RT info:eu-repo/semantics/article
T1 Incorporation of gluten and hydrolysed gluten proteins have different effects on dough rheology and cookie characteristics
A1 Bravo Núñez, Ángela
A1 Sahagún Carabaza, Marta
A1 Martínez, Paula
A1 Gómez Pallarés, Manuel
AB This study aims to establish how the substitution of wheat flour by high levels of gluten or hydrolyzed gluten proteins affect sugar-snap cookies properties. An increase in water binding capacity was observed when proteins were present. An increase in the dough elastic modulus was observed for gluten protein but it decreased when hydrolyzed gluten protein was used. Regarding the physical characteristics of the cookies, for the same protein percentage, the presence of gluten protein decreased spread ratio and increased hardness, while hydrolyzed gluten protein increased spread ratio and yielded darker cookies without modifying the hardness. As for sensory characteristics, taste was negatively influenced by hydrolyzed protein and visual acceptability was enhanced when gluten protein was present. Overall acceptability was decreased for the highest levels of hydrolyzed gluten protein. Nevertheless, the highest levels of gluten protein did not modify the acceptability.
PB Wiley
YR 2018
FD 2018
LK http://uvadoc.uva.es/handle/10324/33653
UL http://uvadoc.uva.es/handle/10324/33653
LA eng
NO International Journal of Food Science and Technology, 53:1452-1458
DS UVaDOC
RD 22-dic-2024