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Gabriela T Pérez

Gabriela T Pérez
National University of Cordoba, Argentina and ICYTAC (CONICET - UNC)

Dr Biology Science

About

92
Publications
50,472
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3,103
Citations
Additional affiliations
January 1992 - December 2012
National University of Cordoba, Argentina
Position
  • Universidad Nacional de Córdoba (Argentina)

Publications

Publications (92)
Article
Refined rice flour and wholegrain quinoa and buckwheat flours were used to prepare gluten-free sourdoughs. Two autochthonous LAB strains were isolated, one from quinoa (Limosilactobacillus fermentum Q3) and the other from buckwheat (Lim. fermentum T5). Lactiplantibacillus plantarum ATCC8014 was used as a reference starter. Two fermentation processe...
Article
The aim of this work was to evaluate the effect of two autochthonous strains of lactic acid bacteria as sourdough (SD) starters on gluten‐free bread technological quality and in vitro starch hydrolysis and antioxidant activity. Two strains of Limosilactobacillus fermentum isolated from buckwheat (BW) and quinoa flours were used. SDs were prepared f...
Article
Full-text available
The objective of this study was to compare the evolution of two populations of opaque-2 and purple maize in the central semiarid region of Argentina, and to characterize the agronomic traits and grain chemical attributes to conclude the varietal description of each population. Introduced germplasm of both varietal types was grown under rainfed cond...
Article
Dietary fiber plays an important role in the prevention of colorectal cancer, and arabinoxylans are an important source of this in grains, with some studies reporting the inhibition of cancer cell growth. However, very few studies have been conducted on this, and most previous studies have used oligosaccharides derived from arabinoxylans of specifi...
Article
Full-text available
The selection of lactic acid bacteria strains is interesting for the development of sourdough to obtain wheat bread with improved technological and nutritional properties. In this work, the performance of ten different LAB strains isolated from diverse cereals in wheat sourdough was evaluated. Five facultative heterofermentative (Lactobacillus pent...
Chapter
Wheat-based products are characterized by the development of a continuous gluten network which provides the required viscoelasticity to retain the air incorporated during mixing, the gas produced during proofing, and the ovenspring during baking. These properties result in a sponge-like crumb structure. Gluten-free (GF) systems lack this viscoelast...
Article
The human intestinal microbiome plays an important role in health due to the large number of beneficial effects related to the bacterial profile and the metabolites generated in the intestine. Arabinoxylans are compounds present in different cereals such as wheat and they can modulate the profile and functioning of some beneficial bacteria from hum...
Article
The aims of this work were to assess the influence of the physicochemical composition of whole flour from soft and hard wheat genotypes on cookie and bread properties, as well as the ability of the prediction tests to estimate the whole meal flour end-use. Flours from hard and soft wheat genotypes proved to have different chemical composition and p...
Article
Arabinoxylans (AX) are part of dietary fiber. They are currently under study due to their potential prebiotic effect. Wheat whole grain flours contain all the grain layers and, therefore, present a higher arabinoxylan content than white flour. It is known that the chemical structure of these compounds varies with the type of wheat cultivar and the...
Article
This study aimed at assessing the effect of physicochemical properties and the particle size of different fractions of buckwheat and quinoa on the behaviour of gluten-free dough and bread quality. Quinoa and buckwheat grains were milled with a hammer mill and then separated in three fractions. These fractions where then re-milled with a cyclonic mi...
Article
Quinoa has been recognized as a complete food due to its balanced nutritional composition. Quinoa flour is used as an ingredient to improve the nutritional and functional characteristics of cereal-based foods. The physicochemical and functional (thermal and pasting) properties of flours and isolated starches of three Andean Peruvian quinoa varietie...
Article
Studies on Argentinian soft wheat cultivars are scarce, although the flours obtained from these wheats are the most suitable for cookie making. This work studies the behavior of the flours obtained from 44 adapted soft wheat lines harvested in two consecutive years for cookie making, focusing on starch properties. Starch granule size distribution,...
