Influence of pistachio by-product from edible oil industry on rheological, hydration, and thermal properties of wheat dough

Autores
Guardianelli, Luciano Martin; Puppo, Maria Cecilia; Salinas, Maria Victoria
Año de publicación
2021
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The objective of this work was to study the effect of pistachio by-product flour (PBF) addition to wheat flour on the rheological properties of dough. Pistachio levels used were: 0 (C), 5 (P5), 15 (P15), and 25 g/100 g (P25). Alveographic and farinographic assays, gluten, moisture content (H), and dough pH were studied. In addition, texture profile analysis, dynamic rheology and relaxation of dough were performed. The farinographic water absorption, development time, and stability decreased with PBF, whereas the degree of softening increased. Moreover, tenacity, extensibility, and deformation work decreased with PBF. Wet gluten (WG) content was not modified, while dry gluten (DG) increased with the PBF level, decreasing the WG/DG ratio. C dough had higher moisture and pH than dough with PBF, and both parameters decreased when PBF content increased. P5 dough was softer and less consistent but with similar adhesiveness and elasticity to C. Dough hardness and elasticity increased with an increase in PBF content. The elastic moduli also increased, while relaxation times were not significantly modified with higher amounts of PBF. The study of hydration and rheological properties of pistachio-wheat dough is important from the technological point of view because pistachio components could affect the final bread quality.
Fil: Guardianelli, Luciano Martin. 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. 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: Salinas, Maria Victoria. 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
DOUGH RHEOLOGY
DOUGH THERMAL PROPERTIES
PISTACHIO BY-PRODUCT FLOUR
WHEAT FLOUR
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:11336/147216
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/147216
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Influence of pistachio by-product from edible oil industry on rheological, hydration, and thermal properties of wheat doughGuardianelli, Luciano MartinPuppo, Maria CeciliaSalinas, Maria VictoriaDOUGH RHEOLOGYDOUGH THERMAL PROPERTIESPISTACHIO BY-PRODUCT FLOURWHEAT FLOURhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The objective of this work was to study the effect of pistachio by-product flour (PBF) addition to wheat flour on the rheological properties of dough. Pistachio levels used were: 0 (C), 5 (P5), 15 (P15), and 25 g/100 g (P25). Alveographic and farinographic assays, gluten, moisture content (H), and dough pH were studied. In addition, texture profile analysis, dynamic rheology and relaxation of dough were performed. The farinographic water absorption, development time, and stability decreased with PBF, whereas the degree of softening increased. Moreover, tenacity, extensibility, and deformation work decreased with PBF. Wet gluten (WG) content was not modified, while dry gluten (DG) increased with the PBF level, decreasing the WG/DG ratio. C dough had higher moisture and pH than dough with PBF, and both parameters decreased when PBF content increased. P5 dough was softer and less consistent but with similar adhesiveness and elasticity to C. Dough hardness and elasticity increased with an increase in PBF content. The elastic moduli also increased, while relaxation times were not significantly modified with higher amounts of PBF. The study of hydration and rheological properties of pistachio-wheat dough is important from the technological point of view because pistachio components could affect the final bread quality.Fil: Guardianelli, Luciano Martin. 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. 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: Salinas, Maria Victoria. 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; ArgentinaElsevier Science2021-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/147216Guardianelli, Luciano Martin; Puppo, Maria Cecilia; Salinas, Maria Victoria; Influence of pistachio by-product from edible oil industry on rheological, hydration, and thermal properties of wheat dough; Elsevier Science; LWT - Food Science and Technology; 150; 10-2021; 1-90023-64381096-1127CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://bit.ly/3H2zNuqinfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2021.111917info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:00:24Zoai:ri.conicet.gov.ar:11336/147216instacron: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 10:00:24.91CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Influence of pistachio by-product from edible oil industry on rheological, hydration, and thermal properties of wheat dough
title Influence of pistachio by-product from edible oil industry on rheological, hydration, and thermal properties of wheat dough
spellingShingle Influence of pistachio by-product from edible oil industry on rheological, hydration, and thermal properties of wheat dough
Guardianelli, Luciano Martin
DOUGH RHEOLOGY
DOUGH THERMAL PROPERTIES
PISTACHIO BY-PRODUCT FLOUR
WHEAT FLOUR
