Fibras alimentares: efeito na farinha, reologia das massas, qualidade e taxa de envelhecimento de pães
Autor(a) principal: | |
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Data de Publicação: | 2015 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://hdl.handle.net/11449/127811 |
Resumo: | In this study the effect of the average polymerization inulin (API) and resistant starch (RS) in the rheological characteristics of the dough, quality and bread staling were investigated. Wheat flour replaced with different concentrations (0, 5, 7,5 and 10%) of API (0, 10, 15 and 20%) of RS were analyzed using farinograph, extensograph, alveograph, rapid visco analyzer (RVA), differential scanning calorimetry (DSC) and rheometer. Breads with different concentrations of API and RS were produced and stored for up to 10 days at room temperature. The specific volume of fresh breads was determined and during storage the moisture and water activity of the crust and crumb, firmness, retrogradation (DSC), color, and diffraction of X-rays of the crumb of bread were evaluated. API promoted an increase in the time of hydration of the flour, reducing the water absorption to 11, 8.6 and 5.2%, respectively, when 5, 7.5 and 10% fiber were used, which caused an increase in the development time and stability of the dough. The resistance to extension and the D value increased, but the results alveográficos showed that fiber diluted gluten network, gradually reducing the strength of the dough reaching 53.3 x 10-4 J. API caused no changes in the paste temperature, but decreased the starch viscosity and increased ΔHret indicating higher retrogradation rate of amylopectin. The modulus G' and G in the control dough and in the dough with 7.5% API were similar. The consistency index (k) showed more consistent mass from the use ofAPI 7.5% probably due to interaction inulin-gluten, starch-inulin and inulininulin. Micrographs in confocal laser scanning microscopy (CLSM) showed a less homogeneous gluten network in the presence ofAPI. The dough with 5% API and 7.5 showed similar volume of the control dough during fermentation, but did not stand the pressure of the gases during baking, reducing the specific volume. During stora... |
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Fibras alimentares: efeito na farinha, reologia das massas, qualidade e taxa de envelhecimento de pãesTecnologia de alimentosReologiaAlimentos - QualidadePão - DeterioraçãoInulinaIn this study the effect of the average polymerization inulin (API) and resistant starch (RS) in the rheological characteristics of the dough, quality and bread staling were investigated. Wheat flour replaced with different concentrations (0, 5, 7,5 and 10%) of API (0, 10, 15 and 20%) of RS were analyzed using farinograph, extensograph, alveograph, rapid visco analyzer (RVA), differential scanning calorimetry (DSC) and rheometer. Breads with different concentrations of API and RS were produced and stored for up to 10 days at room temperature. The specific volume of fresh breads was determined and during storage the moisture and water activity of the crust and crumb, firmness, retrogradation (DSC), color, and diffraction of X-rays of the crumb of bread were evaluated. API promoted an increase in the time of hydration of the flour, reducing the water absorption to 11, 8.6 and 5.2%, respectively, when 5, 7.5 and 10% fiber were used, which caused an increase in the development time and stability of the dough. The resistance to extension and the D value increased, but the results alveográficos showed that fiber diluted gluten network, gradually reducing the strength of the dough reaching 53.3 x 10-4 J. API caused no changes in the paste temperature, but decreased the starch viscosity and increased ΔHret indicating higher retrogradation rate of amylopectin. The modulus G' and G in the control dough and in the dough with 7.5% API were similar. The consistency index (k) showed more consistent mass from the use ofAPI 7.5% probably due to interaction inulin-gluten, starch-inulin and inulininulin. Micrographs