Influence of Gluten-free Flours and their Mixtures on Batter Properties and Bread Quality View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2010-08

AUTHORS

Lorena S. Sciarini, Pablo D. Ribotta, Alberto E. León, Gabriela T. Pérez

ABSTRACT

Gluten is a major component of some cereals and is responsible for flour technological characteristics to make bakery products. However, gluten must be eliminated from the diet of celiac patients because its ingestion causes serious intestinal damage. The objectives of this study were to assess the effect of different flours and their mixtures on thermal and pasting properties of batters, and to study the quality parameters and staling rate of gluten-free breads. Starch gelatinization temperatures and enthalpies depended on batter composition. Soy flour addition had a higher effect on rice than on corn starch, indicating some differential interaction between starch and proteins. Inactive soy flour incorporation improved all bread quality parameters in both corn- and rice-based breads. Higher batter firmness of formulations with soy addition (extrusion force was doubled in rice/soy and rice/corn/soy batters with regard to rice and rice/corn batters) partially explained higher specific volume (rice breads: 1.98 cm3/g; rice/soy 90:10 2.51 cm3/g, corn/soy 90:10: 2.05 cm3/g, whereas corn/soy 80:20: 2.12 cm3/g), as these batters retained more air during proofing. The staling rate was decreased by soy flour incorporation on rice (staling rate of rice breads with 10% soy diminished 52%, and with 20% of soy addition, 77%, both regarding to 100% rice breads) and corn formulation (the staling rate of corn/soy 80:20 breads was 5.9% lower than corn/soy 90:10) because of the high water-holding capacity of soy proteins and the interactions established with amylopectin that could retard the retrogradation process. Breads made with rice, corn, and soy flours showed the best quality attributes: high volume, good crumb appearance, soft texture, and low staling rate. More... »

PAGES

577-585

References to SciGraph publications

  • 2008-08. Breadmaking performance of protein enriched, gluten-free breads in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Identifiers

    URI

    http://scigraph.springernature.com/pub.10.1007/s11947-008-0098-2

    DOI

    http://dx.doi.org/10.1007/s11947-008-0098-2

    DIMENSIONS

    https://app.dimensions.ai/details/publication/pub.1049027846


    Indexing Status Check whether this publication has been indexed by Scopus and Web Of Science using the SN Indexing Status Tool
    Incoming Citations Browse incoming citations for this publication using opencitations.net

    JSON-LD is the canonical representation for SciGraph data.

    TIP: You can open this SciGraph record using an external JSON-LD service: JSON-LD Playground Google SDTT

