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Abstract:

The thermal performance of a gluten-free bread dough consisting of a blend of non allergenic corn and cassava starches (75:25) with hydroxypropylmethylcellulose (HPMC) as gluten mimetic hydrocolloid in conjunction with egg white (EW) was determined by differential scanning calorimetry. In order to analyse the effects of different levels of the components (water: 80-110%, HPMC: 0-2% and EW: 0-10% over the starch blend) on the thermal transitions of the dough, a Doehlert design and a response surface methodology were used. The analysis of variance showed that EW did not affect the onset temperature of gelatinisation and HPMC did not affect the peak and conclusion temperatures. HPMC-water interactions mainly controlled the onset temperature of starch gelatinisation. On the other hand, the peak and conclusion temperatures were determined by the additive and opposite effects of water and EW. © 2003 Elsevier B.V. All rights reserved.

Registro:

Documento: Artículo
Título:Thermal transitions of gluten-free doughs as affected by water, egg white and hydroxypropylmethylcellulose
Autor:Kobylañski, J.R.; Pérez, O.E.; Pilosof, A.M.R.
Filiación:ICYTA, Fac. de Agronom. y Agroindustrias, Univ. Nac. de Santiago del Estero, Av. Belgrano 1912, Santiago del Estero 4200, Argentina
Departamento de Industrias, Fac. de Ciencias Exactas y Naturales, Ciudad Universitaria, Buenos Aires 1428, Argentina
Consejo Nac. Invest. Cie. Tec. Rep., Argentina
Palabras clave:Differential scanning calorimetry; Gelatinisation; Hydrocolloids; Interactions; Starch; egg white; gluten; hydroxypropylmethylcellulose; starch; water; analysis of variance; article; cassava; concentration response; differential scanning calorimetry; dough; experimental design; gelatinization; hydrocolloid; molecular interaction; reaction analysis; surface property; temperature dependence; thermodynamics
Año:2004
Volumen:411
Número:1
Página de inicio:81
Página de fin:89
DOI: http://dx.doi.org/10.1016/j.tca.2003.08.002
Título revista:Thermochimica Acta
Título revista abreviado:Thermochim Acta
ISSN:00406031
CODEN:THACA
CAS:egg white, 9006-50-2; gluten, 8002-80-0; hydroxypropylmethylcellulose, 9004-65-3; starch, 9005-25-8, 9005-84-9; water, 7732-18-5
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00406031_v411_n1_p81_Kobylanski

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Citas:

---------- APA ----------
Kobylañski, J.R., Pérez, O.E. & Pilosof, A.M.R. (2004) . Thermal transitions of gluten-free doughs as affected by water, egg white and hydroxypropylmethylcellulose. Thermochimica Acta, 411(1), 81-89.
http://dx.doi.org/10.1016/j.tca.2003.08.002
---------- CHICAGO ----------
Kobylañski, J.R., Pérez, O.E., Pilosof, A.M.R. "Thermal transitions of gluten-free doughs as affected by water, egg white and hydroxypropylmethylcellulose" . Thermochimica Acta 411, no. 1 (2004) : 81-89.
http://dx.doi.org/10.1016/j.tca.2003.08.002
---------- MLA ----------
Kobylañski, J.R., Pérez, O.E., Pilosof, A.M.R. "Thermal transitions of gluten-free doughs as affected by water, egg white and hydroxypropylmethylcellulose" . Thermochimica Acta, vol. 411, no. 1, 2004, pp. 81-89.
http://dx.doi.org/10.1016/j.tca.2003.08.002
---------- VANCOUVER ----------
Kobylañski, J.R., Pérez, O.E., Pilosof, A.M.R. Thermal transitions of gluten-free doughs as affected by water, egg white and hydroxypropylmethylcellulose. Thermochim Acta. 2004;411(1):81-89.
http://dx.doi.org/10.1016/j.tca.2003.08.002