Rheological and Microstructural Characterization of Wheat Dough Formulated with High Levels of Resistant Starch

Fiber-enriched breads can contribute to increasing the daily fiber intake. Resistant starches (RS) are a useful resource to increase the amount of non-digestible carbohydrates while preserving as far as possible the technological quality of white bread. The effects of high concentrations of Hi-Maize...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Arp, Carlos Gabriel, Correa, María Jimena, Ferrero, Cristina
Formato:	Articulo
Lenguaje:	Inglés
Publicado:	2018
Materias:	Ciencias Exactas Química Wheat dough Rheology Resistant maize starch type 2 Microstructure Microscopy
Acceso en línea:	http://sedici.unlp.edu.ar/handle/10915/136622
Aporte de:	SEDICI (UNLP) de Universidad Nacional de La Plata

Ejemplares similares

Wheat Flour Enriched with Calcium and Inulin : A Study of Hydration and Rheological Properties of Dough
por: Salinas, María Victoria, et al.
Publicado: (2011)

New thermal and rheological approaches of chickpea–wheat dough for breadmaking
por: Bigne, Facundo, et al.
Publicado: (2021)

Hydration and rheological properties of amaranth-wheat flour dough: influence of germination of amaranth seeds
por: Guardianelli, Luciano Martín, et al.
Publicado: (2019)

Rheological Properties of Bread Dough Formulated with Wheat Flour–Organic Calcium Salts–FOS-Enriched Inulin Systems
por: Salinas, María Victoria, et al.
Publicado: (2014)

High β-glucans oats for healthy wheat breads: physicochemical properties of dough and breads
por: Astiz, Valentina, et al.
Publicado: (2022)

Wheat varietal flours: Influence of pectin and DATEM on dough and bread quality
por: Ponzio, Nora Raquel, et al.
Publicado: (2013)

White lupine (Lupinus albus L.) flours for healthy wheat breads: rheological properties of dough and the bread quality
por: Guardianelli, Luciano Martín, et al.
Publicado: (2023)

Effect of damaged starch on the rheological properties of wheat starch suspensions
por: Barrera, G.N., et al.

Effect of damaged starch on the rheological properties of wheat starch suspensions
por: Flores, Silvia Karina
Publicado: (2013)

Production and Characterization of Type III Resistant Starch from Native Wheat Starch Using Thermal and Enzymatic Modifications
por: Arp, Carlos Gabriel, et al.
Publicado: (2020)

Rheological properties of dough and sensorial quality of bread made from a wholemeal rye-wheat blend with the addition of gluten
por: Saiz, A.I., et al.

Rheological properties of dough and sensorial quality of bread made from a wholemeal rye-wheat blend with the addition of gluten
por: Perez Borla, Olinda
Publicado: (2007)

Rheological and Microstructural Study of Wheat Doughs Partially Replaced with Mesquite Flour (<i>Prosopis alba</i>) and Added with Transglutaminase
por: Bigne, Facundo, et al.
Publicado: (2017)

Technological quality of dough and breads from commercial algarroba-wheat flour blends
por: Correa, María Jimena, et al.
Publicado: (2017)

Bacterial nanocellulose as a potential additive for wheat bread
por: Corral, M.L., et al.

Bacterial nanocellulose as a potential additive for wheat bread
por: Cerrutti, Patricia
Publicado: (2017)

Influence of the glycerol content and temperature on the rheology of native and acetylated starches during and after gelatinization
por: Morán, J.I., et al.

Influence of the glycerol content and temperature on the rheology of native and acetylated starches during and after gelatinization
Publicado: (2011)

Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato-wheat flour
por: Liu, Xingli, et al.
Publicado: (2017)

Technological and nutritional characterization of wheat breads added with eggplant flour: dependence on the level of flour and the size of fruit
por: Valerga, Lucía, et al.
Publicado: (2020)

Effect of freezing and frozen storage on mesquite–wheat dough for panettone-like breads
por: Bigne, Facundo, et al.
Publicado: (2019)

Application of a digital image procedure to evaluate microstructure of caseinate and soy protein acid gels
por: Ingrassia, Romina, et al.
Publicado: (2018)

Effect of freezing wheat dough enriched with calcium salts with/without inulin on bread quality
por: Carboni, Angela Daniela, et al.
Publicado: (2022)

Influence of quinoa and zein content on the structural, rheological, and textural properties of gluten-free pasta
por: Sosa, Meli, et al.
Publicado: (2019)

Comportamiento reológico de masas obtenidas a partir de harina de trigo complementada con subproducto de la industria aceitera de pistacho
por: Salinas, María Victoria, et al.
Publicado: (2018)

Effect of Damaged Starch and Wheat-Bran Arabinoxylans on Wheat Starch and Wheat Starch–Gluten Systems
por: Teobaldi, Andrés Gustavo, et al.
Publicado: (2024)

Synthesis of lauryl methacrylate and poly(ethylene glycol) methyl ether methacrylate copolymers with tunable microstructure and emulsifying properties
por: Iborra, Agustín, et al.
Publicado: (2019)

Submicron O/W emulsions embedded into modified waxy maize starch based matrix: Rheological and microstructural characterization
por: Alfano, E.H., et al.

Submicron O/W emulsions embedded into modified waxy maize starch based matrix: Rheological and microstructural characterization
por: Martínez, María Julia, et al.
Publicado: (2017)

Thermal transitions of gluten-free doughs as affected by water, egg white and hydroxypropylmethylcellulose
por: Kobylañski, J.R., et al.

Thermal transitions of gluten-free doughs as affected by water, egg white and hydroxypropylmethylcellulose
por: Pérez, Oscar E., et al.
Publicado: (2004)

Effect of ground corn steeping on starch properties
por: Haros, M., et al.

Effect of ground corn steeping on starch properties
por: Haros, Claudia Mónica, et al.
Publicado: (2006)

Talc nanoparticles influence on thermoplastic corn starch film properties
por: López, Olivia Valeria, et al.
Publicado: (2015)

Influence of the incorporation of fibers in biscuit dough on proton mobility characterized by time domain NMR
por: Serial, María Raquel, et al.
Publicado: (2022)

Improvement of flour quality through carbohydrases treatment during wheat tempering
por: Haros, M., et al.

Improvement of flour quality through carbohydrases treatment during wheat tempering
por: Haros, Claudia Mónica
Publicado: (2002)

Colour assessment on bread wheat and triticale fresh pasta
por: Martinez, C. S., et al.
Publicado: (2012)

Mechanism of starch biosynthesis
por: Rongine De Fekete, M.A., et al.

Mechanism of starch biosynthesis
por: Rongine, María Alejandra
Publicado: (1960)