Por favor, use este identificador para citar o enlazar a este item:
http://hdl.handle.net/10261/167545
COMPARTIR / EXPORTAR:
SHARE CORE BASE | |
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE | |
Campo DC | Valor | Lengua/Idioma |
---|---|---|
dc.contributor.author | Collar, Concha | es_ES |
dc.contributor.author | Angioloni, Alessandro | es_ES |
dc.date.accessioned | 2018-07-11T09:36:21Z | - |
dc.date.available | 2018-07-11T09:36:21Z | - |
dc.date.issued | 2017-02-21 | - |
dc.identifier.citation | Food and Bioprocess Technology 10 (6): 1103-1112 (2017) | es_ES |
dc.identifier.issn | 1935-5130 | - |
dc.identifier.uri | http://hdl.handle.net/10261/167545 | - |
dc.description.abstract | The significance of high hydrostatic pressure (HHP) processing on the physico-chemical—techno-functional and firming kinetics—parameters and nutritional properties—nutritional composition and “in vitro” starch digestibility—of highly replaced wheat flour breads by chickpea, pea and soybean flours was investigated, and the power/effectiveness of HHP in partially replacing structural agents (gluten and/or hydrocolloids) was discussed. Incorporation of pressured legume slurries (350 MPa, 10 min) at 42% of wheat replacement into bread formulation provoked a general increase in initial crumb hardness and browning of the crust with a concomitant explicit reduction of moisture, whiteness of the crumb and bread specific volume, but a slower in vitro starch digestibility with prominent formation of slowly digestible starch and resistant starch, compared to their counterparts prepared by using a conventional gluten/carboxymethyl cellulose (CMC)-added breadmaking recipe/process. Pressured breads with no gluten but 3% CMC in the formulation kept higher sensory ratings, softer initial texture and lower firming profiles on ageing than pressured breads with no gluten nor CMC. HHP has proven to be an effective technology to partially replace structuring agents (CMC and/or gluten) in high-legume wheat-based matrices providing sensorially acceptable breads with medium physico-chemical quality profile but enhanced formation of nutritionally relevant starch fractions and slower crumb firming kinetics on ageing. | es_ES |
dc.description.sponsorship | Authors gratefully acknowledge the financial support of the Consejo Superior de Investigaciones Científicas (CSIC), Ministerio de Economía y Competitividad (MINECO) and Fondo Europeo de Desarrollo Regional (MINECO/FEDER Project AGL2015-63849-C2-1-R). | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | Springer Nature | es_ES |
dc.relation | info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2015-63849-C2-1-R | es_ES |
dc.relation.isversionof | Postprint | es_ES |
dc.rights | openAccess | es_ES |
dc.subject | Bread | es_ES |
dc.subject | Legumes | es_ES |
dc.subject | Nutritional value | es_ES |
dc.subject | Staling in vitro starch digestibility | es_ES |
dc.title | High-Legume Wheat-Based Matrices: Impact of High Pressure on Starch Hydrolysis and Firming Kinetics of Composite Breads | es_ES |
dc.type | artículo | es_ES |
dc.identifier.doi | 10.1007/s11947-017-1883-6 | - |
dc.description.peerreviewed | Peer reviewed | es_ES |
dc.relation.publisherversion | https://doi.org/10.1007/s11947-017-1883-6 | es_ES |
dc.contributor.funder | Ministerio de Economía y Competitividad (España) | es_ES |
dc.contributor.funder | European Commission | es_ES |
dc.relation.csic | Sí | es_ES |
oprm.item.hasRevision | no ko 0 false | * |
dc.identifier.funder | http://dx.doi.org/10.13039/501100000780 | es_ES |
dc.identifier.funder | http://dx.doi.org/10.13039/501100003329 | es_ES |
dc.type.coar | http://purl.org/coar/resource_type/c_6501 | es_ES |
item.openairetype | artículo | - |
item.grantfulltext | open | - |
item.cerifentitytype | Publications | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.fulltext | With Fulltext | - |
item.languageiso639-1 | en | - |
Aparece en las colecciones: | (IATA) Artículos |
Ficheros en este ítem:
Fichero | Descripción | Tamaño | Formato | |
---|---|---|---|---|
FABT2017-Collar.pdf | Artículo principal | 835,12 kB | Adobe PDF | Visualizar/Abrir |
CORE Recommender
SCOPUSTM
Citations
15
checked on 26-mar-2024
WEB OF SCIENCETM
Citations
14
checked on 23-feb-2024
Page view(s)
281
checked on 18-abr-2024
Download(s)
364
checked on 18-abr-2024
Google ScholarTM
Check
Altmetric
Altmetric
NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.