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
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/147602
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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 Técnicas2025-09-29T09:36:28Zoai: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:34982025-09-29 09:36:29.076CONICET 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 |
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1844613144528289792 |
score |
13.070432 |