    [
      {
        "@context": "https://springernature.github.io/scigraph/jsonld/sgcontext.json", 
        "about": [
          {
            "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/1103", 
            "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
            "name": "Clinical Sciences", 
            "type": "DefinedTerm"
          }, 
          {
            "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/11", 
            "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
            "name": "Medical and Health Sciences", 
            "type": "DefinedTerm"
          }
        ], 
        "author": [
          {
            "affiliation": {
              "alternateName": "National University of C\u00f3rdoba", 
              "id": "https://www.grid.ac/institutes/grid.10692.3c", 
              "name": [
                "CONICET - Facultad de Ciencias Agropecuarias, Universidad Nacional de C\u00f3rdoba, CC 509, 5000, C\u00f3rdoba, Argentina"
              ], 
              "type": "Organization"
            }, 
            "familyName": "Sciarini", 
            "givenName": "Lorena S.", 
            "id": "sg:person.013303403663.20", 
            "sameAs": [
              "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.013303403663.20"
            ], 
            "type": "Person"
          }, 
          {
            "affiliation": {
              "alternateName": "National University of C\u00f3rdoba", 
              "id": "https://www.grid.ac/institutes/grid.10692.3c", 
              "name": [
                "CONICET - Facultad de Ciencias Agropecuarias, Universidad Nacional de C\u00f3rdoba, CC 509, 5000, C\u00f3rdoba, Argentina"
              ], 
              "type": "Organization"
            }, 
            "familyName": "Ribotta", 
            "givenName": "Pablo D.", 
            "id": "sg:person.01012320373.51", 
            "sameAs": [
              "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01012320373.51"
            ], 
            "type": "Person"
          }, 
          {
            "affiliation": {
              "alternateName": "National University of C\u00f3rdoba", 
              "id": "https://www.grid.ac/institutes/grid.10692.3c", 
              "name": [
                "CONICET - Facultad de Ciencias Agropecuarias, Universidad Nacional de C\u00f3rdoba, CC 509, 5000, C\u00f3rdoba, Argentina"
              ], 
              "type": "Organization"
            }, 
            "familyName": "Le\u00f3n", 
            "givenName": "Alberto E.", 
            "id": "sg:person.01237665201.29", 
            "sameAs": [
              "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01237665201.29"
            ], 
            "type": "Person"
          }, 
          {
            "affiliation": {
              "alternateName": "National University of C\u00f3rdoba", 
              "id": "https://www.grid.ac/institutes/grid.10692.3c", 
              "name": [
                "CONICET - Facultad de Ciencias Agropecuarias, Universidad Nacional de C\u00f3rdoba, CC 509, 5000, C\u00f3rdoba, Argentina"
              ], 
              "type": "Organization"
            }, 
            "familyName": "P\u00e9rez", 
            "givenName": "Gabriela T.", 
            "id": "sg:person.012314634727.23", 
            "sameAs": [
              "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.012314634727.23"
            ], 
            "type": "Person"
          }
        ], 
        "citation": [
          {
            "id": "https://doi.org/10.1006/jcrs.2002.0503", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1001101918"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "https://doi.org/10.1006/jcrs.2002.0503", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1001101918"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "https://doi.org/10.1002/jsfa.1094", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1001611095"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "https://doi.org/10.1177/1082013204042067", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1007022242"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "https://doi.org/10.1177/1082013204042067", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1007022242"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "https://doi.org/10.1111/j.1365-2621.1992.tb11283.x", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1008076047"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "https://doi.org/10.1002/star.19820340704", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1010783746"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "https://doi.org/10.1016/j.foodchem.2004.02.015", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1010814209"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "https://doi.org/10.1016/j.foodres.2003.08.001", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1010971933"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "https://doi.org/10.1016/j.foodres.2003.08.001", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1010971933"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "https://doi.org/10.1006/fstl.1997.0366", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1014911307"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "sg:pub.10.1007/s00217-008-0838-6", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1015836329", 
              "https://doi.org/10.1007/s00217-008-0838-6"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "sg:pub.10.1007/s00217-008-0838-6", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1015836329", 
              "https://doi.org/10.1007/s00217-008-0838-6"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "https://doi.org/10.1136/bmj.319.7204.236", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1017569472"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "https://doi.org/10.1016/j.lwt.2006.08.021", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1021660939"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "https://doi.org/10.1016/j.foodres.2003.12.005", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1023223758"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "https://doi.org/10.1016/s0008-6215(98)00079-2", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1024187686"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "https://doi.org/10.1016/s0260-8774(00)00236-3", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1027403861"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "https://doi.org/10.1016/j.jfoodeng.2005.12.043", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1031668010"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "https://doi.org/10.1111/j.1365-2621.2002.tb11420.x", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1032460436"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "https://doi.org/10.1016/s0144-8617(00)00272-1", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1032930488"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "https://doi.org/10.1016/j.lwt.2006.02.007", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1033754945"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "https://doi.org/10.3109/00365529709002992", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1036640469"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "https://doi.org/10.1016/j.foodchem.2003.10.004", