<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2007-0934</journal-id>
<journal-title><![CDATA[Revista mexicana de ciencias agrícolas]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. Mex. Cienc. Agríc]]></abbrev-journal-title>
<issn>2007-0934</issn>
<publisher>
<publisher-name><![CDATA[Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-09342021000300555</article-id>
<article-id pub-id-type="doi">10.29312/remexca.v12i3.2803</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Características de calidad de la masa de harina integral y refinada y la relación con volumen de pan]]></article-title>
<article-title xml:lang="en"><![CDATA[Quality characteristics of whole and refined flour dough and its relationship with bread volume]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hernández Clemente]]></surname>
<given-names><![CDATA[Daniel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Martínez Cruz]]></surname>
<given-names><![CDATA[Eliel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Lozano Grande]]></surname>
<given-names><![CDATA[Azalia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Morales Guzmán]]></surname>
<given-names><![CDATA[Víctor]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Solís Moya]]></surname>
<given-names><![CDATA[Ernesto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hortelano Santa Rosa]]></surname>
<given-names><![CDATA[Rene]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Tecnológica de Xicotepec de Juárez  ]]></institution>
<addr-line><![CDATA[ Puebla]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias Campo Experimental Valle de México ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias Campo Experimental Bajío ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>05</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>05</month>
<year>2021</year>
</pub-date>
<volume>12</volume>
<numero>3</numero>
<fpage>555</fpage>
<lpage>560</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-09342021000300555&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-09342021000300555&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-09342021000300555&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Dentro del programa de mejoramiento genético de trigo harinero la calidad panadera como criterio de selección es tardado y costoso por lo que se deben identificar variables que ayuden a seleccionarla indirectamente. El objetivo de esta investigación fue relacionar las variables de amasado en harina integral con las características industriales de las masas y su volumen de pan en harina refinada. Se midió el contenido de proteína y volumen de sedimentación en harina refinada, tiempo y estabilidad al amasado, tolerancia sobre el amasado y altura del mixógrama en harina integral y refinada, fuerza de la masa, relación tenacidad-extensibilidad y volumen de pan en harina refinada. Se obtuvo el valor promedio y las correlaciones de Pearson, se clasificaron los genotipos con base en su volumen de pan y se realizó una comparación de medias. El volumen de pan se correlacionó positivamente con el tiempo de amasado en harina integral (0.6). Además, la estabilidad al amasado en harina integral se correlacionó con tiempo de amasado en harina refinada (0.5) y fuerza de la masa (0.5). Los volúmenes de pan superiores a 800 cc presentaron tiempos de amasado de 2.4 a 2.9 min en harina integral. Por lo que el uso del tiempo y estabilidad del amasado en harina integral ayudaría a eficientar la selección de genotipos con masas de características panificables.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Within the flour wheat genetic improvement program, bakery quality as a selection criterion is delayed and expensive, so variables that help to select it indirectly must be identified. The objective of this research was to relate the kneading variables in whole wheat flour with the industrial characteristics of the doughs and their volume of bread in refined flour. Protein content and sedimentation volume in refined flour, kneading time and stability, kneading tolerance and mixogram height in whole and refined flour, dough strength, tenacity-extensibility relationship and bread volume in refined flour were measured. The average value and Pearson correlations were obtained, genotypes were classified based on their bread volume, and an average comparison was made. The volume of bread was positively correlated with kneading time in whole meal flour (0.6). In addition, the stability to kneading in whole meal wheat flour was correlated with kneading time in refined flour (0.5) and dough strength (0.5). Bread volumes greater than 800 cc had kneading times of 2.4 to 2.9 min in whole flour. So, the use of time and stability of kneading in whole meal flour would help to efficient the selection of genotypes with masses of baking characteristics.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Triticum aestivum L.]]></kwd>
<kwd lng="es"><![CDATA[características de amasado]]></kwd>
<kwd lng="es"><![CDATA[harina integral]]></kwd>
<kwd lng="es"><![CDATA[volumen de pan]]></kwd>
<kwd lng="en"><![CDATA[Triticum aestivum L.]]></kwd>
<kwd lng="en"><![CDATA[bread volume]]></kwd>
<kwd lng="en"><![CDATA[kneading characteristics]]></kwd>
<kwd lng="en"><![CDATA[whole meal flour]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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