Article
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p class="western" style="margin-bottom: 0cm; line-height: 150%;" align="justify"> El objetivo fue caracterizar y comparar la composición proteica de familias de medios hermanos de maíz opaco-2 de Argentina mediante prueba de progenie. Se determinó dureza del grano, contenido de fracciones proteicas, aminoácidos y digestibilidad in vitro de proteína...
Article
We studied the polyphenol profile and antioxidant properties of cooked whole-wheat pasta to evaluate its effective antioxidant capacity, including changes produced by its production and in vitro digestion. The polyphenol profile was studied by HPLC–ESI-MS/MS, while the antioxidant capacity was measured by TEAC and FRAP assays. Results show that the...
Article
Full-text available
Kañawa ( Chenopodium pallidicaule Aellen) is an Andean crop harvested in Bolivia and Perú. Because of the characteristics and properties of kañawa seed, its flour can be used to replace partially wheat flour in pasta to increase its nutritional value. The objective of this study was to investigate the production of fiber- and protein-enriched pasta...
Article
Active triticale flour films were obtained by adding bacteriocin-like substances (BLIS) produced by Enterococcus faecium ES216 with antimicrobial activity against Listeria innocua ATCC33090. Active and control films were characterized. The incorporation of the active fractions did not significantly affect the density, moisture content, water vapor...
Article
The aim of the present investigation was to study the in vitro mineral dialyzability of pasta made with white and whole-grain flours obtained from two genotypes (Klein Guerrero and Baguette Premium 11) with different mineral contents. Pasta samples were made from white flour (FP), and whole grain flour from cyclonic mill (WFAP) and blade mill (WFBP...
Article
This work aimed at developing pasta with different types of flour to evaluate how different raw materials and particle size affect pasta quality. Triticum aestivum flour was obtained from two cultivars: Klein Guerrero and Baguette Premium 11. Grains were milled into white flour, whole-grain flour A (obtained by a cyclonic mill) and whole-grain flou...
Article
Since the discovery of the o2 mutation in maize, many studies have reported the characterization of the protein quality of opaque-2 genotypes. However, few have reported the properties of their starch. The objective of this study was to characterize flour starch properties of 12 half-sib families of opaque-2 maize from Argentina. Chemical compositi...
Article
The study of starch digestion in cereal-based products is essential since the extent and rate of hydrolysis affects the glycemic index associated with several food-related diseases. Besides, a unique matrix is usually studied and many variations of in vitro techniques (e.g. enzymes, pH, food:enzymes ratio) are selected, then comparison of results b...
Article
Wheat grain may be attacked by different insect species. Among them, some Heteroptera species (e.g., Aelia spp. and Eurygaster spp.) reduce wheat breadmaking quality; others, such as Nysius simulans, commonly extract water and nutrients from soy plants. The aim of this study was to assess the effect of N. simulans infestation on breadmaking quality...
Article
The aim of this study was to assess the impact of fibre addition on gluten-free (GF) dough properties and bread technological quality, and on protein and starch in vitro digestibility. Soluble (Inulin, In) and insoluble fibres (oat fibre, OF, and type IV resistant starch, RSIV) were used at 5 and 10% substitution levels. Dough firmness increased wh...
Article
The aim of this study was to compare mineral and arabinoxylan contents in whole meal and white wheat flour, as well as delineate the influence of genotype and climatic conditions on the variation of these components. Eleven commercial bread wheat cultivars from Argentina obtained in two consecutive harvests were analyzed. Protein, arabinoxylan, min...
Chapter
Cañahua (Chenopodium pallidicaule) is a remarkably nutritious grain of the high Andes area that is cultivated in small plots in Bolivia, Ecuador, and Peru and grows well at altitudes of up to 4400 m in the extreme highland environment where wheat, rye, nor corn can grow and where even quinoa cannot yield well at the altitudes where cañahua grows. T...
Article
The aim of this study was to determine the influence of different environments and genotypes on starch characteristics and properties of Argentinean wheat flours. Amylose content, starch granule size distribution, thermal characteristic and pasting properties of flours were determinate on 24 wheat genotypes from 6 environments. There were significa...
Article
Lactic Acid Bacteria (LAB) were isolated from cereals and seeds from Argentinean markets. Colonies representing different morphological appearances were isolated and differentiated based on phenotypic characteristics. Sixty strains were identified by 16S rRNA gene sequencing analysis obtaining LAB from genera Enterococcus, Lactobacillus and Pedioco...
