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dc.contributor.author | Villanueva Barrero, Marina | |
dc.contributor.author | Harasym, Joanna | |
dc.contributor.author | Muñoz Muñoz, José María | |
dc.contributor.author | Ronda Balbás, María Felicidad | |
dc.date.accessioned | 2019-11-13T12:19:50Z | |
dc.date.available | 2019-11-13T12:19:50Z | |
dc.date.issued | 2019 | |
dc.identifier.citation | Food Hydrocolloids, 2019, vol. 90, p. 472-481 | es |
dc.identifier.issn | 0268-005X | es |
dc.identifier.uri | http://uvadoc.uva.es/handle/10324/39156 | |
dc.description | Producción Científica | es |
dc.description.abstract | The physical modification of rice flour by heat-moisture treatment assisted by microwave radiation and its effect on the rheological and pasting properties of gluten-free doughs and the physical quality of their resulting bread was investigated. Two levels of flour initial moisture content, 20% (MW-20%) and 30% (MW-30%) and two levels of its addition (30% and 50%) to the dough were evaluated to assess the potential of the physical treatment to modify dough viscoelasticity and bread-making ability. MW-30% treated rice flour showed the most notable results. It provided enhanced dough viscoelasticity vs the control (100% native rice flour), increasing the dough G1′ modulus up to 69% and 135% for the treated flour additions of 30% and 50% of MW-30% respectively. The treated flour increased the resistance of doughs to deformation and enhanced their elastic behavior and recovery capacity up to 170% when compared to the control dough. The major effects on pasting parameters were also obtained for the doughs formulated with MW-30% flour at the maximum substitution level (50%). It delayed the pasting temperature, decreased the peak, trough and final viscosities with respect to the control dough. Both MW-treated rice flours (MW-20% and MW-30%) led to bread with higher-specific volume, softer crumb and delayed staling. The MW assisted heat moisture treatment of rice flour seems to be a valuable procedure to improve the viscoelastic behavior and bread-making performance of gluten-free doughs. | es |
dc.format.mimetype | application/pdf | es |
dc.language.iso | eng | es |
dc.publisher | Elsevier | es |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.subject.classification | Microwave treatment | es |
dc.subject.classification | Rice flour | es |
dc.subject.classification | Dough rheology | es |
dc.subject.classification | Pasting properties | es |
dc.subject.classification | Gluten-free bread | es |
dc.title | Rice flour physically modified by microwave radiation improves viscoelastic behavior of doughs and its bread-making performance | es |
dc.type | info:eu-repo/semantics/article | es |
dc.identifier.doi | 10.1016/j.foodhyd.2018.12.048 | es |
dc.relation.publisherversion | https://www.sciencedirect.com/science/article/pii/S0268005X18318885?via%3Dihub | es |
dc.identifier.publicationfirstpage | 472 | es |
dc.identifier.publicationlastpage | 481 | es |
dc.identifier.publicationtitle | Food Hydrocolloids | es |
dc.identifier.publicationvolume | 90 | es |
dc.peerreviewed | SI | es |
dc.description.project | Ministerio de Economía y Competitividad and the European Regional Development Fund (FEDER) - AGL2015-63849-C2-2-R | es |
dc.description.project | Junta de Castilla y León and FEDER - VA072P17 | es |
dc.description.project | European Commission for the Individual Fellowship Grant - 706102–BreadForAll | es |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 Internacional | * |
dc.type.hasVersion | info:eu-repo/semantics/draft | es |
dc.subject.unesco | 3309 Tecnología de Los Alimentos | es |
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