publication . Doctoral thesis . 2014

Estudio de la encapsulación y aplicación en panificación de extractos supercríticos de salvado de trigo

Fernández Verdugo, Sofía;
Open Access Spanish; Castilian
  • Published: 01 Jan 2014
  • Country: Spain
Abstract
El Ácido Ferúlico (AF), un compuesto fenólico, es el principal antioxidante del trigo. El problema que se plantea a la hora de utilizar un nivel alto de éste antioxidante en la elaboración de panes integrales, son los efectos negativos sobre los atributos sensoriales, tales como el aumento de la amargura y la astringencia y un perfil aromático a rancio. Esto se debe a que el AF ejerce un efecto inhibitorio sobre la formación de algunos compuestos íntimamente relacionados con dichas características organolépticas, durante la reacción de Maillard en el horneado. En el estudio, se ha llevado a cabo una investigación para desarrollar panes blancos e integrales, que ...
Subjects
free text keywords: Trigo-Análisis, Pan-Análisis
Related Organizations
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