in confocal laser scanning microscopy (CLSM) showed a less homogeneous gluten network in the presence ofAPI. The dough with 5% API and 7.5 showed similar volume of the control dough during fermentation, but did not stand the pressure of the gases during baking, reducing the specific volume. During stora...Neste estudo, o efeito da inulina de média polimerização (IMP) e do amido resistente (AR) nas características reológicas das massas, qualidade e taxa de envelhecimento de pães foram investigados. Farinha de trigo substituída em diferentes concentrações (0; 5; 7,5 e 10%) de IMP e (0; 10; 15 e 20%) de AR foram analisadas usando farinógrafo, extensógrafo, alveográfo, viscoanalisador rápido (RVA), calorímetro diferencial de varredura (DSC) e reômetro. Pães com diferentes concentrações de IMP e AR foram produzidos e armazenados por até 10 dias em temperatura ambiente. O volume específico dos pães frescos foi determinado e, durante o armazenamento, a umidade e atividade de água da crosta e miolo, firmeza, retrogradação (DSC), cor e difracção de raios-X do miolo dos pães foram avaliados. IMP promoveu aumento no tempo de hidratação da farinha, reduzindo a absorção de água em 11, 8,6 e 5,2%, respectivamente, quando 5, 7,5 e 10% de fibra foram utilizadas, o que causou aumento no tempo de desenvolvimento e na estabilidade da massa. A resistência à extensão e o valor D aumentaram, mas os resultados alveográficos mostraram que a fibra diluiu a rede de glúten, reduzindo gradualmente a força da massa que atingiu 53,3 x 10-4 J. IMP não causou alteração na temperatura de pasta, porém diminuiu a viscosidade do amido e aumentou o ΔHret indicando maior taxa de retrogradação da amilopectina. Os módulos G' e G nas massas controle e com 7,5% de IMP foram semelhantes. O índice de consistência (k) indicou massas mais consistentes a partir da utilização de 7,5% de IMP, provavelmente devido as interações, inulina-glúten, inulina-amido e inulina-inulina. Micrografias obtidas em microscópio confocal de varredura a laser (MCVL) mostraram uma rede de glúten menos homogênea na presença de IMP. As massas com 5 e 7,5% de IMP apresentaram volume similar ao da massa controle durante...Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Universidade Estadual Paulista (Unesp)Franco, Célia Maria Landi [UNESP]Telis, Vânia Regina Nicoletti [UNESP]Universidade Estadual Paulista (Unesp)Barros, Jefferson Henrique Tiago [UNESP]2015-09-17T15:25:46Z2015-09-17T15:25:46Z2015-03-24info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesis106 f. : il. gráfs. tabs. color.application/pdfBARROS, Jefferson Henrique Tiago. Fibras alimentares: efeito na farinha, reologia das massas, qualidade e taxa de envelhecimento de pães. 2015. 106 f. Dissertação (mestrado) - Universidade Estadual Paulista Julio de Mesquita Filho, Instituto de Biociências, Letras e Ciências Exatas, 2015.http://hdl.handle.net/11449/127811000844446000844446.pdf33004153070P339902599025283029457081088108168Alephreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPporinfo:eu-repo/semantics/openAccess2024-01-08T06:26:45Zoai:repositorio.unesp.br:11449/127811Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T22:26:34.284994Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Fibras alimentares: efeito na farinha, reologia das massas, qualidade e taxa de envelhecimento de pães |
title |
Fibras alimentares: efeito na farinha, reologia das massas, qualidade e taxa de envelhecimento de pães |
spellingShingle |
Fibras alimentares: efeito na farinha, reologia das massas, qualidade e taxa de envelhecimento de pães Barros, Jefferson Henrique Tiago [UNESP] Tecnologia de alimentos Reologia Alimentos - Qualidade Pão - Deterioração Inulina |
title_short |
Fibras alimentares: efeito na farinha, reologia das massas, qualidade e taxa de envelhecimento de pães |
title_full |
Fibras alimentares: efeito na farinha, reologia das massas, qualidade e taxa de envelhecimento de pães |
title_fullStr |
Fibras alimentares: efeito na farinha, reologia das massas, qualidade e taxa de envelhecimento de pães |
title_full_unstemmed |
