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Título: | Effect of added psyllium and food enzymes on quality attributes and shelf life of chickpea-based gluten-free bread |
Autor: | Santos, Fernanda G.; Aguiar, Etiene V.; Centeno, Ana Carolina L.S.; Rosell, Cristina M. CSIC ORCID ; Capriles, Vanessa D. | Palabras clave: | Gluten-free bread Shelf life Mixolab Response surface methodology Multiple factor analysis |
Fecha de publicación: | 7-ago-2020 | Editor: | Elsevier | Citación: | LWT - Food Science and Technology 134: 110025 (2020) | Resumen: | A 24 full factorial design with four center points was used to investigate the effects of chickpea flour (CF), psyllium (PSY), cyclodextrin glycosyltransferase (CGTase), and transglutaminase (TGase) on dough Mixolab® parameters and fresh and stored gluten-free bread (GFB) physical properties. Results show that CF and PSY have the greatest effects on the investigated variables. CF increases the loaf-specific volume and crumb firmness values of fresh GFB, effects of increased starch stability (C4) and tendency to starch retrogradation (C5). Both PSY and PSY- CF interactions reduce the loaf-specific volume and increase the crumb firmness of GFB during storage, effects of an increased initial consistency (C1). CF - CGTase interaction reduced crumb firmness during storage, and TGase had no effect. High CF-levels (75 and 100 g/100 g flour weight basis, fwb) combined with low PSY-levels (4.5 and 5.5 g/100 g fwb) resulted in favorable dough consistency for increasing loaf volume and crumb softness. Results also show that the combination of 75 CF and 5.5 PSY (g/100 g fwb) produces a GFB with good physical properties and appearance, reaching values comparable to commercially available fresh and stored GFB. | Versión del editor: | https://doi.org/10.1016/j.lwt.2020.110025 | URI: | http://hdl.handle.net/10261/217791 | DOI: | 10.1016/j.lwt.2020.110025 | ISSN: | 0023-6438 |
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LWT2020-Santos.pdf | Artículo principal | 8,08 MB | Adobe PDF | Visualizar/Abrir |
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