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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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| ESCALANTE-RODRÍGUEZ,Miriam Fernanda; MURRIETA-MARTÍNEZ,Claudia Lizeth; OCAÑO-HIGUERA,Victor Manuel; RAMÍREZ-WONG,Benjamín; RUIZ-CRUZ,Saúl; RODRÍGUEZ-OLIBARRIA,Guillermo; MARQUEZ-RIOS,Enrique. |
| Abstract Different studies on obtaining protein concentrates or surimi from giant squid ( Dosidicus gigas) have reported that soft gels are obtained in comparison with other fish species. Therefore, the aim of this research was to investigate the effect of the setting (30 and 60 °C, for 0, 30, 60, and 90 min) on the gelling capacity as a possible alternative to improve the textural characteristics of the gels. Treatments at 60 °C (G4, G5, and G6) had a higher percentage of insoluble protein, while the electrophoretic profile showed the presence of high molecular weight (HMW) aggregates, as well as the decrease of myosin, paramyosin and actin bands as the incubation time was increased. Likewise, these systems presented a lower content of total sulfhydryl... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Squid; Gelling; Setting. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300467 |
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