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Título
Physical modification caused by acoustic cavitation improves rice flour bread-making performance
Año del Documento
2023
Editorial
Elsevier
Descripción
Producción Científica
Documento Fuente
LWT, 2023, vol. 183, 114950
Abstract
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.
Materias (normalizadas)
Ingeniería Agrícola
Food Science
Materias Unesco
3102 Ingeniería Agrícola
3309.14 Elaboración de Alimentos
Palabras Clave
Dough rheology
Gluten-free bread
Ultrasound treatment
Reología de masa
Pan sin gluten
Tratamiento con ultrasonido
ISSN
0023-6438
Revisión por pares
SI
Patrocinador
Ministerio de Ciencia e Innovación (PID 2019-110809RB-I00/AEI/10.1303/501100011033)
Junta de Castilla y León/FEDER (VA195P20)
Junta de Castilla y León/FEDER (VA195P20)
Propietario de los Derechos
© 2023 The Authors
Idioma
eng
Tipo de versión
info:eu-repo/semantics/publishedVersion
Derechos
openAccess
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