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dc.contributor.authorVillanueva, Marinaes_ES
dc.contributor.authorPérez-Quirce, Sandraes_ES
dc.contributor.authorCollar, Conchaes_ES
dc.contributor.authorRonda, Felicidades_ES
dc.date.accessioned2019-04-24T10:47:37Z-
dc.date.available2019-04-24T10:47:37Z-
dc.date.issued2018-05-29-
dc.identifier.citationLWT - Food Science and Technology 96: 446-454 (2018)es_ES
dc.identifier.issn0023-6438-
dc.identifier.urihttp://hdl.handle.net/10261/180467-
dc.description.abstractThe study of new gluten-free (GF) foods is necessary since consumers intolerant to gluten are more and more frequently diagnosed. The study evaluated the impact of acidification -with acetic + lactic blend at 0.5 g/100 g level- and protein fortification -with caseinate (CA) or soy-protein isolate (SPI)- on the rheological features of wheat, corn, potato and tapioca starch-based bread doughs. Oscillatory and creep-recovery tests were carried out to characterise their viscoelastic behaviour, and thermomechanical tests were performed to assess their visco-metric performance. Dough stickiness was also measured. The acid blend had a modulator effect on dough rheological properties that depended on both the type of protein and the source of the starch. Proteins structured and strengthened the doughs especially those made with SPI-potato starch and CA-wheat starch mixtures. Acidification decreased G′ and G″ moduli until 70% with respect to unacidified doughs. The effect was much more marked in protein-fortified doughs. A significant increase in all pasting viscosities was observed with protein addition, particularly in the case of CA. In general, protein addition decreased dough stickiness whereas the opposite effect was noted with the presence of acid. Acidification of protein-enriched starch matrices modulate dough rheological properties which are of relevance in GF products development.es_ES
dc.description.sponsorshipThe authors thank the financial support of the Ministerio de Economía y Competitividad and the European Regional Development Fund (FEDER) (AGL2015-63849-C2-1-R and AGL2015-63849-C2-2-R) and Consejeria de Education (Junta de Castilla y Leon)/FEDER (Project VA072P17). Marina Villanueva thanks the Junta de Castilla y León for her doctorate grant.es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.relationMINECO/ICTI2013-2016/AGL2015-63849-C2-1-Res_ES
dc.relationMINECO/ICTI2013-2016/AGL2015-63849-C2-2-Res_ES
dc.relation.isversionofPostprintes_ES
dc.rightsopenAccessen_EN
dc.subjectAcetic acides_ES
dc.subjectGluten-free doughses_ES
dc.subjectLactic acides_ES
dc.subjectProteinses_ES
dc.subjectRheologyes_ES
dc.titleImpact of acidification and protein fortification on rheological and thermal properties of wheat, corn, potato and tapioca starch-based gluten-free bread doughses_ES
dc.typeartículoes_ES
dc.identifier.doihttp://dx.doi.org/10.1016/j.lwt.2018.05.069-
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttps://doi.org/10.1016/j.lwt.2018.05.069es_ES
dc.embargo.terms2019-05-29es_ES
dc.rights.licensehttp://creativecommons.org/licenses/by-nc-nd/4.0/es_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.relation.csices_ES
oprm.item.hasRevisionno ko 0 false*
dc.identifier.funderhttp://dx.doi.org/10.13039/501100000780es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/501100003329es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/501100014180es_ES
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