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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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Embrapa Agroindústria de Alimentos (CTAA) |
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| 1. |  | SEVILHA, A. C.; WIEDERHECKER, H. C.; MOREIRA, J. R.; RIBEIRO-SILVA, S.; ANTUNES, J. F.; ROSA, P. O.; FONSECA, B. M.; CAMARGO, A. J. A. de; AGUIAR, A. J. C. de; ROCHA-CAMPOS, C. C. O status quo dos acervos científicos do Brasil. In: SEMINÁRIO INTERNACIONAL DE GESTÃO DE ACERVOS CIENTÍFICOS, 1., 2015, Brasília, DF. Anais... Brasília, DF: Universidade de Brasília, 2015. p. 69-73.| Tipo: Resumo em Anais de Congresso |
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