Thermal transitions of gluten-free doughs as affected by water, egg white and hydroxypropylmethylcellulose

The thermal performance of a gluten-free bread dough consisting of a blend of non allergenic corn and cassava starches (75:25) with hydroxypropylmethylcellulose (HPMC) as gluten mimetic hydrocolloid in conjunction with egg white (EW) was determined by differential scanning calorimetry. In order to a...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Pérez, Oscar E., Pilosof, Ana María Renata
Publicado:	2004
Materias:	Differential scanning calorimetry Gelatinisation Hydrocolloids Interactions Starch egg white gluten hydroxypropylmethylcellulose starch water analysis of variance article cassava concentration response differential scanning calorimetry dough experimental design gelatinization hydrocolloid molecular interaction reaction analysis surface property temperature dependence thermodynamics
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00406031_v411_n1_p81_Kobylanski http://hdl.handle.net/20.500.12110/paper_00406031_v411_n1_p81_Kobylanski
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

Ejemplares similares

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

Effect of the Addition of Proteins and Hydrocolloids on the Water Mobility in Gluten-Free Pasta Formulations
por: Larrosa, Virginia Judit, et al.
Publicado: (2012)

Thermal, mechanical, and molecular relaxation properties of frozen sucrose and fructose solutions containing hydrocolloids
por: Herrera, María L., et al.
Publicado: (2007)

Influence of complexing carboxymethylcellulose on the thermostability and gelation of α-lactalbumin and β-lactoglobulin
por: Pilosof, Ana María Renata
Publicado: (2007)

Modeling starch gelatinization kinetics of milled rice flour
por: Ojeda, C.A., et al.

Modeling starch gelatinization kinetics of milled rice flour
por: Tolaba, Marcela Patricia
Publicado: (2000)

Influence of complexing carboxymethylcellulose on the thermostability and gelation of α-lactalbumin and β-lactoglobulin
por: Capitani, C., et al.

Influence of corn drying on its quality for the wet-milling process
por: Haros, M., et al.

Influence of corn drying on its quality for the wet-milling process
por: Haros, Claudia Mónica, et al.
Publicado: (2003)

Impact of Starch Gelatinization on the Kinetics of Maillard Reaction in Freeze-Dried Potato Systems
por: Acevedo, N.C., et al.

Impact of Starch Gelatinization on the Kinetics of Maillard Reaction in Freeze-Dried Potato Systems
por: Acevedo, Nuria Cristina, et al.
Publicado: (2012)

Desarrollo de masas precocidas libres de gluten aptas para congelación
por: Ferrero, Cristina, et al.
Publicado: (2009)

Root starches enriched with proteins and phenolics from Pachyrhizus ahipa roots as gluten-free ingredients for baked goods
por: Malgor, Martina, et al.
Publicado: (2020)

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

Study of the kinetics of the recrystallization of cold-rolled low-carbon steel
por: Rodríguez Torres, Claudia Elena, et al.
Publicado: (2002)

Exploring differential scanning calorimetry as a tool for evaluating freezing stress sensitivity in Baker's yeasts
por: Santagapita, P.R., et al.

Exploring differential scanning calorimetry as a tool for evaluating freezing stress sensitivity in Baker's yeasts
por: Santagapita, Patricio Román, et al.
Publicado: (2007)

Pulsed electric fields effects on the molecular structure and gelation of β-lactoglobulin concentrate and egg white
por: Perez, O.E., et al.

Pulsed electric fields effects on the molecular structure and gelation of β-lactoglobulin concentrate and egg white
por: Pérez, Oscar E., et al.
Publicado: (2004)

Performance of egg white and hydroxypropylmethylcellulose mixtures on gelation and foaming
por: Jara, Federico Luis, et al.
Publicado: (2015)

Relationship between cooling rate and crystallization behavior of hydrogenated sunflowerseed oil
por: Herrera, María Lidia, et al.
Publicado: (1992)

Effect of Storage Conditions and Antioxidants on the Oxidative Stability of Sunflower–Chia Oil Blends
por: Guiotto, Estefanía Nancy, et al.
Publicado: (2014)

Performance of egg white and hydroxypropylmethylcellulose mixtures on gelation and foaming
por: van den Berg, M., et al.

Host-guest molecular interactions in vanillin/amylose inclusion complexes
por: Rodríguez, S.D., et al.

Host-guest molecular interactions in vanillin/amylose inclusion complexes
por: Rodriguez, Silvio David, et al.
Publicado: (2013)

Caracterización reológica de masas aditivadas con celulosas modificadas y pectinas
por: Correa, María Jimena, et al.
Publicado: (2009)

Sensory and texture properties of "chipá": Influence of ingredients and storage conditions of batter
por: Ávalos, Ana, et al.
Publicado: (2016)

Crystalline fractionation of hydrogenated sunflowerseed oil. II. Differential scanning calorimetry (DSC)
por: Herrera, M.L., et al.

Crystalline fractionation of hydrogenated sunflowerseed oil. II. Differential scanning calorimetry (DSC)
Publicado: (1991)

Effect of Steeping Corn with Lactic Acid on Starch Properties
por: Haros, M., et al.

Effect of Steeping Corn with Lactic Acid on Starch Properties
por: Haros, Claudia Mónica, et al.
Publicado: (2004)

Tailoring binary and tertiary solid dispersion compositions of nelfinavir using spray drying
por: Barik, B. B., et al.
Publicado: (2012)

The thermal unfolding of beta 2-Glycoprotein
por: Bazan, Soledad, et al.
Publicado: (2022)

Infrared spectroscopy as an alternative methodology to evaluate the effect of structural features on the physical-chemical properties of inulins
por: Romano, Nelson Gastón, et al.
Publicado: (2018)

Microbiological and technological aspects of cassava-starch fermentation
por: Parada, J.L., et al.

Microbiological and technological aspects of cassava-starch fermentation
Publicado: (1996)

Garlic powder and wheat bran as fillers: Their effect on the physicochemical properties of edible biocomposites
por: Fama, L., et al.

Garlic powder and wheat bran as fillers: Their effect on the physicochemical properties of edible biocomposites
Publicado: (2010)

Structural Insight into Chitosan Supports Functionalized with Nanoparticles
por: Lamarra, J., et al.

Structural Insight into Chitosan Supports Functionalized with Nanoparticles
Publicado: (2018)