Hydration and rheological properties of amaranth-wheat flour dough: influence of germination of amaranth seeds

The objective of this work was to analyze wheat dough combined with amaranth flour to predict dough behavior during breadmaking. Blends with wheat and amaranth flours from germinated (GA) and non-germinated (A) seeds at 5%, 15% and 25% were formulated. The dry gluten content, as measurement of the a...

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Autores principales: Guardianelli, Luciano Martín, Salinas, María Victoria, Puppo, María Cecilia
Formato: Articulo Preprint
Lenguaje:Inglés
Publicado: 2019
Materias:
Química
Germinated amaranth seed flour
Wheat flour
Molecular mobility
Bread dough rheology
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/127862
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-127862
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Química
Germinated amaranth seed flour
Wheat flour
Molecular mobility
Bread dough rheology
spellingShingle Química
Germinated amaranth seed flour
Wheat flour
Molecular mobility
Bread dough rheology
Guardianelli, Luciano Martín
Salinas, María Victoria
Puppo, María Cecilia
Hydration and rheological properties of amaranth-wheat flour dough: influence of germination of amaranth seeds
topic_facet Química
Germinated amaranth seed flour
Wheat flour
Molecular mobility
Bread dough rheology
description The objective of this work was to analyze wheat dough combined with amaranth flour to predict dough behavior during breadmaking. Blends with wheat and amaranth flours from germinated (GA) and non-germinated (A) seeds at 5%, 15% and 25% were formulated. The dry gluten content, as measurement of the amount of insoluble protein of blends, was determined. Besides, the hydration (moisture-Mcont, water absorption-Wabs, molecular mobility-λ, water activity-aw) and rheological (texture and viscoelasticity) properties of dough were also determined. Dough with 25% of amaranth flour (A25, GA25) showed higher moisture but had lowed less λ than the compared to wheat dough. Moreover, A25 was a bit harder compared to wheat dough though it presented less relaxation of the matrix polymers but a viscous behavior higher than the elastic one (>tan δ). The major difference was detected for GA25 dough, which exhibited a structure with the lowest consistency and with the highest G"/G′ ratio due to the modification of proteins during germination, since these proteins contribute to dough elasticity through the stabilization of polymeric gluten proteins.
format Articulo
Preprint
author Guardianelli, Luciano Martín
Salinas, María Victoria
Puppo, María Cecilia
author_facet Guardianelli, Luciano Martín
Salinas, María Victoria
Puppo, María Cecilia
author_sort Guardianelli, Luciano Martín
title Hydration and rheological properties of amaranth-wheat flour dough: influence of germination of amaranth seeds
title_short Hydration and rheological properties of amaranth-wheat flour dough: influence of germination of amaranth seeds
title_full Hydration and rheological properties of amaranth-wheat flour dough: influence of germination of amaranth seeds
title_fullStr Hydration and rheological properties of amaranth-wheat flour dough: influence of germination of amaranth seeds
title_full_unstemmed Hydration and rheological properties of amaranth-wheat flour dough: influence of germination of amaranth seeds
title_sort hydration and rheological properties of amaranth-wheat flour dough: influence of germination of amaranth seeds
publishDate 2019
url http://sedici.unlp.edu.ar/handle/10915/127862
work_keys_str_mv AT guardianellilucianomartin hydrationandrheologicalpropertiesofamaranthwheatflourdoughinfluenceofgerminationofamaranthseeds
AT salinasmariavictoria hydrationandrheologicalpropertiesofamaranthwheatflourdoughinfluenceofgerminationofamaranthseeds
AT puppomariacecilia hydrationandrheologicalpropertiesofamaranthwheatflourdoughinfluenceofgerminationofamaranthseeds
bdutipo_str Repositorios
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