Article
Full-text available
The objectives of this work were to investigate the nutritional and physicochemical characteristics as well as the functional properties of quinoa protein isolates (QPI) from different varieties, and to determine their potential use of such protein isolates in food products. Proteins were isolated by isoelectric precipitation at pH 5 from quinoa fl...
Research
Full-text available
An overview on how to prepre gluten-free breads
Article
Dry pasta is a traditional cereal-based food product that is becoming increasingly popular worldwide because of its convenience, palatability, and nutritional quality. A low glycemic index characterizes pasta and is attributed to the successive changes in structure and the interactions between the two major components: starch and proteins. The low...
Article
Full-text available
The objective of this study was to analyze the influence of chia seeds and flour on the organoleptic quality of gluten-free breads. Rice breads were elaborated with the addition of 15 g of chia flour or seed, either dry or pre-hydrated, per 100 g of rice flour. The influence of the addition of chia on flour pasting properties and dough proofing beh...
Article
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The effect of Brea Gum (BG) addition on a basic bread formulation is described. The aim of the study was to investigate the effect of BG on the characteristics of wheat bread in terms of changes in moisture, texture, retrogradation of amylopectin, and microstructure. Bread quality was assessed by the physical parameters (volume, specific volume ind...
Article
The influence of high molecular weight glutenin subunits (HMW-GS) on wheat breadmaking quality has been extensively studied but the effect of different Glu-1 alleles on cookie quality is still poorly understood. This study was conducted to analyze the effect of HMW-GS composition and wheat-rye translocations on physicochemical flour properties and...
Article
The objective of this work was to study the physico-chemical and functional properties of starch isolated from different quinoa varieties and kañiwa ecotypes regarding their possible uses in cereals-derived food. Four ecotypes of kañiwa and three varieties of quinoa were analyzed. Starch isolation from quinoa and kañiwa flour was carried out by com...
Article
Background: To select the flour parameters that relate strongly to cake-making performance, in this study the relationship between sponge cake quality, solvent retention capacity (SRC) profile and flour physicochemical characteristics was investigated using 38 soft wheat samples of different origins. Particle size average, protein, damaged starch,...
Article
The objective of this work was to study the effects of the combination of resistant starch type II (RSII), resistant starch type IV (RSIV) and oat bran (OB) on technological and nutritional properties of pasta, applying response surface analysis. Cooking properties were improved by combining RSII and RSIV in pasta formulation, while OB addition neg...
Article
Soy ingredients have been used to improve the nutritional profile of foods because of their high proportion of good quality proteins. The addition of soy ingredients (such as enzyme-active full-fat, heat-treated full-fat and enzyme-active defatted soy flours and commercially isolated soy proteins) to traditional foods can improve their protein qual...
Article
The effects of resistant starch on human metabolism are considered to be beneficial because they decrease postprandial glycaemia following ingestion of starch‐rich foods. Using type II and IV resistant starches, we found a direct competitive inhibitory effect on porcine pancreatic α‐amylase action above 0.25 g/100 g affecting catalytic efficiency w...
Article
The objective of this work was to assess the effect of emulsifiers, hydrocolloids and enzymes on gluten-free dough rheology and thermal properties and bread quality, while relating dough properties parameters to bread technological quality. Breads were based on rice flour, cassava starch and full-fat active soy flour, with 65% or 75% (flour-starch...
Article
The aim of this work was to study the influence of enzyme active and inactive soy flours on the properties of cassava and corn starches. Four starch/soy flour composites were evaluated: cassava/active soy flour (Cas/AS), cassava/inactive soy flour (Cas/IS), corn/active soy flour (Corn/AS) and corn/inactive soy flour (Corn/IS). Starch gelatinization...
Article
The objective of this work was to study the effects of the combination of glucose oxidase (Gox), α-amylase (AM) and xylanase (Xyl) on dough properties and bread quality, applying response surface analysis. Gox improved dough stickiness and bread crumb uniformity, but had a negative effect on specific volume. A positive synergist effect was observed...
