RT info:eu-repo/semantics/article
T1 Physical modification caused by acoustic cavitation improves rice flour bread-making performance
A1 Vela Corona, Antonio José
A1 Villanueva Barrero, Marina
A1 Ronda Balbás, María Felicidad
K1 Ingeniería Agrícola
K1 Food Science
K1 Dough rheology
K1 Gluten-free bread
K1 Ultrasound treatment
K1 Reología de masa
K1 Pan sin gluten
K1 Tratamiento con ultrasonido
K1 3102 Ingeniería Agrícola
K1 3309.14 Elaboración de Alimentos
AB Acoustic cavitation has been shown to cause physical damage and partial starch depolymerization in ultrasound-treated flours. However, the promising effects of this modification on bread-making performance of gluten-free flour are still unexplored. Based on this hypothesis, sonicated rice flour (2–20 min) was used to replace 30% native flour in the control formulation of gluten-free bread. Breadmaking performance was characterized by doughs' pasting, thermal, and rheological properties, and physical quality of breads. Ultrasonication time presented a direct correlation with particle fragmentation. Doughs’ rheology presented reduced tan(δ)₁ values (up to −11%) and improved recovery after the application of stress (up to +14%), denoting an enhanced elastic behavior with respect to the control dough. Rheo-fermentative tests demonstrated that ultrasonication accelerated the generation of CO2 and its retention within the dough structure, as consequence of eased accessibility of yeast to simpler sugars after starch depolymerization. The small-size particles (∼10 μm) in ultrasonicated flours seem to have enhanced their Pickering emulsifying ability and led to breads with higher specific volumes (up to 24%), softer crumbs, and delayed hardening during storage. Ultrasonication, a low-cost technology, has been shown to significantly improve the fermentative and viscoelastic behavior of rice flour dough and its breadmaking performance.
PB Elsevier
SN 0023-6438
YR 2023
FD 2023
LK https://uvadoc.uva.es/handle/10324/59814
UL https://uvadoc.uva.es/handle/10324/59814
LA eng
NO LWT, 2023, vol. 183, 114950
NO Producción Científica
DS UVaDOC
RD 14-oct-2024