Aspectos saludables y nutricionales de los productos de panificación, 2009
Los cereales constituyen la base de la alimentación de una gran parte de la población mundial, re... more Los cereales constituyen la base de la alimentación de una gran parte de la población mundial, representando el 50 % de las calorías totales consumidas en los países en desarrollo. Los más cultivados son el trigo, el maíz y el arroz. Se destacan por su aporte de energía a través de los hidratos de carbono complejos y de fibra dietética soluble e insoluble así como por una contribución apreciable a la dieta habitual de minerales y vitaminas. Asimismo, constituyen una fuente relativamente importante aunque incompleta, de proteínas. Mediante la molienda de los cereales se obtienen las harinas, entre las cuales la de trigo es la más utilizada para la elaboración de pan, que es un alimento básico para la humanidad desde la antigüedad. En este capítulo se describenlos efectos de la molienda sobre el valor nutricional de los granos y se discute en detalle la diferencia entre las harinas blancas y las integrales, que se reflejan posteriormente en los productos de panificación obtenidos de ellas.Fil: Ronayne de Ferrer, Patricia Ana. Universidad de Buenos Aires; ArgentinaFil: Brites, Carla. Instituto Regional de los Recursos Biológicos; PortugalFil: Ferrero, Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Arocha, María. Universidade Federal de Pelotas; BrasilFil: Leon, Alberto Edel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentin
Page 1. Corn Starch-Xanthan Gum Interaction and Its Effect on the Stability During Storage of Fro... more Page 1. Corn Starch-Xanthan Gum Interaction and Its Effect on the Stability During Storage of Frozen Gelatinized Suspensions* C. Ferrero, MN Martino and NE Zaritzky, La Plata (Argentina) The knowledge of starch pastes behavior ...
Skip to Content. If you are seeing this message, you may be experiencing temporary network proble... more Skip to Content. If you are seeing this message, you may be experiencing temporary network problems. Please wait a few minutes and refresh the page. If the problem persists, you may wish to report it to your local Network Manager. ...
Innovative Food Science & Emerging Technologies, 2002
Methylcellulose (MC) and hydroxypropylmethylcellulose (HPMC) were used in coating formulations to... more Methylcellulose (MC) and hydroxypropylmethylcellulose (HPMC) were used in coating formulations to reduce oil uptake in deep-fat frying potato strips and dough discs. MC coatings were more effective in reducing oil uptake than HPMC ones. The effect of plasticizer addition ...
Abstract In this chapter, the effects of hydrocolloids addition on bread quality and technologica... more Abstract In this chapter, the effects of hydrocolloids addition on bread quality and technological issues of bread production and storage are analyzed. It covers the most widely used hydrocolloids from diverse origins, including both the natural and the chemically modified ones. Different aspects of the interactions among hydrocolloids and the main wheat flour components, such as starch and proteins, and their influence on dough and bread characteristics are discussed. Hydrocolloids are also assessed as useful preservation agents to minimize the undesired changes related to bread staling, and also as suitable additives in bake-off technologies where they can help to minimize the damage produced by the freezing process. Hydrocolloids can also contribute in several ways to the formulation of healthier products. From a technological point of view, the incorporation of hydrocolloids into nutritionally improved mixtures of wheat and nonwheat flours can enhance the quality of bread that results affected when wheat flour is partially replaced. Besides, some more novel gums such as fenugreek seed gum, cress seed gum, and kefiran have deserved special attention as potential breadmaking additives due to their biological properties.
The most widely employed methodologies for type III (retrograded) resistant starch formation is a... more The most widely employed methodologies for type III (retrograded) resistant starch formation is a cyclic heating-cooling treatment or its combination with a previous enzymatic debranching step. In this work, two retrogradation temperatures, 0 and 4 °C, were evaluated for obtaining type III resistant starch from non-debranched and pullulanase-debranched wheat starch. The starches were characterized by their thermal and pasting behavior. Also, microstructural and crystalline aspects were related to the production process and the nutritional properties of the products. The most influencing factor for resistant starch formation was the application of the pullulanase-debranching step previous to the cyclic treatment. This led to a higher starch retrogradation and a more compact microstructure, which decreased the thickening capacity and the digestibility of the starches. Then, even though all the obtained starches exhibited lower digestibility, the pullulanase-debranched ones presented the lowest estimated glycemic index (ca. 34%), showing the highest yield of resistant starch formation. Finally, this work presents a concise protocol for obtaining type III resistant starch enriched powder with low digestibility that could be used in the formulation of different healthy foods such as dairy products, cereal bars, and even drinks.
Isothermal freeze fixation was used to analyze ice recrystallization by light microscopy in a 10 ... more Isothermal freeze fixation was used to analyze ice recrystallization by light microscopy in a 10 % (W/W) frozen corn starch paste during storage at temperatures in the range of -5 to -20 °C. Different formulations were tested in order to ob tain a suitable fixative for this method of indirect observation of the ice crystals. A solution of formaldehyde, ethanol and water (10:45:45 V:V) was selected because it minimized substitution-induced distortion and contraction of the matrix. The diffusion coefficients of the selected fixative in the frozen system were measured at different temperatures in conditions of unidirectional mass transfer in a semi infinite medium. The activation energy for diffusion was determined (Ea = 95.11 ± I. 15 KJ/mol) . Fixation times for the frozen starch paste at different temperatures were predicted from a mathematical model for unidirectional mass transfer with a discontinu ous diffusion coefficient. Matrix contraction during the different stages of the fre...
