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dc.contributor.authorAbebe, Workinehes_ES
dc.contributor.authorRonda, Felicidades_ES
dc.contributor.authorVillanueva, Marinaes_ES
dc.contributor.authorCollar, Conchaes_ES
dc.date.accessioned2016-10-10T11:31:20Z-
dc.date.available2016-10-10T11:31:20Z-
dc.date.issued2015-05-27-
dc.identifier.citationEuropean Food Research and Technology 241: 469-478 (2015)es_ES
dc.identifier.issn1438-2377-
dc.identifier.urihttp://hdl.handle.net/10261/137952-
dc.description.abstractCurrently, consumers’ preference toward baked goods with additional (functional and nutritional) value is increasing, leading food industries to look at natural nutrient-dense alternatives like tef grain. Impact of tef grain flour incorporation (three Ethiopian varieties: DZ-01-99, DZ-Cr-37 and DZ-Cr-387 at 10, 20, 30 and 40 % levels) on dough viscoelastic profiles and stickiness of wheat-based dough matrices were investigated. Oscillatory and creep–recovery tests together with dough stickiness were performed. Incorporation of tef flours affected the structure of the dough matrices visibly by reducing viscoelastic moduli, and the maximum stress doughs can tolerate before its structure is broken and increased dough instantaneous and retarded elastic compliances. Effect of dose was not always significant in the parameters measured. Tef grain flour incorporation up to 30 % level led to breads with higher loaf volume than the control associated with optimal consistency and higher deformability of doughs. Higher tef doses increased dough stickiness. This will affect dough handling and shaping/flattening to get continuous strands or thin sheets. On average, the DZ-Cr-37-supplemented doughs exhibited higher elastic and viscous moduli, lower compliances and higher steady-state viscosity and led to significantly lower loaf bread volumes. Hence, based on dough viscoelastic and stickiness properties, incorporation of DZ-01-99 and DZ-Cr-387 into wheat flour-based formulations could be more preferable.es_ES
dc.description.sponsorshipThis research was supported by the Spanish Institutions Ministerio de Economía y Competitividad and the European Regional Development Fund (FEDER) (Projects AGL2012-35088 and AGL2011-22669) and Comunidad de Castilla y León (Project VA252A12-2). W. Abebe thanks the Agencia Española de Cooperación Internacional grant and Ethiopian Institute of Agricultural Research for providing the flours of the tef varieties. Marina Villanueva thanks the Junta de Castilla y León doctorate grant.es_ES
dc.language.isoenges_ES
dc.publisherSpringeres_ES
dc.relation.isversionofPostprintes_ES
dc.rightsopenAccesses_ES
dc.subjectBreades_ES
dc.subjectCreep–recovery testes_ES
dc.subjectDoughes_ES
dc.subjectOscillatory testes_ES
dc.subjectStickinesses_ES
dc.subjectTefes_ES
dc.titleEffect of tef [Eragrostis tef (Zucc.) Trotter] grain flour addition on viscoelastic properties and stickiness of wheat dough matrices and bread loaf volumees_ES
dc.typeartículoes_ES
dc.identifier.doihttp://dx.doi.org/10.1007/s00217-015-2476-0-
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttp://dx.doi.org/10.1007/s00217-015-2476-0es_ES
dc.contributor.funderMinisterio de Economía y Competitividad (España)es_ES
dc.contributor.funderEuropean Commissiones_ES
dc.contributor.funderJunta de Castilla y Leónes_ES
dc.contributor.funderMinisterio de Asuntos Exteriores y Cooperación (España)es_ES
dc.relation.csices_ES
oprm.item.hasRevisionno ko 0 false*
dc.identifier.funderhttp://dx.doi.org/10.13039/501100003329es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/501100000780es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/501100003767es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/501100014180es_ES
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