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Rheological Properties Of Rice-Soybean Protein Composite Flours Assessed By Mixolab® And Ultrasound

AutorRosell, Cristina M. ; Marco, Cristina ; García Álvarez, J.; Salazar, J.
Palabras claveGluten-free composite flours
Rheology
Rice flour
Soybean protein
Transglutaminase
Fecha de publicacióndic-2011
EditorWiley-Blackwell
CitaciónJournal of Food Process Engineering (2011) 34 (6): 1838–1859.
ResumenThe rheological behavior of gluten-free composite flours formulated with rice flour and increasing amounts of soybean protein (SP) isolate (0–2%, w/w, flour blend basis) in the presence and absence of transglutaminase (1%, w/w) was assessed using two complementary approaches, the Mixolab device and ultrasonic measurements. Dough was subjected to dual mechanical and thermal constraints, namely mechanical changes due to mixing and heating in the Mixolab and in parallel measurements of ultrasonic attenuation and velocity were performed at two different temperatures (25 and 65C). Main differences were observed during the mixing process, where SPs and transglutaminase induced an important increase of the dough consistency. Results from ultrasonic measurements were in accordance with those obtained with the Mixolab device, both approaches being able to assess the empirical rheological behavior of gluten-free matrixes and even to detect the effects induced by protein ingredients and processing aid.
Descripción22 pages, 3 tables, 7 figures.-- Article first published online: 24 FEB 2010.-- The definitive version is available at www3.interscience.wiley.com
Versión del editorhttp://dx.doi.org/10.1111/j.1745-4530.2009.00501.x
URIhttp://hdl.handle.net/10261/43137
DOI10.1111/j.1745-4530.2009.00501.x
ISSN0145-8876
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