Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato-wheat flour
The aim of study was to investigate the effect of hydroxylpropylmethylcellulose (HPMC), arabic gum (AG), konjac glucomannan (KG) and apple pectin (AP) at 2% (w/w, potato–wheat flour basis) on the potato–wheat dough (the mass ratio was 1:1) rheological, fermentation and bread making properties. The t...
Guardado en:
| Autores principales: | , , , , , , , |
|---|---|
| Formato: | Articulo |
| Lenguaje: | Inglés |
| Publicado: |
2017
|
| Materias: | |
| Acceso en línea: | http://sedici.unlp.edu.ar/handle/10915/106812 http://europepmc.org/backend/ptpmcrender.fcgi?accid=PMC5430192&blobtype=pdf |
| Aporte de: |
| id |
I19-R120-10915-106812 |
|---|---|
| record_format |
dspace |
| institution |
Universidad Nacional de La Plata |
| institution_str |
I-19 |
| repository_str |
R-120 |
| collection |
SEDICI (UNLP) |
| language |
Inglés |
| topic |
Química Dough property Hydrocolloid Protein structure Specific volume Texture Thermal characteristics |
| spellingShingle |
Química Dough property Hydrocolloid Protein structure Specific volume Texture Thermal characteristics Liu, Xingli Mu, Taihua Yamul, Diego Karim Sun, Hongnan Zhang, Miao Chen, Jingwang Fauconnier, Marie Laure Pérez, Vanina Andrea Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato-wheat flour |
| topic_facet |
Química Dough property Hydrocolloid Protein structure Specific volume Texture Thermal characteristics |
| description |
The aim of study was to investigate the effect of hydroxylpropylmethylcellulose (HPMC), arabic gum (AG), konjac glucomannan (KG) and apple pectin (AP) at 2% (w/w, potato–wheat flour basis) on the potato–wheat dough (the mass ratio was 1:1) rheological, fermentation and bread making properties. The tan d of potato–wheat dough was significantly increased upon addition of adding HPMC which was close to wheat dough (0.531). Moreover, dough height during fermentation process was significantly improved on addition of hydrocolloids, with the order of HPMC (23.1 mm)[AP (19.3 mm)[AG (18.6 mm)[ KG (13.6 mm). Protein bands of potato–wheat dough were pale in the presence of hydrocolloids, suggesting the formation of higher molecular weight aggregates formed between proteins–hydrocolloids or proteins–proteins after fermentation process. Furthermore, HPMC significantly increased specific volume (from 1.45 to 2.22 ml/g), and hydrocolloids restricted the retrogradation of starch in potato–wheat breads. |
| format |
Articulo Articulo |
| author |
Liu, Xingli Mu, Taihua Yamul, Diego Karim Sun, Hongnan Zhang, Miao Chen, Jingwang Fauconnier, Marie Laure Pérez, Vanina Andrea |
| author_facet |
Liu, Xingli Mu, Taihua Yamul, Diego Karim Sun, Hongnan Zhang, Miao Chen, Jingwang Fauconnier, Marie Laure Pérez, Vanina Andrea |
| author_sort |
Liu, Xingli |
| title |
Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato-wheat flour |
| title_short |
Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato-wheat flour |
| title_full |
Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato-wheat flour |
| title_fullStr |
Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato-wheat flour |
| title_full_unstemmed |
Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato-wheat flour |
| title_sort |
evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato-wheat flour |
| publishDate |
2017 |
| url |
http://sedici.unlp.edu.ar/handle/10915/106812 http://europepmc.org/backend/ptpmcrender.fcgi?accid=PMC5430192&blobtype=pdf |
| work_keys_str_mv |
AT liuxingli evaluationofdifferenthydrocolloidstoimprovedoughrheologicalpropertiesandbreadqualityofpotatowheatflour AT mutaihua evaluationofdifferenthydrocolloidstoimprovedoughrheologicalpropertiesandbreadqualityofpotatowheatflour AT yamuldiegokarim evaluationofdifferenthydrocolloidstoimprovedoughrheologicalpropertiesandbreadqualityofpotatowheatflour AT sunhongnan evaluationofdifferenthydrocolloidstoimprovedoughrheologicalpropertiesandbreadqualityofpotatowheatflour AT zhangmiao evaluationofdifferenthydrocolloidstoimprovedoughrheologicalpropertiesandbreadqualityofpotatowheatflour AT chenjingwang evaluationofdifferenthydrocolloidstoimprovedoughrheologicalpropertiesandbreadqualityofpotatowheatflour AT fauconniermarielaure evaluationofdifferenthydrocolloidstoimprovedoughrheologicalpropertiesandbreadqualityofpotatowheatflour AT perezvaninaandrea evaluationofdifferenthydrocolloidstoimprovedoughrheologicalpropertiesandbreadqualityofpotatowheatflour |
| bdutipo_str |
Repositorios |
| _version_ |
1764820443267596288 |