Rheological properties of wheat flour and quality characteristics of pan bread as modified by partial additions of wheat bran or whole grain wheat flour

dc.creatorSchmiele, M
dc.creatorJaekel, LZ
dc.creatorPatricio, SMC
dc.creatorSteel, CJ
dc.creatorChang, YK
dc.date2012
dc.dateOCT
dc.date2014-08-01T18:30:04Z
dc.date2015-11-26T17:30:26Z
dc.date2014-08-01T18:30:04Z
dc.date2015-11-26T17:30:26Z
dc.date.accessioned2018-03-29T00:17:23Z
dc.date.available2018-03-29T00:17:23Z
dc.identifierInternational Journal Of Food Science And Technology. Wiley-blackwell, v. 47, n. 10, n. 2141, n. 2150, 2012.
dc.identifier0950-5423
dc.identifierWOS:000308639700014
dc.identifier10.1111/j.1365-2621.2012.03081.x
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/79833
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/79833
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1285519
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionThe use of bran and whole grain flour changes dough rheology and causes difficulties in manufacturing bakery products. The aim of this study was to analyse the influence of substituting refined wheat flour (WF) by wheat bran (WB; 5%, 10%, 20%, 30% and 40%) or whole grain wheat flour (WGWF; 10%, 20%, 30%, 40% and 50%) on dough rheological properties and pan bread quality characteristics. The addition of WB and WGWF increased water absorption and resistance to extension and decreased stability, extensibility and peak viscosity. Effects with WB were more pronounced. The presence of WB or WGWF increased crumb moisture content, firmness and hardness and decreased specific volume of pan bread. It is important to set new farinographic and extensographic standards when using WB and WGWF, allowing for a correct correlation between rheology and quality characteristics of bakery products, as the same standards used for WF are not valid.
dc.description47
dc.description10
dc.description2141
dc.description2150
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.languageen
dc.publisherWiley-blackwell
dc.publisherHoboken
dc.publisherEUA
dc.relationInternational Journal Of Food Science And Technology
dc.relationInt. J. Food Sci. Technol.
dc.rightsfechado
dc.rightshttp://olabout.wiley.com/WileyCDA/Section/id-406071.html
dc.sourceWeb of Science
dc.subjectBread
dc.subjectdietary fibre
dc.subjectflour
dc.subjectrheology
dc.subjectviscosity
dc.subjectwheat flour
dc.subjectFiber Toast Bread
dc.subjectChemical-composition
dc.subjectDough
dc.subjectFarinograph
dc.subjectCultivars
dc.subjectFractions
dc.subjectAleurone
dc.subjectTexture
dc.subjectStarch
dc.subjectBaking
dc.titleRheological properties of wheat flour and quality characteristics of pan bread as modified by partial additions of wheat bran or whole grain wheat flour
dc.typeArtículos de revistas


Este ítem pertenece a la siguiente institución