2024-03-19T02:40:40Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/1286482016-10-20T09:35:59Zcom_10261_131com_10261_2col_10261_384
00925njm 22002777a 4500
dc
Villanueva, Marina
author
Mauro, Raul R.
author
Collar, Concha
author
Ronda, Felicidad
author
2015
The impact of acid incorporation (acetic + lactic, 0.5 %) into rice starch-based doughs enriched with different proteins (egg albumin, calcium caseinate, pea and soy protein isolates) at different doses (0, 5 and 10 %) was investigated on dough proofing and thermal properties, and bread quality evaluated from physical and sensory measurements. Proteins from vegetable sources led to breads with lower-specific volume and harder crumb, effects being magnified with protein dose and reduced with acid addition. Incorporation of proteins from animal source resulted in different behaviours according to the protein type, dosage and acidification. Protein addition increased the dough pH and total titratable acidity and reduced the impact of acid addition on dough acidity. Albumin-added doughs had significantly higher temperature of gelatinization than most of the other supplemented doughs, while vegetable proteins led to significantly lower gelatinization enthalpy than the control dough. Acid addition affected dough proofing and significantly improved the volume and texture of protein-enriched breads without detriment of either odour or taste.
European Food Research and Technology 240: 783- 794 (2015)
http://hdl.handle.net/10261/128648
10.1007/s00217-014-2384-8
http://dx.doi.org/10.13039/501100003329
http://dx.doi.org/10.13039/501100000780
http://dx.doi.org/10.13039/501100014180
Proteins
Acetic acid
Gluten-free doughs
Lactic acid
Gluten-free bread
Acidification of protein-enriched rice starch doughs: effects on breadmaking