Article
Full-text available
The effect of two types of pectins with different degrees of esterification on dough and bread characteristics was analysed. A high methoxyl pectin (HMP) and a low methoxyl pectin (LMP) were assayed in dough without or with salt (2%) at levels ranging from 0.25% to 2.0%. Farinographic water absorption increased when pectins were incorporated in dou...
Article
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The purpose of this investigation was to study the effect of pentosanase (Pn), glucose oxidase (Gox), and transglutaminase (TG) on frozen dough (−18°C) and their influence on minimizing the damage caused by frozen storage. Bread characteristics were analyzed on day 0; after 3 and 9weeks of frozen storage, specific loaf volume, crust color, and crum...
Article
Full-text available
The objectives of this work were to assess the impact of partial-baking process on gluten-free bread, and to study how carboxymethylcellulose (CMC) and xanthan gum addition affected this process. As different from the conventional baking which involves only one baking step (40min), the part-baking process consisted in an initial-baking step (25min)...
Article
Full-text available
The development of dietary fiber-enriched foods permits to obtain products with functional properties but can cause several problems in technological quality. The aim of this study was to study the quality of pasta obtained by replacing bread wheat flour with resistant starch II (RSII), resistant starch IV (RSIV), oat bran (OB) and inulin (IN) with...
Article
Nowadays in Argentina, cookies, crackers, and cakes are made of flour obtained from bread wheat with additives or enzymes that decrease the gluten strength but increase production costs. The present research work aims to study the relationship between flour physicochemical composition (particle size average [PSA], protein, damaged starch [PS], wate...
Article
Full-text available
We have previously demonstrated that gonadotrophin-releasing hormone (GnRH) induces not only changes in quantity but also in quality on secreted luteinizing hormone (LH), by increasing [14C]Leu (translation) and [3H]Gal (distal glycosylation) incorporation into newly synthesized hormone. In the present report, we have further examined the GnRH-indu...
Article
The objectives of this study were to assess the effect of the addition of different hydrocolloids on gluten-free batter properties and bread quality and to obtain information about the relationship between dough consistency and bread quality. Breads were made of rice, corn and soy flours and 158% water. Following hydrocolloids were added: carrageen...
Article
Full-text available
Gluten is a major component of some cereals and is responsible for flour technological characteristics to make bakery products. However, gluten must be eliminated from the diet of celiac patients because its ingestion causes serious intestinal damage. The objectives of this study were to assess the effect of different flours and their mixtures on t...
Article
Full-text available
The protein content of ordinary white bread ranges from 8% to 9%. Specialty breads can be made with 13–16% protein by including soy protein. However, incorporating high levels of soy protein depresses loaf volume, gives poor crumb characteristics, and decreases acceptability. The objective of this study was to determine the influence of sodium stea...
Article
Full-text available
High levels of soy flour added to wheat bread produce negative effects on gluten network formation, dough properties, and on bread final quality. The objective of this study was to assess the influence of three enzymes, transglutaminase (TG), glucose oxidase (GOX), and endoxylanase (XYL), on dough properties and final quality of high-protein breads...
Article
Glucose oxidase (Gox), transglutaminase (TG), and pentosanase (Pn) were investigated for their effect on bread quality. The changes introduced in wheat protein by the action of these enzymes were analysed to explain dough behaviour. Gox treatment decreased free sulphydryl groups (SHf), increased glutenin macropolymer contents, and modified the elec...
Article
The effect of different modified celluloses on dough microstructure and rheological characteristics was studied. Microcrystalline cellulose (MCC), carboxymethylcellulose (CMC) and two different types of hydroxypropylmethylcellulose (HPMC F4M and HPMC F50) were tested in a range of concentration from 0.25% to 1.5% (flour basis). Doughs were formulat...
Article
In this study, the capacity of obtaining high quality layer cakes from rye and triticale lines was analysed and compared to wheat lines. The samples were characterised considering grain hardness, flour composition and quality parameters as protein, pentosan, damaged starch, pasting viscosity and functional predictive test – solvent retention capaci...
