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|Research center of Embrapa/Collection:||Embrapa Trigo - Artigo em periódico indexado (ALICE)|
|Type of Material:||Artigo em periódico indexado (ALICE)|
SANTETTI, G. S.
MIRANDA, M. Z. de
GUTKOSKI, L. C.
ALMEIDA, J. L. de
GULARTE, M. A.
|Additional Information:||JOSEANE BRESSIANI, Department of Agroindustrial Science and Techonology, Federal University of Pelotas, Pelotas, RS, 96010-900, B|
TATIANA ORO, Department of Food Science and Technology, University of Passo Fundo, Passo Fundo, RS, BR 285, 99052-900, Brazil
MARCIS AROCHA GULARTE, a Department of Agroindustrial Science and Techonology, Federal University of Pelotas, Pelotas, RS, 96010-900, Brazil.
JULIANO LUIZ DE ALMEIDA, Fundaçao Agraria ´ de Pesquisa Agropecuaria ´ - FAPA/Cooperativa Agraria ´ Agroindustrial, Colˆ onia Vit´ oria – Entre Rios, 85139-400, Guarapuava, PR, Brazil
LUIZ CARLOS GUTKOSKI, Food and Nutrition Graduate Program (PPGAN), Federal University of the State of Rio de Janeiro (UNIRIO), 22290-240, Rio de Janeiro, Brazil
MARTHA ZAVARIZ DE MIRANDA, CNPT
BARBARA BIDUSKI, Department of Food Science and Technology, University of Passo Fundo, Passo Fundo, RS, BR 285, 99052-900, Brazil
VANESSA ESTERES, Department of Food Science and Technology, University of Passo Fundo, Passo Fundo, RS, BR 285, 99052-900, Brazil d
GABRIELA SOSTER SANTETTI, Department of Food Science and Technology, Federal University of Santa Catarina, Rodovia Admar Gonzaga 1346, 88034-000, Florian´ opolis, SC, Brazil
|Title:||Hydration properties and arabinoxylans content of whole wheat flour intended for cookie production as affected by particle size and Brazilian cultivars.|
|Publisher:||LWT - Food Science and Technology, v. 15o, 111918, 2021.|
|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.|
|Appears in Collections:||Artigo em periódico indexado (CNPT)|
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