IMPACT OF MICROWAVE AND ULTRASOUND TREATMENTS ON THE FUNCTIONALITY OF GLUTEN-FREE FLOURS. APPLICATION TO THE CREATION OF STRUCTURES IN GLUTEN-FREE BREADCRUMBS (Q3182446): Difference between revisions
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(Created claim: summary (P836): CELIAC DISEASE REPRESENTS ONE OF THE MOST WIDESPREAD HUMAN GENETIC DISORDERS TODAY, WITH A PREVALENCE OF 1.2 %, WHICH IS INCREASING. ONE OF THE MAIN PROBLEMS OF THESE PATIENTS AND CONSUMERS IS THE UNAVAILABILITY OF PROTEIN-FREE PRODUCTS THAT TRIGGER THEIR ALLERGY AND OF ADEQUATE QUALITY. THIS COLLECTIVE IS BEING THICKENED BY A GROUP OF CONSUMERS LOOKING FOR NON-ALLERGENIC INGREDIENTS AND ALSO ADHERES TO GLUTEN-FREE DIETS. IT IS THE RESPONSIBILIT...) |
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IMPACT OF MICROWAVE AND ULTRASOUND TREATMENTS ON THE FUNCTIONALITY OF GLUTEN-FREE FLOURS. APPLICATION TO THE CREATION OF STRUCTURES IN GLUTEN-FREE BREADCRUMBS | |||
Revision as of 19:24, 12 October 2021
Project Q3182446 in Spain
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | IMPACT OF MICROWAVE AND ULTRASOUND TREATMENTS ON THE FUNCTIONALITY OF GLUTEN-FREE FLOURS. APPLICATION TO THE CREATION OF STRUCTURES IN GLUTEN-FREE BREADCRUMBS |
Project Q3182446 in Spain |
Statements
42,350.0 Euro
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84,700.0 Euro
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50.0 percent
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1 January 2016
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31 December 2020
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UNIVERSIDAD DE VALLADOLID
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42°24'34.67"N, 4°36'57.96"W
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34120
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LA ENFERMEDAD CELIACA REPRESENTA UNO DE LOS TRASTORNOS GENETICOS HUMANOS MAS EXTENDIDOS EN LA ACTUALIDAD, CON UNA PREVALENCIA DEL 1 ¿ 2 %, QUE ESTA EN AUMENTO. UNO DE LOS PRINCIPALES PROBLEMAS DE ESTOS PACIENTES Y CONSUMIDORES ES LA FALTA DE DISPONIBILIDAD DE PRODUCTOS LIBRES DE LAS PROTEINAS QUE DESENCADENAN SU ALERGIA Y DE ADECUADA CALIDAD. ESTE COLECTIVO SE ESTA VIENDO ENGROSADO POR UN GRUPO DE CONSUMIDORES QUE BUSCA INGREDIENTES NO ALERGENICOS Y SE ADHIERE TAMBIEN A DIETAS SIN GLUTEN. ES RESPONSABILIDAD DE LOS TECNOLOGOS DE ALIMENTOS ESTUDIAR EL DESARROLLO DE PRODUCTOS LIBRES DE GLUTEN CON CALIDAD NUTRICIONAL Y SENSORIAL SUPERIOR A LA DE LOS PRODUCTOS DISPONIBLES EN LA ACTUALIDAD. ESTO REPRESENTA UNA NECESIDAD A LA VEZ QUE UNA OPORTUNIDAD DE MERCADO. _x000D_ LA CREACION DE LAS PROPIEDADES VISCOELASTICAS INHERENTES AL TRIGO ES CONDICION IMPRESCINDIBLE PARA LA OBTENCION DE PRODUCTOS PANARIOS FERMENTADOS, TECNOLOGICAMENTE