Effect of frozen storage on bread of cassava starch: Physical textural and sensory properties
Bakery products have shorter shelf-life. The possibility of using frozen storage at -20 °C in bread for celiac with cassava starch, corn flour and natural additives (fat, egg, soy flour), for 28 days was evaluated. Physical and textural parameters were analyzed every seven days, with day fresh bread...
| Main Authors: | , , |
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| Format: | Online |
| Language: | Spanish |
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Facultad de Ciencias Exactas, Químicas y Naturales
2014
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| Subjects: | |
| Online Access: | https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/627 |
| _version_ | 1810375075024601088 |
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| author | Milde, Laura B. Cabral, Fernando A. Ramírez, Romina |
| author_facet | Milde, Laura B. Cabral, Fernando A. Ramírez, Romina |
| author_sort | Milde, Laura B. |
| collection | Revista de Ciencia y Tecnologia RECyT |
| description | Bakery products have shorter shelf-life. The possibility of using frozen storage at -20 °C in bread for celiac with cassava starch, corn flour and natural additives (fat, egg, soy flour), for 28 days was evaluated. Physical and textural parameters were analyzed every seven days, with day fresh bread as control. A significant difference of specific volume of frozen bread compared to fresh and not frozen was observed, but not in relation to different freezing times; there was no difference in relation to the percentage of weight loss. In relation to color, there were differences both in color and storage time for the crust and the L* and b*parameters of the crumb. With the exception of elasticity, the other textural parameters were affected by freezing. Acceptance was high even to day 28. In general, freezing influenced gluten-free mass analyzed, but not storage time. |
| format | Online |
| id | ojs-article-627 |
| institution | Facultad de Ciencias Exactas Quimicas y Naturales |
| language | Spanish |
| publishDate | 2014 |
| publisher | Facultad de Ciencias Exactas, Químicas y Naturales |
| record_format | ojs |
| spelling | ojs-article-6272020-03-06T10:54:53Z Effect of frozen storage on bread of cassava starch: Physical textural and sensory properties Efecto del almacenamiento congelado sobre panificado de fécula de mandioca: propiedades físicas, textuales y sensoriales Milde, Laura B. Cabral, Fernando A. Ramírez, Romina Gluten-free bread Frozen storage Cassava starch Bakery properties Celiac Pan libre de gluten Almacenamiento congelado Fécula de mandioca Propiedades de panificados Celíacos Bakery products have shorter shelf-life. The possibility of using frozen storage at -20 °C in bread for celiac with cassava starch, corn flour and natural additives (fat, egg, soy flour), for 28 days was evaluated. Physical and textural parameters were analyzed every seven days, with day fresh bread as control. A significant difference of specific volume of frozen bread compared to fresh and not frozen was observed, but not in relation to different freezing times; there was no difference in relation to the percentage of weight loss. In relation to color, there were differences both in color and storage time for the crust and the L* and b*parameters of the crumb. With the exception of elasticity, the other textural parameters were affected by freezing. Acceptance was high even to day 28. In general, freezing influenced gluten-free mass analyzed, but not storage time. Los panificados tienen una vida media relativamente corta. Se evaluó la posibilidad de utilizar almacenamiento congelado a -20 ºC en panificados para celíacos formulados con fécula de mandioca, harina de maíz y aditivos naturales (grasa, huevo, harina de soja), durante 28 días. Se analizaron parámetros físicos y textural es cada 7 días, con pan elaborado en el día como control. Se observó diferencia significativa del volumen específico de los congelados con respecto al fresco, no así a diferentes tiempos de congelación; no hubo diferencias para el porcentaje de pérdida de peso. En el color hubieron diferencias con el proceso como con el tiempo de almacenamiento para la corteza y para los parámetros L* y b* de la miga. Excepto la elasticidad, los demás parámetros texturales se vieron afectados por el al macenamiento congelado. La aceptación fue elevada incluso hasta el día 28. En general, el tratamiento influyó sobre la masa libre de gluten analizada, no así el tiempo de almacenamiento congelado. Facultad de Ciencias Exactas, Químicas y Naturales 2014-06-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/627 Argentine Journal of Science and Technology; Vol. 21 No. 1 (2014); 33-39 Revista de Ciencia y Tecnología; Vol. 21 Núm. 1 (2014); 33-39 1851-7587 0329-8922 spa https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/627/556 Derechos de autor 2014 Revista de Ciencia y Tecnología |
| spellingShingle | Gluten-free bread Frozen storage Cassava starch Bakery properties Celiac Pan libre de gluten Almacenamiento congelado Fécula de mandioca Propiedades de panificados Celíacos Milde, Laura B. Cabral, Fernando A. Ramírez, Romina Effect of frozen storage on bread of cassava starch: Physical textural and sensory properties |
| title | Effect of frozen storage on bread of cassava starch: Physical textural and sensory properties |
| title_alt | Efecto del almacenamiento congelado sobre panificado de fécula de mandioca: propiedades físicas, textuales y sensoriales |
| title_full | Effect of frozen storage on bread of cassava starch: Physical textural and sensory properties |
| title_fullStr | Effect of frozen storage on bread of cassava starch: Physical textural and sensory properties |
| title_full_unstemmed | Effect of frozen storage on bread of cassava starch: Physical textural and sensory properties |
| title_short | Effect of frozen storage on bread of cassava starch: Physical textural and sensory properties |
| title_sort | effect of frozen storage on bread of cassava starch physical textural and sensory properties |
| topic | Gluten-free bread Frozen storage Cassava starch Bakery properties Celiac Pan libre de gluten Almacenamiento congelado Fécula de mandioca Propiedades de panificados Celíacos |
| topic_facet | Gluten-free bread Frozen storage Cassava starch Bakery properties Celiac Pan libre de gluten Almacenamiento congelado Fécula de mandioca Propiedades de panificados Celíacos |
| url | https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/627 |
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Quality of gluten-free bread: impact of frozen storage