{"id":84036,"date":"2000-03-04T00:00:00","date_gmt":"2000-03-04T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/caracterizacion-del-afrecho-de-malta-y-su-empleo-en-productos-horneados\/"},"modified":"2000-03-04T00:00:00","modified_gmt":"2000-03-04T00:00:00","slug":"caracterizacion-del-afrecho-de-malta-y-su-empleo-en-productos-horneados","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/caracterizacion-del-afrecho-de-malta-y-su-empleo-en-productos-horneados\/","title":{"rendered":"Caracterizaci\u00f3n del afrecho de malta y su empleo en productos horneados"},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Rodr\u00edguez S\u00e1nchez Jos\u00e9 Luis <\/strong><\/h2>\n<p>Es evidente la necesidad de incrementar el consumo de fibra diet\u00e9tica por el significado fisiol\u00f3gico que tiene para el ser humano, ahora bien, una de las v\u00edas para conseguir este objetivo es el consumo de alimentos procesados con un contenido de fibra aumentado por la incorporaci\u00f3n de suplementos ricos en residuos idigeribles.  en la presente tesis doctoral se hizo una evaluaci\u00f3n nutricional del afrecho de malta,principal subproducto de la industria cervera, as\u00ed como de las principales propiedades f\u00edsico-qu\u00edmicas, evaluando los cambios en las caracter\u00edsticas organol\u00e9pticas de los productos horneados: pan de certeza suave, panqu\u00e9 y galleta dulce, al introducir en la f\u00f3rmula distintos procentajes de agrecho de malta.  los principales resultados obtenidos fueron:  &#8211; el afrecho tiene una concentraci\u00f3n apreciable de fibra diet\u00e9tica (70%) y de prote\u00edna (20%), \u00e9sta \u00faltima de calidad biol\u00f3gica similar a la de la harina de trigo.  &#8211; la fibra alimentaria est\u00e1 constituida por hemicelulosas (57%), celulosa (26%) y lignina (17%).  &#8211; el tama\u00f1o de part\u00edcula influy\u00f3 marcadamente en las propiedades: capacidad de retenci\u00f3n de agua, capacidad de ligar fe2+ y cu2+ y el grado de fermentaci\u00f3n de la fibra presente en el afrecho, comportamiento que reafirma la necesidad de controlar la granulometr\u00eda de la fuente de fibra en la formulaci\u00f3n de alimentos.  &#8211; el pan result\u00f3 el alimento menos tolerante a la adici\u00f3n de afrecho. niveles de sustituci\u00f3n por encima del 5% fueron objetados por los jueces. en cuanto al panqu\u00e9, fueron aceptadas las variantes de hasta el 10% de sustituci\u00f3n, mientras la galleta dulce fue el producto m\u00e1s apropiado para conseguir una elevada concentraci\u00f3n de fibra sin grandes afectaciones de la calidad. Sensorialmente fue aceptada la formulaci\u00f3n con un 15% de adici\u00f3n.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Caracterizaci\u00f3n del afrecho de malta y su empleo en productos horneados<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Caracterizaci\u00f3n del afrecho de malta y su empleo en productos horneados <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Rodr\u00edguez S\u00e1nchez Jos\u00e9 Luis <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Polit\u00e9cnica de Valencia<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 03\/04\/2000<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>Direcci\u00f3n y tribunal<\/h3>\n<ul>\n<li><strong>Director de la tesis<\/strong>\n<ul>\n<li>Sonia Fuertes Blanco<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Antonio Mulet pons <\/li>\n<li>elisa Panad\u00e9s ambrosio (vocal)<\/li>\n<li>Mar\u00eda  del remedio Gonz\u00e1lez barron (vocal)<\/li>\n<li> Guti\u00e9rrez rodr\u00edguez sarah l. (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Rodr\u00edguez S\u00e1nchez Jos\u00e9 Luis Es evidente la necesidad de incrementar el consumo de fibra diet\u00e9tica por el [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"footnotes":""},"categories":[9418,332,20303,16820,35223,1594],"tags":[16938,177750,177751,40514,38682,177749],"class_list":["post-84036","post","type-post","status-publish","format-standard","hentry","category-aditivos-alimentarios","category-ciencias-tecnologicas","category-panificacion","category-politecnica-de-valencia","category-productos-derivados-de-los-cereales","category-tecnologia-de-los-alimentos","tag-antonio-mulet-pons","tag-elisa-panades-ambrosio","tag-gutierrez-rodriguez-sarah-l","tag-maria-del-remedio-gonzalez-barron","tag-rodriguez-sanchez-jose-luis","tag-sonia-fuertes-blanco"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/84036","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/comments?post=84036"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/84036\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=84036"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=84036"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=84036"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}