A), water imbibing capacity (WIC), sodium dodecyl-sulfate sedimentation test (SDS ST) and sucrose solvent retention capacity (SRCs). The rheological behavior was analyzed through the farinograph parameters and texture profile analysis (TPA). Principal Component Analysis (PCA) was applied to evaluate the behavior of the different mixtures. Absorption values obtained by different methods were increased by XG and LBG+XG addition, particularly at the highest levels (1-1.5%). Flour-pectin mixtures showed the lowest absorption. Guar gum added mixtures led to the more stable doughs and pectin to the less stable ones. Addition of NaCl increased stability in all cases. According to TPA, softer and less cohesive doughs than control were obtained when hydrocolloids were added, both in conditions of water availability and water restriction (except for xanthan gum and guar gum at the highest levels). However, when enough water was added, more variation on textural attributes among doughs could be observed by PCA. No remarkable differences respect to control were observed in gluten network, as evaluated by SEM. Hydrocolloids incorporation led to rheological changes in dough; the trend and degree of this effect was affected by the amount of water added, the structure and concentration of hydrocolloid.
publishDate 2009
dc.date.none.fl_str_mv 2009-07
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/11336/160312
Linlaud, Natalia Elina; Puppo, Maria Cecilia; Ferrero, Cristina; Effect of hydrocolloids on water absorption of wheat flour and farinograph and textural characteristics of dough; Amer Assoc Cereal Chemists; Cereal Chemistry; 86; 4; 7-2009; 376-382
0009-0352
1943-3638
CONICET Digital
CONICET
url http://hdl.handle.net/11336/160312
identifier_str_mv Linlaud, Natalia Elina; Puppo, Maria Cecilia; Ferrero, Cristina; Effect of hydrocolloids on water absorption of wheat flour and farinograph and textural characteristics of dough; Amer Assoc Cereal Chemists; Cereal Chemistry; 86; 4; 7-2009; 376-382
0009-0352
1943-3638
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1094/CCHEM-86-4-0376
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1094/CCHEM-86-4-0376
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 Amer Assoc Cereal Chemists
publisher.none.fl_str_mv Amer Assoc Cereal Chemists
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 13.070432

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