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Título
Effects of particle size in wasted bread flour properties
Autor
Año del Documento
2022
Editorial
Wiley
Descripción
Producción Científica
Documento Fuente
International Journal of Food Science & Technology, 2022.
Résumé
Bread is wasted at different stages in the food value chain, mainly in industry and retail markets. Wastedbread can be milled into flour to be used in the elaboration of other food products. Milling can generateflours with different particle sizes that influence their properties. This study analysed the effect of particlesize (200, 500 and 1000lm) on the hydration, pasting and gel properties of flours elaborated with fourdifferent stale breads. Bread flours show a higher cold water absorption capacity and a lower oil absorp-tion capacity than wheat flour. No differences in water absorption properties after heating were observed.The viscosity curves of bread flours presented lower values than wheat flour curves, and the gels obtainedwere weaker. Bread flour properties were not influenced by different particle sizes. Therefore, a lessaggressive milling, with a lower energy cost, can generates flours with properties similar to finer flours.
Materias Unesco
31 Ciencias Agrarias
3309 Tecnología de Los Alimentos
Palabras Clave
Bread flour
Particle size
Rheology
Wasted bread
ISSN
0950-5423
Revisión por pares
SI
Patrocinador
Junta de Castilla y León (project VA177P20)
TRANSCOLAB FEDER-Interreg España-Portugal project (project 0612_TRANS_CO_LAB_2_P)
TRANSCOLAB FEDER-Interreg España-Portugal project (project 0612_TRANS_CO_LAB_2_P)
Version del Editor
Propietario de los Derechos
© 2022 The Authors
Idioma
eng
Tipo de versión
info:eu-repo/semantics/publishedVersion
Derechos
openAccess
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