Improvement of gluten-free bread properties by the incorporation of bovine plasma proteins and different saccharides into the matrix

Autores
Rodriguez Furlán, Laura Teresa; Pérez Padilla, Antonio; Campderrós, Mercedes Edith
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of this work was to improve the quality of gluten-free bread, incorporating plasma bovine proteins concentrated by ultrafiltration and freeze-dried with saccharides (inulin and sucrose). The influence of these compounds on textural properties and final bread quality was assessed. The textural studies revealed that with the addition of proteins and inulin, homogeneous and smaller air cells were achieved improving the textural properties while the bread hardness was comparable with breads with gluten. The volume of gluten-free breads increased with increasing proteins and inulin concentrations, reaching a maximum at a protein concentration of 3.5% (w/w). The addition of the enhancers improved moisture retention of the loaves after cooking and an increase of lightness of crumb with respect to the control was observed. The sensory analysis found no statistically significant difference in sensory attributes evaluated with respect to the control, so these ingredients do not negatively affect the organoleptic properties of bread.
Fil: Rodriguez Furlán, Laura Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico San Luis. Instituto de Investigaciones en Tecnología Química; Argentina
Fil: Pérez Padilla, Antonio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico San Luis. Instituto de Investigaciones en Tecnología Química; Argentina
Fil: Campderrós, Mercedes Edith. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico San Luis. Instituto de Investigaciones en Tecnología Química; Argentina
Materia
Gluten-Free Bread
Bovine Plasma Proteins
Inulin
Bread Quality
Bread Staling
Bread Hardness
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/5825
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Improvement of gluten-free bread properties by the incorporation of bovine plasma proteins and different saccharides into the matrixRodriguez Furlán, Laura TeresaPérez Padilla, AntonioCampderrós, Mercedes EdithGluten-Free BreadBovine Plasma ProteinsInulinBread QualityBread StalingBread Hardnesshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The aim of this work was to improve the quality of gluten-free bread, incorporating plasma bovine proteins concentrated by ultrafiltration and freeze-dried with saccharides (inulin and sucrose). The influence of these compounds on textural properties and final bread quality was assessed. The textural studies revealed that with the addition of proteins and inulin, homogeneous and smaller air cells were achieved improving the textural properties while the bread hardness was comparable with breads with gluten. The volume of gluten-free breads increased with increasing proteins and inulin concentrations, reaching a maximum at a protein concentration of 3.5% (w/w). The addition of the enhancers improved moisture retention of the loaves after cooking and an increase of lightness of crumb with respect to the control was observed. The sensory analysis found no statistically significant difference in sensory attributes evaluated with respect to the control, so these ingredients do not negatively affect the organoleptic properties of bread.Fil: Rodriguez Furlán, Laura Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico San Luis. Instituto de Investigaciones en Tecnología Química; ArgentinaFil: Pérez Padilla, Antonio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico San Luis. Instituto de Investigaciones en Tecnología Química; ArgentinaFil: Campderrós, Mercedes Edith. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico San Luis. Instituto de Investigaciones en Tecnología Química; ArgentinaElsevier2014-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/5825Rodriguez Furlán, Laura Teresa; Pérez Padilla, Antonio; Campderrós, Mercedes Edith; Improvement of gluten-free bread properties by the incorporation of bovine plasma proteins and different saccharides into the matrix; Elsevier; Food Chemistry; 170; 8-2014; 257-2640308-8146enginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0308814614012485info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2014.08.033info:eu-repo/semantics/altIdentifier/doi/info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:21:33Zoai:ri.conicet.gov.ar:11336/5825instacron: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:34982025-10-15 14:21:33.711CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Improvement of gluten-free bread properties by the incorporation of bovine plasma proteins and different saccharides into the matrix
title Improvement of gluten-free bread properties by the incorporation of bovine plasma proteins and different saccharides into the matrix
spellingShingle Improvement of gluten-free bread properties by the incorporation of bovine plasma proteins and different saccharides into the matrix
Rodriguez Furlán, Laura Teresa
