English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/43137
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:
Title

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

AuthorsRosell, Cristina M. ; Marco, Cristina ; García Álvarez, J.; Salazar, J.
KeywordsGluten-free composite flours
Rheology
Rice flour
Soybean protein
Transglutaminase
Issue DateDec-2011
PublisherWiley-Blackwell
CitationJournal of Food Process Engineering (2011) 34 (6): 1838–1859.
AbstractThe 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.
Description22 pages, 3 tables, 7 figures.-- Article first published online: 24 FEB 2010.-- The definitive version is available at www3.interscience.wiley.com
Publisher version (URL)http://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
Appears in Collections:(IATA) Artículos
Files in This Item:
File Description SizeFormat 
Journal of Food Process Engineering 2011-34-1838.pdf1,48 MBAdobe PDFThumbnail
View/Open
Show full item record
Review this work
 

Related articles:


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.