Por favor, use este identificador para citar o enlazar a este item:
http://hdl.handle.net/10261/218766
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 | Espinosa Ramírez, Johanan | es_ES |
dc.contributor.author | Garzón, Raquel | es_ES |
dc.contributor.author | Serna-Saldívar, Sergio O. | es_ES |
dc.contributor.author | Rosell, Cristina M. | es_ES |
dc.date.accessioned | 2020-08-28T06:32:13Z | - |
dc.date.available | 2020-08-28T06:32:13Z | - |
dc.date.issued | 2020-08-26 | - |
dc.identifier.citation | Journal of Cereal Science 95: 103080 (2020) | es_ES |
dc.identifier.issn | 0733-5210 | - |
dc.identifier.uri | http://hdl.handle.net/10261/218766 | - |
dc.description.abstract | Although the beneficial effect of arabinoxylan (AX) has been recognized for breadmaking, the available information about the effect of these compounds in gluten-free systems is scarce. In the present study, maize AX was tested in gluten-free breads using a yeast-leavened lean formulation based on rice flour and corn starch and two shaping models: pans and by dropping dough. The effect of the AX level (0%–5%) and hydration (70%–85%) were determined. Breads produced were analyzed in texture, morphology and crumb structure. The breads from the pan shaping model did not show significant differences in the crumb hardness. Moreover, the control breads presented better springiness, cohesiveness and resilience compared to AX breads. For the breads from the dropping dough model, those containing AX had lower hardness and chewiness and higher 2D area, height, cell density and surface area compared to control breads, especially at higher AX levels. Yet, AX caused a detrimental effect in springiness, cohesiveness and resilience. The hydration affected the hardness, 2D area, height, cell density and mean cell area in breads containing AX, finding better results in breads with 80% water absorption. This research demonstrated that even when AX are capable to improve the hardness and crumb structure of gluten-free breads, they could cause a detrimental effect in other textural characteristics. | es_ES |
dc.description.sponsorship | This work was support by the Spanish Ministry of Science (Project RTI2018-095919-B-C21), Generalitat Valenciana (Project Prometeo, 2017/189), the European Regional Development Fund (FEDER) and the joint project between research group from IATA-CSIC and the research group of Nutriomics from Tecnologico de Monterrey, Mexico. Johanan Espinosa-Ramírez acknowledges the support from CONACyT for the PhD scholarship (375643). | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | Elsevier | es_ES |
dc.relation | info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-095919-B-C21 | es_ES |
dc.relation.isversionof | Postprint | es_ES |
dc.rights | openAccess | en_EN |
dc.subject | Gluten free | es_ES |
dc.subject | Bread | es_ES |
dc.subject | Arabinoxylans | es_ES |
dc.subject | Water absorption | es_ES |
dc.subject | Rice flour | es_ES |
dc.title | Exploring the potential of arabinoxylan as structuring agent in model systems for gluten-free yeast-leavened breads | es_ES |
dc.type | artículo | es_ES |
dc.identifier.doi | 10.1016/j.jcs.2020.103080 | - |
dc.description.peerreviewed | Peer reviewed | es_ES |
dc.relation.publisherversion | https://doi.org/10.1016/j.jcs.2020.103080 | es_ES |
dc.embargo.terms | 2021-08-26 | es_ES |
dc.rights.license | https://creativecommons.org/licenses/by-nc-nd/4.0/ | es_ES |
dc.contributor.funder | Ministerio de Ciencia, Innovación y Universidades (España) | es_ES |
dc.contributor.funder | European Commission | es_ES |
dc.contributor.funder | Generalitat Valenciana | 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/10.13039/501100003359 | es_ES |
dc.type.coar | http://purl.org/coar/resource_type/c_6501 | es_ES |
item.openairetype | artículo | - |
item.cerifentitytype | Publications | - |
item.languageiso639-1 | en | - |
item.grantfulltext | open | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.fulltext | With Fulltext | - |
Aparece en las colecciones: | (IATA) Artículos |
Ficheros en este ítem:
Fichero | Descripción | Tamaño | Formato | |
---|---|---|---|---|
JCS2020-Espinosa.pdf | Artículo principal | 1,25 MB | Adobe PDF | Visualizar/Abrir |
CORE Recommender
SCOPUSTM
Citations
7
checked on 23-mar-2024
WEB OF SCIENCETM
Citations
6
checked on 29-feb-2024
Page view(s)
117
checked on 29-mar-2024
Download(s)
125
checked on 29-mar-2024
Google ScholarTM
Check
Altmetric
Altmetric
Este item está licenciado bajo una Licencia Creative Commons