Hydration properties and arabinoxylans content of whole wheat flour intended for cookie production as affected by particle size and Brazilian cultivars.
The effect of particle size (PS), cultivars (C), and their interactions (PS × C) on the hydration of whole wheat flour (WWF) intended for cookie production was evaluated by different approaches. Three Brazilian wheat cultivars and three particle sizes were evaluated. Total arabinoxylans content was affected by PS, increasing up to 6.18 times with the reduction in particle size. Water-soluble arabinoxylans were more influenced by the cultivar. The water absorption capacity by farinograph indicated that the PS had a greater influence, with high absorption in fine particle size flour. Water absorption based on swelling capacity and absorption kinetics by Enslin-Neff device evidenced high water absorption for coarse particle size flour, regardless the cultivar. ORS Vintecinco cultivar demonstrated the best hydration properties and desired quality for short-dough cookies. The different methods to predict the hydration properties of the flours resulted in different behaviors, demonstrating that the presence of outer layers of the grain of WWF promotes distinct mechanisms in the water absorption capacity, which are significantly influenced by genotype and particle size factors.
Main Authors: | , , , , , , , , |
---|---|
Other Authors: | |
Format: | Artigo de periódico biblioteca |
Language: | Ingles English |
Published: |
2021-07-13
|
Subjects: | Short-dough, Absorption kinetics, Granulometry, Triticum Aestivum, Bran, |
Online Access: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1132925 https://doi.org/10.1016/j.lwt.2021.111918 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
id |
dig-alice-doc-1132925 |
---|---|
record_format |
koha |
spelling |
dig-alice-doc-11329252021-07-13T14:01:32Z Hydration properties and arabinoxylans content of whole wheat flour intended for cookie production as affected by particle size and Brazilian cultivars. BRESSIANI, J. SANTETTI, G. S. ORO, T. ESTERES, V. BIDUSKI, B. MIRANDA, M. Z. de GUTKOSKI, L. C. ALMEIDA, J. L. de GULARTE, M. A. JOSEANE BRESSIANI, UFPel BARBARA BIDUSKI, UPF GABRIELA SOSTER SANTETTI, UFSC TATIANA ORO, UPF LUIZ CARLOS GUTKOSKI, UNIRIO JULIANO LUIZ DE ALMEIDA, FAPA/Cooperativa Agraria MARCIS AROCHA GULARTE, UFPel. VANESSA ESTERES, UPF MARTHA ZAVARIZ DE MIRANDA, CNPT Short-dough Absorption kinetics Granulometry Triticum Aestivum Bran The effect of particle size (PS), cultivars (C), and their interactions (PS × C) on the hydration of whole wheat flour (WWF) intended for cookie production was evaluated by different approaches. Three Brazilian wheat cultivars and three particle sizes were evaluated. Total arabinoxylans content was affected by PS, increasing up to 6.18 times with the reduction in particle size. Water-soluble arabinoxylans were more influenced by the cultivar. The water absorption capacity by farinograph indicated that the PS had a greater influence, with high absorption in fine particle size flour. Water absorption based on swelling capacity and absorption kinetics by Enslin-Neff device evidenced high water absorption for coarse particle size flour, regardless the cultivar. ORS Vintecinco cultivar demonstrated the best hydration properties and desired quality for short-dough cookies. The different methods to predict the hydration properties of the flours resulted in different behaviors, demonstrating that the presence of outer layers of the grain of WWF promotes distinct mechanisms in the water absorption capacity, which are significantly influenced by genotype and particle size factors. 2021-07-13T14:01:23Z 2021-07-13T14:01:23Z 2021-07-13 2021 Artigo de periódico LWT - Food Science and Technology, v. 150, 111918, 2021. http://www.alice.cnptia.embrapa.br/alice/handle/doc/1132925 https://doi.org/10.1016/j.lwt.2021.111918 Ingles en openAccess |
institution |
EMBRAPA |
collection |
DSpace |
country |
Brasil |
countrycode |
BR |
component |
Bibliográfico |
access |
En linea |
databasecode |
dig-alice |
tag |
biblioteca |
region |
America del Sur |
libraryname |
Sistema de bibliotecas de EMBRAPA |
language |
Ingles English |
topic |
Short-dough Absorption kinetics Granulometry Triticum Aestivum Bran Short-dough Absorption kinetics Granulometry Triticum Aestivum Bran |
spellingShingle |