VIABLES Y SENSORIALMENTE ACEPTABLES, A PARTIR DE FORMULACIONES CARENTES DE GLUTEN, BIOPOLIMERO RESPONSABLE DE LA CREACION DE UNA RED VISCOELASTICA, CAPAZ DE RETENER EL GAS DE LA FERMENTACION Y GENERAR UN PRODUCTO BIEN DESARROLLADO. LAS SOLUCIONES TECNOLOGICAS ADOPTADAS HASTA AHORA SE CENTRAN FUNDAMENTALMENTE EN EL EMPLEO DE HIDROCOLOIDES, SUSTANCIAS QUE ENCARECEN NOTABLEMENTE LOS PRODUCTOS Y QUE CON FRECUENCIA GENERAN PROBLEMAS DE ALVEOLADO. LA ALTERACION DE LAS ESTRUCTURAS BIOPOLIMERICAS -RED PROTEICA, ALMIDON- ES LA VIA DE MODULACION DE LA FUNCIONALIDAD EN SISTEMAS PANADEROS CARENTES/NO FORMADORES DE GLUTEN (ESTRUCTURACION). EL PRESENTE PROYECTO SE PROPONE ESTUDIAR EL IMPACTO DE LOS TRATAMIENTOS HIDROTERMICOS POR RADIACION CON MICROONDAS (MW) O/Y LOS TRATAMIENTOS CON ULTRASONIDOS (US) SOBRE LAS PROPIEDADES ESTRUCTURALES, FISICO-QUIMICAS Y FUNCIONALES DE HARINAS SIN GLUTEN O DE MEZCLAS ALMIDON-PROTEINA, Y EL ESTUDIO DE SU VIABILIDAD PARA MEJORAR LA FUNCIONALIDAD TECNOLOGICA DE LAS MATRICES PANARIAS SIN GLUTEN Y LA CALIDAD FISICA Y NUTRICIONAL DE LOS PANES OBTENIDOS. COMO OBJETIVOS PARTICULARES SE PROPONE: A) EVALUAR EL EFECTO DE LOS TRATAMIENTOS INDIVIDUALES O COMBINADOS SOBRE LAS PROPIEDADES (FUNCIONALES, TERMICAS, MICROESTRUCTURALES, CRISTALINIDAD DEL ALMIDON, RELACION AMILOSA/AMILOPECTINA Y VULNERABILIDAD ENZIMATICA) DE LOS SIGUIENTES SISTEMAS: I) HARINAS SIN GLUTEN (HARINAS DE ARROZ, MAIZ Y TEF Y OTRAS POSIBLES FUENTES DE ALMIDON PROVENIENTES DEL SUBPROYECTO-1 QUE DEMUESTREN DENSIDAD NUTRICIONAL IMPORTANTE) II) MEZCLAS DE ALMIDONES Y PROTEINAS EXOGENAS III) HARINAS O MEZCLAS ALMIDON+PROTEINA CON MODIFICACION DEL PH DEL MEDIO. B) ESTUDIAR LA APLICABILIDAD DE LOS SISTEMAS TRATADOS CON MW Y/O US FRENTE A LOS NO TRATADOS EN I) LA ELABORACION DE GELES SIN GLUTEN II) LA ELABORACION DE MASAS PANARIAS Y EL EFECTO SOBRE SUS PROPIEDADES VISCOELASTICAS Y TRANSICIONES DE FASE III) LA ELABORACION DE PANES Y EL EFECTO EN SU CALIDAD FISICO-QUIMICA, SENSORIAL Y NUTRICIONAL. DADO QUE EL OBJETIVO ES LA ESTRUCTURACION DE LAS MASAS MERCED A LOS TRATAMIENTOS FISICOS POR MW Y US, SE EVALUARA LA CAPACIDAD DE REDUCIR LA DOSIS DE HIDROCOLOIDES, HABITUALMENTE IMPRESCINDIBLES EN LA ELABORACION DEL PAN SIN GLUTEN, GRACIAS AL EMPLEO DE LAS HARINAS TRATADAS. (Spanish)
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CELIAC DISEASE REPRESENTS ONE OF THE MOST WIDESPREAD HUMAN GENETIC DISORDERS TODAY, WITH A PREVALENCE OF 1.2 %, WHICH IS INCREASING. ONE OF THE MAIN PROBLEMS OF THESE PATIENTS AND CONSUMERS IS THE UNAVAILABILITY OF PROTEIN-FREE PRODUCTS THAT TRIGGER THEIR ALLERGY AND OF ADEQUATE QUALITY. THIS COLLECTIVE IS BEING THICKENED BY A GROUP OF CONSUMERS LOOKING FOR NON-ALLERGENIC INGREDIENTS AND ALSO ADHERES TO