کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6377954 | 1322328 | 2013 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Optimization of rheological properties of gluten-free pasta dough using mixture design
ترجمه فارسی عنوان
بهینه سازی خواص رئولوژیکی خمیر پاستا بدون گلوتن با استفاده از طراحی مخلوط
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کلمات کلیدی
خمیر پاستا بدون گلوتن، رئوئولوژی، طراحی مخلوط، بهینه سازی،
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم زراعت و اصلاح نباتات
چکیده انگلیسی
The rising demand of gluten-free products for celiac people has led to important technological research on the replacement of the gluten matrix in the production of high quality gluten-free foods. The objective of this work was to evaluate the effect of composition (hydrocolloids, water, and proteins) on the rheological and textural properties of gluten-free dough used for producing pasta based on corn-starch and corn flour. Extensibility and rheological properties of gluten-free pasta dough were studied. Rising protein or gum contents produced a marked increase of deformation at break. However protein content was negatively correlated with breaking force. The increase in gums content produced an increase in storage and loss moduli (Gâ², Gâ³). Gâ² was always larger than Gâ³ with a small increase of both moduli with frequency. The mechanical relaxation spectrum was predicted from dynamic oscillatory data using the broadened Baumgaertel-Schausberger-Winter model. Application of a mixture design allowed finding the optimal composition to achieve the desirable textural properties using response surface methodology. A formulation containing 35.5% water, 2.5% gums, 4.7% proteins, 42.8% corn-starch, 10.7% corn flour, 1% NaCl, and 2.8% sunflower oil led to the highest values of Gâ², breaking force, and extensibility according to the optimization analysis performed.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 57, Issue 3, May 2013, Pages 520-526
Journal: Journal of Cereal Science - Volume 57, Issue 3, May 2013, Pages 520-526
نویسندگان
Virginia Larrosa, Gabriel Lorenzo, Noemi Zaritzky, Alicia Califano,