Article
Galactomannans are hydrocolloids widely used in the food, paper, ink, cosmetic and pharmaceutics industries. They occur as storage polysaccharides in the seed endosperm of plants in the Fabaceae family, and they can be obtained either by solubilization in warm or cold water, or by concentration with alkaline solutions. These polysaccharides consist...
Article
A better understanding of the physicochemical and rheological changes in soy/wheat composite dough may lead to overcome the problems caused by the incorporation of high levels of soy products on bread formulation. The effects of commercial soy protein isolate (SPI) on uniaxial extension and creep behavior, microstructure and free water of hydrated...
Article
The seeds of Gleditsia triacanthos (Fabaceae) are a source of galactomannans with a variable mannose:galactose (Man:Gal) ratio that depends on the isolation and purification methods. In this study, three processes were used: (1)—treatment with boiling water (M1); (2)—concentration with boiling 2 N NaOH (M2) and (3)—swelling with water and later man...
Article
Several physicochemical tests are employed in quality evaluation of wheat. Most of the exported Argentinean wheat flour is used as corrector flour in breadmaking. A small percentage is actually used in cookie production. No study has determined which predictive tests are most suitable for the quality prediction of bread (using flour as corrector) a...
Article
BACKGROUND: Gluten and soy proteins interact as a consequence of dough mixing; however, there is no evidence of the effect of soy protein on gluten depolymerization. The aim of this study was to assess the depolymerizing effect of soy protein on gluten network after mixing and resting of mixed doughs. Therefore, the changes in glutenin macropolymer...
Article
Full-text available
Interactions taking place in composite dough containing rice flour and soy proteins (5% w/w) in the presence of transglutaminases (protein-glutamine gamma-glutamyltransferases), an enzyme with cross-linking activity, were studied using different electrophoretic analyses. The interaction between rice proteins and soy proteins was intensified by the...
Article
Full-text available
The effect of transglutaminase (TG) on glutenin macropolymer (GMP) properties could help to understand changes in bread quality. The aim of the present study was to analyze modifications in GMP and dough properties caused by TG addition. Transglutaminase introduced cross-links to gluten proteins, mainly high molecular weight glutenins. This effect...
Article
Transglutaminase (TG) is a transferase that has been used for crosslinking proteins. In general, those interactions are promoted within proteins of the same nature, and very few studies have been conducted for creating new bonds between proteins from different sources catalysed by TG. The effect of TG on the protein fractions of rice flour, pea pro...
Article
Full-text available
In this study two wheat and one triticale cultivars were milled in a disc mill to obtain different levels of damaged starch. The effects of the damaged starch content on physicochemical flour tests and cookie and bread-making quality were analyzed. The grain milling conditions in disc mill and grain hardness influenced the amount of damaged starch....
Conference Paper
Full-text available
Introduction Amylases hydrolyze starch molecules to give diverse products including dextrins and smaller polymers composed of glucose units, and they are used to prevent staling and improve the texture and flavor of baked goods. During wheat milling a portion of the starch granules suffers mechanical damage and the content of damaged starch obtaine...
Article
Full-text available
Argentine wheats have been classified by the Comité de Cereales de Invierno of the Comisión Nacional de Semillas (CONASE) in three quality groups based on their industrial end-use properties. The aim of this study was to evaluate the ability of new and traditional methodologies to establish the breadmaking quality of 18 Argentine wheat cultivars be...
Article
Full-text available
The effect of the amount of damaged starch in two different flours (wheat and triticale) on the bread quality and its behaviour during storage has been analysed. Two wheat and one triticale flour cultivars were milled in a disc mill to obtain different levels of damaged starch. Differential Scanning Calorimetry (DSC) and Rapid Visco Analyser (RVA)...
Article
Full-text available
The effects of radiation conditions and nitrogen (N) availability on triticale were investigated. The relationship between shading (S) and N supply and their effect on the industrial use of triticale flour were studied. Incident radiation/shade conditions affected all the parameters measured. Nitrogen supply influenced yield, protein content, sodiu...
Article
Full-text available
The solvent retention capacity test (SRC) was used to evaluate flour functionality for end use applications and select wheat for production of flour with required functionality, but there is little information about SRC test application on triticale flour quality. The ability of flour to retain a set of four solvents produces a flour quality profil...