Rheological Properties of Bread Dough Formulated with Wheat Flour–Organic Calcium Salts–FOS-Enriched Inulin Systems

The objective of this work was to study the effect of organic calcium salts–fructooligosaccharide (FOS)-enriched inulin systems on dough structure and rheological properties of wheat flour dough. Wheat flour was enriched with calcium lactate (CaLa₂) or calcium citrate (Ca₃Ci₂) (from 1,080 to 2,520 p...

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Autores principales: Salinas, María Victoria, Puppo, María Cecilia
Formato: Articulo
Lenguaje:Inglés
Publicado: 2014
Materias:
Ciencias Exactas
Química
Calcium lactate
Calcium citrate
Fructo-oligosaccharides/inulin
Wheat flour
Dough rheology
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/138213
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-138213
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
Calcium lactate
Calcium citrate
Fructo-oligosaccharides/inulin
Wheat flour
Dough rheology
spellingShingle Ciencias Exactas
Química
Calcium lactate
Calcium citrate
Fructo-oligosaccharides/inulin
Wheat flour
Dough rheology
Salinas, María Victoria
Puppo, María Cecilia
Rheological Properties of Bread Dough Formulated with Wheat Flour–Organic Calcium Salts–FOS-Enriched Inulin Systems
topic_facet Ciencias Exactas
Química
Calcium lactate
Calcium citrate
Fructo-oligosaccharides/inulin
Wheat flour
Dough rheology
description The objective of this work was to study the effect of organic calcium salts–fructooligosaccharide (FOS)-enriched inulin systems on dough structure and rheological properties of wheat flour dough. Wheat flour was enriched with calcium lactate (CaLa₂) or calcium citrate (Ca₃Ci₂) (from 1,080 to 2,520 ppm Ca) and FOS-enriched inulin (In) (from 0 to 13 %, w/w flour basis). Alveographic, texture, relaxation, and viscoelasticity properties of dough were analyzed. Wet and dry gluten quantity, related to scanning electron microscopy structure, was also determined. Tenacity, extensibility, and deformation energy of dough decreased with the increment of In content. When CaLa₂ was employed, they changed mainly with fiber, hiding the effect of lactate; whereas with Ca₃Ci₂, these parameters were not only affected by the fiber, but also by the salt. At In 6.5 %, high calcium content (2,520 ppm Ca) produces an increase in hardness and a decrease in cohesiveness for citrate ion; the opposite effect was detected with lactate ion. These parameters decreased at high content of In (13 %). Adhesiveness was dependent only on In level; more adhesive dough at In > 6.5 % were obtained, mainly in the case of CaLa₂. Ca₃Ci₂ prevents the decrease in adhesiveness at In > 12 %. At high calcium levels, high In produced more elastic dough only in the presence of citrate; for lactate, the predominant factor was In. Lactate anion destabilizes protein structure, and together with In favors formation of a less elastic gluten network. On the other hand, the stabilizing effect of citrate ion in a firm network was enhanced by FOS-enriched inulin.
format Articulo
Articulo
author Salinas, María Victoria
Puppo, María Cecilia
author_facet Salinas, María Victoria
Puppo, María Cecilia
author_sort Salinas, María Victoria
title Rheological Properties of Bread Dough Formulated with Wheat Flour–Organic Calcium Salts–FOS-Enriched Inulin Systems
title_short Rheological Properties of Bread Dough Formulated with Wheat Flour–Organic Calcium Salts–FOS-Enriched Inulin Systems
title_full Rheological Properties of Bread Dough Formulated with Wheat Flour–Organic Calcium Salts–FOS-Enriched Inulin Systems
title_fullStr Rheological Properties of Bread Dough Formulated with Wheat Flour–Organic Calcium Salts–FOS-Enriched Inulin Systems
title_full_unstemmed Rheological Properties of Bread Dough Formulated with Wheat Flour–Organic Calcium Salts–FOS-Enriched Inulin Systems
title_sort rheological properties of bread dough formulated with wheat flour–organic calcium salts–fos-enriched inulin systems
publishDate 2014
url http://sedici.unlp.edu.ar/handle/10915/138213
work_keys_str_mv AT salinasmariavictoria rheologicalpropertiesofbreaddoughformulatedwithwheatflourorganiccalciumsaltsfosenrichedinulinsystems
AT puppomariacecilia rheologicalpropertiesofbreaddoughformulatedwithwheatflourorganiccalciumsaltsfosenrichedinulinsystems
bdutipo_str Repositorios
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