Artichoke, eggplant and tomato flours as nutritional ingredients for wheat dough : Hydration properties

Artichoke (AF), eggplant (EF) and tomato (TF) flour were used as nutritional ingredients for wheat dough. A replacement of wheat flour with 5 or 10% of these vegetable flour was performed. Hydration properties (equilibrium adsorption isotherms, solvent retention capacity), capacity of blends for dou...

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Autores principales: Valerga, Lucía, Quintero Ruiz, Natalia Andrea, Concellón, Analía, Puppo, María Cecilia
Formato: Articulo
Lenguaje:Inglés
Publicado: 2020
Materias:
Ciencias Exactas
Química
Vegetable
Flour
Composition
Sorption isotherm
Water retention
Farinographic assay
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/127175
https://link.springer.com/article/10.1007%2Fs13197-019-04231-5
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-127175
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Ciencias Exactas
Química
Vegetable
Flour
Composition
Sorption isotherm
Water retention
Farinographic assay
spellingShingle Ciencias Exactas
Química
Vegetable
Flour
Composition
Sorption isotherm
Water retention
Farinographic assay
Valerga, Lucía
Quintero Ruiz, Natalia Andrea
Concellón, Analía
Puppo, María Cecilia
Artichoke, eggplant and tomato flours as nutritional ingredients for wheat dough : Hydration properties
topic_facet Ciencias Exactas
Química
Vegetable
Flour
Composition
Sorption isotherm
Water retention
Farinographic assay
description Artichoke (AF), eggplant (EF) and tomato (TF) flour were used as nutritional ingredients for wheat dough. A replacement of wheat flour with 5 or 10% of these vegetable flour was performed. Hydration properties (equilibrium adsorption isotherms, solvent retention capacity), capacity of blends for dough development (farinographic assay) and the proximal composition of flours were evaluated. Samples with high content of soluble sugar and low of insoluble fiber (EF and TF) presented higher equilibrium water sorption at 20 °C and 40 °C, at aw > 0.5. The solvent retention capacity of wheat–vegetable flour blends increased mainly at higher levels of replacement (10%) and with samples of artichoke and eggplant. The highest and the lowest stable dough with 10% of replacement was obtained with AF and EF, respectively. Water sorption and absorption parameters should be previously determined so as to obtain the optimum dough structure that lead to a high technological quality bread.
format Articulo
Articulo
author Valerga, Lucía
Quintero Ruiz, Natalia Andrea
Concellón, Analía
Puppo, María Cecilia
author_facet Valerga, Lucía
Quintero Ruiz, Natalia Andrea
Concellón, Analía
Puppo, María Cecilia
author_sort Valerga, Lucía
title Artichoke, eggplant and tomato flours as nutritional ingredients for wheat dough : Hydration properties
title_short Artichoke, eggplant and tomato flours as nutritional ingredients for wheat dough : Hydration properties
title_full Artichoke, eggplant and tomato flours as nutritional ingredients for wheat dough : Hydration properties
title_fullStr Artichoke, eggplant and tomato flours as nutritional ingredients for wheat dough : Hydration properties
title_full_unstemmed Artichoke, eggplant and tomato flours as nutritional ingredients for wheat dough : Hydration properties
title_sort artichoke, eggplant and tomato flours as nutritional ingredients for wheat dough : hydration properties
publishDate 2020
url http://sedici.unlp.edu.ar/handle/10915/127175
https://link.springer.com/article/10.1007%2Fs13197-019-04231-5
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