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dc.contributor.authorVidaurre-Ruiz, Julio
dc.contributor.authorSalas Valerio, Francisco
dc.contributor.authorSchoenlechner, Regine
dc.contributor.authorRepo-Carrasco Valencia, Ritva
dc.date.accessioned2020-08-20T02:53:41Z
dc.date.available2020-08-20T02:53:41Z
dc.date.issued2020
dc.identifier.urihttps://hdl.handle.net/20.500.12996/4410
dc.descriptionUniversidad Nacional Agraria La Molina. Facultad de Industrias Alimentarias. Departamento Académico de Tecnología de Alimentos y Productos Agropecuarioses_PE
dc.description.abstractThe objective of this research was to evaluate the rheological and textural properties of gluten-free doughs based on potato starch, which was partially substituted by different proportions of quinoa (10%, 30% and 50%), kiwicha (10%, 30% and 50%) or tarwi flour (10%, 20% and 30%). The influence of the substitution on the kinetics of the leavening process was studied as well. The back-extrusion technique was used to determine rheological and textural properties of the dough, and the leavening kinetics were modelled using the Gompertz equation. The results showed that textural properties such as firmness, consistency, cohesiveness and viscosity index, as well as the consistency index of the doughs increased as the level of substitution of the Andean grain flour in the formulation increased. It was determined that the formulations with an addition of 10% and 20% for quinoa or kiwicha flour, and 10% for tarwi flour would be most suitable for developing gluten-free breads.es_PE
dc.formatapplication/pdfes_PE
dc.language.isoenges_PE
dc.rightsinfo:eu-repo/semantics/openAccesses_PE
dc.subjectChenopodium quinoaes_PE
dc.subjectAmaranthus caudatuses_PE
dc.subjectLupinus mutabilises_PE
dc.subjectPropiedades fisicoquímicases_PE
dc.subjectPropiedades reológicases_PE
dc.subjectTexturaes_PE
dc.subjectProcesamientoes_PE
dc.subjectQuinuaes_PE
dc.subjectKiwichaes_PE
dc.subjectTarwies_PE
dc.subjectGranoses_PE
dc.subjectGranos andinos nativoses_PE
dc.titleRheological and textural properties of gluten - free doughts made from Andean grainses_PE
dc.typeinfo:eu-repo/semantics/articlees_PE
dc.identifier.doihttps://doi.org/10.1111/ijfs.14662es_PE
dc.subject.ocdehttp://purl.org/pe-repo/ocde/ford#2.11.01es_PE


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