Optimization of rice bread formulation by mixture design and relationship of bread quality to flour and dough attributes

Autores
Cajas Locke, Jennifer Elizabeth; González, Luciana Carla; Loubes, María Ana; Tolaba, Marcela Patricia
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The bread making aptitude of five rice flours (native and gelatinized) and five gluten substitutes (GS) were prior tested and the best ingredients for mixture design were set. Native flour with a wide distribution of particle size, xanthan gum (XG), guar gum (GG) and sodium alginate (SA) were selected due to their good performance. The effect of formulation on bread volume (BV), cell area fraction (CAF) of breadcrumb and dough rheology was determined by using a simplex centroid mixture design with constrain (2.1 g of GS/100 g of flour). A significant effect of formulation on viscoelasticity of dough was observed. A non-linear relationship between BV and dough viscosity was found with maximum BV at 60000 Pa⋅s. The optimum formulation, from XG to GG mass ratio of 0.71, yields maximum values of BV (4.07 ml/g of flour) and CAF (29%); optimum bread presented good textural attributes and a slightly toasted crust.
Fil: Cajas Locke, Jennifer Elizabeth. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: González, Luciana Carla. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
Fil: Loubes, María Ana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
Fil: Tolaba, Marcela Patricia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Materia
BAKING QUALITY
GAS CELLS
GLUTEN SUBSTITUTE
IMAGE ANALYSIS
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:11336/147602
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Optimization of rice bread formulation by mixture design and relationship of bread quality to flour and dough attributesCajas Locke, Jennifer ElizabethGonzález, Luciana CarlaLoubes, María AnaTolaba, Marcela PatriciaBAKING QUALITYGAS CELLSGLUTEN SUBSTITUTEIMAGE ANALYSIShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The bread making aptitude of five rice flours (native and gelatinized) and five gluten substitutes (GS) were prior tested and the best ingredients for mixture design were set. Native flour with a wide distribution of particle size, xanthan gum (XG), guar gum (GG) and sodium alginate (SA) were selected due to their good performance. The effect of formulation on bread volume (BV), cell area fraction (CAF) of breadcrumb and dough rheology was determined by using a simplex centroid mixture design with constrain (2.1 g of GS/100 g of flour). A significant effect of formulation on viscoelasticity of dough was observed. A non-linear relationship between BV and dough viscosity was found with maximum BV at 60000 Pa⋅s. The optimum formulation, from XG to GG mass ratio of 0.71, yields maximum values of BV (4.07 ml/g of flour) and CAF (29%); optimum bread presented good textural attributes and a slightly toasted crust.Fil: Cajas Locke, Jennifer Elizabeth. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: González, Luciana Carla. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; ArgentinaFil: Loubes, María Ana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; ArgentinaFil: Tolaba, Marcela Patricia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaAcademic Press Inc Elsevier Science2019-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/147602Cajas Locke, Jennifer Elizabeth; González, Luciana Carla; Loubes, María Ana; Tolaba, Marcela Patricia; Optimization of rice bread formulation by mixture design and relationship of bread quality to flour and dough attributes; Academic Press Inc Elsevier Science; LWT - Food Science and Technology; 113; 10-2019; 1-80023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0023643819306395info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2019.108299info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:04:34Zoai:ri.conicet.gov.ar:11336/147602instacron: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 11:04:34.501CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Optimization of rice bread formulation by mixture design and relationship of bread quality to flour and dough attributes
title Optimization of rice bread formulation by mixture design and relationship of bread quality to flour and dough attributes
spellingShingle Optimization of rice bread formulation by mixture design and relationship of bread quality to flour and dough attributes
Cajas Locke, Jennifer Elizabeth
BAKING QUALITY
GAS CELLS
GLUTEN SUBSTITUTE
IMAGE ANALYSIS
title_short Optimization of rice bread formulation by mixture design and relationship of bread quality to flour and dough attributes
