Pedro A. Caballero
University of Valladolid
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Featured researches published by Pedro A. Caballero.
Journal of the Science of Food and Agriculture | 2013
Esther de la Hera; María Talegón; Pedro A. Caballero; Manuel Gómez
BACKGROUND Maize, one of the suitable grains for coeliac consumption, is, together with rice, the most cultivated cereal in the world. However, the inclusion of maize flour in gluten-free bread is a minority and studies are scarce. This paper analyses the influence of different maize flour types and their particle sizes on the quality of two types of bread without gluten (80% and 110% water in the formulation) obtained from them. We also analysed the microstructure of the dough and its behaviour during the fermentation. RESULTS Finer flours had a lower dough development during fermentation in all cases. Among the different types of flour, those whose microstructure revealed compact particles were those which had higher specific bread volume, especially when the particle size was greater. Among the formulations, the dough with more water gave breads with higher specific volume, an effect that was more important in more compact flours. The higher volume breads had lower values of hardness and resilience. CONCLUSION The type of corn flour and mainly its particle size influence significantly the dough development of gluten-free bread during fermentation and therefore the final volume and texture of the breads obtained. The flours having coarser particle size are the most suitable for making gluten-free maize bread.
Cereal Chemistry | 2005
Arturo Bonet; Pedro A. Caballero; Manuel Gómez; Cristina M. Rosell
ABSTRACT In some wheat-growing countries, considerable quantities of commercial wheat are rendered unusable in standard baking because of preharvest damage of the grain by protease-injecting bugs. In the present study, we studied the ability of transglutaminase (TG) treatment of damaged wheat flour to return the functionality of the gluten network. To confirm the TG cross-linking, the degree of protein hydrolysis, the amount of free thiol groups, and the electrophoresis properties of glutenin subunits were determined. The effectiveness of the TG treatment on insect-damaged wheat was analyzed by measuring the dough mixing behavior and the gluten quality. A decrease in the degree of hydrolysis (or free amino groups), a reduction in thiol group concentration, and a decrease of extractable high molecular weight glutenin subunits (HMW-GS) (measured by high-performance capillary electrophoresis) confirmed the protein cross-linking catalyzed by TG, the simultaneous formation of disulfide bonds by the proximity o...
Food Science and Technology International | 2009
Felicidad Ronda; Manuel Gómez; Pedro A. Caballero; Bonastre Oliete; Carlos A. Blanco
The development and study of new gluten-free foods of high quality that are suitable for people with celiac disease is necessary since there is increasing frequency of people who have been found to be allergic to proteins in wheat flour. Rice is one of the most used cereals in these special foods elaborations. However, replacement of wheat flour by rice flour usually leads to a noticeable decrease in the quality of the products discussed in this study. This work studied the individual and combined influence of xanthan gum (XAN), emulsifier, pregelatinizated starch, and transglutaminase on quality of rice yellow layer cake (YLC) by means of a systematic study based on a two-level half-fractional factorial experimental design. Size and shape, texture, color, crumb grain profile and sensory acceptance were evaluated in YLC. XAN, white egg proteins, and emulsifier showed significant positive effects on volume, texture and crumb grain characteristics. The feasibility of rice YLC reaching acceptable levels of customer satisfaction was demonstrated.
Food Science and Technology International | 2008
Manuel Gómez; Bonastre Oliete; Pedro A. Caballero; Felicidad Ronda; Carlos A. Blanco
The study was carried out to investigate the effect of nuts (almond, hazelnut, peanut, walnut) enrichment (5, 10 and 15%) on the rheological properties of dough using alveograph, consistograph and rheofermentometer measurements. The loaf volume (LV) of bread added nut paste was also determined. The increase in nut percentage increases the dough viscoelastic characteristics (tenacity, extensibility, and strength) and mixing time, but decreased the dough consistency and tolerance, and the CO2 production during fermentation. Loaf volume increased when 5 and 10% of nut paste are added. Dough added walnut paste presented the lowest tenacity, strength and water absorption values, but the highest values in dough development time, tolerance and stability. Dough added almond, hazelnut and peanut paste had a similar behavior during mixing and handling.
Food Science and Technology International | 2008
Bonastre Oliete; Manuel Gómez; Valentín Pando; E. Fernández-Fernández; Pedro A. Caballero; Felicidad Ronda
Four kinds of nut paste (almond, hazelnut, peanut, walnut) in three different percentages (5, 10, and 15%) were added to bread formula to study the morphogeometric and textural characteristics, and the consumer acceptability of enriched breads. The change of texture along time was also studied. Control bread presented the lowest volume, water loss and height, and the highest firmness and chewiness. The enrichment with 15% of nut paste caused a decrease in loaf volume, weight loss, cohesiveness, and resilience but an increase in height, firmness, and chewiness. Almond and walnut breads presented the lowest values in firmness and chewiness. The lowest cohesiveness and resilience corresponded to hazelnut bread. The increased firmness during storage was slower in enriched than in nonenriched breads. The adhesiveness, cohesiveness, and resilience decreases were more important in the first 2 days of storage. Breads added with 10 and 15% nut paste showed the highest intent for consumption, persistence, and texture values. Peanut-enriched bread was the least accepted bread. Only a third of the consumers were able to correctly identify the nuts added.
International Journal of Food Sciences and Nutrition | 2012
Felicidad Ronda; Pablo Rivero; Pedro A. Caballero; Joan Quilez
Wheat breads prepared from frozen partially baked breads were characterized by their content of rapidly digestible starch (RDS) and slowly digestible starch (SDS) by the in vitro starch digestibility method developed by Englyst. Breads with different contents and types of fibre and breads prepared with different fermentation processes were studied. Bread with inulin and with a double fermentation had the lowest RDS content of 58.8 ± 1.7 and 60.0 ± 1.9 (% dry matter), respectively. Wheat bran bread, seeded bread, triple fermentation white bread and baguette-type bread showed values of RDS between 63.1 ± 1.7 and 65.7 ± 1.7 with no significant differences between them (p < 0.05). The fraction of SDS was higher in wheat breads than in breads with added fibre. The highest values of the starch digestive rate index (SDRI) were obtained by the three types of breads with added fibre, which ranged from 91.8 ± 3.5 to 95.8 ± 3.5 versus 80.2 ± 3.5 to 87.5 ± 3.5 for white wheat breads. A significant (p < 0.01) positive linear correlation between the insoluble fibre content and SDRI was obtained (R 2 = 0.96). Insoluble fibre dilutes and disrupts gluten network and probably weakens the interaction between gluten and starch, which protects starch from digestive enzymes action. Scanning electronic microscopy microstructure of bread crumbs corroborated this statement.
Food Hydrocolloids | 2007
Manuel Gómez; Felicidad Ronda; Pedro A. Caballero; Carlos A. Blanco; Cristina M. Rosell
Journal of Food Engineering | 2007
Pedro A. Caballero; Manuel Gómez; Cristina M. Rosell
Food Chemistry | 2005
Felicidad Ronda; Manuel Gómez; Carlos A. Blanco; Pedro A. Caballero
Food Chemistry | 2006
Arturo Bonet; Cristina M. Rosell; Pedro A. Caballero; Manuel Gómez; I. Pérez-Munuera; M.A. Lluch