Alveolar distribution in french rolls made using taro mucilage
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFLA |
Texto Completo: | http://repositorio.ufla.br/jspui/handle/1/40397 |
Resumo: | Emulsifiers are responsible for forming a dough that contributes to the retention of gluten in alveoli, the gas produced by the yeast, thus increasing the volume and softness of the bread. There are indications that hydrocolloids, such as taro mucilage (Colocasia esculenta), can present similar characteristics to emulsifiers. The presence of arabinose and galactose in the taro mucilage is responsible for the formation of a complex with proteins, called Proteoglycan arabinogalactan, that could present substantial emulsifying power, consequently favouring gas retention in the alveoli. Thus, the quantity, distribution and size of the alveoli must be analysed for the effective quality control of the breadmaking process, and this is therefore recommended. Conventional statistical methods are already used regularly in analyses of these variables, although spatial statistics have not been used for this purpose. In this paper, the authors defend the application of univariate point processes that have not been applied to the analysis of the spatial distribution of the alveoli in French bread made with taro mucilage. The results showed that these methods made it possible to characterize the spatial distribution of alveoli in French bread, demonstrating that the use of taro mucilage provided a good alveolar distribution in French type bread. |
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Alveolar distribution in french rolls made using taro mucilageDistribuição alveolar do pão tipo francês usando a mucilagem do taroKernel estimationFunction KBread makingSimulationFrozen storageMicrostructuralEstimativa do kernelFunção KFabricação de pãoSimulaçãoArmazenamento congeladoMicroestruturalEmulsifiers are responsible for forming a dough that contributes to the retention of gluten in alveoli, the gas produced by the yeast, thus increasing the volume and softness of the bread. There are indications that hydrocolloids, such as taro mucilage (Colocasia esculenta), can present similar characteristics to emulsifiers. The presence of arabinose and galactose in the taro mucilage is responsible for the formation of a complex with proteins, called Proteoglycan arabinogalactan, that could present substantial emulsifying power, consequently favouring gas retention in the alveoli. Thus, the quantity, distribution and size of the alveoli must be analysed for the effective quality control of the breadmaking process, and this is therefore recommended. Conventional statistical methods are already used regularly in analyses of these variables, although spatial statistics have not been used for this purpose. In this paper, the authors defend the application of univariate point processes that have not been applied to the analysis of the spatial distribution of the alveoli in French bread made with taro mucilage. The results showed that these methods made it possible to characterize the spatial distribution of alveoli in French bread, demonstrating that the use of taro mucilage provided a good alveolar distribution in French type bread.Os emulsionantes são responsáveis pela formação de uma massa que contribui para a retenção de glúten em alvéolos, o gás produzido por levedura, aumentando assim o volume e a suavidade do pão. Há indícios de que os hidrocoloides, como a mucosa de taro (Colocasia esculenta), podem apresentar características semelhantes às dos emulsionantes. A presença de arabinose e galactose na mucosa de taro é responsável pela formação de um complexo com proteínas, chamado Proteoglycan arabinogalactan, que poderia apresentar um poder emulsionante substancial e, consequentemente, favorecer a retenção de gás nos alvéolos. Assim, a quantidade, a distribuição e o tamanho dos alvéolos devem ser analisados para um controle de qualidade efetivo no processo de fabricação de pão e, portanto, tal análise é recomendada. Métodos estatísticos convencionais já são usados regularmente nas análises dessas variáveis, embora as estatísticas espaciais não tenham sido utilizadas para esse fim. Neste artigo, defendemos a aplicação de métodos de processos pontuais univariados que não tenham sido aplicados na análise de distribuição espacial de alvéolos localizados em pão francês com mucilagem de taro. Os resultados mostraram que esses métodos possibilitaram caracterizar a distribuição espacial dos alvéolos no pão francês, demonstrando que o uso da mucilagem de taro fornece uma boa distribuição alveolar ao pão tipo francês.Instituto de Tecnologia de Alimentos (Ital)2020-04-28T17:42:31Z2020-04-28T17:42:31Z2019info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfBICALHO, C. C. et al. Alveolar distribution in french rolls made using taro mucilage. Brazilian Journal of Food Technology, Campinas, v. 22, 2019. Paginação irregular.http://repositorio.ufla.br/jspui/handle/1/40397Brazilian Journal of Food Technologyreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessBicalho, Carolina CristinaMadeira, Raul Antônio VianaPereira, JoelmaScalon, João Domingoseng2023-05-19T18:56:14Zoai:localhost:1/40397Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2023-05-19T18:56:14Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false |