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1039570282"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "https://doi.org/10.1002/jsfa.2740220406", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1039733245"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "https://doi.org/10.1016/j.foodchem.2006.02.040", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1041046334"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "https://doi.org/10.1016/s0260-8774(02)00244-3", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1043772057"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "https://doi.org/10.1016/s0308-8146(02)00416-8", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1046458677"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "https://doi.org/10.1016/s0308-8146(02)00416-8", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1046458677"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "https://doi.org/10.1016/j.jfoodeng.2006.03.032", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1046964081"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "https://doi.org/10.1002/jsfa.1915", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1051788287"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "https://doi.org/10.1016/s0009-8981(01)00782-3", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1052520320"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "https://doi.org/10.1016/s0002-8223(01)00351-0", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1052630511"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "https://doi.org/10.1016/s0002-8223(01)00351-0", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1052630511"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "https://doi.org/10.1016/s0308-8146(98)00134-4", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1053310265"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "https://doi.org/10.1021/jf0300341", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1055900902"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "https://doi.org/10.1021/jf0300341", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1055900902"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "https://doi.org/10.1094/cc-82-0394", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1060073286"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "https://doi.org/10.1094/cc-83-0028", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1060073349"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "https://doi.org/10.1094/cchem.1999.76.5.606", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1060074921"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "https://doi.org/10.1094/cchem.1999.76.5.629", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1060074925"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "https://doi.org/10.1094/cchem.2002.79.3.434", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1060075334"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "https://doi.org/10.1094/cchem.2004.81.5.567", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1060075662"
            ], 
            "type": "CreativeWork"
          }, 
          {
            "id": "https://app.dimensions.ai/details/publication/pub.1075077899", 
            "type": "CreativeWork"
          }
        ], 
        "datePublished": "2010-08", 
        "datePublishedReg": "2010-08-01", 
        "description": "Gluten is a major component of some cereals and is responsible for flour technological characteristics to make bakery products. However, gluten must be eliminated from the diet of celiac patients because its ingestion causes serious intestinal damage. The objectives of this study were to assess the effect of different flours and their mixtures on thermal and pasting properties of batters, and to study the quality parameters and staling rate of gluten-free breads. Starch gelatinization temperatures and enthalpies depended on batter composition. Soy flour addition had a higher effect on rice than on corn starch, indicating some differential interaction between starch and proteins. Inactive soy flour incorporation improved all bread quality parameters in both corn- and rice-based breads. Higher batter firmness of formulations with soy addition (extrusion force was doubled in rice/soy and rice/corn/soy batters with regard to rice and rice/corn batters) partially explained higher specific volume (rice breads: 1.98 cm3/g; rice/soy 90:10 2.51 cm3/g, corn/soy 90:10: 2.05 cm3/g, whereas corn/soy 80:20: 2.12 cm3/g), as these batters retained more air during proofing. The staling rate was decreased by soy flour incorporation on rice (staling rate of rice breads with 10% soy diminished 52%, and with 20% of soy addition, 77%, both regarding to 100% rice breads) and corn formulation (the staling rate of corn/soy 80:20 breads was 5.9% lower than corn/soy 90:10) because of the high water-holding capacity of soy proteins and the interactions established with amylopectin that could retard the retrogradation process. Breads made with rice, corn, and soy flours showed the best quality attributes: high volume, good crumb appearance, soft texture, and low staling rate.", 
        "genre": "research_article", 
        "id": "sg:pub.10.1007/s11947-008-0098-2", 
        "inLanguage": [
          "en"
        ], 
        "isAccessibleForFree": false, 
        "isPartOf": [
          {
            "id": "sg:journal.1045464", 
            "issn": [
              "1935-5130", 
              "1935-5149"
            ], 
            "name": "Food and Bioprocess Technology", 
            "type": "Periodical"
          }, 
          {
            "issueNumber": "4", 
            "type": "PublicationIssue"
          }, 
          {
            "type": "PublicationVolume", 
            "volumeNumber": "3"
          }
        ], 
        "name": "Influence of Gluten-free Flours and their Mixtures on Batter Properties and Bread Quality", 
        "pagination": "577-585", 
        "productId": [
          {
            "name": "readcube_id", 
            "type": "PropertyValue", 
            "value": [
              "e98f7457b75e24a6a6afb3342a8882f46b339e2092b533439ab053e1f557a3d5"
            ]
          }, 
          {
            "name": "doi", 
            "type": "PropertyValue", 
            "value": [
              "10.1007/s11947-008-0098-2"
            ]
          }, 
          {
            "name": "dimensions_id", 
            "type": "PropertyValue", 
            "value": [
              "pub.1049027846"
            ]
          }
        ], 
        "sameAs": [
          "https://doi.org/10.1007/s11947-008-0098-2", 
          "https://app.dimensions.ai/details/publication/pub.1049027846"
        ], 
        "sdDataset": "articles", 
        "sdDatePublished": "2019-04-10T15:54", 
        "sdLicense": "https://scigraph.springernature.com/explorer/license/", 
        "sdPublisher": {
          "name": "Springer Nature - SN SciGraph project", 
          "type": "Organization"
        }, 
        "sdSource": "s3://com-uberresearch-data-dimensions-target-20181106-alternative/cleanup/v134/2549eaecd7973599484d7c17b260dba0a4ecb94b/merge/v9/a6c9fde33151104705d4d7ff012ea9563521a3ce/jats-lookup/v90/0000000001_0000000264/records_8664_00000524.jsonl", 
        "type": "ScholarlyArticle", 
        "url": "http://link.springer.com/10.1007%2Fs11947-008-0098-2"
      }
    ]
     

