CIDCA   05380
CENTRO DE INVESTIGACION Y DESARROLLO EN CRIOTECNOLOGIA DE ALIMENTOS
Unidad Ejecutora - UE
artículos
Título:
Rheological and Microstructural Study of Wheat Doughs Partially Replaced with Mesquite Flour (Prosopis alba) and Added with Transglutaminase
Autor/es:
BIGNE FACUNDO; PUPPO CECILIA; ROMERO ALBERTO; GUERRERO ANTONIO; FERRERO CRISTINA; BIGNE FACUNDO; PUPPO CECILIA; ROMERO ALBERTO; GUERRERO ANTONIO; FERRERO CRISTINA
Revista:
FOOD AND BIOPROCESS TECHNOLOGY
Editorial:
SPRINGER
Referencias:
Lugar: Berlin; Año: 2017 vol. 10 p. 819 - 830
ISSN:
1935-5130
Resumen:
The incorporation of different flours into wheatbread may pursue different objectives, such as increasing thenutritional quality of the products or the recovery of flour withlittle use in the industry. The Bmesquite flour^ (MF) is rich insugar, fiber, and protein and is an interesting additive to wheatflour in baking. In this study, we used crude and thermallyprocessed bread dough formulations of wheat flour (WF),replacing 15, 25, and 35% with mesquite flour. Furthermore,each formulation was tested for two levels (0.01 and 0.1%) ofthe enzyme transglutaminase (TG). Dough rheology was studiedby small amplitude oscillatory compression tests, and themicrostructure was analyzed by laser confocal microscopyusing fluorescein isothiocyanate and rhodamine B asfluorophores. It was concluded that the incorporation of mesquiteinto the dough resulted in changes in the structure, asevidenced by the increase in tan δ, microscopic observations(loss of the filamentary and cross-linked gluten structure), andby the increase in the gelatinization temperature. The additionof TG led to dissimilar effects on doughs, depending on theformulation (wheat/mesquite content), but most encouragingresults indicate the recovery of the structure, evidenced by areduction in tan δ and the generation of a more filamentarystructure in the dough with a higher content of mesquite flour.However, the effect of TG addition on Bprocessed dough^ wasattenuated and the viscoelastic matrix of gluten did notrecover.