Mimicking gluten functionality with β-conglycinin concentrate: Evaluation in gluten free yeast-leavened breads
| العنوان: | Mimicking gluten functionality with β-conglycinin concentrate: Evaluation in gluten free yeast-leavened breads |
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| المؤلفون: | Johanan Espinosa-Ramírez, Sergio O. Serna-Saldívar, Raquel Garzón, Cristina M. Rosell |
| المساهمون: | Ministerio de Economía, Industria y Competitividad (España), Generalitat Valenciana, European Commission, Consejo Nacional de Ciencia y Tecnología (México) |
| المصدر: | Digital.CSIC. Repositorio Institucional del CSIC instname |
| بيانات النشر: | Elsevier, 2017. |
| سنة النشر: | 2017 |
| مصطلحات موضوعية: | Glutens, Soy proteins, Food Handling, Starch, Flour, Color, Hydration, Fractionation, Zea mays, β-Conglycinin, Diet, Gluten-Free, chemistry.chemical_compound, 0404 agricultural biotechnology, Hardness, Yeasts, Humans, Food science, Leavening agent, chemistry.chemical_classification, Mouth, Moisture, Viscosity, Seed Storage Proteins, digestive, oral, and skin physiology, nutritional and metabolic diseases, food and beverages, Structure, Globulins, Bread, 04 agricultural and veterinary sciences, Corn starchs, Antigens, Plant, 040401 food science, Gluten, Elasticity, Yeast, Gluten-free bread, chemistry, Touch, Emulsifying Agents, Fermentation, Soybean Proteins, Gluten free, Soybeans, Rheology, Water binding, Food Science |
| الوصف: | Fractionation of soy proteins has proved to produce protein concentrates with viscoelastic properties. In the present study, a β-conglycinin concentrate (βCC) obtained by a pH fractionation of soy flour was tested as structuring agent in gluten-free yeast-leavened bread model. A lean formulation with βCC and corn starch was used to produce gluten-free breads with two hydration conditions and three levels of protein (5%, 10% and 15%). Vital gluten was used to compare the functionality of βCC protein and its performance for breadmaking. Breads were characterized in moisture, color, textural parameters and image analysis. βCC presented lower hydration properties and higher emulsifying activity compared to vital gluten. Blends βCC:starch had higher water binding capacity compared to vital gluten blends. The hydration conditions tested affected the moisture, color and cell density of breads. Breads produced with βCC presented higher 2D area and height and presented higher crumb softness and cohesiveness, and did not present significant differences in springiness and resilience compared to vital gluten breads. The image analysis of crumbs showed higher cell density but lower porosity and mean cell areas in βCC breads. Thus, βCC proved to have potential as a structuring agent in gluten-free breads. Financial support of the Spanish Ministry of Economy and Competitiveness (Project AGL2014-52928-C2-1-R), Generalitat Valenciana (Project Prometeo 2017/189), the European Regional Development Fund (FEDER) and the joint project between research group from IATA-CSIC and the research groups of Nutriomics and CIDPRO from Tecnologico de Monterrey. Johanan Espinosa-Ramírez acknowledges the support from CONACyT for the PhD scholarship (375643). |
| اللغة: | English |
| تدمد: | 2014-5292 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d5127cb1001ae6161a0d6dbbf257aef7 http://hdl.handle.net/10261/161752 |
| Rights: | OPEN |
| رقم الانضمام: | edsair.doi.dedup.....d5127cb1001ae6161a0d6dbbf257aef7 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 20145292 |
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