Rheological and thermal properties of dough and textural and microstructural features of bread obtained from nixtamalized corn/wheat flour blends

Guadarrama-Lezama, A. Y.; Carrillo-Navas, H.; Vernon‐Carter, E.J.; Alvarez-Ramı́rez, José

doi:10.1016/j.jcs.2016.03.011

Cited by 41 publications

(18 citation statements)

References 28 publications

(26 reference statements)

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“…A similar trend for the dynamic moduli was also found when wheat flour was substituted with grape seeds flour [42]. However, for all the analyzed samples the G'/G" values were higher than 1, indicating a solid elastic-like behavior of dough [61] with and without TSF addition in wheat flour. SF emulsifying properties [5] and its lipids contents which favor gluten aggregation and gives rise a more elastic behavior [60].…”

Section: Influence Of Tomato Seed Flour On Mixolab Dough Rheological supporting

confidence: 76%

Dough Rheological Behavior and Microstructure Characterization of Composite Dough with Wheat and Tomato Seed Flours

Mironeasa

Codină

2019

Foods

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The rheological and microstructural aspects of the dough samples prepared from wheat flour and different levels of tomato seed flour (TSF) were investigated by rheology methods through the Mixolab device, dynamic rheology and epifluorescence light microscopy (EFLM). The Mixolab results indicated that replacing wheat flour with TSF increased dough development time, stability, and viscosity during the initial heating-cooling cycle and decreased alpha amylase activity. The dynamic rheological data showed that the storage modulus G' and loss modulus G" increased with the level of TSF addition. Creep-recovery tests of the samples indicated that dough elastic recovery was in a high percentage after stress removal for all the samples in which TSF was incorporated in wheat flour. Using EFLM all the samples seemed homogeneous showing a compact dough matrix structure. The parameters measured with Mixolab during mixing were in agreement with the dynamic rheological data and in accordance with the EFLM structure images. These results are useful for bakery producers in order to develop new products in which tomato seed flour may be incorporated especially for wheat flours of a good quality for bread making and high wet gluten content. The addition of TSF may have a strength effect on the dough system and will increase the nutritional value of the bakery products.2 of 15 are used in animal feed or as soil fertilizers [11]. However, today there is an increasing trend of using this by-product as a source of functional components in different products knowing that the tomato pomace is a rich source of valuable compounds which can be recovered and used in food, pharmaceutical and cosmetic industries as natural ingredients [12,13]. In the chemical composition of tomato pomace high level of total dietary fibers, proteins, fats and medium amounts of ash are found [14].The peel and seed by-products of tomato pomace represents approximately 20-50 g·kg −1 of the initial weight of tomatoes and can be used individually or combined [14]. Regarding the combined utilization, the literature reports that, due to the significant amounts of bioactive phytochemicals from tomato pomace, it can be used as natural antioxidants for the formulation of functional foods, or as additives in food systems to extend their shelf-life [15][16][17]. Other studies showed that tomato pomace can be considered a good source of some macroelements, such as potassium, manganese and calcium and microelements, i.e., copper and zinc, which are cofactors of the antioxidant enzymes [15]. As individual part of by products, many studies [16][17][18][19] highlighted the possibility of using the tomato peels as a source of carotenoids and antioxidants to enrich various foods products or to produce new functional ones. The other part of tomato by-product, tomato seeds, account for approximately 10% of the fruit and 60% of the total by-product and contain a high amount for protein, fat and mineral elements such as potassium, calcium, iron, manganese, zinc and copper [14,20]. To...

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Section: Influence Of Tomato Seed Flour On Mixolab Dough Rheological supporting

confidence: 76%

Dough Rheological Behavior and Microstructure Characterization of Composite Dough with Wheat and Tomato Seed Flours

Mironeasa

Codină

2019

Foods

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“…Table I shows that extruded masa has a low flow index (n) attributable to a solid dilution effect (45% solids); these data are in agreement with Guadarrama-Lezama et al (2016), who reported flow index (n) values of 0.11-0.18, which were comparable to gluten-free dough flow index values Juszczak et al 2012). This indicates that tempering time allows for greater absorption of water and that the way in which the water binds to the components of the masa (starch, proteins, gums, and fats) allows for greater pseudoplasticity (i.e., masas with lower fluidity owing to greater absorption of water).…”

Section: Resultssupporting

confidence: 83%

“…This indicates that tempering time allows for greater absorption of water and that the way in which the water binds to the components of the masa (starch, proteins, gums, and fats) allows for greater pseudoplasticity (i.e., masas with lower fluidity owing to greater absorption of water). Table I shows that extruded masa has a low flow index (n) attributable to a solid dilution effect (45% solids); these data are in agreement with Guadarrama-Lezama et al (2016), who reported flow index (n) values of 0.11-0.18, which were comparable to gluten-free dough flow index values Juszczak et al 2012). Other authors reported flow index (n) values in the range of 0.3-0.4 with 10% solids (Ramírez-Navas 2006) and 0.7 in nixtamalized masa and flour pastes measured using a rotational viscometer (Núñez-Santiago et al 2003).…”

