Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato-wheat flour

The aim of study was to investigate the effect of hydroxylpropylmethylcellulose (HPMC), arabic gum (AG), konjac glucomannan (KG) and apple pectin (AP) at 2% (w/w, potato–wheat flour basis) on the potato–wheat dough (the mass ratio was 1:1) rheological, fermentation and bread making properties. The t...

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Detalles Bibliográficos
Autores: Liu, Xingli, Mu, Taihua, Yamul, Diego Karim, Sun, Hongnan, Zhang, Miao, Chen, Jingwang, Fauconnier, Marie Laure, Pérez, Vanina Andrea
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2017
País:Argentina
Institución:Universidad Nacional de La Plata
Repositorio:SEDICI (UNLP)
Idioma:inglés
OAI Identifier:oai:sedici.unlp.edu.ar:10915/106812
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/106812
Access Level:acceso abierto
Palabra clave:Química
Dough property
Hydrocolloid
Protein structure
Specific volume
Texture
Thermal characteristics
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spelling Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato-wheat flourLiu, XingliMu, TaihuaYamul, Diego KarimSun, HongnanZhang, MiaoChen, JingwangFauconnier, Marie LaurePérez, Vanina AndreaQuímicaDough propertyHydrocolloidProtein structureSpecific volumeTextureThermal characteristicsThe aim of study was to investigate the effect of hydroxylpropylmethylcellulose (HPMC), arabic gum (AG), konjac glucomannan (KG) and apple pectin (AP) at 2% (w/w, potato–wheat flour basis) on the potato–wheat dough (the mass ratio was 1:1) rheological, fermentation and bread making properties. The tan d of potato–wheat dough was significantly increased upon addition of adding HPMC which was close to wheat dough (0.531). Moreover, dough height during fermentation process was significantly improved on addition of hydrocolloids, with the order of HPMC (23.1 mm)[AP (19.3 mm)[AG (18.6 mm)[ KG (13.6 mm). Protein bands of potato–wheat dough were pale in the presence of hydrocolloids, suggesting the formation of higher molecular weight aggregates formed between proteins–hydrocolloids or proteins–proteins after fermentation process. Furthermore, HPMC significantly increased specific volume (from 1.45 to 2.22 ml/g), and hydrocolloids restricted the retrogradation of starch in potato–wheat breads.Centro de Investigación y Desarrollo en Criotecnología de AlimentosFacultad de Ciencias Exactas2017info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf1597-1607http://sedici.unlp.edu.ar/handle/10915/106812enginfo:eu-repo/semantics/altIdentifier/url/http://europepmc.org/backend/ptpmcrender.fcgi?accid=PMC5430192&blobtype=pdfinfo:eu-repo/semantics/altIdentifier/issn/0975-8402info:eu-repo/semantics/altIdentifier/pmid/28559619info:eu-repo/semantics/altIdentifier/doi/10.1007/s13197-017-2591-yinfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2024-05-08T13:02:06Zoai:sedici.unlp.edu.ar:10915/106812Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292024-05-08 13:02:06.763SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato-wheat flour
title Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato-wheat flour
spellingShingle Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato-wheat flour
Liu, Xingli
Química
Dough property
Hydrocolloid
Protein structure
Specific volume
Texture
Thermal characteristics
title_short Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato-wheat flour
title_full Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato-wheat flour
title_fullStr Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato-wheat flour
title_full_unstemmed Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato-wheat flour
title_sort Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato-wheat flour
dc.creator.none.fl_str_mv Liu, Xingli
Mu, Taihua
Yamul, Diego Karim
Sun, Hongnan
Zhang, Miao
Chen, Jingwang
Fauconnier, Marie Laure
Pérez, Vanina Andrea
author Liu, Xingli
author_facet Liu, Xingli
Mu, Taihua
Yamul, Diego Karim
Sun, Hongnan
Zhang, Miao
Chen, Jingwang
Fauconnier, Marie Laure
Pérez, Vanina Andrea
author_role author
author2 Mu, Taihua
Yamul, Diego Karim
Sun, Hongnan
Zhang, Miao
Chen, Jingwang
Fauconnier, Marie Laure
Pérez, Vanina Andrea
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Química
Dough property
Hydrocolloid
Protein structure
Specific volume
Texture
Thermal characteristics
topic Química
Dough property
Hydrocolloid
Protein structure
Specific volume
Texture
Thermal characteristics
description The aim of study was to investigate the effect of hydroxylpropylmethylcellulose (HPMC), arabic gum (AG), konjac glucomannan (KG) and apple pectin (AP) at 2% (w/w, potato–wheat flour basis) on the potato–wheat dough (the mass ratio was 1:1) rheological, fermentation and bread making properties. The tan d of potato–wheat dough was significantly increased upon addition of adding HPMC which was close to wheat dough (0.531). Moreover, dough height during fermentation process was significantly improved on addition of hydrocolloids, with the order of HPMC (23.1 mm)[AP (19.3 mm)[AG (18.6 mm)[ KG (13.6 mm). Protein bands of potato–wheat dough were pale in the presence of hydrocolloids, suggesting the formation of higher molecular weight aggregates formed between proteins–hydrocolloids or proteins–proteins after fermentation process. Furthermore, HPMC significantly increased specific volume (from 1.45 to 2.22 ml/g), and hydrocolloids restricted the retrogradation of starch in potato–wheat breads.
publishDate 2017
dc.date.none.fl_str_mv 2017
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://sedici.unlp.edu.ar/handle/10915/106812
url http://sedici.unlp.edu.ar/handle/10915/106812
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://europepmc.org/backend/ptpmcrender.fcgi?accid=PMC5430192&blobtype=pdf
info:eu-repo/semantics/altIdentifier/issn/0975-8402
info:eu-repo/semantics/altIdentifier/pmid/28559619
info:eu-repo/semantics/altIdentifier/doi/10.1007/s13197-017-2591-y
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
1597-1607
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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score 15,812429

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