Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread
Descripción del Articulo
The aim of this research was to determine the influence of tara gum and xanthan gum on rheological and textural properties of gluten-free doughs and breads made from corn starch and potato starch. Four formulations were developed: corn starch with xanthan gum (CS-XG), corn starch with tara gum (CS-T...
| Autores: | , , , , , |
|---|---|
| Formato: | artículo |
| Fecha de Publicación: | 2019 |
| Institución: | Consejo Nacional de Ciencia Tecnología e Innovación |
| Repositorio: | CONCYTEC-Institucional |
| Lenguaje: | inglés |
| OAI Identifier: | oai:repositorio.concytec.gob.pe:20.500.12390/973 |
| Enlace del recurso: | https://hdl.handle.net/20.500.12390/973 https://doi.org/10.1007/s00217-019-03253-9 |
| Nivel de acceso: | acceso abierto |
| Materia: | Agricultura https://purl.org/pe-repo/ocde/ford#4.01.01 |
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CONCYTEC-Institucional |
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4689 |
| dc.title.none.fl_str_mv |
Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread |
| title |
Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread |
| spellingShingle |
Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread Vidaurre-Ruiz, J Agricultura https://purl.org/pe-repo/ocde/ford#4.01.01 |
| title_short |
Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread |
| title_full |
Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread |
| title_fullStr |
Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread |
| title_full_unstemmed |
Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread |
| title_sort |
Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread |
| author |
Vidaurre-Ruiz, J |
| author_facet |
Vidaurre-Ruiz, J Matheus-Diaz, S Salas-Valerio, F Barraza-Jauregui, G Schoenlechner, R Repo-Carrasco-Valencia, R |
| author_role |
author |
| author2 |
Matheus-Diaz, S Salas-Valerio, F Barraza-Jauregui, G Schoenlechner, R Repo-Carrasco-Valencia, R |
| author2_role |
author author author author author |
| dc.contributor.author.fl_str_mv |
Vidaurre-Ruiz, J Matheus-Diaz, S Salas-Valerio, F Barraza-Jauregui, G Schoenlechner, R Repo-Carrasco-Valencia, R |
| dc.subject.none.fl_str_mv |
Agricultura |
| topic |
Agricultura https://purl.org/pe-repo/ocde/ford#4.01.01 |
| dc.subject.ocde.none.fl_str_mv |
https://purl.org/pe-repo/ocde/ford#4.01.01 |
| description |
The aim of this research was to determine the influence of tara gum and xanthan gum on rheological and textural properties of gluten-free doughs and breads made from corn starch and potato starch. Four formulations were developed: corn starch with xanthan gum (CS-XG), corn starch with tara gum (CS-TG), potato starch with xanthan gum (PS-XG) and potato starch with tara gum (PS-TG) (XG and TG—0.5% of flour). Rheological and textural properties of doughs were evaluated, as well as specific volume, alveolar structure and texture profile of breads. The results showed that the addition of tara gum increased pasting properties of the potato starch formulation, however, in the corn starch formulations, it was not significantly different from xanthan gum addition. All formulations showed more elastic than viscous behavior (G′>G″) and these viscoelastic properties had an influence on the kinetics of dough growth during the leavening process. The formulation PS-XG presented high specific volume, low crumb hardness, and good crumb structure, while the PS-TG showed inferior properties. In contrast, in the corn starch formulations, CS-XG and CS-TG presented very similar physical characteristics. The application of tara gum in gluten-free breads is reported for the first time and depending on the starch used it showed desirable properties for obtaining good quality products. |
| publishDate |
2019 |
| dc.date.accessioned.none.fl_str_mv |
2024-05-30T23:13:38Z |
| dc.date.available.none.fl_str_mv |
2024-05-30T23:13:38Z |
| dc.date.issued.fl_str_mv |
2019 |
| dc.type.none.fl_str_mv |
info:eu-repo/semantics/article |
| format |
article |
| dc.identifier.uri.none.fl_str_mv |
https://hdl.handle.net/20.500.12390/973 |
| dc.identifier.doi.none.fl_str_mv |
https://doi.org/10.1007/s00217-019-03253-9 |
| dc.identifier.isi.none.fl_str_mv |
414321000007 |
| url |
https://hdl.handle.net/20.500.12390/973 https://doi.org/10.1007/s00217-019-03253-9 |
| identifier_str_mv |
414321000007 |
| dc.language.iso.none.fl_str_mv |
eng |
| language |
eng |
| dc.relation.ispartof.none.fl_str_mv |
European Food Research and Technology |
| dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess |
| dc.rights.uri.none.fl_str_mv |
https://creativecommons.org/licenses/by-nc-nd/4.0/ |
| eu_rights_str_mv |
openAccess |
| rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-nd/4.0/ |
| dc.publisher.none.fl_str_mv |
Springer |
| publisher.none.fl_str_mv |
Springer |
| dc.source.none.fl_str_mv |
reponame:CONCYTEC-Institucional instname:Consejo Nacional de Ciencia Tecnología e Innovación instacron:CONCYTEC |
| instname_str |
Consejo Nacional de Ciencia Tecnología e Innovación |
| instacron_str |
CONCYTEC |
| institution |
CONCYTEC |
| reponame_str |
CONCYTEC-Institucional |
| collection |
CONCYTEC-Institucional |
| repository.name.fl_str_mv |
Repositorio Institucional CONCYTEC |
| repository.mail.fl_str_mv |
repositorio@concytec.gob.pe |
| _version_ |
1844883085409124352 |
| spelling |