    Download the RDF metadata as:  json-ld nt turtle xml License info

    HOW TO GET THIS DATA PROGRAMMATICALLY:

    JSON-LD is a popular format for linked data which is fully compatible with JSON.

    curl -H 'Accept: application/ld+json' 'https://scigraph.springernature.com/pub.10.1007/s11947-008-0098-2'

    N-Triples is a line-based linked data format ideal for batch operations.

    curl -H 'Accept: application/n-triples' 'https://scigraph.springernature.com/pub.10.1007/s11947-008-0098-2'

    Turtle is a human-readable linked data format.

    curl -H 'Accept: text/turtle' 'https://scigraph.springernature.com/pub.10.1007/s11947-008-0098-2'

    RDF/XML is a standard XML format for linked data.

    curl -H 'Accept: application/rdf+xml' 'https://scigraph.springernature.com/pub.10.1007/s11947-008-0098-2'


     

    This table displays all metadata directly associated to this object as RDF triples.

    193 TRIPLES      21 PREDICATES      64 URIs      19 LITERALS      7 BLANK NODES

    Subject Predicate Object
    1 sg:pub.10.1007/s11947-008-0098-2 schema:about anzsrc-for:11
    2 anzsrc-for:1103
    3 schema:author N17f30e6210164e3fb6791c316bbdcbf0
    4 schema:citation sg:pub.10.1007/s00217-008-0838-6
    5 https://app.dimensions.ai/details/publication/pub.1075077899
    6 https://doi.org/10.1002/jsfa.1094
    7 https://doi.org/10.1002/jsfa.1915
    8 https://doi.org/10.1002/jsfa.2740220406
    9 https://doi.org/10.1002/star.19820340704
    10 https://doi.org/10.1006/fstl.1997.0366
    11 https://doi.org/10.1006/jcrs.2002.0503
    12 https://doi.org/10.1016/j.foodchem.2003.10.004
    13 https://doi.org/10.1016/j.foodchem.2004.02.015
    14 https://doi.org/10.1016/j.foodchem.2006.02.040
    15 https://doi.org/10.1016/j.foodres.2003.08.001
    16 https://doi.org/10.1016/j.foodres.2003.12.005
    17 https://doi.org/10.1016/j.jfoodeng.2005.12.043
    18 https://doi.org/10.1016/j.jfoodeng.2006.03.032
    19 https://doi.org/10.1016/j.lwt.2006.02.007
    20 https://doi.org/10.1016/j.lwt.2006.08.021
    21 https://doi.org/10.1016/s0002-8223(01)00351-0
    22 https://doi.org/10.1016/s0008-6215(98)00079-2
    23 https://doi.org/10.1016/s0009-8981(01)00782-3
    24 https://doi.org/10.1016/s0144-8617(00)00272-1
    25 https://doi.org/10.1016/s0260-8774(00)00236-3
    26 https://doi.org/10.1016/s0260-8774(02)00244-3
    27 https://doi.org/10.1016/s0308-8146(02)00416-8
    28 https://doi.org/10.1016/s0308-8146(98)00134-4
    29 https://doi.org/10.1021/jf0300341
    30 https://doi.org/10.1094/cc-82-0394
    31 https://doi.org/10.1094/cc-83-0028
    32 https://doi.org/10.1094/cchem.1999.76.5.606
    33 https://doi.org/10.1094/cchem.1999.76.5.629
    34 https://doi.org/10.1094/cchem.2002.79.3.434
    35 https://doi.org/10.1094/cchem.2004.81.5.567
    36 https://doi.org/10.1111/j.1365-2621.1992.tb11283.x
    37 https://doi.org/10.1111/j.1365-2621.2002.tb11420.x
    38 https://doi.org/10.1136/bmj.319.7204.236
    39 https://doi.org/10.1177/1082013204042067
    40 https://doi.org/10.3109/00365529709002992
    41 schema:datePublished 2010-08
    42 schema:datePublishedReg 2010-08-01
    43 schema:description Gluten is a major component of some cereals and is responsible for flour technological characteristics to make bakery products. However, gluten must be eliminated from the diet of celiac patients because its ingestion causes serious intestinal damage. The objectives of this study were to assess the effect of different flours and their mixtures on thermal and pasting properties of batters, and to study the quality parameters and staling rate of gluten-free breads. Starch gelatinization temperatures and enthalpies depended on batter composition. Soy flour addition had a higher effect on rice than on