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• W1989867872 abstract "The aim was to study the effects of toasting of durum wheat kernels on the properties of dough and spaghetti produced with semolina and increasing amounts of the meal deriving from toasted kernels. The replacement of semolina with the toasted meal caused a decrease in the dough strength and an increase of its tenacity already at a substitution level of 100 g kg−1. Pasta made with 100% semolina or with a mixture of semolina and 200 g kg−1 of toasted durum wheat meal appeared as the best, being the less compressible and showing the highest values of cohesiveness. Water sorption curves were successfully described through the Peleg's equation. The application of response surface regression followed by stepwise regression allowed to write one equation for each of the textural properties measured. Gluten index was the best predictor of compressibility, cohesiveness, and gumminess whereas elasticity was better predicted on the basis of both gluten content and gluten index. Observed and predicted values were highly correlated with R 2 ranging from 0.707 (compressibility) to 0.867 (gumminess). El objetivo fue investigar los efectos de tostado de granos de trigo duro en las propiedades de masa y espaguetis producidos con semolina y cantidades cada vez mayores de la harina derivada de granos tostados. La sustitución de semolina por la harina tostada originó una disminución de la fuerza de la masa y un incremento de su tenacidad ya a un nivel de sustitución de 100 g kg−1. La pasta hecha con 100% semolina o con una mezcla de semolina y 200 g kg−1 de harina tostada de trigo duro (TDWM) se mostró como la mejor, siendo la menos compresible y mostrando los valores más altos de cohesión. Las curvas de absorción de agua se describieron exitosamente a través de la ecuación de Peleg. La aplicación de la regresión de superficie de respuesta seguida de regresión progresiva permitió escribir una ecuación para cada una de las propiedades texturales medidas. El índice de gluten fue el mejor predictor de compresibilidad, cohesión y gomosidad, mientras la elasticidad fue predicha mejor en base a ambos contenido de gluten e índice de gluten. Valores observados y predichos fueron altamente correlacionados con R2 entre 0,707 (compresibilidad) y 0,867 (gomosidad)." @default.
• W1989867872 created "2016-06-24" @default.
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• W1989867872 date "2011-09-01" @default.
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• W1989867872 title "Effects of the addition of a meal deriving from toasted durum wheat kernels on dough properties and spaghetti cooking behavior Efectos de la adición de una harina derivada de granos tostados de trigo duro en las propiedades de masa y comportamiento para el cocido de espaguetis" @default.
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• W1989867872 doi "https://doi.org/10.1080/19476337.2010.512395" @default.
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