Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread
Descripción del Articulo
Universidad Nacional Agraria La Molina. Facultad de Industrias Alimentarias
| Autores: | , , , , , |
|---|---|
| Formato: | artículo |
| Fecha de Publicación: | 2019 |
| Institución: | Universidad Nacional Agraria La Molina |
| Repositorio: | UNALM-Institucional |
| Lenguaje: | inglés |
| OAI Identifier: | oai:repositorio.lamolina.edu.pe:20.500.12996/4359 |
| Enlace del recurso: | https://hdl.handle.net/20.500.12996/4359 https://doi.org/10.1007/s00217-019-03253-9 |
| Nivel de acceso: | acceso abierto |
| Materia: | Productos de panadería Pan Panificación Goma de tara Goma Xantan Propiedades reológicas Gluten Textura Evaluación Perú https://purl.org/pe-repo/ocde/ford#2.11.01 |
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| dc.title.en_US.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, Julio Productos de panadería Pan Panificación Goma de tara Goma Xantan Propiedades reológicas Gluten Textura Evaluación Perú https://purl.org/pe-repo/ocde/ford#2.11.01 |
| 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, Julio |
| author_facet |
Vidaurre-Ruiz, Julio Matheus-Diaz, Shessira Salas-Valerio, Francisco Barraza-Jauregui, Gabriela Schoenlechner, Regina Repo-Carrasco-Valencia, Ritva |
| author_role |
author |
| author2 |
Matheus-Diaz, Shessira Salas-Valerio, Francisco Barraza-Jauregui, Gabriela Schoenlechner, Regina Repo-Carrasco-Valencia, Ritva |
| author2_role |
author author author author author |
| dc.contributor.author.fl_str_mv |
Vidaurre-Ruiz, Julio Matheus-Diaz, Shessira Salas-Valerio, Francisco Barraza-Jauregui, Gabriela Schoenlechner, Regina Repo-Carrasco-Valencia, Ritva |
| dc.subject.es_PE.fl_str_mv |
Productos de panadería Pan Panificación Goma de tara Goma Xantan Propiedades reológicas Gluten Textura Evaluación Perú |
| topic |
Productos de panadería Pan Panificación Goma de tara Goma Xantan Propiedades reológicas Gluten Textura Evaluación Perú https://purl.org/pe-repo/ocde/ford#2.11.01 |
| dc.subject.ocde.es_PE.fl_str_mv |
https://purl.org/pe-repo/ocde/ford#2.11.01 |
| description |
Universidad Nacional Agraria La Molina. Facultad de Industrias Alimentarias |
| publishDate |
2019 |
| dc.date.accessioned.none.fl_str_mv |
2020-05-13T22:45:16Z |
| dc.date.available.none.fl_str_mv |
2020-05-13T22:45:16Z |
| dc.date.issued.fl_str_mv |
2019 |
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info:eu-repo/semantics/article |
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article |
| dc.identifier.citation.es_PE.fl_str_mv |
Vidaurre‑Ruiz, Julio; Matheus‑Diaz, Shesira; Salas-Valerio, Francisco; Barraza‑Jauregui, Gabriela; Schoenlechner, Regine; Repo‑Carrasco‑Valencia, Ritva. (2019). Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread. European Food Research and Technology (2019) 245:1347–1355. https://doi.org/10.1007/s00217-019-03253-9 |
| dc.identifier.issn.none.fl_str_mv |
1438-2385 |
| dc.identifier.uri.none.fl_str_mv |
https://hdl.handle.net/20.500.12996/4359 |
| dc.identifier.doi.es_PE.fl_str_mv |
https://doi.org/10.1007/s00217-019-03253-9 |
| identifier_str_mv |
Vidaurre‑Ruiz, Julio; Matheus‑Diaz, Shesira; Salas-Valerio, Francisco; Barraza‑Jauregui, Gabriela; Schoenlechner, Regine; Repo‑Carrasco‑Valencia, Ritva. (2019). Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread. European Food Research and Technology (2019) 245:1347–1355. https://doi.org/10.1007/s00217-019-03253-9 1438-2385 |
| url |
https://hdl.handle.net/20.500.12996/4359 https://doi.org/10.1007/s00217-019-03253-9 |
| dc.language.iso.en_US.fl_str_mv |
eng |
| language |
eng |
| dc.relation.uri.es_PE.fl_str_mv |
https://link.springer.com/article/10.1007/s00217-019-03253-9 |
| dc.rights.en_US.fl_str_mv |
info:eu-repo/semantics/openAccess |
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https://creativecommons.org/licenses/by-nc-nd/4.0/ |
