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| Natura: | Artículo científico |
| Lingua: | en |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2013
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| Accesso online: | https://www.redalyc.org/articulo.oa?id=395940118021 |
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| _version_ | 1866576117510438912 |
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| author | Estela Patricia LÓPEZ |
| author_facet | Estela Patricia LÓPEZ |
| contents | Effect of Brea Gum on the characteristics of wheat bread at different storage times Estela Patricia LÓPEZ Gabriela Teresa PÉREZ Patricia Liliana Jiménez de ERRAMOUSPE Carlos Mario CUEVAS Agrociencias Brea Gumm bread quality crumb texture microstructure The effect of Brea Gum (BG) addition on a basic bread formulation is described. The aim of the study was to investigate the effect of BG on the characteristics of wheat bread in terms of changes in moisture, texture, retrogradation of amylopectin, and microstructure. Bread quality was assessed by the physical parameters (volume, specific volume index, width/height ratio, crumb moisture, color, and hardness) and crumb grain structure (total cell number, total cell area, average size of cells, and number of cells per unit area). The effect of BG on the characteristics of the crumb during 24, 48, and 72 hours of storage was determined according to changes in moisture, hardness, and amylopectin retrogradation. Furthermore, the microstructure of the crumb was analyzed by scanning electron microscopy (SEM). The results show the ability of BG to retain moisture in the bread crumb, which was expressed by the lower hardness of the bread crumbs with the addition of the hydrocolloid at 48 and 72 hours of storage. This effect was also evident in the microstructure. 2013 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395940118021 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.4 Vol.33 |
| format | Artículo científico |
| id | redalyc_395940118021 |
| language | en |
| publishDate | 2013 |
| publisher | Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
| spellingShingle | Effect of Brea Gum on the characteristics of wheat bread at different storage times Estela Patricia LÓPEZ Agrociencias Brea Gumm bread quality crumb texture microstructure Effect of Brea Gum on the characteristics of wheat bread at different storage times Estela Patricia LÓPEZ Gabriela Teresa PÉREZ Patricia Liliana Jiménez de ERRAMOUSPE Carlos Mario CUEVAS Agrociencias Brea Gumm bread quality crumb texture microstructure The effect of Brea Gum (BG) addition on a basic bread formulation is described. The aim of the study was to investigate the effect of BG on the characteristics of wheat bread in terms of changes in moisture, texture, retrogradation of amylopectin, and microstructure. Bread quality was assessed by the physical parameters (volume, specific volume index, width/height ratio, crumb moisture, color, and hardness) and crumb grain structure (total cell number, total cell area, average size of cells, and number of cells per unit area). The effect of BG on the characteristics of the crumb during 24, 48, and 72 hours of storage was determined according to changes in moisture, hardness, and amylopectin retrogradation. Furthermore, the microstructure of the crumb was analyzed by scanning electron microscopy (SEM). The results show the ability of BG to retain moisture in the bread crumb, which was expressed by the lower hardness of the bread crumbs with the addition of the hydrocolloid at 48 and 72 hours of storage. This effect was also evident in the microstructure. 2013 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395940118021 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.4 Vol.33 |
| title | Effect of Brea Gum on the characteristics of wheat bread at different storage times |
| topic | Agrociencias Brea Gumm bread quality crumb texture microstructure |
| url | https://www.redalyc.org/articulo.oa?id=395940118021 |