corn starch, indicating some differential interaction between starch and proteins. Inactive soy flour incorporation improved all bread quality parameters in both corn- and rice-based breads. Higher batter firmness of formulations with soy addition (extrusion force was doubled in rice/soy and rice/corn/soy batters with regard to rice and rice/corn batters) partially explained higher specific volume (rice breads: 1.98 cm3/g; rice/soy 90:10 2.51 cm3/g, corn/soy 90:10: 2.05 cm3/g, whereas corn/soy 80:20: 2.12 cm3/g), as these batters retained more air during proofing. The staling rate was decreased by soy flour incorporation on rice (staling rate of rice breads with 10% soy diminished 52%, and with 20% of soy addition, 77%, both regarding to 100% rice breads) and corn formulation (the staling rate of corn/soy 80:20 breads was 5.9% lower than corn/soy 90:10) because of the high water-holding capacity of soy proteins and the interactions established with amylopectin that could retard the retrogradation process. Breads made with rice, corn, and soy flours showed the best quality attributes: high volume, good crumb appearance, soft texture, and low staling rate.
    44 schema:genre research_article
    45 schema:inLanguage en
    46 schema:isAccessibleForFree false
    47 schema:isPartOf N583ac29d6e23433ca66f93cd00d2e11e
    48 Naab9c287452140a786b64a37d8631c74
    49 sg:journal.1045464
    50 schema:name Influence of Gluten-free Flours and their Mixtures on Batter Properties and Bread Quality
    51 schema:pagination 577-585
    52 schema:productId N23f8c161ffec43829ca63c6e22251789
    53 N3cbb60d38c6e4ca7875d5f3d47cb0f39
    54 N67e269446c2a41c8acc17567abd8428c
    55 schema:sameAs https://app.dimensions.ai/details/publication/pub.1049027846
    56 https://doi.org/10.1007/s11947-008-0098-2
    57 schema:sdDatePublished 2019-04-10T15:54
    58 schema:sdLicense https://scigraph.springernature.com/explorer/license/
    59 schema:sdPublisher N7c841a040ec34e5ab156e43648204b4c
    60 schema:url http://link.springer.com/10.1007%2Fs11947-008-0098-2
    61 sgo:license sg:explorer/license/
    62 sgo:sdDataset articles
    63 rdf:type schema:ScholarlyArticle
    64 N17f30e6210164e3fb6791c316bbdcbf0 rdf:first sg:person.013303403663.20
    65 rdf:rest N3d1ba270576148829d75901ce8348c2e
    66 N23f8c161ffec43829ca63c6e22251789 schema:name readcube_id
    67 schema:value e98f7457b75e24a6a6afb3342a8882f46b339e2092b533439ab053e1f557a3d5
    68 rdf:type schema:PropertyValue
    69 N3cbb60d38c6e4ca7875d5f3d47cb0f39 schema:name dimensions_id
    70 schema:value pub.1049027846
    71 rdf:type schema:PropertyValue
    72 N3d1ba270576148829d75901ce8348c2e rdf:first sg:person.01012320373.51
    73 rdf:rest Na9cf1d58d04c4ca39d44117ffad241bd
    74 N528ce0d802ab4066a17496e315f70d24 rdf:first sg:person.012314634727.23
    75 rdf:rest rdf:nil
    76 N583ac29d6e23433ca66f93cd00d2e11e schema:volumeNumber 3
    77 rdf:type schema:PublicationVolume
    78 N67e269446c2a41c8acc17567abd8428c schema:name doi
    79 schema:value 10.1007/s11947-008-0098-2
    80 rdf:type schema:PropertyValue
    81 N7c841a040ec34e5ab156e43648204b4c schema:name Springer Nature - SN SciGraph project
    82 rdf:type schema:Organization
    83 Na9cf1d58d04c4ca39d44117ffad241bd rdf:first sg:person.01237665201.29
    84 rdf:rest N528ce0d802ab4066a17496e315f70d24
    85 Naab9c287452140a786b64a37d8631c74 schema:issueNumber 4
    86 rdf:type schema:PublicationIssue
    87 anzsrc-for:11 schema:inDefinedTermSet anzsrc-for:
    88 schema:name Medical and Health Sciences
    89 rdf:type schema:DefinedTerm
    90 anzsrc-for:1103 schema:inDefinedTermSet anzsrc-for:
    91 schema:name Clinical Sciences
    92 rdf:type schema:DefinedTerm
    93 sg:journal.1045464 schema:issn 1935-5130
