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Effect of low degrees of substitution with sorghum, oat and corn flours on physicochemical properties of composite flour

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Effect of low degrees of substitution with sorghum, oat and corn flours on physicochemical properties of composite flour

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dc.contributor.author Vásquez, Francisco es_ES
dc.contributor.author Verdú Amat, Samuel es_ES
dc.contributor.author Islas, Alma R. es_ES
dc.contributor.author Barat Baviera, José Manuel es_ES
dc.contributor.author Grau Meló, Raúl es_ES
dc.date.accessioned 2018-01-31T11:43:53Z
dc.date.available 2018-01-31T11:43:53Z
dc.date.issued 2016 es_ES
dc.identifier.uri http://hdl.handle.net/10251/96304
dc.description.abstract [EN] Wheat flour was partially substituted with sorghum (SF), oat (OF), or corn (CF) flours at the 2.5, 5, 7.5, and 10% levels. Particle size (D), water-holding capacity, pasting properties with the Rapid Visco Analyser (RVA), dough volume (DV) and the physical properties of dough (Kieffer Extensibility Rig) were determined. Significant changes in the pasting properties of the substituted flours according to degree of substitution were observed. The RVA pasting parameters increased with the degree of substitution in all cases. The dough maximum force in tension (Rmax) and deformation work were also affected by degree of substitution and cereal type. The DV of wheat flour substituted with OF showed no significant differences from WF, but significant differences were observed when SF or CF were used. These modifications were related to changes in the composition of the dry matter resulting from differences in the properties of substitution cereal components (carbohydrates, proteins, ash and lipids). Hence low substitutions could considerably reduce the cost of raw materials and could nutritionally improve products with cereal blends. However, it is necessary to evaluate any changes in bread characteristics. es_ES
dc.language Inglés es_ES
dc.publisher Cogent OA es_ES
dc.relation.ispartof Cogent Food & Agriculture es_ES
dc.rights Reconocimiento (by) es_ES
dc.subject Substitution es_ES
dc.subject Wheat es_ES
dc.subject Physical properties es_ES
dc.subject Pasting properties es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Effect of low degrees of substitution with sorghum, oat and corn flours on physicochemical properties of composite flour es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1080/23311932.2016.1269979 es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Vásquez, F.; Verdú Amat, S.; Islas, AR.; Barat Baviera, JM.; Grau Meló, R. (2016). Effect of low degrees of substitution with sorghum, oat and corn flours on physicochemical properties of composite flour. Cogent Food & Agriculture. 2(1):1-12. doi:10.1080/23311932.2016.1269979 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://dx.doi.org/10.1080/23311932.2016.1269979 es_ES
dc.description.upvformatpinicio 1 es_ES
dc.description.upvformatpfin 12 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 2 es_ES
dc.description.issue 1 es_ES
dc.identifier.eissn 2331-1932 es_ES
dc.relation.pasarela S\330073 es_ES


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