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| GERARDO-RODRÍGUEZ,Jesús E.; RAMÍREZ-WONG,Benjamín; LEDESMA-OSUNA,Ana I.; MEDINA-RODRÍGUEZ,Concepción L.; ORTEGA-RAMÍREZ,Refugio; SILVAS-GARCÍA,María I.. |
| Abstract Bread is one of the most consumed foods in the world, and alternatives have been sought to extend its shell life, and freezing is one of the most popular methods. The purpose of this study was to evaluate the effect of freezing rate and trehalose concentration on the fermentative and viscoelastic properties of dough and bread quality. Dough was prepared and trehalose was added at three concentrations (0, 400, 800 ppm); dough was pre fermented and frozen at two freezing rates then stored for 42 days. Frozen dough samples were thawed every two weeks. CO2 production and elastic and viscous modulus were determined. In addition, bread was elaborated and specific volume and firmness were evaluated. High trehalose concentrations (400 and 800 ppm)... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Frozen dough; Trehalose; Gluten viscoelasticity; Bread quality. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000100059 |
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| López,Estela Patricia; Pérez,Gabriela Teresa; Erramouspe,Patricia Liliana Jiménez de; Cuevas,Carlos Mario. |
| The effect of Brea Gum (BG) addition on a basic bread formulation is described. The aim of the study was to investigate the effect of BG on the characteristics of wheat bread in terms of changes in moisture, texture, retrogradation of amylopectin, and microstructure. Bread quality was assessed by the physical parameters (volume, specific volume index, width/height ratio, crumb moisture, color, and hardness) and crumb grain structure (total cell number, total cell area, average size of cells, and number of cells per unit area). The effect of BG on the characteristics of the crumb during 24, 48, and 72 hours of storage was determined according to changes in moisture, hardness, and amylopectin retrogradation. Furthermore, the microstructure of the crumb was... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Brea Gum; Bread quality; Crumb texture; Microstructure. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000400021 |
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| López,Estela Patricia. |
| The effect of protein lupine isolate (LI) and addition of brea gum (BG) on a basic bread formulation is described. The major objective of this research was to evaluate the influence of the addition of LI on the quality and quantity of the proteins of fresh bread with BG. Protein quality was determinate by the Chemical Score method corrected for protein digestibility (CSCD%). The bread dough characteristics were determined by farinograph and alveograph. Fresh bread characterization was performed by measuring the physical parameters and evaluating the crumb structure. The effect of LI and BG on available lysine, the loss of available lysine ratio, and the chemical composition of the breads were also determined. The addition of LI on the bread formulation... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Protein lupine isolate; Brea gum; Dough characteristics; Bread quality. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100028 |
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