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dc.contributor.authorVillanueva Barrero, Marina
dc.contributor.authorAbebe Zeleke, Workineh
dc.contributor.authorCollar Esteve, Concepción
dc.contributor.authorRonda Balbás, María Felicidad 
dc.date.accessioned2020-09-15T15:52:01Z
dc.date.available2020-09-15T15:52:01Z
dc.date.issued2021
dc.identifier.citationLWT - Food Science and Technology, 2021, vol. 135es
dc.identifier.issn0023-6438es
dc.identifier.urihttp://uvadoc.uva.es/handle/10324/42273
dc.description.abstractTef flour has been considered a good alternative raw material to improve the quality of gluten-free bread due to its attractive nutritional profile. The influence of tef variety (DZ-Cr-37, DZ-Cr-387 and DZ-01-99) and incorporation level (100, 75 and 50%) on rheological and thermal properties of maize starch-based gluten-free doughs, and their impact on bread characteristics was investigated. The addition of tef brought about a structuring effect of doughs leading to higher viscoelastic moduli and steady-state viscosities and to lower tan δ values and instantaneous and retarded compliances. These effects were magnified with the increase of tef level in the dough. Tef addition led to an increase in dough gelatinization temperature and a decrease of gelatinization enthalpy, especially in the case of DZ-01-99 variety. Tef incorporation at 50 and 75% level led to well-developed bread which volume and crumb grain properties were significantly affected by the tef variety. DZ-Cr-37 variety led to the highest bread volume but to a less regular and poorer crumb grain. However, the bread made with 100% DZ-Cr-37 reached the highest overall acceptance score. This work demonstrates tef flour incorporation up to 100% level is a feasible procedure to reach technologically viable and sensory acceptable gluten-free bread.es
dc.format.mimetypeapplication/pdfes
dc.language.isoenges
dc.publisherElsevieres
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subject.classificationTef varietieses
dc.subject.classificationDough rheologyes
dc.subject.classificationThermal propertieses
dc.subject.classificationGluten-free breades
dc.titleTef [Eragrostis tef (Zucc.) Trotter] variety determines viscoelastic and thermal properties of gluten-free dough and bread qualityes
dc.typeinfo:eu-repo/semantics/articlees
dc.rights.holder© 2021 Elsevier
dc.identifier.doi10.1016/j.lwt.2020.110065es
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0023643820310549es
dc.identifier.publicationfirstpage110065es
dc.identifier.publicationtitleLWT - Food Science and Technologyes
dc.identifier.publicationvolume135es
dc.peerreviewedSIes
dc.description.projectSpanish Ministerio de Economía y Competitividad and the European Regional Development Fund (AGL2015-63849-C2-2-R and AGL2015-63849-C2- 1-R)es
dc.description.projectSpanish Ministerio de Ciencia e Innovación (PID2019- 110809RB-I00)es
dc.description.projectJunta de Castilla y León/FEDER VA072P17es
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.type.hasVersioninfo:eu-repo/semantics/submittedVersiones
dc.subject.unesco3309 Tecnología de Los Alimentoses
dc.subject.unesco3309.04 Panaderíaes


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