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    Por favor, use este identificador para citar o enlazar este ítem:http://uvadoc.uva.es/handle/10324/39156

    Título
    Rice flour physically modified by microwave radiation improves viscoelastic behavior of doughs and its bread-making performance
    Autor
    Villanueva Barrero, MarinaAutoridad UVA Orcid
    Harasym, Joanna
    Muñoz Muñoz, José MaríaAutoridad UVA
    Ronda Balbás, María FelicidadAutoridad UVA Orcid
    Año del Documento
    2019
    Editorial
    Elsevier
    Descripción
    Producción Científica
    Documento Fuente
    Food Hydrocolloids, 2019, vol. 90, p. 472-481
    Abstract
    The physical modification of rice flour by heat-moisture treatment assisted by microwave radiation and its effect on the rheological and pasting properties of gluten-free doughs and the physical quality of their resulting bread was investigated. Two levels of flour initial moisture content, 20% (MW-20%) and 30% (MW-30%) and two levels of its addition (30% and 50%) to the dough were evaluated to assess the potential of the physical treatment to modify dough viscoelasticity and bread-making ability. MW-30% treated rice flour showed the most notable results. It provided enhanced dough viscoelasticity vs the control (100% native rice flour), increasing the dough G1′ modulus up to 69% and 135% for the treated flour additions of 30% and 50% of MW-30% respectively. The treated flour increased the resistance of doughs to deformation and enhanced their elastic behavior and recovery capacity up to 170% when compared to the control dough. The major effects on pasting parameters were also obtained for the doughs formulated with MW-30% flour at the maximum substitution level (50%). It delayed the pasting temperature, decreased the peak, trough and final viscosities with respect to the control dough. Both MW-treated rice flours (MW-20% and MW-30%) led to bread with higher-specific volume, softer crumb and delayed staling. The MW assisted heat moisture treatment of rice flour seems to be a valuable procedure to improve the viscoelastic behavior and bread-making performance of gluten-free doughs.
    Materias Unesco
    3309 Tecnología de Los Alimentos
    Palabras Clave
    Microwave treatment
    Rice flour
    Dough rheology
    Pasting properties
    Gluten-free bread
    ISSN
    0268-005X
    Revisión por pares
    SI
    DOI
    10.1016/j.foodhyd.2018.12.048
    Patrocinador
    Ministerio de Economía y Competitividad and the European Regional Development Fund (FEDER) - AGL2015-63849-C2-2-R
    Junta de Castilla y León and FEDER - VA072P17
    European Commission for the Individual Fellowship Grant - 706102–BreadForAll
    Version del Editor
    https://www.sciencedirect.com/science/article/pii/S0268005X18318885?via%3Dihub
    Idioma
    eng
    URI
    http://uvadoc.uva.es/handle/10324/39156
    Tipo de versión
    info:eu-repo/semantics/draft
    Derechos
    openAccess
    Aparece en las colecciones
    • DEP42 - Artículos de revista [291]
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    Attribution-NonCommercial-NoDerivatives 4.0 InternacionalLa licencia del ítem se describe como Attribution-NonCommercial-NoDerivatives 4.0 Internacional

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