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Título: Effect of the addition of extruded wheat flours on dough rheology and bread quality
Autor: Martínez, Mario
Oliete, Bonastre
Gómez, Manuel
Año del Documento: 2013
Editorial: Elsevier
Descripción: Producción Científica
Documento Fuente: Journal of Cereal Science, 57(3):424-429
Resumen: Extruded wheat flours, due to their increased water absorption capacity, constitute an opportunity to increase bread output in bakery production. However extrusion may modify dough and bread characteristics. The aim of this study was to investigate the effect of the substitution of 5% of the wheat flour by extruded wheat flour (produced with different time-temperature extrusion treatments) on dough mixing, handling and fermentation behaviour and bread volume, shape, texture and colour. The RVA curves indicate that extrusion intensity increases with increasing temperature or water content. Water absorption capacity rises with increasing treatment intensity, but dough stability tends to decrease. Adding extruded flours decreases dough extensibility but increases tenacity and gas production. Differences in dough structure were observed on photomicrography, though there were no clear differences in bread quality. These results indicate that it is possible to obtain adequate dough and bread characteristics using dough with 5% extruded wheat flour.
Materias (normalizadas): tratamiento hidrotérmico
harina de trigo
reología
rendimiento panadero
Revisión por Pares: SI
Idioma: spa
URI: http://uvadoc.uva.es/handle/10324/5725
Derechos: info:eu-repo/semantics/openAccess
Aparece en las colecciones:DEP42 - Artículos de revista

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