Aspectos saludables y nutricionales de los productos de panificación, 2009
Los cereales constituyen la base de la alimentación de una gran parte de la población mundial, re... more Los cereales constituyen la base de la alimentación de una gran parte de la población mundial, representando el 50 % de las calorías totales consumidas en los países en desarrollo. Los más cultivados son el trigo, el maíz y el arroz. Se destacan por su aporte de energía a través de los hidratos de carbono complejos y de fibra dietética soluble e insoluble así como por una contribución apreciable a la dieta habitual de minerales y vitaminas. Asimismo, constituyen una fuente relativamente importante aunque incompleta, de proteínas. Mediante la molienda de los cereales se obtienen las harinas, entre las cuales la de trigo es la más utilizada para la elaboración de pan, que es un alimento básico para la humanidad desde la antigüedad. En este capítulo se describenlos efectos de la molienda sobre el valor nutricional de los granos y se discute en detalle la diferencia entre las harinas blancas y las integrales, que se reflejan posteriormente en los productos de panificación obtenidos de ellas.Fil: Ronayne de Ferrer, Patricia Ana. Universidad de Buenos Aires; ArgentinaFil: Brites, Carla. Instituto Regional de los Recursos Biológicos; PortugalFil: Ferrero, Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Arocha, María. Universidade Federal de Pelotas; BrasilFil: Leon, Alberto Edel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentin
Page 1. Corn Starch-Xanthan Gum Interaction and Its Effect on the Stability During Storage of Fro... more Page 1. Corn Starch-Xanthan Gum Interaction and Its Effect on the Stability During Storage of Frozen Gelatinized Suspensions* C. Ferrero, MN Martino and NE Zaritzky, La Plata (Argentina) The knowledge of starch pastes behavior ...
Skip to Content. If you are seeing this message, you may be experiencing temporary network proble... more Skip to Content. If you are seeing this message, you may be experiencing temporary network problems. Please wait a few minutes and refresh the page. If the problem persists, you may wish to report it to your local Network Manager. ...
Innovative Food Science & Emerging Technologies, 2002
Methylcellulose (MC) and hydroxypropylmethylcellulose (HPMC) were used in coating formulations to... more Methylcellulose (MC) and hydroxypropylmethylcellulose (HPMC) were used in coating formulations to reduce oil uptake in deep-fat frying potato strips and dough discs. MC coatings were more effective in reducing oil uptake than HPMC ones. The effect of plasticizer addition ...
Abstract In this chapter, the effects of hydrocolloids addition on bread quality and technologica... more Abstract In this chapter, the effects of hydrocolloids addition on bread quality and technological issues of bread production and storage are analyzed. It covers the most widely used hydrocolloids from diverse origins, including both the natural and the chemically modified ones. Different aspects of the interactions among hydrocolloids and the main wheat flour components, such as starch and proteins, and their influence on dough and bread characteristics are discussed. Hydrocolloids are also assessed as useful preservation agents to minimize the undesired changes related to bread staling, and also as suitable additives in bake-off technologies where they can help to minimize the damage produced by the freezing process. Hydrocolloids can also contribute in several ways to the formulation of healthier products. From a technological point of view, the incorporation of hydrocolloids into nutritionally improved mixtures of wheat and nonwheat flours can enhance the quality of bread that results affected when wheat flour is partially replaced. Besides, some more novel gums such as fenugreek seed gum, cress seed gum, and kefiran have deserved special attention as potential breadmaking additives due to their biological properties.
The most widely employed methodologies for type III (retrograded) resistant starch formation is a... more The most widely employed methodologies for type III (retrograded) resistant starch formation is a cyclic heating-cooling treatment or its combination with a previous enzymatic debranching step. In this work, two retrogradation temperatures, 0 and 4 °C, were evaluated for obtaining type III resistant starch from non-debranched and pullulanase-debranched wheat starch. The starches were characterized by their thermal and pasting behavior. Also, microstructural and crystalline aspects were related to the production process and the nutritional properties of the products. The most influencing factor for resistant starch formation was the application of the pullulanase-debranching step previous to the cyclic treatment. This led to a higher starch retrogradation and a more compact microstructure, which decreased the thickening capacity and the digestibility of the starches. Then, even though all the obtained starches exhibited lower digestibility, the pullulanase-debranched ones presented the lowest estimated glycemic index (ca. 34%), showing the highest yield of resistant starch formation. Finally, this work presents a concise protocol for obtaining type III resistant starch enriched powder with low digestibility that could be used in the formulation of different healthy foods such as dairy products, cereal bars, and even drinks.
Isothermal freeze fixation was used to analyze ice recrystallization by light microscopy in a 10 ... more Isothermal freeze fixation was used to analyze ice recrystallization by light microscopy in a 10 % (W/W) frozen corn starch paste during storage at temperatures in the range of -5 to -20 °C. Different formulations were tested in order to ob tain a suitable fixative for this method of indirect observation of the ice crystals. A solution of formaldehyde, ethanol and water (10:45:45 V:V) was selected because it minimized substitution-induced distortion and contraction of the matrix. The diffusion coefficients of the selected fixative in the frozen system were measured at different temperatures in conditions of unidirectional mass transfer in a semi infinite medium. The activation energy for diffusion was determined (Ea = 95.11 ± I. 15 KJ/mol) . Fixation times for the frozen starch paste at different temperatures were predicted from a mathematical model for unidirectional mass transfer with a discontinu ous diffusion coefficient. Matrix contraction during the different stages of the fre...
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