Rheology and texture of doughs: applications on wheat and corn

Rodríguez‐Sandoval, Eduardo; Quintero, Alejandro Fernández; Aponte, Alfredo Ayala

doi:10.15446/ing.investig.v25n1.14629

Cited by 8 publications

(3 citation statements)

References 19 publications

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“…Todas las muestras evaluadas presentaron valores mayores del módulo elástico (G') en contraste con el módulo viscoso (G''). El módulo de almacenamiento (G'), representa la energía almacenada por el material durante un ciclo de deformación y se encuentra relacionado con el componente elástico del producto, mientras el módulo de pérdida (G''), mide la energía disipada como calor por ciclo y se relaciona con el componente viscoso del material [25], lo que se traduce en un mayor carácter sólido del producto. El incremento en el porcentaje de sustitución con harina de banano de rechazo resultó en mayores valores de G' y G'' respecto al tratamiento control (0%) (Figura 1).…”

Section: Análisis Reológico Y Farinográfico De Las Masasunclassified

Efectos del reemplazo parcial de harina de trigo con harina de banano verde sobre las propiedades reológicas de la masa y las propiedades de calidad de pan

Rodriguez Sandoval,

Manjarres-Pinzon,

Castro-Sanchez

et al. 2024

Investigación e Innovación en Ingenierías

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Objetivo: Evaluar la sustitución parcial de harina de trigo con harina de banano verde verificando las propiedades de calidad del pan molde. Metodología: Se caracterizó la harina de banano verde en sus propiedades fisicoquímicas, de empastamiento y composicionales. Se evaluaron las propiedades reológicas y farinográficas de las masas, y se determinaron las propiedades fisicoquímicas, texturales, de color y macroestructurales por análisis de imágenes de los panes con sustitución del 5%, 10% y 20% con harina de banano verde. Resultados: La harina de banano verde mostró un alto contenido de almidón y fibra dietaría con valores de 85.1 g/100 g y 8.6 g/ 100g, respectivamente. El incremento en el porcentaje de sustitución con harina de banano de rechazo resultó en mayores valores de G’ y G’’, y menor estabilidad en las masas con respecto al tratamiento control. No se observaron diferencias significativas en las propiedades fisicoquímicas de los panes con los diferentes tratamientos. A mayor sustitución de la harina de trigo por harina de banano (20%) se aumentó la firmeza de la miga, la dureza y la masticabilidad, y disminuyó su cohesividad y resilencia. El color de la miga es más oscuro y con una tonalidad marcada a amarillo a medida que se aumenta la sustitución por harina de banano verde. Conclusiones: La sustitución de harina de trigo por harina de banano verde por encima del 10% puede presentar deficiencias en la calidad del pan molde, siendo más evidente en las propiedades texturales y de color

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Section: Análisis Reológico Y Farinográfico De Las Masasunclassified

Efectos del reemplazo parcial de harina de trigo con harina de banano verde sobre las propiedades reológicas de la masa y las propiedades de calidad de pan

Rodriguez Sandoval,

Manjarres-Pinzon,

Castro-Sanchez

et al. 2024

Investigación e Innovación en Ingenierías

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“…There are research reports that have evaluated the effect of flour interactions, partially replacing the percentage of wheat flour with different sources of Andean grain flours, such as quinoa and kiwicha [1,2]. An elementary aspect in the processing of all types of baking products is the preparation of the dough, consisting of the mixture of any type of flour and water, the product of which forms a complex system that is both unstable and subject to continuous modification of its physical characteristics through the actions of physical, chemical and biological forces [9], which is studied by rheometry-the amount of deformation that a material experiences when forces are applied.…”

Section: Introductionmentioning

confidence: 99%

“…There are studies aimed at evaluating the rheological behavior of wheat flours and their mixtures with substituted flours, e.g., sweet potato and wheat for making bread [14]; wheat and corn flours [9]; coroba (Jessenia polycarpa Karst) [15]; wheat, barley and potatoes in the production of bread [16]; extruded rice flour and barley bagasse [17]; and the interaction effects of quinoa, kiwicha and tarwi flours on pasta properties (peak viscosity, minimum viscosity, retrogradation viscosity and final viscosity) and texture (firmness, consistency, cohesiveness, viscosity index and consistency) of the gels formed in an aqueous system [8]. The incorporation of elements such as salt influences the rheological characteristics of the masses [18].…”

Section: Introductionmentioning

confidence: 99%

Technofunctional Properties and Rheological Behavior of Quinoa, Kiwicha, Wheat Flours and Their Mixtures

Jamanca-Gonzales,

Ocrospoma-Dueñas,

Eguilas-Caushi

et al. 2024

Molecules

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Wheat flour is a common raw material in the food industry; however, Andean grains, such as quinoa and kiwicha, are gaining popularity due to their quality proteins, fiber, and bioactive compounds. A trend has been observed toward the enrichment of products with these Andean flours, with them even being used to develop gluten-free foods. However, evaluating interactions between raw materials during industrial processes can be complicated due to the diversity of inputs. This study focused on evaluating the technofunctional and rheological properties of wheat, quinoa and kiwicha flours using a simple lattice mixture design. Seven treatments were obtained, including pure flours and ternary mixtures. Analyses of particle size distribution, water absorption index, subjective water absorption capacity, soluble material index, swelling power, apparent density and physicochemical properties were performed. Additionally, color analysis, photomicrographs and Raman spectroscopy were carried out. The results indicate significant differences in properties such as particle size, water absorption and rheological properties between the flours and their mixtures. Variations in color and microstructure were observed, while Raman spectroscopy provided information on molecular composition. These findings contribute to the understanding of the behavior of Andean flours in baking and pastry making, facilitating their application in innovative food products.

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Effect of amaranth addition on texture of maize tortilla produced from extruded composite flours

Joel

Isabel

́irez-Wong³

et al. 2022

Cereal Chem

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Background and Objectives Nutritional benefits of amaranth addition to maize products have been documented. However, studies of the effect on the final product's rheological and textural properties are scarce. The objective was to study the effect of amaranth addition on masa's rheological properties and the tortilla texture of maize nixtamalized flours obtained by extrusion technology. Findings Composite flours of maize with 0%, 15%, 30%, or 45% amaranth were extruded, and masa and tortillas were obtained. Masa properties were evaluated with dynamic rheology and tortilla firmness with the texture profile analysis. The amaranth addition effect was not linear. Fifteen percent addition increased frequency sweep values for G′ and G″, while 30% and 45% addition decreased them. Tortilla firmness decreased at 2 storage hours for 15% addition compared with maize‐only samples (5440 and 7190 (g‐f)/mm). The effects can be partially explained by differences in starch characteristics. Conclusions Amaranth (15% addition) improved masa viscoelastic behavior and reduced firmness during storage. Besides the nutritional effects, amaranth use at the tested level will be helpful in improving the texture of maize tortillas produced with extruded flour. Significance and Novelty The texture of tortillas obtained by extruded flours has not been reported to be completely satisfactory; therefore, the use of amaranth has the potential to improve the final product quality.

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Rheology and texture of doughs: applications on wheat and corn

Cited by 8 publications

References 19 publications

Efectos del reemplazo parcial de harina de trigo con harina de banano verde sobre las propiedades reológicas de la masa y las propiedades de calidad de pan

Efectos del reemplazo parcial de harina de trigo con harina de banano verde sobre las propiedades reológicas de la masa y las propiedades de calidad de pan

Technofunctional Properties and Rheological Behavior of Quinoa, Kiwicha, Wheat Flours and Their Mixtures

Effect of amaranth addition on texture of maize tortilla produced from extruded composite flours

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