Wheat varietal flours: Influence of pectin and DATEM on dough and bread quality

The effect of two additives, high methoxyl pectin (P) and the emulsifier diacetyl tartaric acid esters of monoglycerides commonly named DATEM (D) and their mixture (P+D) on dough properties and baking performance of two varietal Argentinean wheat flours (Buck Pronto [BP]; Klein Escudo [KE] was analy...

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Detalles Bibliográficos
Autores principales: Ponzio, Nora Raquel, Ferrero, Cristina, Puppo, María Cecilia
Formato: Articulo
Lenguaje:Inglés
Publicado: 2013
Materias:
Ciencias Agrarias
Breadmaking quality
Food additives
Rheological properties
Sensory evaluation
Wheat cultivars
Wheat dough
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/84949
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-84949
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Ciencias Agrarias
Breadmaking quality
Food additives
Rheological properties
Sensory evaluation
Wheat cultivars
Wheat dough
spellingShingle Ciencias Agrarias
Breadmaking quality
Food additives
Rheological properties
Sensory evaluation
Wheat cultivars
Wheat dough
Ponzio, Nora Raquel
Ferrero, Cristina
Puppo, María Cecilia
Wheat varietal flours: Influence of pectin and DATEM on dough and bread quality
topic_facet Ciencias Agrarias
Breadmaking quality
Food additives
Rheological properties
Sensory evaluation
Wheat cultivars
Wheat dough
description The effect of two additives, high methoxyl pectin (P) and the emulsifier diacetyl tartaric acid esters of monoglycerides commonly named DATEM (D) and their mixture (P+D) on dough properties and baking performance of two varietal Argentinean wheat flours (Buck Pronto [BP]; Klein Escudo [KE] was analyzed. Rheological characterization of dough (alveogram, farinograms, texture profile analysis-TPA, and rheometric assays), with and without additives, was performed. SEM was used to evaluate the microstructure of dough. Baking performance was analysed by bread volume measurements, shape ratio of loaves (width/height), and the hardness of crumb and crust. Assays on dough showed differences in alveographic force (W) and in most of the texture profile analysis parameters. Assays on bread showed that BP specific volume was improved with the addition of P and P+D, but shape ratio was only improved with the mixture of P+D. Breads from KE flour with additives presented, in all cases, showed higher volumes and a better shape ratio than those obtained with the control sample. Hardness of KE crumb was diminished by all additives but BP crumb was softened only with the addition of P and P+D. All sensory parameters were improved for both types of bread, particularly with D and P+D.
format Articulo
Articulo
author Ponzio, Nora Raquel
Ferrero, Cristina
Puppo, María Cecilia
author_facet Ponzio, Nora Raquel
Ferrero, Cristina
Puppo, María Cecilia
author_sort Ponzio, Nora Raquel
title Wheat varietal flours: Influence of pectin and DATEM on dough and bread quality
title_short Wheat varietal flours: Influence of pectin and DATEM on dough and bread quality
title_full Wheat varietal flours: Influence of pectin and DATEM on dough and bread quality
title_fullStr Wheat varietal flours: Influence of pectin and DATEM on dough and bread quality
title_full_unstemmed Wheat varietal flours: Influence of pectin and DATEM on dough and bread quality
title_sort wheat varietal flours: influence of pectin and datem on dough and bread quality
publishDate 2013
url http://sedici.unlp.edu.ar/handle/10915/84949
work_keys_str_mv AT ponzionoraraquel wheatvarietalfloursinfluenceofpectinanddatemondoughandbreadquality
AT ferrerocristina wheatvarietalfloursinfluenceofpectinanddatemondoughandbreadquality
AT puppomariacecilia wheatvarietalfloursinfluenceofpectinanddatemondoughandbreadquality
bdutipo_str Repositorios
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