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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
10/10/2023 |
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Data da última atualização: |
13/11/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
COMETTANT-RABANAL, R.; HIDALGO CHÁVEZ, D. W.; ASCHERI, J. L. R.; ELÍAS-PEÑAFIEL, C.; CARVALHO, C. W. P. de. |
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Afiliação: |
R. COMETTANT-RABANAL, UFRRJ; Universidad Privada San Juan Bautista; Universidad Nacional Agraria La Molina; D. W. HIDALGO CHÁVEZ, UFRRJ; JOSE LUIS RAMIREZ ASCHERI, CTAA; C. ELÍAS-PEÑAFIE, Universidad Nacional Agraria La Molina; CARLOS WANDERLEI PILER DE CARVALHO, CTAA. |
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Título: |
Functionality of pre-cooked whole-grain corn, rice and sorghum flours for gluten-free bread. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
International Journal of Food Science & Technology, 2023. |
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DOI: |
http://doi.org/10.1111/ijfs.16676 |
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Idioma: |
Inglês |
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Notas: |
Early access. |
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Conteúdo: |
Extruded whole grain flours of corn, sorghum, and parboiled brown rice (PBR) and their blends were used to produce gluten-free (GF) multigrain bread. To determine the functionality of the flours, paste viscosity, farinography and oscillatory rheometry were evaluated as rheological methods, and for the bread, the texture profile, baking loss and specific volume of the breads were determined. The paste properties evidenced changes in the starch structure of the extruded samples, but these were not severe due to the absence of cold viscosity (CV) and formation of peak viscosity (PV), which evidenced the swelling capacity of the starch granules. The functionality of the samples was demonstrated by the increase in water absorption and farinographic consistency (PM), as well as by the development of dough viscoelasticity with continuous elastic (G0) and viscous (G00) moduli when measured by oscillatory rheometry. The GF breads produced showed specific volume increases from 53.8 to 91.7% compared to the control, as well as highcrumb hardness. However, the cereal blends did not generate significant increases in specific volume between samples (P < 0.05), but those made with higher proportions of extruded sorghum flour and its blend with corn had better crumb softness and lower baking loss (P < 0.05). On the other hand, the regression models for most of the dough rheological and bread textural variables were significant and presented good coefficients of determination (R2 Adj = 0.60?0.99) with linear and quadratic fits, thus allowing prediction of the behaviours of these variables for future applications. MenosExtruded whole grain flours of corn, sorghum, and parboiled brown rice (PBR) and their blends were used to produce gluten-free (GF) multigrain bread. To determine the functionality of the flours, paste viscosity, farinography and oscillatory rheometry were evaluated as rheological methods, and for the bread, the texture profile, baking loss and specific volume of the breads were determined. The paste properties evidenced changes in the starch structure of the extruded samples, but these were not severe due to the absence of cold viscosity (CV) and formation of peak viscosity (PV), which evidenced the swelling capacity of the starch granules. The functionality of the samples was demonstrated by the increase in water absorption and farinographic consistency (PM), as well as by the development of dough viscoelasticity with continuous elastic (G0) and viscous (G00) moduli when measured by oscillatory rheometry. The GF breads produced showed specific volume increases from 53.8 to 91.7% compared to the control, as well as highcrumb hardness. However, the cereal blends did not generate significant increases in specific volume between samples (P < 0.05), but those made with higher proportions of extruded sorghum flour and its blend with corn had better crumb softness and lower baking loss (P < 0.05). On the other hand, the regression models for most of the dough rheological and bread textural variables were significant and presented good coefficients of determination (R2 Adj = 0.60?... Mostrar Tudo |
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Palavras-Chave: |
Dough rheology; Extrusion cooking; Mixture design; Non-gluten flours; Regression model; Surface response. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02460naa a2200265 a 4500
001 2157207
005 2023-11-13
008 2023 bl uuuu u00u1 u #d
024 7 $ahttp://doi.org/10.1111/ijfs.16676$2DOI
100 1 $aCOMETTANT-RABANAL, R.
245 $aFunctionality of pre-cooked whole-grain corn, rice and sorghum flours for gluten-free bread.$h[electronic resource]
260 $c2023
500 $aEarly access.
