Improvement of gluten-free bread properties by the incorporation of bovine plasma proteins and different saccharides into the matrix

dc.creatorRodriguez Furlán, Laura Teresa
dc.creatorPérez Padilla, Antonio
dc.creatorCampderrós, Mercedes Edith
dc.date2014-08
dc.identifierhttp://hdl.handle.net/11336/5825
dc.identifierRodriguez Furlán, Laura Teresa; Pérez Padilla, Antonio; Campderrós, Mercedes Edith; Improvement of gluten-free bread properties by the incorporation of bovine plasma proteins and different saccharides into the matrix; Elsevier; Food Chemistry; 170; 8-2014; 257-264
dc.identifier0308-8146
dc.descriptionThe aim of this work was to improve the quality of gluten-free bread, incorporating plasma bovine proteins concentrated by ultrafiltration and freeze-dried with saccharides (inulin and sucrose). The influence of these compounds on textural properties and final bread quality was assessed. The textural studies revealed that with the addition of proteins and inulin, homogeneous and smaller air cells were achieved improving the textural properties while the bread hardness was comparable with breads with gluten. The volume of gluten-free breads increased with increasing proteins and inulin concentrations, reaching a maximum at a protein concentration of 3.5% (w/w). The addition of the enhancers improved moisture retention of the loaves after cooking and an increase of lightness of crumb with respect to the control was observed. The sensory analysis found no statistically significant difference in sensory attributes evaluated with respect to the control, so these ingredients do not negatively affect the organoleptic properties of bread.
dc.descriptionFil: Rodriguez Furlán, Laura Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico San Luis. Instituto de Investigaciones en Tecnología Química; Argentina
dc.descriptionFil: Pérez Padilla, Antonio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico San Luis. Instituto de Investigaciones en Tecnología Química; Argentina
dc.descriptionFil: Campderrós, Mercedes Edith. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico San Luis. Instituto de Investigaciones en Tecnología Química; Argentina
dc.formatapplication/pdf
dc.formatapplication/pdf
dc.languageeng
dc.publisherElsevier
dc.relationinfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0308814614012485
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2014.08.033
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rightshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subjectGluten-Free Bread
dc.subjectBovine Plasma Proteins
dc.subjectInulin
dc.subjectBread Quality
dc.subjectBread Staling
dc.subjectBread Hardness
dc.subjecthttps://purl.org/becyt/ford/2.11
dc.subjecthttps://purl.org/becyt/ford/2
dc.titleImprovement of gluten-free bread properties by the incorporation of bovine plasma proteins and different saccharides into the matrix
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:ar-repo/semantics/artículo
dc.typeinfo:eu-repo/semantics/publishedVersion


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