Fibras alimentares: efeito na farinha, reologia das massas, qualidade e taxa de envelhecimento de pães |
title_sort |
Fibras alimentares: efeito na farinha, reologia das massas, qualidade e taxa de envelhecimento de pães |
author |
Barros, Jefferson Henrique Tiago [UNESP] |
author_facet |
Barros, Jefferson Henrique Tiago [UNESP] |
author_role |
author |
dc.contributor.none.fl_str_mv |
Franco, Célia Maria Landi [UNESP] Telis, Vânia Regina Nicoletti [UNESP] Universidade Estadual Paulista (Unesp) |
dc.contributor.author.fl_str_mv |
Barros, Jefferson Henrique Tiago [UNESP] |
dc.subject.por.fl_str_mv |
Tecnologia de alimentos Reologia Alimentos - Qualidade Pão - Deterioração Inulina |
topic |
Tecnologia de alimentos Reologia Alimentos - Qualidade Pão - Deterioração Inulina |
description |
In this study the effect of the average polymerization inulin (API) and resistant starch (RS) in the rheological characteristics of the dough, quality and bread staling were investigated. Wheat flour replaced with different concentrations (0, 5, 7,5 and 10%) of API (0, 10, 15 and 20%) of RS were analyzed using farinograph, extensograph, alveograph, rapid visco analyzer (RVA), differential scanning calorimetry (DSC) and rheometer. Breads with different concentrations of API and RS were produced and stored for up to 10 days at room temperature. The specific volume of fresh breads was determined and during storage the moisture and water activity of the crust and crumb, firmness, retrogradation (DSC), color, and diffraction of X-rays of the crumb of bread were evaluated. API promoted an increase in the time of hydration of the flour, reducing the water absorption to 11, 8.6 and 5.2%, respectively, when 5, 7.5 and 10% fiber were used, which caused an increase in the development time and stability of the dough. The resistance to extension and the D value increased, but the results alveográficos showed that fiber diluted gluten network, gradually reducing the strength of the dough reaching 53.3 x 10-4 J. API caused no changes in the paste temperature, but decreased the starch viscosity and increased ΔHret indicating higher retrogradation rate of amylopectin. The modulus G' and G in the control dough and in the dough with 7.5% API were similar. The consistency index (k) showed more consistent mass from the use ofAPI 7.5% probably due to interaction inulin-gluten, starch-inulin and inulininulin. Micrographs in confocal laser scanning microscopy (CLSM) showed a less homogeneous gluten network in the presence ofAPI. The dough with 5% API and 7.5 showed similar volume of the control dough during fermentation, but did not stand the pressure of the gases during baking, reducing the specific volume. During stora... |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015-09-17T15:25:46Z 2015-09-17T15:25:46Z 2015-03-24 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
BARROS, Jefferson Henrique Tiago. Fibras alimentares: efeito na farinha, reologia das massas, qualidade e taxa de envelhecimento de pães. 2015. 106 f. Dissertação (mestrado) - Universidade Estadual Paulista Julio de Mesquita Filho, Instituto de Biociências, Letras e Ciências Exatas, 2015. http://hdl.handle.net/11449/127811 000844446 000844446.pdf 33004153070P3 3990259902528302 9457081088108168 |
identifier_str_mv |
BARROS, Jefferson Henrique Tiago. Fibras alimentares: efeito na farinha, reologia das massas, qualidade e taxa de envelhecimento de pães. 2015. 106 f. Dissertação (mestrado) - Universidade Estadual Paulista Julio de Mesquita Filho, Instituto de Biociências, Letras e Ciências Exatas, 2015. 000844446 000844446.pdf 33004153070P3 3990259902528302 9457081088108168 |
url |
http://hdl.handle.net/11449/127811 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
106 f. : il. gráfs. tabs. color. application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) |
publisher.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) |
dc.source.none.fl_str_mv |
Aleph reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
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1808129427982254080 |