16 research outputs found
Calidad panadera de harinas de trigo entero mediante pruebas convencionales y una prueba no convencional
Whole grain wheat flour (WGWF) is a source of fiber, antioxidants, vitamins, phytochemicals and nutrients and could supply the growing demand of the bakery industry for wheats with high quality. The objective of the study was to evaluate the baking quality of HGET of the varieties Cal Blanco F2011 (HCB); Mattchet F2011 (HM) and RSM-Norman F2008 (HN) grown in Mexico in autumn-winter 2014 to 2016, by means of conventional tests and an unconventional one (it consists of measuring the fermentation volume of each flour sample). Bromatological, rheological, bakery quality determinations were made in triplicate. An ANDEVA, DMS test (p<0.05) and a correlation analysis were performed. HCB has a higher protein (14.33%) than controls. All flours have favorable kneading times for a good volume of bread, with good fermentation and extensibility. Therefore, the three experimental WGWFs were found to be competitive to commercial flours, but HCB was superior in almost all tests. HM and HN are similar to HI in VOP, VOE and HAL making them comparable in bakery quality. The pHf of HM and HCB is the same, but in baking the last has better quality, making it superior to the evaluated integral flours. It is recommended to further study the fermentation test due to the correlation with important factors in the various quality tests, this in order to identify whether or not its use is feasible when evaluating the quality of the flours.Las harinas de grano entero de trigo (HGET) son fuente de fibra, antioxidantes, vitaminas, fitoqu铆micos y nutrientes y podr铆an suplir la creciente demanda de la industria panadera de trigos con alta calidad. El objetivo del estudio fue evaluar la calidad panadera de HGET de las variedades Cal Blanco F2011 (HCB); Mattchet F2011 (HM) y RSM-Norman F2008 (HN) cultivadas en M茅xico en oto帽o-inverno 2014 a 2016, mediante pruebas convencionales y una no convencional (consiste en la medici贸n del volumen de fermentaci贸n de cada muestra de harina). Se realizaron determinaciones bromatol贸gicas, reol贸gicas, de calidad panadera por triplicado. Se realiz贸 un ANDEVA, prueba por DMS (p<0,05) y un an谩lisis de correlaci贸n. La HCB tiene mayor prote铆na (14,33%) que las testigos. Todas las harinas tienen tiempos de amasado favorables para buen volumen de pan, con buena fermentaci贸n y extensibilidad. Por lo anterior, las tres HGET experimentales resultaron ser competitivas a las harinas comerciales, pero HCB fue superior en casi todas las pruebas. La HM y HN, son similares a la HI en VOP, VOE y HAL volvi茅ndolas comparables en calidad panadera. El pHf de HM y HCB es igual, pero en panificaci贸n la 煤ltima es de mejor calidad haci茅ndola superior a las harinas integrales evaluadas. Se recomienda estudiar m谩s la prueba de fermentaci贸n por la correlaci贸n con factores importantes en la diversas pruebas de calidad, esto con el fin de identificar si es factible o no su uso al evaluar la calidad de las harinas
Whole grain wheat flour bakery quality through conventional tests and a non conventional test
Las harinas de grano entero de trigo (HGET) son fuente de fibra, antioxidantes, vitaminas, fitoqu铆micos y nutrientes y podr铆an suplir la creciente demanda de la industria panadera de trigos con alta calidad. El objetivo del estudio fue evaluar la calidad panadera de HGET de las variedades Cal Blanco F2011 (HCB); Mattchet F2011 (HM) y RSM-Norman F2008 (HN) cultivadas en M茅xico en oto帽o-inverno 2014 a 2016, mediante pruebas convencionales y una no convencional (consiste en la medici贸n del volumen de fermentaci贸n de cada muestra de harina). Se realizaron determinaciones bromatol贸gicas, reol贸gicas, de calidad panadera por triplicado. Se realiz贸 un ANDEVA, prueba por DMS (p<0,05) y un an谩lisis de correlaci贸n. La HCB tiene mayor prote铆na (14,33%) que las testigos. Todas las harinas tienen tiempos de amasado favorables para buen volumen de pan, con buena fermentaci贸n y extensibilidad. Por lo anterior, las tres HGET experimentales resultaron ser competitivas a las harinas comerciales, pero HCB fue superior en casi todas las pruebas. La HM y HN, son similares a la HI