dc.title.none.fl_str_mv |
Alveolar distribution in french rolls made using taro mucilage Distribuição alveolar do pão tipo francês usando a mucilagem do taro |
title |
Alveolar distribution in french rolls made using taro mucilage |
spellingShingle |
Alveolar distribution in french rolls made using taro mucilage Bicalho, Carolina Cristina Kernel estimation Function K Bread making Simulation Frozen storage Microstructural Estimativa do kernel Função K Fabricação de pão Simulação Armazenamento congelado Microestrutural |
title_short |
Alveolar distribution in french rolls made using taro mucilage |
title_full |
Alveolar distribution in french rolls made using taro mucilage |
title_fullStr |
Alveolar distribution in french rolls made using taro mucilage |
title_full_unstemmed |
Alveolar distribution in french rolls made using taro mucilage |
title_sort |
Alveolar distribution in french rolls made using taro mucilage |
author |
Bicalho, Carolina Cristina |
author_facet |
Bicalho, Carolina Cristina Madeira, Raul Antônio Viana Pereira, Joelma Scalon, João Domingos |
author_role |
author |
author2 |
Madeira, Raul Antônio Viana Pereira, Joelma Scalon, João Domingos |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Bicalho, Carolina Cristina Madeira, Raul Antônio Viana Pereira, Joelma Scalon, João Domingos |
dc.subject.por.fl_str_mv |
Kernel estimation Function K Bread making Simulation Frozen storage Microstructural Estimativa do kernel Função K Fabricação de pão Simulação Armazenamento congelado Microestrutural |
topic |
Kernel estimation Function K Bread making Simulation Frozen storage Microstructural Estimativa do kernel Função K Fabricação de pão Simulação Armazenamento congelado Microestrutural |
description |
Emulsifiers are responsible for forming a dough that contributes to the retention of gluten in alveoli, the gas produced by the yeast, thus increasing the volume and softness of the bread. There are indications that hydrocolloids, such as taro mucilage (Colocasia esculenta), can present similar characteristics to emulsifiers. The presence of arabinose and galactose in the taro mucilage is responsible for the formation of a complex with proteins, called Proteoglycan arabinogalactan, that could present substantial emulsifying power, consequently favouring gas retention in the alveoli. Thus, the quantity, distribution and size of the alveoli must be analysed for the effective quality control of the breadmaking process, and this is therefore recommended. Conventional statistical methods are already used regularly in analyses of these variables, although spatial statistics have not been used for this purpose. In this paper, the authors defend the application of univariate point processes that have not been applied to the analysis of the spatial distribution of the alveoli in French bread made with taro mucilage. The results showed that these methods made it possible to characterize the spatial distribution of alveoli in French bread, demonstrating that the use of taro mucilage provided a good alveolar distribution in French type bread. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019 2020-04-28T17:42:31Z 2020-04-28T17:42:31Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
BICALHO, C. C. et al. Alveolar distribution in french rolls made using taro mucilage. Brazilian Journal of Food Technology, Campinas, v. 22, 2019. Paginação irregular. http://repositorio.ufla.br/jspui/handle/1/40397 |
identifier_str_mv |
BICALHO, C. C. et al. Alveolar distribution in french rolls made using taro mucilage. Brazilian Journal of Food Technology, Campinas, v. 22, 2019. Paginação irregular. |
url |
http://repositorio.ufla.br/jspui/handle/1/40397 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
http://creativecommons.org/licenses/by/4.0/ |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos (Ital) |
publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos (Ital) |
dc.source.none.fl_str_mv |
Brazilian Journal of Food Technology reponame:Repositório Institucional da UFLA instname:Universidade Federal de Lavras (UFLA) instacron:UFLA |
instname_str |
Universidade Federal de Lavras (UFLA) |
instacron_str |
UFLA |
institution |
UFLA |
reponame_str |
Repositório Institucional da UFLA |
collection |
Repositório Institucional da UFLA |
repository.name.fl_str_mv |
Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA) |
repository.mail.fl_str_mv |
nivaldo@ufla.br || repositorio.biblioteca@ufla.br |
_version_ |
1807835182145732608 |