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dc.contributor.authorPérez Quirce, Sandra
dc.contributor.authorCaballero Calvo, Pedro Antonio 
dc.contributor.authorVela Corona, Antonio José 
dc.contributor.authorVillanueva Barrero, Marina
dc.contributor.authorRonda Balbás, María Felicidad 
dc.date.accessioned2018-03-13T08:14:06Z
dc.date.available2018-03-13T08:14:06Z
dc.date.issued2018
dc.identifier.citationFood Hydrocolloids, 2018, n.79, p.382-390es
dc.identifier.issn0268-005Xes
dc.identifier.urihttp://uvadoc.uva.es/handle/10324/28959
dc.descriptionProducción Científicaes
dc.description.abstractThe addition of bioactive β-glucan to gluten-free breads is of special interest to people suffering from celiac disease. Most of the studies found in literature involve cereal (1 → 3)(1 → 4)-β-glucan, while those from yeast and fungi are still nearly unexplored. This study focuses on the effect of fortifying gluten-free rice-based doughs and breads with (1 → 3)(1 → 6)-β-glucan concentrates derived from yeasts –soluble (SBG) and insoluble (IBG)– and fungi (Pleurotus Ostreatus) (FBG). SBG-enriched doughs were less firm and exhibited lower resistance to deformation than doughs with FBG or IBG. In contrast, FBG- and IBG-enriched doughs increased their resistance to deformation as the concentration increased. Doughs with a firmer consistency as determined by a forward extrusion test (FBG- and IBG-enriched doughs) corresponded to those with larger dynamic moduli and lower frequency dependence, lower elastic deformation and higher viscosity at steady state. The physical quality of breads was significantly improved by addition of all types of (1→3)(1→6)-β-glucan at optimized dough hydration. They caused an increase in the specific volume of the breads, a reduction in their hardness and longer shelf-life. Sensory evaluation also demonstrated an improvement in bread organoleptic attributes when SBG was added.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.classification(1-3)(1-6)-β-glucanes
dc.subject.classificationBreades
dc.subject.classificationRheologyes
dc.subject.classificationGluten-freees
dc.subject.classificationDoughes
dc.titleImpact of yeast and fungi (1-3)(1-6)- β-glucan concentrates on viscoelastic behavior and bread making performance of gluten-free rice-based doughses
dc.typeinfo:eu-repo/semantics/articlees
dc.identifier.doihttps://doi.org/10.1016/j.foodhyd.2018.01.004es
dc.identifier.publicationfirstpage382es
dc.identifier.publicationissue79es
dc.identifier.publicationlastpage390es
dc.identifier.publicationtitleFood Hydrocolloidses
dc.peerreviewedSIes
dc.description.projectMinisterio de Economía, Industria y Competitividad - FEDER (Proyects AGL2012-35088 and AGL2015-63849-C2-2-R)
dc.description.projectJunta de Castilla y León (programa de apoyo a proyectos de investigación – Ref. VA072P17)
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International


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