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dc.contributor.authorVidaurre-Ruiz, Julio
dc.contributor.authorMatheus-Diaz, Shessira
dc.contributor.authorSalas-Valerio, Francisco
dc.contributor.authorBarraza-Jauregui, Gabriela
dc.contributor.authorSchoenlechner, Regina
dc.contributor.authorRepo-Carrasco-Valencia, Ritva
dc.date.accessioned2020-05-13T22:45:16Z
dc.date.available2020-05-13T22:45:16Z
dc.date.issued2019
dc.identifier.citationVidaurre‑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/s00217-019-03253-9es_PE
dc.identifier.issn1438-2385
dc.identifier.urihttp://repositorio.lamolina.edu.pe/handle/UNALM/4359
dc.descriptionUniversidad Nacional Agraria La Molina. Facultad de Industrias Alimentariases_PE
dc.description.abstractThe 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 productsen_US
dc.formatapplication/pdfen_US
dc.format.extent1347–1355es_PE
dc.language.isoengen_US
dc.publisherSpringer Verlages_PE
dc.relation.urihttps://link.springer.com/article/10.1007/s00217-019-03253-9es_PE
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.sourceUniversidad Nacional Agraria La Molinaes_PE
dc.sourceRepositorio institucional - UNALMes_PE
dc.subjectProductos de panaderíaes_PE
dc.subjectPanes_PE
dc.subjectPanificaciónes_PE
dc.subjectGoma de taraes_PE
dc.subjectGoma Xantanes_PE
dc.subjectPropiedades reológicases_PE
dc.subjectGlutenes_PE
dc.subjectTexturaes_PE
dc.subjectEvaluaciónes_PE
dc.subjectPerúes_PE
dc.titleInfluence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and breades_PE
dc.typeinfo:eu-repo/semantics/articleen_US
dc.identifier.doihttps://doi.org/10.1007/s00217-019-03253-9es_PE
thesis.degree.grantorUniversidad Nacional Agraria La Molina. Facultad de Industrias Alimentariases_PE
dc.subject.ocdeAlimentos y bebidases_PE


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