Artichoke, eggplant and tomato flours as nutritional ingredients for wheat dough : Hydration properties

Autores
Valerga, Lucía; Quintero Ruiz, Natalia Andrea; Concellón, Analía; Puppo, María Cecilia
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Artichoke (AF), eggplant (EF) and tomato (TF) flour were used as nutritional ingredients for wheat dough. A replacement of wheat flour with 5 or 10% of these vegetable flour was performed. Hydration properties (equilibrium adsorption isotherms, solvent retention capacity), capacity of blends for dough development (farinographic assay) and the proximal composition of flours were evaluated. Samples with high content of soluble sugar and low of insoluble fiber (EF and TF) presented higher equilibrium water sorption at 20 °C and 40 °C, at aw > 0.5. The solvent retention capacity of wheat–vegetable flour blends increased mainly at higher levels of replacement (10%) and with samples of artichoke and eggplant. The highest and the lowest stable dough with 10% of replacement was obtained with AF and EF, respectively. Water sorption and absorption parameters should be previously determined so as to obtain the optimum dough structure that lead to a high technological quality bread.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Materia
Ciencias Exactas
Química
Vegetable
Flour
Composition
Sorption isotherm
Water retention
Farinographic assay
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/127175
Acceder
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oai_identifier_str oai:sedici.unlp.edu.ar:10915/127175
network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Artichoke, eggplant and tomato flours as nutritional ingredients for wheat dough : Hydration propertiesValerga, LucíaQuintero Ruiz, Natalia AndreaConcellón, AnalíaPuppo, María CeciliaCiencias ExactasQuímicaVegetableFlourCompositionSorption isothermWater retentionFarinographic assayArtichoke (AF), eggplant (EF) and tomato (TF) flour were used as nutritional ingredients for wheat dough. A replacement of wheat flour with 5 or 10% of these vegetable flour was performed. Hydration properties (equilibrium adsorption isotherms, solvent retention capacity), capacity of blends for dough development (farinographic assay) and the proximal composition of flours were evaluated. Samples with high content of soluble sugar and low of insoluble fiber (EF and TF) presented higher equilibrium water sorption at 20 °C and 40 °C, at aw > 0.5. The solvent retention capacity of wheat–vegetable flour blends increased mainly at higher levels of replacement (10%) and with samples of artichoke and eggplant. The highest and the lowest stable dough with 10% of replacement was obtained with AF and EF, respectively. Water sorption and absorption parameters should be previously determined so as to obtain the optimum dough structure that lead to a high technological quality bread.Centro de Investigación y Desarrollo en Criotecnología de Alimentos2020-01-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf1954-1963http://sedici.unlp.edu.ar/handle/10915/127175enginfo:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs13197-019-04231-5info:eu-repo/semantics/altIdentifier/issn/0022-1155info:eu-repo/semantics/altIdentifier/issn/0975-8402info:eu-repo/semantics/altIdentifier/pmid/32327806info:eu-repo/semantics/altIdentifier/doi/10.1007/s13197-019-04231-5info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-29T11:30:42Zoai:sedici.unlp.edu.ar:10915/127175Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-29 11:30:42.996SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Artichoke, eggplant and tomato flours as nutritional ingredients for wheat dough : Hydration properties
title Artichoke, eggplant and tomato flours as nutritional ingredients for wheat dough : Hydration properties
spellingShingle Artichoke, eggplant and tomato flours as nutritional ingredients for wheat dough : Hydration properties
Valerga, Lucía
Ciencias Exactas
Química
Vegetable
Flour
Composition
Sorption isotherm
Water retention
Farinographic assay
title_short Artichoke, eggplant and tomato flours as nutritional ingredients for wheat dough : Hydration properties
title_full Artichoke, eggplant and tomato flours as nutritional ingredients for wheat dough : Hydration properties
title_fullStr Artichoke, eggplant and tomato flours as nutritional ingredients for wheat dough : Hydration properties
title_full_unstemmed Artichoke, eggplant and tomato flours as nutritional ingredients for wheat dough : Hydration properties
title_sort Artichoke, eggplant and tomato flours as nutritional ingredients for wheat dough : Hydration properties
dc.creator.none.fl_str_mv Valerga, Lucía
Quintero Ruiz, Natalia Andrea
Concellón, Analía
Puppo, María Cecilia
author Valerga, Lucía
author_facet Valerga, Lucía
Quintero Ruiz, Natalia Andrea
Concellón, Analía
Puppo, María Cecilia
author_role author
author2 Quintero Ruiz, Natalia Andrea
Concellón, Analía
Puppo, María Cecilia
author2_role author
author
author
dc.subject.none.fl_str_mv Ciencias Exactas
Química
Vegetable
Flour
Composition
Sorption isotherm
Water retention
Farinographic assay
topic Ciencias Exactas
Química
Vegetable
Flour
Composition
Sorption isotherm
Water retention
Farinographic assay
dc.description.none.fl_txt_mv Artichoke (AF), eggplant (EF) and tomato (TF) flour were used as nutritional ingredients for wheat dough. A replacement of wheat flour with 5 or 10% of these vegetable flour was performed. Hydration properties (equilibrium adsorption isotherms, solvent retention capacity), capacity of blends for dough development (farinographic assay) and the proximal composition of flours were evaluated. Samples with high content of soluble sugar and low of insoluble fiber (EF and TF) presented higher equilibrium water sorption at 20 °C and 40 °C, at aw > 0.5. The solvent retention capacity of wheat–vegetable flour blends increased mainly at higher levels of replacement (10%) and with samples of artichoke and eggplant. The highest and the lowest stable dough with 10% of replacement was obtained with AF and EF, respectively. Water sorption and absorption parameters should be previously determined so as to obtain the optimum dough structure that lead to a high technological quality bread.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
description Artichoke (AF), eggplant (EF) and tomato (TF) flour were used as nutritional ingredients for wheat dough. A replacement of wheat flour with 5 or 10% of these vegetable flour was performed. Hydration properties (equilibrium adsorption isotherms, solvent retention capacity), capacity of blends for dough development (farinographic assay) and the proximal composition of flours were evaluated. Samples with high content of soluble sugar and low of insoluble fiber (EF and TF) presented higher equilibrium water sorption at 20 °C and 40 °C, at aw > 0.5. The solvent retention capacity of wheat–vegetable flour blends increased mainly at higher levels of replacement (10%) and with samples of artichoke and eggplant. The highest and the lowest stable dough with 10% of replacement was obtained with AF and EF, respectively. Water sorption and absorption parameters should be previously determined so as to obtain the optimum dough structure that lead to a high technological quality bread.
publishDate 2020
dc.date.none.fl_str_mv 2020-01-02
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
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://sedici.unlp.edu.ar/handle/10915/127175
url http://sedici.unlp.edu.ar/handle/10915/127175
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs13197-019-04231-5
info:eu-repo/semantics/altIdentifier/issn/0022-1155
info:eu-repo/semantics/altIdentifier/issn/0975-8402
info:eu-repo/semantics/altIdentifier/pmid/32327806
info:eu-repo/semantics/altIdentifier/doi/10.1007/s13197-019-04231-5
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
1954-1963
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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score 13.070432

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