Cambios microestructurales y reológicos de masas y panes sin gluten

Master thesis Spanish; Castilian OPEN
Rivera Flores, José Octavio (2015)
  • Subject: Gluten | Harina-Análisis

El estudio de la microestructura de las masas y panes sin gluten nos permite predecir el comportamiento de estos durante los procesos de elaboración y por ende la maquinabilidad de los mismos. Se hizo un análisis reológico de masas sin gluten y un análisis de perfil de ... View more
  • References (11)
    11 references, page 1 of 2

    Figura 2. De izquierda a derecha. Masa a 0, masa a 45, masa a 90 minutos de fermentación, miga de pan medio horneado (20 minutos) y miga de pan total Moore, M., Tilman, T.S., Dockery, P., Arendt, E.K. (2004) Textural comparisons of gluten-free and wheatbased doughs, batters, and breads. Cereal Chemistry, 81 (5), 567-575.

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    Barcenas, M. E., & Rosell, C. A. (2005). Effect of HPMC addition on the microstructure, quality and aging of wheat bread. Food Hydrocolloids, 19(6), 1037-1043.

    Eckardt, J., Ohgren, C., Alp, A., Ekman, S., Astrom, A., Chen, G., et al. (2013). Long-term frozen storage of wheat bread and dough - effect of time, temperature and fibre on sensory quality, microstructure and state of water. Journal of Cereal Science, 57(1), 125-133.

    Lampignano, V., Laverse, J., Mastromatteo, M., & Del Nobile, M. A. (2013). Microstructure, textural and sensorial properties of durum wheat bread as affected by yeast content. Food Research International, 50(1), 369-376.

    Lasekan, O., Chiemela, C., Ossai, B., & Adzahan, N. M. (2011). Effect of different pineapple juice (ananas comosus L.) preparations on the microstructure, staling and textural properties of wheat bread. Journal of Food Process Engineering, 34(5), 1449-1463.

    Salmenkallio-Marttila, M., Katina, K., & Autio, K. (2001). Effects of bran fermentation on quality and microstructure of high-fiber wheat bread. Cereal Chemistry, 78(4), 429-435.

    Román, L., Martínez, M., Gómez, M. (2015) Assessing of the potential of extruded flour paste as fat replacer in O/W emulsion: A rheological and microstructural study. Food Research International. 74: 72- 79.

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