Quality of gluten-free bread: impact of frozen storage
The effect of different combinations of natural ingredients (fat, egg, milk, soy) in gluten free dough made with a mixture of flours and stored frozen, in physical, textural and sensory properties of bread was studied. Specific volume, weight loss, firmness, elasticity, cohesiveness, gumminess and c...
| Main Authors: | , , |
|---|---|
| Format: | Online |
| Language: | Spanish |
| Published: |
Facultad de Ciencias Exactas, Químicas y Naturales
2016
|
| Subjects: | |
| Online Access: | https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/339 |
| _version_ | 1810375012244258816 |
|---|---|
| author | Milde, Laura B. Chigal, Paola S. Argüello del Valle, Beatriz |
| author_facet | Milde, Laura B. Chigal, Paola S. Argüello del Valle, Beatriz |
| author_sort | Milde, Laura B. |
| collection | Revista de Ciencia y Tecnologia RECyT |
| description | The effect of different combinations of natural ingredients (fat, egg, milk, soy) in gluten free dough made with a mixture of flours and stored frozen, in physical, textural and sensory properties of bread was studied. Specific volume, weight loss, firmness, elasticity, cohesiveness, gumminess and chewiness, at 7 and 14 days of frozen store were analyzed and compared to newly baked bread (fresh bread) as control. In general, significant differences between fresh and frozen bread were observed, except elasticity; the differences in the formulation of dough with egg being more significant. Its features (crumb look, hardness and chewiness) were analyzed by trained judges. The dough made with fat provide greater palatability in combination with soy or milk when they were stored frozen. |
| format | Online |
| id | ojs-article-339 |
| institution | Facultad de Ciencias Exactas Quimicas y Naturales |
| language | Spanish |
| publishDate | 2016 |
| publisher | Facultad de Ciencias Exactas, Químicas y Naturales |
| record_format | ojs |
| spelling | ojs-article-3392020-03-06T10:55:50Z Quality of gluten-free bread: impact of frozen storage Calidad de panes sin gluten: impacto del almacenamiento congelado Milde, Laura B. Chigal, Paola S. Argüello del Valle, Beatriz Celiaquía Pan Alergias alimentarias Almacenamiento congelado Celiac disease Bread Food Allergies Frozen Storage The effect of different combinations of natural ingredients (fat, egg, milk, soy) in gluten free dough made with a mixture of flours and stored frozen, in physical, textural and sensory properties of bread was studied. Specific volume, weight loss, firmness, elasticity, cohesiveness, gumminess and chewiness, at 7 and 14 days of frozen store were analyzed and compared to newly baked bread (fresh bread) as control. In general, significant differences between fresh and frozen bread were observed, except elasticity; the differences in the formulation of dough with egg being more significant. Its features (crumb look, hardness and chewiness) were analyzed by trained judges. The dough made with fat provide greater palatability in combination with soy or milk when they were stored frozen. Se estudió el efecto de diferentes combinaciones de ingredientes (grasa, huevo, leche, soja) en masas libres de gluten elaboradas con una mezcla de harinas y almacenadas congeladas, sobre las propiedades físicas, texturales y sensoriales de los panes. Se analizaron los parámetros: volumen específico, pérdida de peso, firmeza, elasticidad, cohesividad, gomosidad y masticabilidad, a los 7 y 14 días de almacenadas congeladas y se compararon con panes elaborados en el día (frescos) como control. El análisis sensorial se realizó con jueces entrenados sobre los atributos: apariencia de la miga; dureza y masticabilidad. En general, se observaron diferencias significativas entre los panes frescos y almacenados congelados en los parámetros evaluados, a excepción de la elasticidad, siendo estas diferencias más significativas con la presencia del huevo en la formulación de las masas. Las masas elaboradas con grasa brindan mayor palatibilidad en combinación con soja o leche cuando son almacenados en congelación. Facultad de Ciencias Exactas, Químicas y Naturales 2016-12-20 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/339 Argentine Journal of Science and Technology; Vol. 26 No. 1 (2016); 40-46 Revista de Ciencia y Tecnología; Vol. 26 Núm. 1 (2016); 40-46 1851-7587 0329-8922 spa https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/339/282 Derechos de autor 2019 Revista de Ciencia y Tecnología |
| spellingShingle | Celiaquía Pan Alergias alimentarias Almacenamiento congelado Celiac disease Bread Food Allergies Frozen Storage Milde, Laura B. Chigal, Paola S. Argüello del Valle, Beatriz Quality of gluten-free bread: impact of frozen storage |
| title | Quality of gluten-free bread: impact of frozen storage |
| title_alt | Calidad de panes sin gluten: impacto del almacenamiento congelado |
| title_full | Quality of gluten-free bread: impact of frozen storage |
| title_fullStr | Quality of gluten-free bread: impact of frozen storage |
| title_full_unstemmed | Quality of gluten-free bread: impact of frozen storage |
| title_short | Quality of gluten-free bread: impact of frozen storage |
| title_sort | quality of gluten free bread impact of frozen storage |
| topic | Celiaquía Pan Alergias alimentarias Almacenamiento congelado Celiac disease Bread Food Allergies Frozen Storage |
| topic_facet | Celiaquía Pan Alergias alimentarias Almacenamiento congelado Celiac disease Bread Food Allergies Frozen Storage |
| url | https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/339 |
| work_keys_str_mv | AT mildelaurab qualityofglutenfreebreadimpactoffrozenstorage AT chigalpaolas qualityofglutenfreebreadimpactoffrozenstorage AT arguellodelvallebeatriz qualityofglutenfreebreadimpactoffrozenstorage AT mildelaurab calidaddepanessinglutenimpactodelalmacenamientocongelado AT chigalpaolas calidaddepanessinglutenimpactodelalmacenamientocongelado AT arguellodelvallebeatriz calidaddepanessinglutenimpactodelalmacenamientocongelado |
Effect of frozen storage on bread of cassava starch: Physical textural and sensory properties