en VOP, VOE y HAL volvi茅ndolas comparables en calidad panadera. El pHf de HM y HCB es igual, pero en panificaci贸n la 煤ltima es de mejor calidad haci茅ndola superior a las harinas integrales evaluadas. Se recomienda estudiar m谩s la prueba de fermentaci贸n por la correlaci贸n con factores importantes en la diversas pruebas de calidad, esto con el fin de identificar si es factible o no su uso al evaluar la calidad de las harinas.Whole grain wheat flour (WGWF) is a source of fiber, antioxidants, vitamins, phytochemicals and nutrients and could supply the growing demand of the bakery industry for wheats with high quality. The objective of the study was to evaluate the baking quality of HGET of the varieties Cal Blanco F2011 (HCB); Mattchet F2011 (HM) and RSM-Norman F2008 (HN) grown in Mexico in autumn-winter 2014 to 2016, by means of conventional tests and an unconventional one (it consists of measuring the fermentation volume of each flour sample). Bromatological, rheological, bakery quality determinations were made in triplicate. An ANDEVA, DMS test (p<0.05) and a correlation analysis were performed. HCB has a higher protein (14.33%) than controls. All flours have favorable kneading times for a good volume of bread, with good fermentation and extensibility. Therefore, the three experimental WGWFs were found to be competitive to commercial flours, but HCB was superior in almost all tests. HM and HN are similar to HI in VOP, VOE and HAL making them comparable in bakery quality. The pHf of HM and HCB is the same, but in baking the last has better quality, making it superior to the evaluated integral flours. It is recommended to further study the fermentation test due to the correlation with important factors in the various quality tests, this in order to identify whether or not its use is feasible when evaluating the quality of the flours.Facultad de Ciencias Agrarias y Forestale
Use of heat treated sorghum flour as an alternative in the substitution of wheat flour in bread-making
[ES] El tratamiento t茅rmico en harinas es un proceso que se ha venido utilizando para generar modificaciones en sus componentes
principales, como lo son las prote铆nas y almid贸n. Estos cambios pueden ser la desnaturalizaci贸n de prote铆nas y gelatinizaci贸n del
almid贸n que pueden afectar las propiedades funcionales de las harinas, por lo anterior, se llev贸 a cabo la sustituci贸n de harina de
trigo (HT) con harina de sorgo (HS) en los porcentajes de 10, 20 o 30 % (peso-peso), para determinar el efecto de esta sustituci贸n
en las propiedades reol贸gicas, texturales y de panificaci贸n. Adem谩s, la HS se someti贸 a tratamientos t茅rmicos de 100 o 130 掳C por
30 min, la cual fue utilizada en los mismos niveles de sustituci贸n para determinar la incidencia de estos tratamientos t茅rmicos en su
capacidad panificadora y sus efectos reol贸gicos. Los resultados mostraron cambios importantes en el volumen espec铆fico del pan,
aunque no se observaron diferencias significativas cuando la sustituci贸n fue del 10 % con harina tratada a 100 o 130 掳C (4.66 y
4.57 cm3
/g) con respecto a HT (4.53 cm3
/g), sin embargo, si se observaron diferencias con respecto a los panes obtenidos cuando
se utiliz贸 HS sin tratar t茅rmicamente. El perfil de textura no mostr贸 diferencias significativas en la firmeza del pan cuando fue
obtenido de HT (9.92 N), con respecto al elaborado de la sustituci贸n del 10 % de HT con HS tratada t茅rmicamente a 100 o 130
掳C (12.75 y 11.97 N), respectivamente. Sin embargo, al incrementar el porcentaje de sustituci贸n de HT a 30 % (35.01 N) con HS
sin tratar t茅rmicamente, este par谩metro aument贸 considerablemente con respecto a este mismo nivel de sustituci贸n al obtenido
de HS tratada a 100 o 130 掳C (28.17 y 30.29 N)[EN] Heat treatment in flours is a process that has been used to generate changes in their main components, such as proteins and
starch. 驴ese changes may be protein denaturation and starch gelatinization that may affect the functional properties of the
flours, therefore, the substitution of wheat flour (HT) with sorghum flour (HS) in the percentages of 10, 20 or 30 % (weightweight) was carried out to determine the effect of this substitution on the rheological and textural properties, and bread-making.
