Por favor, use este identificador para citar o enlazar a este item:
http://hdl.handle.net/10261/128648
COMPARTIR / EXPORTAR:
SHARE CORE BASE | |
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE | |
Título: | Acidification of protein-enriched rice starch doughs: effects on breadmaking |
Autor: | Villanueva, Marina; Mauro, Raul R.; Collar, Concha CSIC ORCID; Ronda, Felicidad | Palabras clave: | Proteins Acetic acid Gluten-free doughs Lactic acid Gluten-free bread |
Fecha de publicación: | 2015 | Editor: | Springer Nature | Citación: | European Food Research and Technology 240: 783- 794 (2015) | Resumen: | The impact of acid incorporation (acetic + lactic, 0.5 %) into rice starch-based doughs enriched with different proteins (egg albumin, calcium caseinate, pea and soy protein isolates) at different doses (0, 5 and 10 %) was investigated on dough proofing and thermal properties, and bread quality evaluated from physical and sensory measurements. Proteins from vegetable sources led to breads with lower-specific volume and harder crumb, effects being magnified with protein dose and reduced with acid addition. Incorporation of proteins from animal source resulted in different behaviours according to the protein type, dosage and acidification. Protein addition increased the dough pH and total titratable acidity and reduced the impact of acid addition on dough acidity. Albumin-added doughs had significantly higher temperature of gelatinization than most of the other supplemented doughs, while vegetable proteins led to significantly lower gelatinization enthalpy than the control dough. Acid addition affected dough proofing and significantly improved the volume and texture of protein-enriched breads without detriment of either odour or taste. | URI: | http://hdl.handle.net/10261/128648 | DOI: | 10.1007/s00217-014-2384-8 | Identificadores: | doi: 10.1007/s00217-014-2384-8 issn: 1438-2385 |
Aparece en las colecciones: | (IATA) Artículos |
Ficheros en este ítem:
Fichero | Descripción | Tamaño | Formato | |
---|---|---|---|---|
EFRT240 2015.pdf | 834,58 kB | Adobe PDF | Visualizar/Abrir |
CORE Recommender
SCOPUSTM
Citations
22
checked on 16-mar-2024
WEB OF SCIENCETM
Citations
17
checked on 27-feb-2024
Page view(s)
214
checked on 18-mar-2024
Download(s)
290
checked on 18-mar-2024
Google ScholarTM
Check
Altmetric
Altmetric
NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.