Mixolab (tm) For Rheological Evaluation Of Wheat Flour Partially Replaced By Soy Protein Hydrolysate And Fructooligosaccharides For Bread Production

dc.creatorSchmiele
dc.creatorMarcio; Ferrari Felisberto
dc.creatorMaria Herminia; Pedrosa Silva Clerici
dc.creatorMaria Teresa; Chang
dc.creatorYoon Kil
dc.date2017
dc.datemar
dc.date2017-11-13T11:33:06Z
dc.date2017-11-13T11:33:06Z
dc.date.accessioned2018-03-29T05:47:37Z
dc.date.available2018-03-29T05:47:37Z
dc.identifierLwt-food Science And Technology. Elsevier Science Bv, v. 76, p. 259 - 269, 2017.
dc.identifier0023-6438
dc.identifier1096-1127
dc.identifierWOS:000390965700011
dc.identifier10.1016/j.lwt.2016.07.014
dc.identifierhttps://www.sciencedirect.com/science/article/pii/S0023643816304170
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/326204
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1363210
dc.descriptionReplacement of wheat flour (WF) by soy protein hydrolysates (SPH) and fructooligosaccharides (FOS) may have beneficial health effects, but they can modify dough rheology performance, and the technological quality of functional breads with health claim. This study aimed to evaluate the rheological properties of premixes by Mixolab (TM) parameters, using a Central Composite Design (CCD), with WF partially replaced by SPH (X-1 = 0-20 g/100 g) and FOS (X-2 = 0-10 g/100 g) for breadmaking. Mixolab (TM) results were analyzed by Surface Response Methodology (SRM) and the desirability methodology was applied to select two premixes, suitable and unsuitable for breadmaking, comparing with control bread, made only with WF. The results indicated that Mixolab (TM) parameters and statistical methods including CCD and desirability were appropriate to predict the WF replacement levels by SPH and FOS, for producing functional bread with specific volume and firmness similar to control bread. (C) 2016 Elsevier Ltd. All rights reserved.
dc.description76
dc.descriptionpart B
dc.description259
dc.description269
dc.description11th Latin American Symposium on Food Science (SLACA)
dc.descriptionNOV 08-11, 2015
dc.descriptionSao Paulo, BRAZIL
dc.languageEnglish
dc.publisherElsevier Science BV
dc.publisherAmsterdam
dc.relationLWT-Food Science and Technology
dc.rightsfechado
dc.sourceWOS
dc.subjectWheat Flour
dc.subjectDough Structure
dc.subjectSoluble Fiber
dc.subjectSoy Peptides
dc.subjectBreadmaking
dc.titleMixolab (tm) For Rheological Evaluation Of Wheat Flour Partially Replaced By Soy Protein Hydrolysate And Fructooligosaccharides For Bread Production
dc.typeActas de congresos


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