RT info:eu-repo/semantics/article
T1 Effects of particle size in wasted bread flour properties
A1 Guerra Oliveira, Priscila
A1 Fernández Peláez, Juan
A1 Gallego Gallego, Cristina
A1 Gómez Pallarés, Manuel
K1 Bread flour
K1 Particle size
K1 Rheology
K1 Wasted bread
K1 31 Ciencias Agrarias
K1 3309 Tecnología de Los Alimentos
AB Bread is wasted at different stages in the food value chain, mainly in industry and retail markets. Wastedbread can be milled into flour to be used in the elaboration of other food products. Milling can generateflours with different particle sizes that influence their properties. This study analysed the effect of particlesize (200, 500 and 1000lm) on the hydration, pasting and gel properties of flours elaborated with fourdifferent stale breads. Bread flours show a higher cold water absorption capacity and a lower oil absorp-tion capacity than wheat flour. No differences in water absorption properties after heating were observed.The viscosity curves of bread flours presented lower values than wheat flour curves, and the gels obtainedwere weaker. Bread flour properties were not influenced by different particle sizes. Therefore, a lessaggressive milling, with a lower energy cost, can generates flours with properties similar to finer flours.
PB Wiley
SN 0950-5423
YR 2022
FD 2022
LK https://uvadoc.uva.es/handle/10324/52451
UL https://uvadoc.uva.es/handle/10324/52451
LA eng
NO International Journal of Food Science & Technology, 2022.
NO Producción Científica
DS UVaDOC
RD 11-may-2024