Physicochemical and sensory evaluation of a baguette bread using wheat (Triticum spp) and pea (Pisum sativum L.) flours

Physicochemical and sensory evaluation of a baguette bread using wheat (Triticum spp) and pea (Pisum sativum L.) flours

The aim of this work was to prepare a salty bread with the sponge dough technique incorporating 10, 15 and 20 % pea meal (HCh) to wheat meal (HT), and evaluate its effect in kneading and fermentation time in the doughs and analytical tests on breads (loss of moisture, bread weight, specific volume,...

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Päätekijät: Calvo Carrillo, María de la Concepción, López Méndez, Oliverio Xicoténcatl, Carranco Jáuregui, María Elena, Marines, Jared
Aineistotyyppi: Online
Kieli:spa
Julkaistu: Universidad de Sonora 2020
Linkit:https://biotecnia.unison.mx/index.php/biotecnia/article/view/1227
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spelling biotecnia-article-12272022-05-31T17:20:08Z Physicochemical and sensory evaluation of a baguette bread using wheat (Triticum spp) and pea (Pisum sativum L.) flours Evaluación fisicoquímica y sensorial de un pan tipo baguette utilizando harinas de trigo (Triticum spp) y chícharo (Pisum sativum L.) Calvo Carrillo, María de la Concepción López Méndez, Oliverio Xicoténcatl Carranco Jáuregui, María Elena Marines, Jared Baguette bread wheat flour pea flour sponge dough physicochemical properties Pan baguette harina de trigo harina de chícharo masa esponja propiedades fisicoquímicas. The aim of this work was to prepare a salty bread with the sponge dough technique incorporating 10, 15 and 20 % pea meal (HCh) to wheat meal (HT), and evaluate its effect in kneading and fermentation time in the doughs and analytical tests on breads (loss of moisture, bread weight, specific volume, color), chemical composition (moisture, crude protein, ether extract, ash, crude fiber, total carbohydrates and amino acid profile) and sensory evaluation (color, smell, texture, taste and general appearance). An analysis of variance (ANOVA) was carried out for all variables. The best kneading time was for the dough with 20 % and fermentation at 10 % with HCh, higher specific volume for HCh 15 %, and for color (variables L, a * and b *) there was no statistical difference (p > 0.05). Both protein and amino acid profile increased as did the inclusion of HCh. The sensory evaluation, color, smell, texture, flavor and general appearance with respect to the control, the bread with 15 % HCh obtained the best rating (like). The bread with 15 % HCh was the one that presented the best attributes. El objetivo de esta investigación fue elaborar un pan salado tipo bagette con la técnica de masa esponja incorporando a la harina de trigo (HT) 10, 15 y 20% de harina de chícharo (HCh) y evaluar su efecto en tiempo de amasado y fermentación en las masas a través del análisis físico de los panes (pérdida de humedad, peso del pan, volumen específico, color), composición química (humedad, proteína cruda, extracto etéreo, cenizas, fibra cruda, carbohidratos totales y perfil de aminoácidos) y evaluación sensorial (color, olor, textura, sabor y aspecto general). El mejor tiempo de amasado fue para la masa con 20 % y de fermentación al 10 % con HCh, volumen específico mayor para HCh 15 % y para color (variables L, a* y b*) no hubo diferencia estadística (p>0.05). Tanto la proteína como el perfil de aminoácidos se fueron incrementando al aumentar la inclusión de HCh. La evaluación sensorial, color, olor, textura, sabor y aspecto general, con respecto al testigo, el pan que obtuvo la mejor calificación (gusta) fue el del 15 % de HCh. En general, el pan que presentó los mejores atributos fue el del 15% con HCh. Universidad de Sonora 2020-09-21 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Original peer-reviewed articles Artículos originales evaluados por pares application/pdf text/xml https://biotecnia.unison.mx/index.php/biotecnia/article/view/1227 10.18633/biotecnia.v22i3.1227 Biotecnia; Vol. 22 No. 3 (2020): Septiembre-Diciembre; 116-124 Biotecnia; Vol. 22 Núm. 3 (2020): Septiembre-Diciembre; 116-124 1665-1456 1665-1456 spa https://biotecnia.unison.mx/index.php/biotecnia/article/view/1227/463 https://biotecnia.unison.mx/index.php/biotecnia/article/view/1227/516 Derechos de autor 2020 Biotecnia
institution Biotecnia
collection OJS
language spa
format Online
author Calvo Carrillo, María de la Concepción
López Méndez, Oliverio Xicoténcatl
Carranco Jáuregui, María Elena
Marines, Jared
spellingShingle Calvo Carrillo, María de la Concepción
López Méndez, Oliverio Xicoténcatl
Carranco Jáuregui, María Elena
Marines, Jared
Physicochemical and sensory evaluation of a baguette bread using wheat (Triticum spp) and pea (Pisum sativum L.) flours
author_facet Calvo Carrillo, María de la Concepción
López Méndez, Oliverio Xicoténcatl
Carranco Jáuregui, María Elena
Marines, Jared
author_sort Calvo Carrillo, María de la Concepción
title Physicochemical and sensory evaluation of a baguette bread using wheat (Triticum spp) and pea (Pisum sativum L.) flours
title_short Physicochemical and sensory evaluation of a baguette bread using wheat (Triticum spp) and pea (Pisum sativum L.) flours
title_full Physicochemical and sensory evaluation of a baguette bread using wheat (Triticum spp) and pea (Pisum sativum L.) flours
title_fullStr Physicochemical and sensory evaluation of a baguette bread using wheat (Triticum spp) and pea (Pisum sativum L.) flours
title_full_unstemmed Physicochemical and sensory evaluation of a baguette bread using wheat (Triticum spp) and pea (Pisum sativum L.) flours
title_sort physicochemical and sensory evaluation of a baguette bread using wheat (triticum spp) and pea (pisum sativum l.) flours
description The aim of this work was to prepare a salty bread with the sponge dough technique incorporating 10, 15 and 20 % pea meal (HCh) to wheat meal (HT), and evaluate its effect in kneading and fermentation time in the doughs and analytical tests on breads (loss of moisture, bread weight, specific volume, color), chemical composition (moisture, crude protein, ether extract, ash, crude fiber, total carbohydrates and amino acid profile) and sensory evaluation (color, smell, texture, taste and general appearance). An analysis of variance (ANOVA) was carried out for all variables. The best kneading time was for the dough with 20 % and fermentation at 10 % with HCh, higher specific volume for HCh 15 %, and for color (variables L, a * and b *) there was no statistical difference (p > 0.05). Both protein and amino acid profile increased as did the inclusion of HCh. The sensory evaluation, color, smell, texture, flavor and general appearance with respect to the control, the bread with 15 % HCh obtained the best rating (like). The bread with 15 % HCh was the one that presented the best attributes.
publisher Universidad de Sonora
publishDate 2020
url https://biotecnia.unison.mx/index.php/biotecnia/article/view/1227
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