Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread
Universidad Nacional Agraria La Molina. Facultad de Industrias Alimentarias
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| Format: | info:eu-repo/semantics/article biblioteca |
| Language: | eng |
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Springer Verlag
2019
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| Subjects: | Productos de panadería, Pan, Panificación, Goma de tara, Goma Xantan, Propiedades reológicas, Gluten, Textura, Evaluación, Perú, https://purl.org/pe-repo/ocde/ford#2.11.01, |
| Online Access: | https://hdl.handle.net/20.500.12996/4359 https://doi.org/10.1007/s00217-019-03253-9 |
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dig-ban-20.500.12996-43592023-01-05T11:26:07Z Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread Vidaurre-Ruiz, Julio Matheus-Diaz, Shessira Salas-Valerio, Francisco Barraza-Jauregui, Gabriela Schoenlechner, Regina Repo-Carrasco-Valencia, Ritva Productos de panadería Pan Panificación Goma de tara Goma Xantan Propiedades reológicas Gluten Textura Evaluación Perú https://purl.org/pe-repo/ocde/ford#2.11.01 Universidad Nacional Agraria La Molina. Facultad de Industrias Alimentarias The aim of this research was to determine the influence of tara gum and xanthan gum on rheological and textural properties of gluten-free doughs and breads made from corn starch and potato starch. Four formulations were developed: corn starch with xanthan gum (CS-XG), corn starch with tara gum (CS-TG), potato starch with xanthan gum (PS-XG) and potato starch with tara gum (PS-TG) (XG and TG—0.5% of flour). Rheological and textural properties of doughs were evaluated, as well as specifc volume, alveolar structure and texture profle of breads. The results showed that the addition of tara gum increased pasting properties of the potato starch formulation, however, in the corn starch formulations, it was not signifcantly different from xanthan gum addition. All formulations showed more elastic than viscous behavior (G′>G″) and these viscoelastic properties had an influence on the kinetics of dough growth during the leavening process. The formulation PS-XG presented high specifc volume, low crumb hardness, and good crumb structure, while the PS-TG showed inferior properties. In contrast, in the corn starch formulations, CS-XG and CS-TG presented very similar physical characteristics. The application of tara gum in gluten-free breads is reported for the frst time and depending on the starch used it showed desirable properties for obtaining good quality products 2020-05-13T22:45:16Z 2020-05-13T22:45:16Z 2019 info:eu-repo/semantics/article Vidaurre‑Ruiz, Julio; Matheus‑Diaz, Shesira; Salas-Valerio, Francisco; Barraza‑Jauregui, Gabriela; Schoenlechner, Regine; Repo‑Carrasco‑Valencia, Ritva. (2019). Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread. European Food Research and Technology (2019) 245:1347–1355. https://doi.org/10.1007/s00217-019-03253-9 1438-2385 https://hdl.handle.net/20.500.12996/4359 https://doi.org/10.1007/s00217-019-03253-9 eng https://link.springer.com/article/10.1007/s00217-019-03253-9 info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-nd/4.0/ application/pdf 1347–1355 application/pdf Springer Verlag |
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America del Sur |
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Biblioteca Agrícola Nacional de la Molina |
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eng |
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Productos de panadería Pan Panificación Goma de tara Goma Xantan Propiedades reológicas Gluten Textura Evaluación Perú https://purl.org/pe-repo/ocde/ford#2.11.01 Productos de panadería Pan Panificación Goma de tara Goma Xantan Propiedades reológicas Gluten Textura Evaluación Perú https://purl.org/pe-repo/ocde/ford#2.11.01 |
| spellingShingle |
Productos de panadería Pan Panificación Goma de tara Goma Xantan Propiedades reológicas Gluten Textura Evaluación Perú https://purl.org/pe-repo/ocde/ford#2.11.01 Productos de panadería Pan Panificación Goma de tara Goma Xantan Propiedades reológicas Gluten Textura Evaluación Perú https://purl.org/pe-repo/ocde/ford#2.11.01 Vidaurre-Ruiz, Julio Matheus-Diaz, Shessira Salas-Valerio, Francisco Barraza-Jauregui, Gabriela Schoenlechner, Regina Repo-Carrasco-Valencia, Ritva Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread |
| description |
Universidad Nacional Agraria La Molina. Facultad de Industrias Alimentarias |
| format |
info:eu-repo/semantics/article |
| topic_facet |
Productos de panadería Pan Panificación Goma de tara Goma Xantan Propiedades reológicas Gluten Textura Evaluación Perú https://purl.org/pe-repo/ocde/ford#2.11.01 |
| author |
Vidaurre-Ruiz, Julio Matheus-Diaz, Shessira Salas-Valerio, Francisco Barraza-Jauregui, Gabriela Schoenlechner, Regina Repo-Carrasco-Valencia, Ritva |
| author_facet |
Vidaurre-Ruiz, Julio Matheus-Diaz, Shessira Salas-Valerio, Francisco Barraza-Jauregui, Gabriela Schoenlechner, Regina Repo-Carrasco-Valencia, Ritva |
| author_sort |
Vidaurre-Ruiz, Julio |
| title |
Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread |
| title_short |
Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread |
| title_full |
Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread |
| title_fullStr |
Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread |
| title_full_unstemmed |
Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread |
| title_sort |
influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread |
| publisher |
Springer Verlag |
| publishDate |
2019 |
| url |
https://hdl.handle.net/20.500.12996/4359 https://doi.org/10.1007/s00217-019-03253-9 |
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