Artículos de revistas
A Study of Fundamental and Empirical Rheology Properties of Pan Bread Dough
Fecha
2014-10Registro en:
Añon, Maria Cristina; Tadini, Carmen C.; Puppo, Maria Cecilia; Ribotta, Pablo Daniel; Leon, Alberto Edel; Sanchez, Diana B.O.; et al.; A Study of Fundamental and Empirical Rheology Properties of Pan Bread Dough; Springer; Food and Bioprocess Technology; 7; 10; 10-2014; 2865-2876
1935-5130
CONICET Digital
CONICET
Autor
Sanchez, Diana B.O.
Puppo, Maria Cecilia
Añon, Maria Cristina
Ribotta, Pablo Daniel
Leon, Alberto Edel
Tadini, Carmen C.
Resumen
The effect of maize resistant starch (MRS) and transglutaminase (TG) on rheological and thermal properties of pan bread dough was studied. The MRS was added as an alternative to increase the fiber ingestion while TG supplies the gluten dilution, catalyzing protein bonds. A second order central composite design (22) with three central and four star points was applied, and the results were compared to those of pan bread dough prepared without MRS and TG, as control. The presence of MRS and TG significantly (P < 0.05) influenced the maximum resistance to extension achieving the highest value for the dough formulated with 8.8 g/100 g of MRS and 0.12 g/100 g of TG. A modified power-law model was fitted to the stress–strain data obtained from biaxial test, indicating that partial substitution of wheat flour by MRS resulted high n index (degree of strain hardening). Only starch gelatinization enthalpy significantly changed (P < 0.05) by MRS and TG contents, increasing with the increase of TG. The temperatures obtained from thermograms are compared to those obtained from DSC curves from aqueous suspensions of MRS, indicating gelatinization temperatures above 100 °C.