RT info:eu-repo/semantics/article
T1 Dual microwave-ultrasound treatments outperform the single modifications of tef flour. In-depth analysis of physical, hydration, pasting and rheological properties
A1 Calix Rivera, Caleb S.
A1 Ordoñez, Maricela E.
A1 Vela, Antonio J.
A1 Villanueva Barrero, Marina
A1 Ronda Balbás, María Felicidad
K1 Tef flour
K1 Microwave treatment
K1 Ultrasound treatment
K1 Dual modification
K1 Rheological properties
K1 31 Ciencias Agrarias
AB Physical modification of native whole-grain gluten-free flours is an effective strategy to enhance their functionality and industrial applicability. The present study investigated single and dual physical modification of tef flour using microwave (MW) treatment at two moisture contents (MC) (25% and 30%), and ultrasound (US) treatment. The effects of these modifications were assessed through changes in particle morphology, hydration and pasting properties of the flours, and rheological properties of gels and doughs made with them. Both single and dual MW and US treatments significantly altered particle size distribution, with MW inducing agglomeration [D50 = 136 μm (MW25) and 146 μm (MW30)] and US promoting particle fragmentation [D50 = 100 μm (US)], resulting in improved water interactions and increased gel stability. The gels obtained from the dually modified flours exhibited improved solid-like behavior [tan(δ)1 reduction of 8.0% (MW25-US), 13.3% (US-MW25), and 12.6% (US-MW30)] and greater resistance to deformation (λc increase > 200%). Dough rheology revealed that replacing 30% of corn starch with treated tef flour increased the maximum shear stress [τmax up to 14.4 Pa (MW30-US)], reduced tan(δ)₁ (>20% in all dual treatments), and improved recovery capacity [10.0% (US-MW25), 15.1% (US-MW30), 19.9% (MW25-US) and 30.4% (MW30-US)], denoting an enhanced elastic behavior and higher rupture resistance in the dually treated samples compared to the control dough. Principal component analysis, explained 83.15% of total variance, confirmed that MC strongly influenced the extent of modification caused by MW treatment and demonstrated a synergistic effect of dual treatments, particularly when US was applied after MW.
PB Elsevier
SN 2213-3291
YR 2026
FD 2026
LK https://uvadoc.uva.es/handle/10324/84014
UL https://uvadoc.uva.es/handle/10324/84014
LA eng
NO Food Structure, 2026, vol. 48, p. 100520
NO Producción Científica
DS UVaDOC
RD 13-abr-2026