Evaluation of whole-wheat flour blends with fat replacer
A diet rich in low-fat dietary fiber helps to prevent chronic diseases. The use of whole wheat flour and fat substitute, adds nutritional value. Fat substitutes act by reducing the caloric level. The bran affects the rheological properties and the quality of the bread. Considering the challenge of a...
| Main Authors: | , , , , , |
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| Format: | Online |
| Language: | Spanish |
| Published: |
Facultad de Ciencias Exactas, Químicas y Naturales
2017
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| Subjects: | |
| Online Access: | https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/197 |
| _version_ | 1824325780800274432 |
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| author | Scheuer, Patrícia M. Mattioni, Bruna Limberger-Bayer, Valéria M. Tatsch, Pihetra O. Miranda, Martha Z. de Francisco, Alicia |
| author_facet | Scheuer, Patrícia M. Mattioni, Bruna Limberger-Bayer, Valéria M. Tatsch, Pihetra O. Miranda, Martha Z. de Francisco, Alicia |
| author_sort | Scheuer, Patrícia M. |
| collection | Revista de Ciencia y Tecnologia RECyT |
| description | A diet rich in low-fat dietary fiber helps to prevent chronic diseases. The use of whole wheat flour and fat substitute, adds nutritional value. Fat substitutes act by reducing the caloric level. The bran affects the rheological properties and the quality of the bread. Considering the challenge of adding nutritional value, maintaining the structure and stability of the crumb, our objective was to evaluate the physicochemical and rheological characteristics of whole wheat flour blends with fat substitute for future application in breads. The gluten values of the flour blends indicated that they were technologically acceptable for baking. The effect of the presence of the fat substitute was observed only in the alveography and in the color of the samples with higher level of substitute, because at a higher substitute level, the lower the results of the maximum tenacity of work. |
| format | Online |
| id | ojs-article-197 |
| institution | Facultad de Ciencias Exactas Quimicas y Naturales |
| language | Spanish |
| publishDate | 2017 |
| publisher | Facultad de Ciencias Exactas, Químicas y Naturales |
| record_format | ojs |
| spelling | ojs-article-1972020-03-06T10:56:19Z Evaluation of whole-wheat flour blends with fat replacer Evaluación de mezclas de harina de trigo integral con substituto de grasas Scheuer, Patrícia M. Mattioni, Bruna Limberger-Bayer, Valéria M. Tatsch, Pihetra O. Miranda, Martha Z. de Francisco, Alicia Almidón Cereales Propiedades fisico-químicas Reología Substituto de grasa Physicochemical properties Rheology Fat Substitute A diet rich in low-fat dietary fiber helps to prevent chronic diseases. The use of whole wheat flour and fat substitute, adds nutritional value. Fat substitutes act by reducing the caloric level. The bran affects the rheological properties and the quality of the bread. Considering the challenge of adding nutritional value, maintaining the structure and stability of the crumb, our objective was to evaluate the physicochemical and rheological characteristics of whole wheat flour blends with fat substitute for future application in breads. The gluten values of the flour blends indicated that they were technologically acceptable for baking. The effect of the presence of the fat substitute was observed only in the alveography and in the color of the samples with higher level of substitute, because at a higher substitute level, the lower the results of the maximum tenacity of work. Una dieta rica en fibras alimenticias con bajo contenido de grasas, ayuda a prevenir enfermedades crónicas. La utilización de harina de trigo integral y de substituto de grasa, agrega valor nutricional. Substitutos de grasa actúan reduciendo el nivel calórico. El salvado afecta las propiedades reológicas y la calidad del pan. Considerando el desafío de agregar valor nutricional, manteniendo la estructura y la estabilidad de la miga, nuestro objetivo fue evaluar las características físico-químicas y reológicas de mezclas de harina de trigo integral con substituto de grasa para futura aplicación en panes. Los valores de gluten de las mezclas de harinas indicaron que eran tecnológicamente aceptables para panificación. El efecto de la presencia del substituto de grasa fue observado solamente en la alveografía y en el color de las muestras con mayor nivel de sustituto, pues a mayor nivel de substituto, menores fueron los resultados de la tenacidad máxima de trabajo Facultad de Ciencias Exactas, Químicas y Naturales 2017-12-20 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/197 Argentine Journal of Science and Technology; Vol. 28 No. 1 (2017); 4-10 Revista de Ciencia y Tecnología; Vol. 28 Núm. 1 (2017); 4-10 1851-7587 0329-8922 spa https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/197/286 |
| spellingShingle | Almidón Cereales Propiedades fisico-químicas Reología Substituto de grasa Physicochemical properties Rheology Fat Substitute Scheuer, Patrícia M. Mattioni, Bruna Limberger-Bayer, Valéria M. Tatsch, Pihetra O. Miranda, Martha Z. de Francisco, Alicia Evaluation of whole-wheat flour blends with fat replacer |
| title | Evaluation of whole-wheat flour blends with fat replacer |
| title_alt | Evaluación de mezclas de harina de trigo integral con substituto de grasas |
| title_full | Evaluation of whole-wheat flour blends with fat replacer |
| title_fullStr | Evaluation of whole-wheat flour blends with fat replacer |
| title_full_unstemmed | Evaluation of whole-wheat flour blends with fat replacer |
| title_short | Evaluation of whole-wheat flour blends with fat replacer |
| title_sort | evaluation of whole wheat flour blends with fat replacer |
| topic | Almidón Cereales Propiedades fisico-químicas Reología Substituto de grasa Physicochemical properties Rheology Fat Substitute |
| topic_facet | Almidón Cereales Propiedades fisico-químicas Reología Substituto de grasa Physicochemical properties Rheology Fat Substitute |
| url | https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/197 |
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Rheological and sensorial parameters of guava yogurt enriched with