520 $aExtruded whole grain flours of corn, sorghum, and parboiled brown rice (PBR) and their blends were used to produce gluten-free (GF) multigrain bread. To determine the functionality of the flours, paste viscosity, farinography and oscillatory rheometry were evaluated as rheological methods, and for the bread, the texture profile, baking loss and specific volume of the breads were determined. The paste properties evidenced changes in the starch structure of the extruded samples, but these were not severe due to the absence of cold viscosity (CV) and formation of peak viscosity (PV), which evidenced the swelling capacity of the starch granules. The functionality of the samples was demonstrated by the increase in water absorption and farinographic consistency (PM), as well as by the development of dough viscoelasticity with continuous elastic (G0) and viscous (G00) moduli when measured by oscillatory rheometry. The GF breads produced showed specific volume increases from 53.8 to 91.7% compared to the control, as well as highcrumb hardness. However, the cereal blends did not generate significant increases in specific volume between samples (P < 0.05), but those made with higher proportions of extruded sorghum flour and its blend with corn had better crumb softness and lower baking loss (P < 0.05). On the other hand, the regression models for most of the dough rheological and bread textural variables were significant and presented good coefficients of determination (R2 Adj = 0.60?0.99) with linear and quadratic fits, thus allowing prediction of the behaviours of these variables for future applications.
653 $aDough rheology
653 $aExtrusion cooking
653 $aMixture design
653 $aNon-gluten flours
653 $aRegression model
653 $aSurface response
700 1 $aHIDALGO CHÁVEZ, D. W.
700 1 $aASCHERI, J. L. R.
700 1 $aELÍAS-PEÑAFIEL, C.
700 1 $aCARVALHO, C. W. P. de
773 $tInternational Journal of Food Science & Technology, 2023.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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Registro Completo
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Biblioteca(s): |
Embrapa Caprinos e Ovinos. |
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Data corrente: |
08/11/2007 |
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Data da última atualização: |
17/05/2022 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
MORENO, A. M. B.; DUTRA, L. A.; ALBUQUERQUE, L. de F.; FERNANDES, F. E. P.; CARVALHO, F. C. de; ARAUJO FILHO, J. A. de. |
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Afiliação: |
Alixandre Mendonça Bezerra Moreno, PIBIC/CNPq UVA; Leonardo Assis Dutra, PIBIC/CNPq UVA; Livian de Freitas Albuquerque, FUNCAP UVA; Francisco Éden Paiva Fernandes, Pós-graduando UFV; Fabiano Cavalcante de Carvalho, UVA; João ambrósio de Araújo Filho, Embrapa Caprinos (CNPC). |
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Título: |
Conteúdo de cálcio na manta orgânica em um sistema agrossilvipastoril no nordeste brasileiro. |
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Ano de publicação: |
2007 |
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Fonte/Imprenta: |
In: ENCONTRO DE INICIAÇÃO CIENTÍFICA DA UNIVERSIDADE ESTADUAL VALE DO ACARAÚ, 8., 2007, Sobral. Anais dos resumos. Sobral: Universidade Estadual Vale do Acaraú, 2007. p. 31. |
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Idioma: |
Português |
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Conteúdo: |
Objetivou-se avaliar os conteúdos de cálcio (Ca) a partir da manta orgânica em um sistema agrossilvipastoril. O experimento foi conduzido de agosto de 2001 a julho de 2002, na embrapa Caprinos, Sobral, Ceará. |
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Palavras-Chave: |
Brasil; Ciclagem de nutriente; Manta orgânica; Nordeste; Sistema agrossilvipastoril. |
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Thesagro: |
Cálcio; Mineral. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/52752/1/RAC-Conteudo-de-calcio.pdf
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Marc: |
LEADER 01107nam a2200253 a 4500
001 1533410
005 2022-05-17
008 2007 bl uuuu u00u1 u #d
100 1 $aMORENO, A. M. B.
245 $aConteúdo de cálcio na manta orgânica em um sistema agrossilvipastoril no nordeste brasileiro.$h[electronic resource]
260 $aIn: ENCONTRO DE INICIAÇÃO CIENTÍFICA DA UNIVERSIDADE ESTADUAL VALE DO ACARAÚ, 8., 2007, Sobral. Anais dos resumos. Sobral: Universidade Estadual Vale do Acaraú, 2007. p. 31.$c2007
520 $aObjetivou-se avaliar os conteúdos de cálcio (Ca) a partir da manta orgânica em um sistema agrossilvipastoril. O experimento foi conduzido de agosto de 2001 a julho de 2002, na embrapa Caprinos, Sobral, Ceará.
650 $aCálcio
650 $aMineral
653 $aBrasil
653 $aCiclagem de nutriente
653 $aManta orgânica
653 $aNordeste
653 $aSistema agrossilvipastoril
700 1 $aDUTRA, L. A.
700 1 $aALBUQUERQUE, L. de F.
700 1 $aFERNANDES, F. E. P.
700 1 $aCARVALHO, F. C. de
700 1 $aARAUJO FILHO, J. A. de
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Embrapa Caprinos e Ovinos (CNPC) |
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