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openAccess |
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https://creativecommons.org/licenses/by-nc-nd/4.0/ |
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application/pdf |
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1347–1355 |
| dc.publisher.es_PE.fl_str_mv |
Springer Verlag |
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reponame:UNALM-Institucional instname:Universidad Nacional Agraria La Molina instacron:UNALM |
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Universidad Nacional Agraria La Molina |
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8d1355e4-880b-428f-ab94-fe39f52e0cfba18e1eec-d9c0-456c-b9ba-8ea31d2a93df6e4d5f30-122a-46ad-8078-a82bd9b03ba93056a1fd-5657-489b-856f-0210a1e2af519f1a0010-b627-49eb-9624-262428139739a2cdec24-77e6-4894-8416-33b90efdc84cVidaurre-Ruiz, JulioMatheus-Diaz, ShessiraSalas-Valerio, FranciscoBarraza-Jauregui, GabrielaSchoenlechner, ReginaRepo-Carrasco-Valencia, Ritva2020-05-13T22:45:16Z2020-05-13T22:45:16Z2019Vidaurre‑Ruiz, Julio; Matheus‑Diaz, Shesira; Salas-Valerio, Francisco; Barraza‑Jauregui, Gabriela; Schoenlechner, Regine; Repo‑Carrasco‑Valencia, Ritva. (2019). Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread. European Food Research and Technology (2019) 245:1347–1355. https://doi.org/10.1007/s00217-019-03253-91438-2385https://hdl.handle.net/20.500.12996/4359https://doi.org/10.1007/s00217-019-03253-9Universidad Nacional Agraria La Molina. Facultad de Industrias AlimentariasThe 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 specifc volume, alveolar structure and texture profle 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 signifcantly 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 specifc 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 frst time and depending on the starch used it showed desirable properties for obtaining good quality productsapplication/pdf1347–1355engSpringer Verlaghttps://link.springer.com/article/10.1007/s00217-019-03253-9info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/4.0/Productos de panaderíaPanPanificaciónGoma de taraGoma XantanPropiedades reológicasGlutenTexturaEvaluaciónPerúhttps://purl.org/pe-repo/ocde/ford#2.11.01Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and breadinfo:eu-repo/semantics/articlereponame:UNALM-Institucionalinstname:Universidad Nacional Agraria La Molinainstacron:UNALMTEXTvidaurre-matheus-salas-barraza-schoenlechner-repo-carrasco.pdf.txtvidaurre-matheus-salas-barraza-schoenlechner-repo-carrasco.pdf.txtExtracted texttext/plain37581https://repositorio.lamolina.edu.pe/bitstreams/d2309853-cec6-4379-a0ed-fa8e3d99dd35/download7760c1230cfd63aecb034008ed68cd69MD53THUMBNAILvidaurre-matheus-salas-barraza-schoenlechner-repo-carrasco.pdf.jpgvidaurre-matheus-salas-barraza-schoenlechner-repo-carrasco.pdf.jpgGenerated Thumbnailimage/jpeg4686https://repositorio.lamolina.edu.pe/bitstreams/de994f29-88b3-49af-b73a-e63908da6199/download3e465325ab3daf87d26e7b69b30027c5MD54ORIGINALvidaurre-matheus-salas-barraza-schoenlechner-repo-carrasco.pdfvidaurre-matheus-salas-barraza-schoenlechner-repo-carrasco.pdfTexto completoapplication/pdf1025798https://repositorio.lamolina.edu.pe/bitstreams/014bead0-a5c5-4a58-8ddf-f4708d3ecec2/download4148804547deccafb00d9356ad2729f9MD51LICENSElicense.txtlicense.txttext/plain; charset=utf-81683https://repositorio.lamolina.edu.pe/bitstreams/f0762bbe-f57e-48fd-8749-bce8a212b820/download85e652b8dfa19b82485c505314e0a902MD5220.500.12996/4359oai:repositorio.lamolina.edu.pe:20.500.12996/43592023-01-05 06:26:07.322https://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessopen.accesshttps://repositorio.lamolina.edu.peRepositorio Universidad Nacional Agraria La Molinadspace@lamolina.edu.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 |
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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).
