Rheology of Potato flour Mixes and Wheat to Make Bread
Evaluate the rheological properties of flour mixes Ipomoea batata and Triticum vulgare for the preparation of bread dough, was the goal of this research for it a completely randomized design, as treatments sweet potato flour was used varieties are used: Toquecita, Guayaco Purple, Purple Ecuador, Bra...
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Universidad de Oriente
2016-07-01
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Online Access: | http://revistas.uo.edu.cu/index.php/tq/article/view/1457 |
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doaj-d104eb45392b4d2fb9697e868ef80c982020-11-24T22:31:54ZspaUniversidad de OrienteTecnología Química2224-61852016-07-0136345746710.1590/2224-6185.2016.3.111303Rheology of Potato flour Mixes and Wheat to Make BreadEly Fernando Sacón-Vera0Ingrid Ibeth Bernal-Bailón1Alex Alberto Dueñas-Rivadeneira2Gloria Annabell Cobeña-Ruíz3Nancy López-Bello4Carrera de agroindustrias, Escuela Superior Agropecuaria de Manabí Manuel Félix López, Campus Politécnico el Limón Manabí, EcuadorCarrera de agroindustrias, Escuela Superior Agropecuaria de Manabí Manuel Félix López, Campus Politécnico el Limón Manabí, EcuadorUniversidad Técnica de Manabí, Facultad de Ciencias Zootécnicas, EcuadorPrograma Yuca-camote de la Estación Experimental Portoviejo del INIAPUniversidad Central Marta Abreu de las VillasEvaluate the rheological properties of flour mixes Ipomoea batata and Triticum vulgare for the preparation of bread dough, was the goal of this research for it a completely randomized design, as treatments sweet potato flour was used varieties are used: Toquecita, Guayaco Purple, Purple Ecuador, Brazil and Ina Purple in a 30/70 ratio (sweet potato flour / wheat flour respectively). The rheological variables: water absorption, development time, weakening of the dough stability, water absorption index (C1), mixing rate (C2), gluten strength index (C3), gel viscosity (C4), resistance index amylase (C5) and starch retro gradation index (C6) were evaluated with Mixolab equipment. The results showed that the variety Purple Brazil showed better characteristics of flours recommended premixes for the baking process in response to these indiceshttp://revistas.uo.edu.cu/index.php/tq/article/view/1457camote, harinas, pan, trigo, reología. |
collection |
DOAJ |
language |
Spanish |
format |
Article |
sources |
DOAJ |
author |
Ely Fernando Sacón-Vera Ingrid Ibeth Bernal-Bailón Alex Alberto Dueñas-Rivadeneira Gloria Annabell Cobeña-Ruíz Nancy López-Bello |
spellingShingle |
Ely Fernando Sacón-Vera Ingrid Ibeth Bernal-Bailón Alex Alberto Dueñas-Rivadeneira Gloria Annabell Cobeña-Ruíz Nancy López-Bello Rheology of Potato flour Mixes and Wheat to Make Bread Tecnología Química camote, harinas, pan, trigo, reología. |
author_facet |
Ely Fernando Sacón-Vera Ingrid Ibeth Bernal-Bailón Alex Alberto Dueñas-Rivadeneira Gloria Annabell Cobeña-Ruíz Nancy López-Bello |
author_sort |
Ely Fernando Sacón-Vera |
title |
Rheology of Potato flour Mixes and Wheat to Make Bread |
title_short |
Rheology of Potato flour Mixes and Wheat to Make Bread |
title_full |
Rheology of Potato flour Mixes and Wheat to Make Bread |
title_fullStr |
Rheology of Potato flour Mixes and Wheat to Make Bread |
title_full_unstemmed |
Rheology of Potato flour Mixes and Wheat to Make Bread |
title_sort |
rheology of potato flour mixes and wheat to make bread |
publisher |
Universidad de Oriente |
series |
Tecnología Química |
issn |
2224-6185 |
publishDate |
2016-07-01 |
description |
Evaluate the rheological properties of flour mixes Ipomoea batata and Triticum vulgare for the preparation of bread dough, was the goal of this research for it a completely randomized design, as treatments sweet potato flour was used varieties are used: Toquecita, Guayaco Purple, Purple Ecuador, Brazil and Ina Purple in a 30/70 ratio (sweet potato flour / wheat flour respectively). The rheological variables: water absorption, development time, weakening of the dough stability, water absorption index (C1), mixing rate (C2), gluten strength index (C3), gel viscosity (C4), resistance index amylase (C5) and starch retro gradation index (C6) were evaluated with Mixolab equipment. The results showed that the variety Purple Brazil showed better characteristics of flours recommended premixes for the baking process in response to these indices |
topic |
camote, harinas, pan, trigo, reología. |
url |
http://revistas.uo.edu.cu/index.php/tq/article/view/1457 |
work_keys_str_mv |
AT elyfernandosaconvera rheologyofpotatoflourmixesandwheattomakebread AT ingridibethbernalbailon rheologyofpotatoflourmixesandwheattomakebread AT alexalbertoduenasrivadeneira rheologyofpotatoflourmixesandwheattomakebread AT gloriaannabellcobenaruiz rheologyofpotatoflourmixesandwheattomakebread AT nancylopezbello rheologyofpotatoflourmixesandwheattomakebread |
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