Publicationrp02664600rp02666600rp02668600rp02665600rp02667600rp01728500Vidaurre-Ruiz, JMatheus-Diaz, SSalas-Valerio, FBarraza-Jauregui, GSchoenlechner, RRepo-Carrasco-Valencia, R2024-05-30T23:13:38Z2024-05-30T23:13:38Z2019https://hdl.handle.net/20.500.12390/973https://doi.org/10.1007/s00217-019-03253-9414321000007The aim of this research was to determine the influence of tara gum and xanthan gum on rheological and textural properties of gluten-free doughs and breads made from corn starch and potato starch. Four formulations were developed: corn starch with xanthan gum (CS-XG), corn starch with tara gum (CS-TG), potato starch with xanthan gum (PS-XG) and potato starch with tara gum (PS-TG) (XG and TG—0.5% of flour). Rheological and textural properties of doughs were evaluated, as well as specific volume, alveolar structure and texture profile of breads. The results showed that the addition of tara gum increased pasting properties of the potato starch formulation, however, in the corn starch formulations, it was not significantly different from xanthan gum addition. All formulations showed more elastic than viscous behavior (G′>G″) and these viscoelastic properties had an influence on the kinetics of dough growth during the leavening process. The formulation PS-XG presented high specific volume, low crumb hardness, and good crumb structure, while the PS-TG showed inferior properties. In contrast, in the corn starch formulations, CS-XG and CS-TG presented very similar physical characteristics. The application of tara gum in gluten-free breads is reported for the first time and depending on the starch used it showed desirable properties for obtaining good quality products.Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - ConcytecengSpringerEuropean Food Research and Technologyinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/4.0/Agriculturahttps://purl.org/pe-repo/ocde/ford#4.01.01-1Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and breadinfo:eu-repo/semantics/articlereponame:CONCYTEC-Institucionalinstname:Consejo Nacional de Ciencia Tecnología e Innovacióninstacron:CONCYTEC20.500.12390/973oai:repositorio.concytec.gob.pe:20.500.12390/9732024-05-30 16:00:14.666https://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_14cbinfo:eu-repo/semantics/closedAccessmetadata only accesshttps://repositorio.concytec.gob.peRepositorio Institucional CONCYTECrepositorio@concytec.gob.pe#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#<Publication xmlns="https://www.openaire.eu/cerif-profile/1.1/" id="4519bdc4-9266-4e15-8ff0-f53bade461d1"> <Type xmlns="https://www.openaire.eu/cerif-profile/vocab/COAR_Publication_Types">http://purl.org/coar/resource_type/c_1843</Type> <Language>eng</Language> <Title>Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread</Title> <PublishedIn> <Publication> <Title>European Food Research and Technology</Title> </Publication> </PublishedIn> <PublicationDate>2019</PublicationDate> <DOI>https://doi.org/10.1007/s00217-019-03253-9</DOI> <ISI-Number>414321000007</ISI-Number> <Authors> <Author> <DisplayName>Vidaurre-Ruiz, J</DisplayName> <Person id="rp02664" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Matheus-Diaz, S</DisplayName> <Person id="rp02666" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Salas-Valerio, F</DisplayName> <Person id="rp02668" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Barraza-Jauregui, G</DisplayName> <Person id="rp02665" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Schoenlechner, R</DisplayName> <Person id="rp02667" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Repo-Carrasco-Valencia, R</DisplayName> <Person id="rp01728" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> </Authors> <Editors> </Editors> <Publishers> <Publisher> <DisplayName>Springer</DisplayName> <OrgUnit /> </Publisher> </Publishers> <License>https://creativecommons.org/licenses/by-nc-nd/4.0/</License> <Keyword>Agricultura</Keyword> <Abstract>The aim of this research was to determine the influence of tara gum and xanthan gum on rheological and textural properties of gluten-free doughs and breads made from corn starch and potato starch. Four formulations were developed: corn starch with xanthan gum (CS-XG), corn starch with tara gum (CS-TG), potato starch with xanthan gum (PS-XG) and potato starch with tara gum (PS-TG) (XG and TG—0.5% of flour). Rheological and textural properties of doughs were evaluated, as well as specific volume, alveolar structure and texture profile of breads. The results showed that the addition of tara gum increased pasting properties of the potato starch formulation, however, in the corn starch formulations, it was not significantly different from xanthan gum addition. All formulations showed more elastic than viscous behavior (G′>G″) and these viscoelastic properties had an influence on the kinetics of dough growth during the leavening process. The formulation PS-XG presented high specific volume, low crumb hardness, and good crumb structure, while the PS-TG showed inferior properties. In contrast, in the corn starch formulations, CS-XG and CS-TG presented very similar physical characteristics. The application of tara gum in gluten-free breads is reported for the first time and depending on the starch used it showed desirable properties for obtaining good quality products.</Abstract> <Access xmlns="http://purl.org/coar/access_right" > </Access> </Publication> -1 |
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13.379756 |
Nota importante:
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
