Heat treatment effect on oat flour used in the substitution of wheat flour for bread- making

Oat flour was heat treated at 80, 100 or 130 °C for 30 min, then used to replace 10 or 20 % wheat flour in bread-making process. Water retention capacity, viscosity profile, specific volume, and texture profile analysis were determined at 0, 2 and 7 days after bread-making. Viscosity parameters were...

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Những tác giả chính:	Vasquez Lara, Francisco, Verdú-Amat, Samuel, Islas-Rubio, Alma R., Barat-Baviera, José M., Grau-Melo, Raúl, Granados-Nevárez, María del Carmen, Ramírez-Wong, Benjamín
Định dạng:	Online
Ngôn ngữ:	spa
Được phát hành:	Universidad de Sonora 2021
Truy cập trực tuyến:	https://biotecnia.unison.mx/index.php/biotecnia/article/view/1388
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id	biotecnia-article-1388
record_format	ojs
spelling	biotecnia-article-13882022-05-31T17:38:57Z Heat treatment effect on oat flour used in the substitution of wheat flour for bread- making Efecto del tratamiento térmico en harina de avena utilizada en la sustitución de harina de trigo para la elaboración de pan Vasquez Lara, Francisco Verdú-Amat, Samuel Islas-Rubio, Alma R. Barat-Baviera, José M. Grau-Melo, Raúl Granados-Nevárez, María del Carmen Ramírez-Wong, Benjamín Harina de trigo, harina de avena, tratamiento térmico, sustitución. Wheat flour oat flour heat treatment substitution Oat flour was heat treated at 80, 100 or 130 °C for 30 min, then used to replace 10 or 20 % wheat flour in bread-making process. Water retention capacity, viscosity profile, specific volume, and texture profile analysis were determined at 0, 2 and 7 days after bread-making. Viscosity parameters were affected by the two levels of oat flour substitution and heat treatment. When using oat flour treated at 100 °C and substitution level of 10 and 20 %, the specific volume of bread increased (2.64 and 2.75 cm3/g). The texture profile was also affected by the level of substitution and heat treatment at 7 days of storage, the firmness of the bread decreased when 10 % of oat flour treated at 130 °C (12.86 N) was used in comparison to that made with wheat flour (19.63 N). Heat treatments in oat flour used to replace wheat flour can be an important alternative to improve the quality of bread-making products. La harina de avena fue tratada térmicamente a 80, 100 o 130 °C durante 30 min para después ser utilizada en la sustitución del 10 o 20 % de harina de trigo para la elaboración de pan. Se determinó capacidad de retención de agua, perfil de viscosidad, volumen específico, pérdida de peso, actividad de agua y análisis de perfil de textura a los días 0, 2 y 7 después de elaborado el pan. Los parámetros de viscosidad fueron afectados por el nivel de sustitución de harina de avena y el tratamiento térmico, siendo más notable cuando la harina de avena se trató a 130 °C. Al utilizar harina de avena tratada a 100 °C, el volumen específico de pan aumentó, incluso más que al observado en el pan de harina de trigo (2.22 cm3/g). Esto sucedió para ambos niveles de sustitución 10 o 20 % (2.64 y 2.75 cm3/g). El perfil de textura, también se vio afectado por el nivel de sustitución y el tratamiento térmico. A los 7 días de almacenamiento, la firmeza del pan disminuyó cuando se usó 10 % de harina de avena tratada a 130 °C (12.86 N) con respecto al elaborado de harina de trigo (19.63 N). Los tratamientos térmicos en harina de avena utilizada en la sustitución de harina de trigo, pueden ser una alternativa importante para mejorar las propiedades reológicas, texturales y de calidad del pan. Universidad de Sonora 2021-07-01 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/1388 10.18633/biotecnia.v23i2.1388 Biotecnia; Vol. 23 No. 2 (2021): Mayo-Agosto; 55-64 Biotecnia; Vol. 23 Núm. 2 (2021): Mayo-Agosto; 55-64 1665-1456 1665-1456 spa https://biotecnia.unison.mx/index.php/biotecnia/article/view/1388/559 https://biotecnia.unison.mx/index.php/biotecnia/article/view/1388/611 Derechos de autor 2021 https://creativecommons.org/licenses/by-nc-sa/4.0
institution	Biotecnia
collection	OJS
language	spa
format	Online
author	Vasquez Lara, Francisco Verdú-Amat, Samuel Islas-Rubio, Alma R. Barat-Baviera, José M. Grau-Melo, Raúl Granados-Nevárez, María del Carmen Ramírez-Wong, Benjamín
spellingShingle	Vasquez Lara, Francisco Verdú-Amat, Samuel Islas-Rubio, Alma R. Barat-Baviera, José M. Grau-Melo, Raúl Granados-Nevárez, María del Carmen Ramírez-Wong, Benjamín Heat treatment effect on oat flour used in the substitution of wheat flour for bread- making
author_facet	Vasquez Lara, Francisco Verdú-Amat, Samuel Islas-Rubio, Alma R. Barat-Baviera, José M. Grau-Melo, Raúl Granados-Nevárez, María del Carmen Ramírez-Wong, Benjamín
author_sort	Vasquez Lara, Francisco
title	Heat treatment effect on oat flour used in the substitution of wheat flour for bread- making
title_short	Heat treatment effect on oat flour used in the substitution of wheat flour for bread- making
title_full	Heat treatment effect on oat flour used in the substitution of wheat flour for bread- making
title_fullStr	Heat treatment effect on oat flour used in the substitution of wheat flour for bread- making
title_full_unstemmed	Heat treatment effect on oat flour used in the substitution of wheat flour for bread- making
title_sort	heat treatment effect on oat flour used in the substitution of wheat flour for bread- making
description	Oat flour was heat treated at 80, 100 or 130 °C for 30 min, then used to replace 10 or 20 % wheat flour in bread-making process. Water retention capacity, viscosity profile, specific volume, and texture profile analysis were determined at 0, 2 and 7 days after bread-making. Viscosity parameters were affected by the two levels of oat flour substitution and heat treatment. When using oat flour treated at 100 °C and substitution level of 10 and 20 %, the specific volume of bread increased (2.64 and 2.75 cm3/g). The texture profile was also affected by the level of substitution and heat treatment at 7 days of storage, the firmness of the bread decreased when 10 % of oat flour treated at 130 °C (12.86 N) was used in comparison to that made with wheat flour (19.63 N). Heat treatments in oat flour used to replace wheat flour can be an important alternative to improve the quality of bread-making products.
publisher	Universidad de Sonora
publishDate	2021
url	https://biotecnia.unison.mx/index.php/biotecnia/article/view/1388
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Heat treatment effect on oat flour used in the substitution of wheat flour for bread- making

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