<?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>S2007-09342020000100161</article-id>
<article-id pub-id-type="doi">10.29312/remexca.v11i1.1954</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Utilización de fibra de avena con diferente tamaño de partícula en panificación: efecto reológico y textural]]></article-title>
<article-title xml:lang="en"><![CDATA[Use of oat fiber with different particle size in baking: rheological and textural effect]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cordero Fernández]]></surname>
<given-names><![CDATA[Diana Laura]]></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[Islas Rubio]]></surname>
<given-names><![CDATA[Alma Rosa]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</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[Ramírez-Wong]]></surname>
<given-names><![CDATA[Benjamín]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vásquez Lara]]></surname>
<given-names><![CDATA[Francisco]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma Chapingo Departamento de Ingeniería Agroindustrial ]]></institution>
<addr-line><![CDATA[Texcoco Estado de México]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Centro de Investigación en Alimentación y Desarrollo AC 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 Politécnica de Valencia Departamento de Tecnología de Alimentos ]]></institution>
<addr-line><![CDATA[Valencia ]]></addr-line>
<country>Spain</country>
</aff>
<aff id="Af4">
<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>02</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>02</month>
<year>2020</year>
</pub-date>
<volume>11</volume>
<numero>1</numero>
<fpage>161</fpage>
<lpage>173</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-09342020000100161&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-09342020000100161&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-09342020000100161&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El objetivo de este trabajo fue evaluar el efecto de la sustitución de harina de trigo (HT) con harina de fibra de avena (HFA) con diferente tamaño de partícula sobre las propiedades reológicas, texturales y de panificación. El tamaño de partícula obtenido después de la molienda de la fibra de avena fue de 250 y 177 µm (micrones). Los porcentajes de sustitución utilizados fueron de 10, 20 ó 30%. A las mezclas de harinas se les determinó color, capacidad de retención de agua (CRA) y perfil de viscosidad. A las masas se les midió fuerza y extensibilidad por la prueba de Kieffer, mientras que al pan se le midió volumen específico, actividad de agua y perfil de textura. Los resultados mostraron incrementos de fuerza en la masa cuando se utilizaron las dos fracciones de HFA (250 o 177 µm) en la sustitución de HT con respeto a la obtenida de HT (0.25 N). En extensibilidad, los incrementos más importantes fueron observados cuando se utilizó HFA de 177 µm. El volumen específico del pan se vio favorecido cuando se utilizó 10 o 20% de HFA (177 µm) observándose valores muy parecidos entre ellos (4.54 y 4.56 cm3 g-1, respectivamente), sin mostrar diferencias significativas al obtenido de HT (4.57 cm3 g-1). El perfil de textura mostró la obtención de panes más blandos cuando se utilizó HFA (177 µm), en sus tres diferentes porcentajes de sustitución (4.86, 4.71 y 7.05 N), incluso mejoró al medido en HT (7.84 N).]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The objective of this work was to evaluate the effect of replacing wheat flour (HT) with oat fiber flour (HFA) with different particle size on the rheological, textural and baking properties. The particle size obtained after grinding oat fiber was 250 and 177 µm (microns). The replacement percentages used were 10, 20 or 30%. Flour mixtures were determined color, water retention capacity (CRA) and viscosity profile. The dough was measured for strength and extensibility by the Kieffer test, while the bread was measured for specific volume, water activity and texture profile. The results showed increases in force in the dough when the two fractions of HFA (250 or 177 µm) were used in the substitution of HT with respect to that obtained from HT (0.25 N). In extensibility, the most important increases were observed when 177 µm HFA was used. The specific bread volume was favored when 10 or 20% of HFA (177 µm) was used, observing very similar values between them (4.54 and 4.56 cm3 g-1, respectively), without showing significant differences to that obtained from HT (4.57 cm3 g-1). The texture profile showed the obtaining of softer breads when HFA (177 µm) was used, in its three different replacement percentages (4.86, 4.71 and 7.05 N), even improved as measured in HT (7.84 N).]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[harina de trigo]]></kwd>
<kwd lng="es"><![CDATA[harina de fibra de avena]]></kwd>
<kwd lng="es"><![CDATA[panificación]]></kwd>
<kwd lng="en"><![CDATA[fiber flour]]></kwd>
<kwd lng="en"><![CDATA[wheat flour]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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