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Details for article 5 of 11 found articles
| Title: |
DOUGH PROPERTIES RELATED TO BAKING QUALITY USING PRINCIPAL COMPONENT ANALYSIS ANALISIS DE COMPONENTES PRINCIPALES ENTRE PROPIEDADES DE MASA Y PRODUCTOS PANIFICADOS |
| Author: |
Osella, C. A. Robutti, J. Sanchez, H. D. Borras, F. de la Torre, M. A. |
| Appeared in: |
CyTA: journal of food |
| Paging: | Volume 6 (2008) nr. 2 pages 95-100 |
| Year: |
2008-12-01 |
| Contents: |
This study assesses the association between physical properties and baking performance of dough. Sixty-six argentine wheat-breeding lines were milled using an experimental mill. Wet gluten content and physical dough properties were determined in flours; while breads, cookies and crackers were made to evaluate baking performance. Principal component analysis (PCA) was utilized to observe variations among flour samples studied. A close association was found between some farinograph parameters (development time, stability), some alveograph parameters (G, W, P), and the attributes of bread quality (specific volume and total score). Results obtained in cookies and crackers indicate that there is a close positive correlation between weak gluten content and technological attributes of quality such as specific volume and sensory evaluation (total score). El presente trabajo relaciono las propiedades fisicas de la masa con el comportamiento tecnologico en la elaboracion de productos horneados. Se utilizaron sesenta y seis lineas de trigo argentino, molidas en un molino experimental. Se determino el contenido de gluten humedo y las propiedades fisicas de la masa. El comportamiento tecnologico se evaluo a traves de la elaboracion de pan, galletas y galletas crujientes. Para relacionar los parametros evaluados se utilizo el analisis de componentes principales (PCA). Se encontro una buena asociacion entre algunos parametros farinograficos (desarrollo, estabilidad), algunos parametros alveograficos (G, W, P) y los atributos de calidad del pan (volumen especifico, puntaje total). Los resultados obtenidos para galletas y galletas crujientes indican que hay una amplia correlacion entre el contenido de gluten debil y los atributos tecnologicos de calidad tales como: volumen especifico y puntaje total otorgado en la evaluacion sensorial. Palabras clave: Analisis de componentes principales, propiedades fisicas de la masa, productos horneados, lineas de trigo |
| Publisher: |
Taylor & Francis |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 5 of 11 found articles
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