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    Por favor, use este identificador para citar o enlazar este ítem:http://uvadoc.uva.es/handle/10324/5724

    Título
    Influence of the addition of extruded flours on rice bread quality
    Autor
    Martínez Martínez, MarioAutoridad UVA Orcid
    Oliete, Bonastre
    Roman Rivas, LauraAutoridad UVA Orcid
    Gómez Pallarés, ManuelAutoridad UVA Orcid
    Año del Documento
    2014
    Editorial
    Willey
    Descripción
    Producción Científica
    Documento Fuente
    Journal of Food Quality, 37:83-94
    Résumé
    The extrusion may improve coeliac bread quality by modifying the functional properties of flour. This study investigates the influence of the substitution of 10% of rice flour by extruded rice flours (three intensities of treatment and two particle sizes) on the characteristics of gluten-free bread (specific volume and texture) at constant consistency. The microstructure and rheology of the doughs obtained and their behaviour during fermentation have also been analysed. The extruded flours increase dough consistency, and the effect is more noticeable with increasing intensities of treatment. The use of extruded flours requires the addition of a larger volume of water to obtain a constant consistency. The addition of extruded flour decreases dough development, producing a lower specific volume and greater bread hardness. This effect is minimized by increasing the particle size. The staling of bread from 24 to 72 hours is less noticeable with a larger particle size. PRACTICAL APPLICATIONS This study evidences that the use of extruded flours in rice bread making allows increasing dough hydration and therefore the bread yield while decreasing bread staling. However, the correct selection of extrusion treatment and flour particle size is essential to achieve appropriate results, being preferable the use of coarse flours with more intense extrusion treatment.
    Materias (normalizadas)
    extrusión
    pan sin gluten
    tamaño de partícula
    microestructura
    Revisión por pares
    SI
    DOI
    10.1111/jfq.12071
    Idioma
    eng
    URI
    http://uvadoc.uva.es/handle/10324/5724
    Derechos
    openAccess
    Aparece en las colecciones
    • DEP42 - Artículos de revista [292]
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    extruded rice flour breads.pdf
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