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The impact of wheat (WT) flour replacement up to 45% (weight basis) by incorporation of ternary blends of teff (T), green pea (GP) and buckwheat (BW) flours on the viscometric pasting and gelling profiles of quaternary blended dough matrices was investigated by applying cooking and cooling cycles to rapid viscoanalyser (RVA) canisters with highly hydrated samples (3.5:25, w:w). Viscometric cooking and cooling parameter trends related to suitable patterns for lower and slower starch hydrolysis, and lower and/or slower firming and starch retrogradation kinetics in blended breads mainly include higher viscosity values for peak viscosity, breakdown on cooking and viscosity of hot (95 °C) paste, but lower viscosity values after gelling (50 °C). These visco-metric requirements for achieving suitable textural and thermal features in blended breads, were met by adding T/GP/BW to replace 22.5% of WT flour in blended dough formulations. Larger WT flour replacement by 37.5% of the ternary mixture T/GP/BW (7.5/15/15) provided hydrated blends with higher values for viscosity of hot (95 °C) paste, and lower viscosity values after gelling (50 °C), in good accordance with poorer formation of rapidly digestible starch and total digestible starch, and more prominent formation of resistant starch and slowly digestible starch in breads, respectively. © 2016 Elsevier Ltd. Source


Collar C.,Institute Agroquimica Y Tecnologia Of Alimentos Csic | Angioloni A.,Institute Agroquimica Y Tecnologia Of Alimentos Csic
European Food Research and Technology | Year: 2014

The ability of high β-glucan barley (HBGB) flour versus regular commercial barley (CB) to make highly nutritious wheat (WT) blended breads meeting functional and sensory standards has been investigated. Mixed breads obtained by 40 % replacement of WT flour by HBGB flours are more nutritious than those replaced by CB flours and much more than regular WT flour breads in terms of elevated levels of dietary fibre fractions (soluble, insoluble, resistant starch and β-glucans), slowly digestible starch subfraction and bioaccessible polyphenols providing higher antiradical activity. WT/CB and WT/HBGB breads can be, respectively, labelled as source of fibre (3 g DF/100 g food) and high-fibre breads (6 g DF/100 g food), according to Nutritional Claims for dietary fibre foods. The consumption of 100 g of WT/HBGB can meet up to almost 50 % the required dietary fibre, providing a β-glucan intake high enough to meet the requirements of the EFSA health claim (3 g/day), contributing a reduced blood cholesterol level. The techno-functional performance of fresh blended breads and the sensory appreciation were in general preserved or even improved. © 2013 Springer-Verlag Berlin Heidelberg. Source


Collar C.,Institute Agroquimica Y Tecnologia Of Alimentos Csic | Angioloni A.,Institute Agroquimica Y Tecnologia Of Alimentos Csic
Journal of Cereal Science | Year: 2014

The use of pseudocereals and ancient grains for breadmaking applications is receiving particular attention since they involve nutrient dense grains with proven health-promoting attributes. Dilution up to 20% of the basic rye/wheat flour blend by accumulative addition of amaranth, buckwheat, quinoa and teff flours (5% single flour) did positively impact either some dough visco-metric and visco-elastic features, or some techno-functional and nutritional characteristics of mixed bread matrices, and induced concomitant dynamics in lipid binding over mixing and baking steps. A preferential lipid binding to the gluten/non gluten proteins and to the outside part of the starch granules takes place during mixing, in such a way that the higher the accumulation of bound lipids during mixing, the higher the bioaccessible polyphenol content in blended breads. During baking, lipids bind to the gluten/non gluten proteins at the expenses of both a free lipid displacement and a lipid migration from the inside part of the starch granules to the protein active sites. It was observed that the higher the decrease of free lipid content during baking, the higher the pasting temperature and the lower the total setback on cooling and the dynamic moduli, but the higher the specific volume in blended breads. © 2014 Elsevier Ltd. Source


Oms-Oliu G.,University of Lleida | Rojas-Grau M.A.,University of Lleida | Gonzalez L.A.,Polytechnic University of Valencia | Varela P.,Institute Agroquimica Y Tecnologia Of Alimentos Csic | And 5 more authors.
Postharvest Biology and Technology | Year: 2010

This review covers some recent advances for the maintenance of fresh-cut fruit quality with respect to the use of chemical compounds, including plant natural antimicrobials and antioxidants, as well as calcium salts for maintaining texture. It focuses especially on the use of natural preservatives, which are of increasing interest because of toxicity and/or allergenicity of some traditional food preservatives. The difficulties in the application of these substances on fresh-cut fruit without adversely affecting sensory characteristics of the product are reviewed. Edible coatings are presented as an excellent way to carry additives since they are shown to maintain high concentrations of preservatives on the food surfaces, reducing the impact of such chemicals on overall consumer acceptability of fresh-cut fruit. © 2010 Elsevier B.V. Source


Arcia P.L.,Institute Agroquimica Y Tecnologia Of Alimentos Csic | Arcia P.L.,Laboratorio Tecnologico del Uruguay | Navarro S.,Institute Agroquimica Y Tecnologia Of Alimentos Csic | Costell E.,Institute Agroquimica Y Tecnologia Of Alimentos Csic | Tarrega A.,Institute Agroquimica Y Tecnologia Of Alimentos Csic
Food Biophysics | Year: 2011

Long-chain inulin in the presence of water forms a particulate gel of inulin crystals that can not only improve the consistency of low-fat products, but can also be responsible for a rough sensation. The objective of this work was to study the rheological properties and microstructure of inulin-enriched desserts when using seeding to control inulin particle size. Dairy desserts were prepared with 2.5%, 5% and 7.5% of long-chain inulin, and during cooling, they were seeded with a small amount of powdered inulin. After 1, 4 and 7 days of refrigerated storage, the rheological properties and microstructure of samples were studied and compared with control (unseeded) samples. Results indicated that seeding had a significant effect on both rheological properties and microstructure of desserts. For all inulin concentrations, the seeding technique favoured a faster formation of a greater amount and more regular sized inulin particles. © 2011 Springer Science+Business Media, LLC. Source

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