Physical modification caused by acoustic cavitation improves rice flour bread-making performance

Producción Científica

Detalles Bibliográficos
Autores: Vela Corona, Antonio José, Villanueva Barrero, Marina, Ronda Balbás, María Felicidad
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2023
País:España
Institución:Universidad de Valladolid
Repositorio:UVaDOC. Repositorio Documental de la Universidad de Valladolid
OAI Identifier:oai:uvadoc.uva.es:10324/59814
Acceso en línea:https://doi.org/10.1016/j.lwt.2023.114950
https://uvadoc.uva.es/handle/10324/59814
Access Level:acceso abierto
Palabra clave:Ingeniería Agrícola
Food Science
Dough rheology
Gluten-free bread
Ultrasound treatment
Reología de masa
Pan sin gluten
Tratamiento con ultrasonido
3102 Ingeniería Agrícola
3309.14 Elaboración de Alimentos
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spelling Physical modification caused by acoustic cavitation improves rice flour bread-making performanceVela Corona, Antonio JoséVillanueva Barrero, MarinaRonda Balbás, María FelicidadIngeniería AgrícolaFood ScienceDough rheologyGluten-free breadUltrasound treatmentReología de masaPan sin glutenTratamiento con ultrasonido3102 Ingeniería Agrícola3309.14 Elaboración de AlimentosProducción CientíficaAcoustic cavitation has been shown to cause physical damage and partial starch depolymerization in ultrasound-treated flours. However, the promising effects of this modification on bread-making performance of gluten-free flour are still unexplored. Based on this hypothesis, sonicated rice flour (2–20 min) was used to replace 30% native flour in the control formulation of gluten-free bread. Breadmaking performance was characterized by doughs' pasting, thermal, and rheological properties, and physical quality of breads. Ultrasonication time presented a direct correlation with particle fragmentation. Doughs’ rheology presented reduced tan(δ)₁ values (up to −11%) and improved recovery after the application of stress (up to +14%), denoting an enhanced elastic behavior with respect to the control dough. Rheo-fermentative tests demonstrated that ultrasonication accelerated the generation of CO2 and its retention within the dough structure, as consequence of eased accessibility of yeast to simpler sugars after starch depolymerization. The small-size particles (∼10 μm) in ultrasonicated flours seem to have enhanced their Pickering emulsifying ability and led to breads with higher specific volumes (up to 24%), softer crumbs, and delayed hardening during storage. Ultrasonication, a low-cost technology, has been shown to significantly improve the fermentative and viscoelastic behavior of rice flour dough and its breadmaking performance.Ministerio de Ciencia e Innovación (PID 2019-110809RB-I00/AEI/10.1303/501100011033)Junta de Castilla y León/FEDER (VA195P20)Elsevier2023info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://doi.org/10.1016/j.lwt.2023.114950https://uvadoc.uva.es/handle/10324/59814reponame:UVaDOC. Repositorio Documental de la Universidad de Valladolidinstname:Universidad de ValladolidIngléshttps://www.sciencedirect.com/science/article/pii/S0023643823005297?via%3Dihubinfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/4.0/oai:uvadoc.uva.es:10324/598142026-06-13T12:44:47Z
dc.title.none.fl_str_mv Physical modification caused by acoustic cavitation improves rice flour bread-making performance
title Physical modification caused by acoustic cavitation improves rice flour bread-making performance
spellingShingle Physical modification caused by acoustic cavitation improves rice flour bread-making performance
Vela Corona, Antonio José
Ingeniería Agrícola
Food Science
Dough rheology
Gluten-free bread
Ultrasound treatment
Reología de masa
Pan sin gluten
Tratamiento con ultrasonido
3102 Ingeniería Agrícola
3309.14 Elaboración de Alimentos
title_short Physical modification caused by acoustic cavitation improves rice flour bread-making performance
title_full Physical modification caused by acoustic cavitation improves rice flour bread-making performance
title_fullStr Physical modification caused by acoustic cavitation improves rice flour bread-making performance
title_full_unstemmed Physical modification caused by acoustic cavitation improves rice flour bread-making performance
title_sort Physical modification caused by acoustic cavitation improves rice flour bread-making performance
dc.creator.none.fl_str_mv Vela Corona, Antonio José
Villanueva Barrero, Marina
Ronda Balbás, María Felicidad
author Vela Corona, Antonio José
author_facet Vela Corona, Antonio José
Villanueva Barrero, Marina
Ronda Balbás, María Felicidad
author_role author
author2 Villanueva Barrero, Marina
Ronda Balbás, María Felicidad
author2_role author
author
dc.subject.none.fl_str_mv Ingeniería Agrícola
Food Science
Dough rheology
Gluten-free bread
Ultrasound treatment
Reología de masa
Pan sin gluten
Tratamiento con ultrasonido
3102 Ingeniería Agrícola
3309.14 Elaboración de Alimentos
topic Ingeniería Agrícola
Food Science
Dough rheology
Gluten-free bread
Ultrasound treatment
Reología de masa
Pan sin gluten
Tratamiento con ultrasonido
3102 Ingeniería Agrícola
3309.14 Elaboración de Alimentos
description Producción Científica
publishDate 2023
dc.date.none.fl_str_mv 2023
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.1016/j.lwt.2023.114950
https://uvadoc.uva.es/handle/10324/59814
url https://doi.org/10.1016/j.lwt.2023.114950
https://uvadoc.uva.es/handle/10324/59814
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://www.sciencedirect.com/science/article/pii/S0023643823005297?via%3Dihub
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:UVaDOC. Repositorio Documental de la Universidad de Valladolid
instname:Universidad de Valladolid
instname_str Universidad de Valladolid
reponame_str UVaDOC. Repositorio Documental de la Universidad de Valladolid
collection UVaDOC. Repositorio Documental de la Universidad de Valladolid
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.300719

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