GLUTEN-FREE DIETS. IT IS THE RESPONSIBILITY OF FOOD TECHNOLOGISTS TO STUDY THE DEVELOPMENT OF GLUTEN-FREE PRODUCTS WITH NUTRITIONAL AND SENSORY QUALITY SUPERIOR TO THE PRODUCTS AVAILABLE TODAY. THIS REPRESENTS A NECESSITY AT THE SAME TIME AS A MARKET OPPORTUNITY. _x000D_ the CREATION OF Viscoelastic Wheat Inherent PROPERTY IS COMPRESCINDIBLE CONDITION FOR THE OBTENTION OF FERMENTAL, TECHNOLOGY TECHNOLOGY AND TECHNOLOGY ACEPTABLE PEOPLE PRODUCTS TO PART OF GLUTEN-free FORMULATIONS, responsible BIOPOLIMERO OF THE CREATION OF A Viscoelastic NETWORK, CHANGE TO REET THE GAS OF FERMENTATION AND GENERATE A WELCOME DEVELOPMENT PRODUCT. THE TECHNOLOGICAL SOLUTIONS ADOPTED SO FAR MAINLY FOCUS ON THE USE OF HYDROCOLOIDS, SUBSTANCES THAT MAKE PRODUCTS HIGHLY EXPENSIVE AND WHICH OFTEN LEAD TO ALVEOLATE PROBLEMS. THE ALTERATION OF THE STRUCTURES BIOPOLIMERICAS -RED PROTEICA, ALMIDON- IS THE WAY TO MODULATE THE FUNCTIONALITY IN BAKERS SYSTEMS LACKING/NON-GLUTEN FORMING (STRUCTURING). THIS PROJECT AIMS TO STUDY THE IMPACT OF HYDROTHERMIC TREATMENTS BY MICROWAVE RADIATION (MW) OR/AND ULTRASOUND (US) TREATMENTS ON THE STRUCTURAL, PHYSICAL-CHEMICAL AND FUNCTIONAL PROPERTIES OF GLUTEN-FREE FLOURS OR OF STARCH-PROTEIN MIXTURES, AND THE STUDY OF THEIR FEASIBILITY TO IMPROVE THE TECHNOLOGICAL FUNCTIONALITY OF GLUTEN-FREE BAKERY MATRICES AND THE PHYSICAL AND NUTRITIONAL QUALITY OF THE BREADS OBTAINED. AS SPECIFIC OBJECTIVES, IT IS PROPOSED TO: A) EVALUATE THE EFFECT OF INDIVIDUAL OR COMBINED TREATMENTS ON THE PROPERTIES (FUNCTIONAL, THERMAL, MICROSTRUCTURAL, STARCH CRYSTALLINITY, AMYLOPECTIN RELATION AND ENZYME VULNERABILITY) OF THE FOLLOWING SYSTEMS: GLUTEN-FREE FLOURS (RICE FLOURS, CORN AND TEF AND OTHER POSSIBLE SOURCES OF STARCH FROM SUBPROJECT-1 SHOWING SIGNIFICANT NUTRITIONAL DENSITY) II) MIXTURES OF STARCHES AND EXOGENOUS PROTEINS III) STARCH+PROTEIN FLOURS OR MIXTURES WITH PH MODIFICATION OF THE ENVIRONMENT. B) TO STUDY THE APPLICABILITY OF SYSTEMS TREATED WITH MW AND/OR US COMPARED TO THOSE NOT TREATED IN I) THE PRODUCTION OF GLUTEN-FREE GELS II) THE PREPARATION OF BAKERY MASSES AND THE EFFECT ON THEIR VISCOELASTIC PROPERTIES AND PHASE III TRANSITIONS) THE PREPARATION OF BREADS AND THE EFFECT ON THEIR PHYSICAL-CHEMICAL, SENSORY AND NUTRITIONAL QUALITY. SINCE THE OBJECTIVE IS THE STRUCTURING OF THE MASSES THROUGH PHYSICAL TREATMENTS BY MW AND US, THE ABILITY TO REDUCE THE DOSE OF HYDROCOLOIDS, USUALLY ESSENTIAL IN THE PRODUCTION OF GLUTEN-FREE BREAD, THANKS TO THE USE OF TREATED FLOURS, WILL BE EVALUATED. (English)
12 October 2021
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Palencia
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Identifiers
AGL2015-63849-C2-2-R
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