    94 1935-5149
    95 schema:name Food and Bioprocess Technology
    96 rdf:type schema:Periodical
    97 sg:person.01012320373.51 schema:affiliation https://www.grid.ac/institutes/grid.10692.3c
    98 schema:familyName Ribotta
    99 schema:givenName Pablo D.
    100 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01012320373.51
    101 rdf:type schema:Person
    102 sg:person.012314634727.23 schema:affiliation https://www.grid.ac/institutes/grid.10692.3c
    103 schema:familyName Pérez
    104 schema:givenName Gabriela T.
    105 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.012314634727.23
    106 rdf:type schema:Person
    107 sg:person.01237665201.29 schema:affiliation https://www.grid.ac/institutes/grid.10692.3c
    108 schema:familyName León
    109 schema:givenName Alberto E.
    110 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01237665201.29
    111 rdf:type schema:Person
    112 sg:person.013303403663.20 schema:affiliation https://www.grid.ac/institutes/grid.10692.3c
    113 schema:familyName Sciarini
    114 schema:givenName Lorena S.
    115 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.013303403663.20
    116 rdf:type schema:Person
    117 sg:pub.10.1007/s00217-008-0838-6 schema:sameAs https://app.dimensions.ai/details/publication/pub.1015836329
    118 https://doi.org/10.1007/s00217-008-0838-6
    119 rdf:type schema:CreativeWork
    120 https://app.dimensions.ai/details/publication/pub.1075077899 schema:CreativeWork
    121 https://doi.org/10.1002/jsfa.1094 schema:sameAs https://app.dimensions.ai/details/publication/pub.1001611095
    122 rdf:type schema:CreativeWork
    123 https://doi.org/10.1002/jsfa.1915 schema:sameAs https://app.dimensions.ai/details/publication/pub.1051788287
    124 rdf:type schema:CreativeWork
    125 https://doi.org/10.1002/jsfa.2740220406 schema:sameAs https://app.dimensions.ai/details/publication/pub.1039733245
    126 rdf:type schema:CreativeWork
    127 https://doi.org/10.1002/star.19820340704 schema:sameAs https://app.dimensions.ai/details/publication/pub.1010783746
    128 rdf:type schema:CreativeWork
    129 https://doi.org/10.1006/fstl.1997.0366 schema:sameAs https://app.dimensions.ai/details/publication/pub.1014911307
    130 rdf:type schema:CreativeWork
    131 https://doi.org/10.1006/jcrs.2002.0503 schema:sameAs https://app.dimensions.ai/details/publication/pub.1001101918
    132 rdf:type schema:CreativeWork
    133 https://doi.org/10.1016/j.foodchem.2003.10.004 schema:sameAs https://app.dimensions.ai/details/publication/pub.1039570282
    134 rdf:type schema:CreativeWork
    135 https://doi.org/10.1016/j.foodchem.2004.02.015 schema:sameAs https://app.dimensions.ai/details/publication/pub.1010814209
    136 rdf:type schema:CreativeWork
    137 https://doi.org/10.1016/j.foodchem.2006.02.040 schema:sameAs https://app.dimensions.ai/details/publication/pub.1041046334
    138 rdf:type schema:CreativeWork
    139 https://doi.org/10.1016/j.foodres.2003.08.001 schema:sameAs https://app.dimensions.ai/details/publication/pub.1010971933
    140 rdf:type schema:CreativeWork
    141 https://doi.org/10.1016/j.foodres.2003.12.005 schema:sameAs https://app.dimensions.ai/details/publication/pub.1023223758
    142 rdf:type schema:CreativeWork
    143 https://doi.org/10.1016/j.jfoodeng.2005.12.043 schema:sameAs https://app.dimensions.ai/details/publication/pub.1031668010
    144 rdf:type schema:CreativeWork
    145 https://doi.org/10.1016/j.jfoodeng.2006.03.032 schema:sameAs https://app.dimensions.ai/details/publication/pub.1046964081
    146 rdf:type schema:CreativeWork
    147 https://doi.org/10.1016/j.lwt.2006.02.007 schema:sameAs https://app.dimensions.ai/details/publication/pub.1033754945
    148 rdf:type schema:CreativeWork