Section: Resultssupporting

confidence: 83%

Effects of Tempering Time, Ca(OH)₂ Concentration, and Particle Size on the Rheological Properties of Extruded Corn Flour

et al. 2017

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Cereal Chem. 94(2):230-236Extrusion was used for obtaining corn masa. Particle size, Ca(OH) 2 concentration, and tempering time had significant effects on the viscosity of extruded flours. Ground corn tempered for different periods of time (0.016-10 h) increased viscosity without application of heat. This behavior can be explained by the release of starches from the protein matrix. Viscoelastic properties of masas showed storage modulus (G9) > loss modulus (G0) for all samples. G9 and G0 increased as a function of tempering time, indicating higher water absorption capacity (WAC). The same behavior was found for Ca(OH) 2 concentration, suggesting formation of cross-links between starch and polymers. Viscosity of masas modeled by the power law showed a value of n close to 0.1, suggesting that the dispersed solid phase was greater than the liquid phase. Index n and consistency coefficient K were associated with water absorption and viscosity, respectively. Regarding Ca(OH) 2 , the higher the Ca(OH) 2 concentration, the lower the index n; thus, Ca(OH) 2 influenced the pseudoplastic behavior of extruded masas. Index n was directly proportional to WAC. Consistency coefficient K generally increased with the tempering time and small particle size. In addition, viscosity was higher after 10 h of tempering time. Tempering time improved rheological quality of masa obtained by extrusion. † Corresponding

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“…Bu artışta kalsiyum iyonları ile serbest yağ asitlerinin karboksil guruplarının reaksiyona girmesi rol oynamaktadır [46]. Alkali işlem ile V tipi kristal yapıya sahip amiloz-lipid komplekslerinin oluşumu desteklenmekte [47; 63, 64] ayrıca bazı mısır yağı fraksiyonları, monogliseridlere ve digliseritlere ayrılarak, proteinlerin bağlanması kolaylaşmaktadır [65]. Amiloz-lipid komplekslerinin varlığı, nişasta granüllerinin su absorbsiyonunu ve şişme kapasitesini düşürmekte [48], oksidatif stabiliteyi artırmaktadır [66].…”

Section: Yağlar üZerine Etkilerunclassified

Başlıca Mısır Bileşenleri Üzerine Alkali Pişirmenin (Nikstamalizasyon) Etkileri

Argun¹

2018

Akademik Gıda

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Alkali pişirme, mısır danelerinin kalsiyum hidroksit ilavesiyle pişirilmesi, pişirme suyu (nejayote) içinde bir müddet dinlendirilmesi ve daha sonra da yıkanmasını içeren bir işlemdir. Çok eski bir proses olan bu işlem ilk defa mısırın anavatanı olan Orta Amerika'da geliştirilmiş ve "Nikstamalizasyon" olarak bilinmektedir. Alkali pişirmeye tabi tutulmuş mısırlarda kabuk soyulması kolaylaşır, protein ve nişasta modifiye olur, reolojik ve termal özellikler değişir. Mısır, çölyak (gluten enteropatisi) hastaları tarafından da tüketilebildiği için bu uygulama mısırın kabuğunun soyulmasında sağladığı kolaylık ve bileşenleri üzerine söz konusu etkilerinden dolayı mısırdan üretilen gıdaların hazırlanmasında önemli bir aşamadır. Bu çalışmada alkali pişirmenin mısırın başlıca kısımları olan perikarp, nişasta, protein ve yağların üzerine etkileri derlenmiştir.

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Rheological and thermal properties of dough and textural and microstructural features of bread obtained from nixtamalized corn/wheat flour blends

Cited by 41 publications

References 28 publications

Dough Rheological Behavior and Microstructure Characterization of Composite Dough with Wheat and Tomato Seed Flours

Dough Rheological Behavior and Microstructure Characterization of Composite Dough with Wheat and Tomato Seed Flours

Effects of Tempering Time, Ca(OH)₂ Concentration, and Particle Size on the Rheological Properties of Extruded Corn Flour

Başlıca Mısır Bileşenleri Üzerine Alkali Pişirmenin (Nikstamalizasyon) Etkileri

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Rheological and thermal properties of dough and textural and microstructural features of bread obtained from nixtamalized corn/wheat flour blends

Cited by 41 publications

References 28 publications

Dough Rheological Behavior and Microstructure Characterization of Composite Dough with Wheat and Tomato Seed Flours

Dough Rheological Behavior and Microstructure Characterization of Composite Dough with Wheat and Tomato Seed Flours

Effects of Tempering Time, Ca(OH)2 Concentration, and Particle Size on the Rheological Properties of Extruded Corn Flour

Başlıca Mısır Bileşenleri Üzerine Alkali Pişirmenin (Nikstamalizasyon) Etkileri

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Effects of Tempering Time, Ca(OH)₂ Concentration, and Particle Size on the Rheological Properties of Extruded Corn Flour