<?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>1665-1456</journal-id>
<journal-title><![CDATA[Biotecnia]]></journal-title>
<abbrev-journal-title><![CDATA[Biotecnia]]></abbrev-journal-title>
<issn>1665-1456</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Sonora, División de Ciencias Biológicas y de la Salud]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1665-14562021000200055</article-id>
<article-id pub-id-type="doi">10.18633/biotecnia.v23i2.1388</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Efecto del tratamiento térmico en harina de avena utilizada en la sustitución de harina de trigo para la elaboración de pan]]></article-title>
<article-title xml:lang="en"><![CDATA[Heat treatment effect on oat flour used in the substitution of wheat flour for bread- making]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vásquez-Lara]]></surname>
<given-names><![CDATA[Francisco]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Verdú-Amat]]></surname>
<given-names><![CDATA[Samuel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Islas-Rubio]]></surname>
<given-names><![CDATA[Alma R.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Barat-Baviera]]></surname>
<given-names><![CDATA[José M.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Grau-Meló]]></surname>
<given-names><![CDATA[Raúl]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Granados-Nevárez]]></surname>
<given-names><![CDATA[María del Carmen]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ramírez Wong]]></surname>
<given-names><![CDATA[Benjamín]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Politécnica de Valencia Departamento de Tecnología de Alimentos ]]></institution>
<addr-line><![CDATA[Valencia ]]></addr-line>
<country>Spain</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Centro de Investigación en Alimentación y Desarrollo, A.C. Coordinación de Tecnología de Alimentos de Origen Vegetal ]]></institution>
<addr-line><![CDATA[Hermosillo Sonora]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad de Sonora Departamento de Investigación y Posgrado en Alimentos ]]></institution>
<addr-line><![CDATA[Hermosillo Sonora]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2021</year>
</pub-date>
<volume>23</volume>
<numero>2</numero>
<fpage>55</fpage>
<lpage>64</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1665-14562021000200055&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1665-14562021000200055&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1665-14562021000200055&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen La harina de avena fue tratada térmicamente a 80, 100 y 130 °C durante 30 min para después ser utilizada en sustitución del 10 y 20 % de harina de trigo para la elaboración de pan. Se determinó capacidad de retención de agua, perfil de viscosidad, volumen específico y análisis de perfil de textura a los 0, 2 y 7 días de elaborado el pan. Los parámetros de viscosidad fueron afectados por los dos niveles de sustitución de harina de avena y el tratamiento térmico. Al utilizar harina de avena tratada a 100 °C a 10 y 20 % de sustitución, el volumen específico de pan aumentó (2.64 y 2.75 cm3/g). El perfil de textura, también se vio afectado por el nivel de sustitución y el tratamiento térmico a los 7 días de almacenamiento, la firmeza del pan disminuyó cuando se usó 10 % de harina de avena tratada a 130 °C (12.86 N) en comparación al elaborado con harina de trigo (19.63 N). Los tratamientos térmicos en harina de avena empleada para sustituir la harina de trigo pueden ser una alternativa importante para mejorar la calidad en productos de panificación.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Oat flour was heat treated at 80, 100 or 130 °C for 30 min, then used to replace 10 or 20 % wheat flour in bread-making process. Water retention capacity, viscosity profile, specific volume, and texture profile analysis were determined at 0, 2 and 7 days after bread-making. Viscosity parameters were affected by the two levels of oat flour substitution and heat treatment. When using oat flour treated at 100 °C and substitution level of 10 and 20 %, the specific volume of bread increased (2.64 and 2.75 cm3/g). The texture profile was also affected by the level of substitution and heat treatment at 7 days of storage, the firmness of the bread decreased when 10 % of oat flour treated at 130 °C (12.86 N) was used in comparison to that made with wheat flour (19.63 N). Heat treatments in oat flour used to replace wheat flour can be an important alternative to improve the quality of bread-making products.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Harina de trigo]]></kwd>
<kwd lng="es"><![CDATA[harina de avena]]></kwd>
<kwd lng="es"><![CDATA[tratamiento térmico]]></kwd>
<kwd lng="es"><![CDATA[sustitución]]></kwd>
<kwd lng="en"><![CDATA[Wheat flour]]></kwd>
<kwd lng="en"><![CDATA[oat flour]]></kwd>
<kwd lng="en"><![CDATA[heat treatment]]></kwd>
<kwd lng="en"><![CDATA[substitution]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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