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...

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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

id	paper:paper_00406031_v411_n1_p81_Kobylanski
record_format	dspace
spelling	paper:paper_00406031_v411_n1_p81_Kobylanski2023-06-08T15:04:34Z Thermal transitions of gluten-free doughs as affected by water, egg white and hydroxypropylmethylcellulose Pérez, Oscar E. Pilosof, Ana María Renata 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 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 analyse the effects of different levels of the components (water: 80-110%, HPMC: 0-2% and EW: 0-10% over the starch blend) on the thermal transitions of the dough, a Doehlert design and a response surface methodology were used. The analysis of variance showed that EW did not affect the onset temperature of gelatinisation and HPMC did not affect the peak and conclusion temperatures. HPMC-water interactions mainly controlled the onset temperature of starch gelatinisation. On the other hand, the peak and conclusion temperatures were determined by the additive and opposite effects of water and EW. © 2003 Elsevier B.V. All rights reserved. Fil:Pérez, O.E. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Pilosof, A.M.R. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2004 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
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	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
spellingShingle	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 Pérez, Oscar E. Pilosof, Ana María Renata Thermal transitions of gluten-free doughs as affected by water, egg white and hydroxypropylmethylcellulose
topic_facet	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
description	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 analyse the effects of different levels of the components (water: 80-110%, HPMC: 0-2% and EW: 0-10% over the starch blend) on the thermal transitions of the dough, a Doehlert design and a response surface methodology were used. The analysis of variance showed that EW did not affect the onset temperature of gelatinisation and HPMC did not affect the peak and conclusion temperatures. HPMC-water interactions mainly controlled the onset temperature of starch gelatinisation. On the other hand, the peak and conclusion temperatures were determined by the additive and opposite effects of water and EW. © 2003 Elsevier B.V. All rights reserved.
author	Pérez, Oscar E. Pilosof, Ana María Renata
author_facet	Pérez, Oscar E. Pilosof, Ana María Renata
author_sort	Pérez, Oscar E.
title	Thermal transitions of gluten-free doughs as affected by water, egg white and hydroxypropylmethylcellulose
title_short	Thermal transitions of gluten-free doughs as affected by water, egg white and hydroxypropylmethylcellulose
title_full	Thermal transitions of gluten-free doughs as affected by water, egg white and hydroxypropylmethylcellulose
title_fullStr	Thermal transitions of gluten-free doughs as affected by water, egg white and hydroxypropylmethylcellulose
title_full_unstemmed	Thermal transitions of gluten-free doughs as affected by water, egg white and hydroxypropylmethylcellulose
title_sort	thermal transitions of gluten-free doughs as affected by water, egg white and hydroxypropylmethylcellulose
publishDate	2004
url	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
work_keys_str_mv	AT perezoscare thermaltransitionsofglutenfreedoughsasaffectedbywatereggwhiteandhydroxypropylmethylcellulose AT pilosofanamariarenata thermaltransitionsofglutenfreedoughsasaffectedbywatereggwhiteandhydroxypropylmethylcellulose
_version_	1768544722397167616

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

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