    149 https://doi.org/10.1016/j.lwt.2006.08.021 schema:sameAs https://app.dimensions.ai/details/publication/pub.1021660939
    150 rdf:type schema:CreativeWork
    151 https://doi.org/10.1016/s0002-8223(01)00351-0 schema:sameAs https://app.dimensions.ai/details/publication/pub.1052630511
    152 rdf:type schema:CreativeWork
    153 https://doi.org/10.1016/s0008-6215(98)00079-2 schema:sameAs https://app.dimensions.ai/details/publication/pub.1024187686
    154 rdf:type schema:CreativeWork
    155 https://doi.org/10.1016/s0009-8981(01)00782-3 schema:sameAs https://app.dimensions.ai/details/publication/pub.1052520320
    156 rdf:type schema:CreativeWork
    157 https://doi.org/10.1016/s0144-8617(00)00272-1 schema:sameAs https://app.dimensions.ai/details/publication/pub.1032930488
    158 rdf:type schema:CreativeWork
    159 https://doi.org/10.1016/s0260-8774(00)00236-3 schema:sameAs https://app.dimensions.ai/details/publication/pub.1027403861
    160 rdf:type schema:CreativeWork
    161 https://doi.org/10.1016/s0260-8774(02)00244-3 schema:sameAs https://app.dimensions.ai/details/publication/pub.1043772057
    162 rdf:type schema:CreativeWork
    163 https://doi.org/10.1016/s0308-8146(02)00416-8 schema:sameAs https://app.dimensions.ai/details/publication/pub.1046458677
    164 rdf:type schema:CreativeWork
    165 https://doi.org/10.1016/s0308-8146(98)00134-4 schema:sameAs https://app.dimensions.ai/details/publication/pub.1053310265
    166 rdf:type schema:CreativeWork
    167 https://doi.org/10.1021/jf0300341 schema:sameAs https://app.dimensions.ai/details/publication/pub.1055900902
    168 rdf:type schema:CreativeWork
    169 https://doi.org/10.1094/cc-82-0394 schema:sameAs https://app.dimensions.ai/details/publication/pub.1060073286
    170 rdf:type schema:CreativeWork
    171 https://doi.org/10.1094/cc-83-0028 schema:sameAs https://app.dimensions.ai/details/publication/pub.1060073349
    172 rdf:type schema:CreativeWork
    173 https://doi.org/10.1094/cchem.1999.76.5.606 schema:sameAs https://app.dimensions.ai/details/publication/pub.1060074921
    174 rdf:type schema:CreativeWork
    175 https://doi.org/10.1094/cchem.1999.76.5.629 schema:sameAs https://app.dimensions.ai/details/publication/pub.1060074925
    176 rdf:type schema:CreativeWork
    177 https://doi.org/10.1094/cchem.2002.79.3.434 schema:sameAs https://app.dimensions.ai/details/publication/pub.1060075334
    178 rdf:type schema:CreativeWork
    179 https://doi.org/10.1094/cchem.2004.81.5.567 schema:sameAs https://app.dimensions.ai/details/publication/pub.1060075662
    180 rdf:type schema:CreativeWork
    181 https://doi.org/10.1111/j.1365-2621.1992.tb11283.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1008076047
    182 rdf:type schema:CreativeWork
    183 https://doi.org/10.1111/j.1365-2621.2002.tb11420.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1032460436
    184 rdf:type schema:CreativeWork
    185 https://doi.org/10.1136/bmj.319.7204.236 schema:sameAs https://app.dimensions.ai/details/publication/pub.1017569472
    186 rdf:type schema:CreativeWork
    187 https://doi.org/10.1177/1082013204042067 schema:sameAs https://app.dimensions.ai/details/publication/pub.1007022242
    188 rdf:type schema:CreativeWork
    189 https://doi.org/10.3109/00365529709002992 schema:sameAs https://app.dimensions.ai/details/publication/pub.1036640469
    190 rdf:type schema:CreativeWork
    191 https://www.grid.ac/institutes/grid.10692.3c schema:alternateName National University of Córdoba
    192 schema:name CONICET - Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, CC 509, 5000, Córdoba, Argentina
    193 rdf:type schema:Organization
     




    Preview window. Press ESC to close (or click here)


    ...