Multigrain bread processing with extruded flours
<p>The effect in bread quality of a new bread making process and two replacement levels (20%, 36%) of refined wheat flour by extrusion precooked prepared based on combination of oats, soybeans and wheat bran was studied. Composite flour was characterized according to its functional properties...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | Spanish |
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Laboratorio Tecnológico del Uruguay
2014-12-01
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| Series: | Innotec |
| Subjects: | |
| Online Access: | http://ojs.latu.org.uy/index.php/INNOTEC/article/view/254 |
| _version_ | 1818589374277746688 |
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| author | María José Crosa Balestra Hugo Tihista María Inés Próspero Mónica Cadenazzi Laura Souto Ana Curutchet Verónica Ferreyra Gabriela Suburú Jorge Escudero |
| author_facet | María José Crosa Balestra Hugo Tihista María Inés Próspero Mónica Cadenazzi Laura Souto Ana Curutchet Verónica Ferreyra Gabriela Suburú Jorge Escudero |
| author_sort | María José Crosa Balestra |
| collection | DOAJ |
| description | <p>The effect in bread quality of a new bread making process and two replacement levels (20%, 36%) of refined wheat flour by extrusion precooked prepared based on combination of oats, soybeans and wheat bran was studied. Composite flour was characterized according to its functional properties (water absorption index), grain size and nutritional properties (protein, total fiber, soluble fiber, ash, fat). The volume, whiteness index, rheological measurements (hardness, cohesiveness, springiness and chewiness) of the bread were monitored. No significant changes were recorded in hardness, elasticity and chewiness of bread according to the level of substitution of composite flour; bread with 36% substitution was 7% less cohesive, with 27% less volume bread with 20% substitution. The process conditions caused greatest impact on the quality of bread. The new process resulted in a 37% increase in volume, 6% elasticity, 15% of cohesiveness and 44% decrease in hardness and 34% in chewiness, compared to the traditional process. This trend continued in the four days following the date of processing. The substitution level of composite flour did not cause significant changes in hardness, elasticity and chewiness of bread, but changes were observed in cohesiveness and volume. Bread with 36% substitution was 7% less cohesive, with 27% less volume than the 20% substitution.</p> |
| first_indexed | 2024-12-16T09:39:38Z |
| format | Article |
| id | doaj.art-9fda6fe5a2b54b959a3f9550dced0c20 |
| institution | Directory Open Access Journal |
| issn | 1688-3691 1688-6593 |
| language | Spanish |
| last_indexed | 2024-12-16T09:39:38Z |
| publishDate | 2014-12-01 |
| publisher | Laboratorio Tecnológico del Uruguay |
| record_format | Article |
| series | Innotec |
| spelling | doaj.art-9fda6fe5a2b54b959a3f9550dced0c202022-12-21T22:36:19ZspaLaboratorio Tecnológico del UruguayInnotec1688-36911688-65932014-12-01096169183Multigrain bread processing with extruded floursMaría José Crosa Balestra0Hugo Tihista1María Inés Próspero2Mónica Cadenazzi3Laura Souto4Ana Curutchet5Verónica Ferreyra6Gabriela Suburú7Jorge Escudero8Laboratorio Tecnológico del UruguayCentro de Industriales Panaderos del UruguayPanadera contratada del Centro de Industriales Panaderos del UruguayConsultor EstadísticoLaboratorio Tecnológico del UruguayLaboratorio Tecnológico del UruguayInstituto Nacional de Tecnología IndustrialLaboratorio Tecnológico del UruguayCooperativa Agraria Nacional<p>The effect in bread quality of a new bread making process and two replacement levels (20%, 36%) of refined wheat flour by extrusion precooked prepared based on combination of oats, soybeans and wheat bran was studied. Composite flour was characterized according to its functional properties (water absorption index), grain size and nutritional properties (protein, total fiber, soluble fiber, ash, fat). The volume, whiteness index, rheological measurements (hardness, cohesiveness, springiness and chewiness) of the bread were monitored. No significant changes were recorded in hardness, elasticity and chewiness of bread according to the level of substitution of composite flour; bread with 36% substitution was 7% less cohesive, with 27% less volume bread with 20% substitution. The process conditions caused greatest impact on the quality of bread. The new process resulted in a 37% increase in volume, 6% elasticity, 15% of cohesiveness and 44% decrease in hardness and 34% in chewiness, compared to the traditional process. This trend continued in the four days following the date of processing. The substitution level of composite flour did not cause significant changes in hardness, elasticity and chewiness of bread, but changes were observed in cohesiveness and volume. Bread with 36% substitution was 7% less cohesive, with 27% less volume than the 20% substitution.</p>http://ojs.latu.org.uy/index.php/INNOTEC/article/view/254Calidad Pan MultigranoPanificaciónHarinas Compuestas |
| spellingShingle | María José Crosa Balestra Hugo Tihista María Inés Próspero Mónica Cadenazzi Laura Souto Ana Curutchet Verónica Ferreyra Gabriela Suburú Jorge Escudero Multigrain bread processing with extruded flours Innotec Calidad Pan Multigrano Panificación Harinas Compuestas |
| title | Multigrain bread processing with extruded flours |
| title_full | Multigrain bread processing with extruded flours |
| title_fullStr | Multigrain bread processing with extruded flours |
| title_full_unstemmed | Multigrain bread processing with extruded flours |
| title_short | Multigrain bread processing with extruded flours |
| title_sort | multigrain bread processing with extruded flours |
| topic | Calidad Pan Multigrano Panificación Harinas Compuestas |
| url | http://ojs.latu.org.uy/index.php/INNOTEC/article/view/254 |
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