Producción CyT
Artículo
Autoría
Roccia P
;
Ribotta P
;
PEREZ, GABRIELA TERESA
;
Leon A.
Fecha
2009
Editorial y Lugar de Edición
Elsevier
Revista
LWT - Food Science and Technology,
vol. 42
(pp. 358-362)
- ISSN 0023-6438
Elsevier
Elsevier
ISSN
0023-6438
Resumen
Información suministrada por el agente en
SIGEVA
A better understanding of the physicochemical and rheological changes in soy/wheat composite dough may lead to overcome the problems caused by the incorporation of high levels of soy products on bread formulation. The effects of commercial soy protein isolate (SPI) on uniaxial extension and creep behavior, microstructure and free water of hydrated gluten were studied. Different solid:moisture ratios were used. Results showed that the substitution of wheat protein by soy protein negatively affec...
A better understanding of the physicochemical and rheological changes in soy/wheat composite dough may lead to overcome the problems caused by the incorporation of high levels of soy products on bread formulation. The effects of commercial soy protein isolate (SPI) on uniaxial extension and creep behavior, microstructure and free water of hydrated gluten were studied. Different solid:moisture ratios were used. Results showed that the substitution of wheat protein by soy protein negatively affected the gluten–SPI mixture rheological properties due to network weakening. It was demonstrated that gluten was weakened as a consequence of the interference effect of soy proteins on their structure, and the smaller availability of water to the build-up of the gluten network. A greater amount of moisture could partially improve the rheological performance of the gluten–SPI mixture.
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Palabras Clave
PROTEINSOYBEANGLUTEN