Gluten-Free Bread
Bovine Plasma Proteins
Inulin
Bread Quality
Bread Staling
Bread Hardness
title_short Improvement of gluten-free bread properties by the incorporation of bovine plasma proteins and different saccharides into the matrix
title_full Improvement of gluten-free bread properties by the incorporation of bovine plasma proteins and different saccharides into the matrix
title_fullStr Improvement of gluten-free bread properties by the incorporation of bovine plasma proteins and different saccharides into the matrix
title_full_unstemmed Improvement of gluten-free bread properties by the incorporation of bovine plasma proteins and different saccharides into the matrix
title_sort Improvement of gluten-free bread properties by the incorporation of bovine plasma proteins and different saccharides into the matrix
dc.creator.none.fl_str_mv Rodriguez Furlán, Laura Teresa
Pérez Padilla, Antonio
Campderrós, Mercedes Edith
author Rodriguez Furlán, Laura Teresa
author_facet Rodriguez Furlán, Laura Teresa
Pérez Padilla, Antonio
Campderrós, Mercedes Edith
author_role author
author2 Pérez Padilla, Antonio
Campderrós, Mercedes Edith
author2_role author
author
dc.subject.none.fl_str_mv Gluten-Free Bread
Bovine Plasma Proteins
Inulin
Bread Quality
Bread Staling
Bread Hardness
topic Gluten-Free Bread
Bovine Plasma Proteins
Inulin
Bread Quality
Bread Staling
Bread Hardness
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 aim of this work was to improve the quality of gluten-free bread, incorporating plasma bovine proteins concentrated by ultrafiltration and freeze-dried with saccharides (inulin and sucrose). The influence of these compounds on textural properties and final bread quality was assessed. The textural studies revealed that with the addition of proteins and inulin, homogeneous and smaller air cells were achieved improving the textural properties while the bread hardness was comparable with breads with gluten. The volume of gluten-free breads increased with increasing proteins and inulin concentrations, reaching a maximum at a protein concentration of 3.5% (w/w). The addition of the enhancers improved moisture retention of the loaves after cooking and an increase of lightness of crumb with respect to the control was observed. The sensory analysis found no statistically significant difference in sensory attributes evaluated with respect to the control, so these ingredients do not negatively affect the organoleptic properties of bread.
Fil: Rodriguez Furlán, Laura Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico San Luis. Instituto de Investigaciones en Tecnología Química; Argentina
Fil: Pérez Padilla, Antonio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico San Luis. Instituto de Investigaciones en Tecnología Química; Argentina
Fil: Campderrós, Mercedes Edith. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico San Luis. Instituto de Investigaciones en Tecnología Química; Argentina
description The aim of this work was to improve the quality of gluten-free bread, incorporating plasma bovine proteins concentrated by ultrafiltration and freeze-dried with saccharides (inulin and sucrose). The influence of these compounds on textural properties and final bread quality was assessed. The textural studies revealed that with the addition of proteins and inulin, homogeneous and smaller air cells were achieved improving the textural properties while the bread hardness was comparable with breads with gluten. The volume of gluten-free breads increased with increasing proteins and inulin concentrations, reaching a maximum at a protein concentration of 3.5% (w/w). The addition of the enhancers improved moisture retention of the loaves after cooking and an increase of lightness of crumb with respect to the control was observed. The sensory analysis found no statistically significant difference in sensory attributes evaluated with respect to the control, so these ingredients do not negatively affect the organoleptic properties of bread.
publishDate 2014
dc.date.none.fl_str_mv 2014-08
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/11336/5825
Rodriguez Furlán, Laura Teresa; Pérez Padilla, Antonio; Campderrós, Mercedes Edith; Improvement of gluten-free bread properties by the incorporation of bovine plasma proteins and different saccharides into the matrix; Elsevier; Food Chemistry; 170; 8-2014; 257-264
0308-8146
url http://hdl.handle.net/11336/5825
identifier_str_mv Rodriguez Furlán, Laura Teresa; Pérez Padilla, Antonio; Campderrós, Mercedes Edith; Improvement of gluten-free bread properties by the incorporation of bovine plasma proteins and different saccharides into the matrix; Elsevier; Food Chemistry; 170; 8-2014; 257-264
0308-8146
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0308814614012485
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2014.08.033
info:eu-repo/semantics/altIdentifier/doi/
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
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_ 1846082605176324096
score 13.22299

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