Short-dough Absorption kinetics Granulometry Triticum Aestivum Bran Short-dough Absorption kinetics Granulometry Triticum Aestivum Bran BRESSIANI, J. SANTETTI, G. S. ORO, T. ESTERES, V. BIDUSKI, B. MIRANDA, M. Z. de GUTKOSKI, L. C. ALMEIDA, J. L. de GULARTE, M. A. Hydration properties and arabinoxylans content of whole wheat flour intended for cookie production as affected by particle size and Brazilian cultivars. |
description |
The effect of particle size (PS), cultivars (C), and their interactions (PS × C) on the hydration of whole wheat flour (WWF) intended for cookie production was evaluated by different approaches. Three Brazilian wheat cultivars and three particle sizes were evaluated. Total arabinoxylans content was affected by PS, increasing up to 6.18 times with the reduction in particle size. Water-soluble arabinoxylans were more influenced by the cultivar. The water absorption capacity by farinograph indicated that the PS had a greater influence, with high absorption in fine particle size flour. Water absorption based on swelling capacity and absorption kinetics by Enslin-Neff device evidenced high water absorption for coarse particle size flour, regardless the cultivar. ORS Vintecinco cultivar demonstrated the best hydration properties and desired quality for short-dough cookies. The different methods to predict the hydration properties of the flours resulted in different behaviors, demonstrating that the presence of outer layers of the grain of WWF promotes distinct mechanisms in the water absorption capacity, which are significantly influenced by genotype and particle size factors. |
author2 |
JOSEANE BRESSIANI, UFPel |
author_facet |
JOSEANE BRESSIANI, UFPel BRESSIANI, J. SANTETTI, G. S. ORO, T. ESTERES, V. BIDUSKI, B. MIRANDA, M. Z. de GUTKOSKI, L. C. ALMEIDA, J. L. de GULARTE, M. A. |
format |
Artigo de periódico |
topic_facet |
Short-dough Absorption kinetics Granulometry Triticum Aestivum Bran |
author |
BRESSIANI, J. SANTETTI, G. S. ORO, T. ESTERES, V. BIDUSKI, B. MIRANDA, M. Z. de GUTKOSKI, L. C. ALMEIDA, J. L. de GULARTE, M. A. |
author_sort |
BRESSIANI, J. |
title |
Hydration properties and arabinoxylans content of whole wheat flour intended for cookie production as affected by particle size and Brazilian cultivars. |
title_short |
Hydration properties and arabinoxylans content of whole wheat flour intended for cookie production as affected by particle size and Brazilian cultivars. |
title_full |
Hydration properties and arabinoxylans content of whole wheat flour intended for cookie production as affected by particle size and Brazilian cultivars. |
title_fullStr |
Hydration properties and arabinoxylans content of whole wheat flour intended for cookie production as affected by particle size and Brazilian cultivars. |
title_full_unstemmed |
Hydration properties and arabinoxylans content of whole wheat flour intended for cookie production as affected by particle size and Brazilian cultivars. |
title_sort |
hydration properties and arabinoxylans content of whole wheat flour intended for cookie production as affected by particle size and brazilian cultivars. |
publishDate |
2021-07-13 |
url |
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1132925 https://doi.org/10.1016/j.lwt.2021.111918 |
work_keys_str_mv |
AT bressianij hydrationpropertiesandarabinoxylanscontentofwholewheatflourintendedforcookieproductionasaffectedbyparticlesizeandbraziliancultivars AT santettigs hydrationpropertiesandarabinoxylanscontentofwholewheatflourintendedforcookieproductionasaffectedbyparticlesizeandbraziliancultivars AT orot hydrationpropertiesandarabinoxylanscontentofwholewheatflourintendedforcookieproductionasaffectedbyparticlesizeandbraziliancultivars AT esteresv hydrationpropertiesandarabinoxylanscontentofwholewheatflourintendedforcookieproductionasaffectedbyparticlesizeandbraziliancultivars AT biduskib hydrationpropertiesandarabinoxylanscontentofwholewheatflourintendedforcookieproductionasaffectedbyparticlesizeandbraziliancultivars AT mirandamzde hydrationpropertiesandarabinoxylanscontentofwholewheatflourintendedforcookieproductionasaffectedbyparticlesizeandbraziliancultivars AT gutkoskilc hydrationpropertiesandarabinoxylanscontentofwholewheatflourintendedforcookieproductionasaffectedbyparticlesizeandbraziliancultivars AT almeidajlde hydrationpropertiesandarabinoxylanscontentofwholewheatflourintendedforcookieproductionasaffectedbyparticlesizeandbraziliancultivars AT gulartema hydrationpropertiesandarabinoxylanscontentofwholewheatflourintendedforcookieproductionasaffectedbyparticlesizeandbraziliancultivars |
_version_ |
1756027599711109120 |