دورية أكاديمية
Characterizing the Rheological and Bread-Making Properties of Wheat Flour Treated by “Gluten Friendly TM ” Technology
| العنوان: | Characterizing the Rheological and Bread-Making Properties of Wheat Flour Treated by “Gluten Friendly TM ” Technology |
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| المؤلفون: | Carmela Lamacchia, Loretta Landriscina, Carla Severini, Rossella Caporizzi, Antonio Derossi |
| المصدر: | Foods, Vol 10, Iss 751, p 751 (2021) |
| بيانات النشر: | MDPI AG |
| سنة النشر: | 2021 |
| المجموعة: | Directory of Open Access Journals: DOAJ Articles |
| مصطلحات موضوعية: | Gluten Friendly TM technology, microwaves, gluten friendly bread, rheological properties, pasting properties, sensorial evaluation, Chemical technology, TP1-1185 |
| الوصف: | After discovering an innovative technology for the reshaping of gluten proteins—the “Gluten Friendly TM ” system—that confers to wheat flour some unprecedented characteristics, such as reduced epitope antigenicity and a positive modulation of the gut microbiota, its effects on the production and quality of bread have been studied. Mainly, we have investigated the chemical, rheological and pasting properties of Gluten Friendly Flour (GFF) and of control flour (CF) with the aim of analyzing and interpreting potential differences. Furthermore, the bread made from GFF and CF was evaluated in terms of microstructure properties and sensory quality. The experiments demonstrated that GFF became soluble in aqueous solution, making it unfeasible to isolate using the Glutomatic apparatus. Although the water absorption of GFF increased by 10% compared to CF, dough elasticity was reduced, and dough stability decreased from 5 to 2 min. A significant increase in the alveograph index (P/L) from 0.63 to 6.31 was detected, whereas pasting properties did not change from the control flour. Despite these profound modifications in the rheological properties, GFF exhibited a high ability to shape dough and to produce bread with high quality and negligible differences from the control bread in terms of appearance, taste, aroma, color and texture. |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | English |
| تدمد: | 2304-8158 |
| العلاقة: | https://www.mdpi.com/2304-8158/10/4/751Test; https://doaj.org/toc/2304-8158Test; https://doaj.org/article/81cf082d91ed4e00b8288f076376d36cTest |
| DOI: | 10.3390/foods10040751 |
| الإتاحة: | https://doi.org/10.3390/foods10040751Test https://doaj.org/article/81cf082d91ed4e00b8288f076376d36cTest |
| رقم الانضمام: | edsbas.640B2370 |
| قاعدة البيانات: | BASE |
Full Text Finder | تدمد: | 23048158 |
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| DOI: | 10.3390/foods10040751 |