title_full Optimization of rice bread formulation by mixture design and relationship of bread quality to flour and dough attributes
title_fullStr Optimization of rice bread formulation by mixture design and relationship of bread quality to flour and dough attributes
title_full_unstemmed Optimization of rice bread formulation by mixture design and relationship of bread quality to flour and dough attributes
title_sort Optimization of rice bread formulation by mixture design and relationship of bread quality to flour and dough attributes
dc.creator.none.fl_str_mv Cajas Locke, Jennifer Elizabeth
González, Luciana Carla
Loubes, María Ana
Tolaba, Marcela Patricia
author Cajas Locke, Jennifer Elizabeth
author_facet Cajas Locke, Jennifer Elizabeth
González, Luciana Carla
Loubes, María Ana
Tolaba, Marcela Patricia
author_role author
author2 González, Luciana Carla
Loubes, María Ana
Tolaba, Marcela Patricia
author2_role author
author
author
dc.subject.none.fl_str_mv BAKING QUALITY
GAS CELLS
GLUTEN SUBSTITUTE
IMAGE ANALYSIS
topic BAKING QUALITY
GAS CELLS
GLUTEN SUBSTITUTE
IMAGE ANALYSIS
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 bread making aptitude of five rice flours (native and gelatinized) and five gluten substitutes (GS) were prior tested and the best ingredients for mixture design were set. Native flour with a wide distribution of particle size, xanthan gum (XG), guar gum (GG) and sodium alginate (SA) were selected due to their good performance. The effect of formulation on bread volume (BV), cell area fraction (CAF) of breadcrumb and dough rheology was determined by using a simplex centroid mixture design with constrain (2.1 g of GS/100 g of flour). A significant effect of formulation on viscoelasticity of dough was observed. A non-linear relationship between BV and dough viscosity was found with maximum BV at 60000 Pa⋅s. The optimum formulation, from XG to GG mass ratio of 0.71, yields maximum values of BV (4.07 ml/g of flour) and CAF (29%); optimum bread presented good textural attributes and a slightly toasted crust.
Fil: Cajas Locke, Jennifer Elizabeth. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: González, Luciana Carla. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
Fil: Loubes, María Ana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
Fil: Tolaba, Marcela Patricia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
description The bread making aptitude of five rice flours (native and gelatinized) and five gluten substitutes (GS) were prior tested and the best ingredients for mixture design were set. Native flour with a wide distribution of particle size, xanthan gum (XG), guar gum (GG) and sodium alginate (SA) were selected due to their good performance. The effect of formulation on bread volume (BV), cell area fraction (CAF) of breadcrumb and dough rheology was determined by using a simplex centroid mixture design with constrain (2.1 g of GS/100 g of flour). A significant effect of formulation on viscoelasticity of dough was observed. A non-linear relationship between BV and dough viscosity was found with maximum BV at 60000 Pa⋅s. The optimum formulation, from XG to GG mass ratio of 0.71, yields maximum values of BV (4.07 ml/g of flour) and CAF (29%); optimum bread presented good textural attributes and a slightly toasted crust.
publishDate 2019
dc.date.none.fl_str_mv 2019-10
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/11336/147602
Cajas Locke, Jennifer Elizabeth; González, Luciana Carla; Loubes, María Ana; Tolaba, Marcela Patricia; Optimization of rice bread formulation by mixture design and relationship of bread quality to flour and dough attributes; Academic Press Inc Elsevier Science; LWT - Food Science and Technology; 113; 10-2019; 1-8
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/147602
identifier_str_mv Cajas Locke, Jennifer Elizabeth; González, Luciana Carla; Loubes, María Ana; Tolaba, Marcela Patricia; Optimization of rice bread formulation by mixture design and relationship of bread quality to flour and dough attributes; Academic Press Inc Elsevier Science; LWT - Food Science and Technology; 113; 10-2019; 1-8
0023-6438
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://linkinghub.elsevier.com/retrieve/pii/S0023643819306395
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2019.108299
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
dc.publisher.none.fl_str_mv Academic Press Inc Elsevier Science
publisher.none.fl_str_mv Academic Press Inc 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
_version_ 1846781306055163904
score 12.982451

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