In addition, the HS was subjected to heat treatments of 100 or 130 掳C for 30 min, which was used at the same substitution
levels to determine the incidence of these thermal treatments on their bread-making capacity and their rheological effects. 驴e
results showed important changes in the specific volume of the bread, although no significant differences were observed when
the substitution was 10 % with flour treated at 100 or 130 掳C (4.66 and 4.57 cm3
/g) with respect to HT (4.53 cm3
/g), however,
the loaves prepared with HS without heat treatment showed differences. 驴e texture profile showed no significant differences in
the firmness of the breads obtained from HT (9.92 N) and those substituted with 10% thermally treated HS at 100 or 130 掳C
(12.75 and 11.97 N). However, when increasing the percentage of substitution to 30 % of HT (35.01 N) with HS without heat
treatment, this parameter increased considerably with respect to the same level of substitution with HS treated at 100 or 130 掳C
(28.17 and 30.29 N)Vasquez-Lara, F.; Soto Padilla, D.; Cordero Fern谩ndez, DL.; Granados Nev谩rez, MDC.; Islas Rubio, AR.; Verd煤 Amat, S.; Grau Mel贸, R.... (2018). Utilizaci贸n de harina de sorgo tratada t茅rmicamente como una alternativa en la sustituci贸n de harina de trigo en panificaci贸n. Revista iberoamericana de tecnolog铆a postcosecha. 19(2):267-280. http://hdl.handle.net/10251/124224S26728019
Measurement and modeling thermal conductivity of baked products
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Evaluation of the quality of sorghum malts
Vita.Dorado, Malisor 84-7, Tortillero, ATx623*SC103-12E, and ATx630*R3338 sorghums were cleaned, steeped in tap water for 20h, immersed in a 2% sodium hypochlorite solution for 10 min, rinsed with distilled water 5 times, drained, germinated from 0 to 6 days at 28掳C and 95% RH, and dried for 48 h at 50掳C. Commercially available colorimetric assays and standard methods for determining barley malt quality characteristics were adapted to characterize these sorghum malts. The rapid visco-analyzer (RVA) was adapted to determine 伪-amylase activity by measuring changes in peak and final viscosity of a malt extract-corn starch slurry heated to 95掳C for 3 min. Viscosity changes were significantly correlated with malt 伪-amylase activities determined by a specific colorimetric assay for 伪-amylase. The RVA method needs confirmation but appears to be simple, quick and reliable. The colorimetric assay to determine 尾-amylase showed significant differences in the levels of 尾-amylase activity among sorghum varieties. The colorimetric assay is a simple, direct, accurate, reproducible, fast assay which requires only a small sample (0.1 g, d.b.) and costs $0.40/sample for substrate and reagents. Dry matter loss (DML) increased and density decreased with germination time. The level of 伪- and 尾-amylase activity varied among sorghum varieties. The optimum germination time for malting sorghum under the conditions used in this study was 4 days. Significant correlations between malting quality parameters of 5-day germinated grain and physical measurements on raw and malted grains were found. Confirmation of these correlations with larger number of samples might indicate the usefulness of these measurements in selecting for malting potential. Dorado had malting properties most closely resembling those of barley malt. The proportion of 尾- to a-amylase activity (0.4) in Dorado malt was the same as that of barley malt although the extract was 70% compared to 80% or higher expected for barley malt. The Kolbach index and the free 伪-amino nitrogen of sorghum malt were similar to barley malt (30-40%, >150mg/L, respectively). ATx630*R3338, the waxy cultivar, had the lowest 伪-amylase activity; its diastatic power was only 33% of Dorado malt. Sorghums with soft or intermediate endosperm texture had the best malting properties in this study, which confirms observations made in South Africa and India
Efecto de la sustituci贸n de harina de trigo con harina de avena, ma铆z y sorgo sobre las propiedades reol贸gicas de la masa, texturales y sensoriales del pan
The effect of substitution of 2.5, 5, 7.5 and 10% of
wheat flour (HT) with oat flour (HA), corn (HM) and
sorghum (HS) on the rheological properties of the
dough, textural and sensorial bread properties was
evaluated. The water holding capacity (CRA),
pasting temperature, peak viscosity and final
viscosity in flour was determined. In dough, force
(F) and volume within an hour of fermentation was
measured. A sensory analysis of bread to determine
the preferences of the panelists and a texture profile
analysis (TPA) were also carried out. The results
showed significant differences (p 藗 0.05) among
measurements. The volume of the dough using HA
at the four levels did not show significant differences
compared with HT (136.32 cm3 卤 4.62). Sensory
analysis of bread showed no difference (p 藘 0.05)
between the bread made with 10% HA or HM and
the HT only bread.Se evalu贸 el efecto de la sustituci贸n del 2.5, 5,
7.5 y 10% de harina de trigo (HT) con harina de
avena (HA), de ma铆z (HM) y de sorgo (HS) sobre las
propiedades reol贸gicas de la masa, texturales y
sensoriales del pan. Se determin贸 la capacidad de
retenci贸n de agua (CRA), temperatura de empaste,
viscosidad pico y viscosidad final en harinas. En
masa, se determin贸 fuerza (F) y volumen a 1 h de
fermentaci贸n. Se realiz贸 un an谩lisis sensorial en pan
para determinar las preferencias de los panelistas,
as铆 como el an谩lisis del perfil de textura (TPA). Los
resultados mostraron diferencias significativas en
las mediciones realizadas. El volumen de la masa
obtenido al utilizar HA en los cuatro diferentes niveles
no mostr贸 diferencias con HT (136.32 cm3 卤 4.62). El
an谩lisis sensorial no mostr贸 diferencias cuando el pan se elabor贸 con HA o HM a 10% y el obtenido
s贸lo de HT