title_short Influence of pistachio by-product from edible oil industry on rheological, hydration, and thermal properties of wheat dough
title_full Influence of pistachio by-product from edible oil industry on rheological, hydration, and thermal properties of wheat dough
title_fullStr Influence of pistachio by-product from edible oil industry on rheological, hydration, and thermal properties of wheat dough
title_full_unstemmed Influence of pistachio by-product from edible oil industry on rheological, hydration, and thermal properties of wheat dough
title_sort Influence of pistachio by-product from edible oil industry on rheological, hydration, and thermal properties of wheat dough
dc.creator.none.fl_str_mv Guardianelli, Luciano Martin
Puppo, Maria Cecilia
Salinas, Maria Victoria
author Guardianelli, Luciano Martin
author_facet Guardianelli, Luciano Martin
Puppo, Maria Cecilia
Salinas, Maria Victoria
author_role author
author2 Puppo, Maria Cecilia
Salinas, Maria Victoria
author2_role author
author
dc.subject.none.fl_str_mv DOUGH RHEOLOGY
DOUGH THERMAL PROPERTIES
PISTACHIO BY-PRODUCT FLOUR
WHEAT FLOUR
topic DOUGH RHEOLOGY
DOUGH THERMAL PROPERTIES
PISTACHIO BY-PRODUCT FLOUR
WHEAT FLOUR
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 objective of this work was to study the effect of pistachio by-product flour (PBF) addition to wheat flour on the rheological properties of dough. Pistachio levels used were: 0 (C), 5 (P5), 15 (P15), and 25 g/100 g (P25). Alveographic and farinographic assays, gluten, moisture content (H), and dough pH were studied. In addition, texture profile analysis, dynamic rheology and relaxation of dough were performed. The farinographic water absorption, development time, and stability decreased with PBF, whereas the degree of softening increased. Moreover, tenacity, extensibility, and deformation work decreased with PBF. Wet gluten (WG) content was not modified, while dry gluten (DG) increased with the PBF level, decreasing the WG/DG ratio. C dough had higher moisture and pH than dough with PBF, and both parameters decreased when PBF content increased. P5 dough was softer and less consistent but with similar adhesiveness and elasticity to C. Dough hardness and elasticity increased with an increase in PBF content. The elastic moduli also increased, while relaxation times were not significantly modified with higher amounts of PBF. The study of hydration and rheological properties of pistachio-wheat dough is important from the technological point of view because pistachio components could affect the final bread quality.
Fil: Guardianelli, Luciano Martin. 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. 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: Salinas, Maria Victoria. 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 objective of this work was to study the effect of pistachio by-product flour (PBF) addition to wheat flour on the rheological properties of dough. Pistachio levels used were: 0 (C), 5 (P5), 15 (P15), and 25 g/100 g (P25). Alveographic and farinographic assays, gluten, moisture content (H), and dough pH were studied. In addition, texture profile analysis, dynamic rheology and relaxation of dough were performed. The farinographic water absorption, development time, and stability decreased with PBF, whereas the degree of softening increased. Moreover, tenacity, extensibility, and deformation work decreased with PBF. Wet gluten (WG) content was not modified, while dry gluten (DG) increased with the PBF level, decreasing the WG/DG ratio. C dough had higher moisture and pH than dough with PBF, and both parameters decreased when PBF content increased. P5 dough was softer and less consistent but with similar adhesiveness and elasticity to C. Dough hardness and elasticity increased with an increase in PBF content. The elastic moduli also increased, while relaxation times were not significantly modified with higher amounts of PBF. The study of hydration and rheological properties of pistachio-wheat dough is important from the technological point of view because pistachio components could affect the final bread quality.
publishDate 2021
dc.date.none.fl_str_mv 2021-10
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/11336/147216
Guardianelli, Luciano Martin; Puppo, Maria Cecilia; Salinas, Maria Victoria; Influence of pistachio by-product from edible oil industry on rheological, hydration, and thermal properties of wheat dough; Elsevier Science; LWT - Food Science and Technology; 150; 10-2021; 1-9
0023-6438
1096-1127
CONICET Digital
CONICET
url http://hdl.handle.net/11336/147216
identifier_str_mv Guardianelli, Luciano Martin; Puppo, Maria Cecilia; Salinas, Maria Victoria; Influence of pistachio by-product from edible oil industry on rheological, hydration, and thermal properties of wheat dough; Elsevier Science; LWT - Food Science and Technology; 150; 10-2021; 1-9
0023-6438
1096-1127
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://bit.ly/3H2zNuq
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2021.111917
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 Science
publisher.none.fl_str_mv Elsevier Science
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 13.13397

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