<?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>S1665-14562024000100139</article-id>
<article-id pub-id-type="doi">10.18633/biotecnia.v26.2214</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Efecto en las propiedades reológicas y texturales de pan elaborado a base de harina de trigo y harina de mijo tratada térmicamente]]></article-title>
<article-title xml:lang="en"><![CDATA[Effect on the rheological and textural properties of bread made from wheat flour and heat-treated millet flour]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Padilla-Villalobos]]></surname>
<given-names><![CDATA[Marisol]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Robles-Ozuna]]></surname>
<given-names><![CDATA[Luis Enrique]]></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[Ramírez-Wong]]></surname>
<given-names><![CDATA[Benjamín]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Heredia-Sandoval]]></surname>
<given-names><![CDATA[Nina Gisella]]></given-names>
</name>
</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[Vásquez-Lara]]></surname>
<given-names><![CDATA[Francisco]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Centro de Investigación en Alimentación y Desarrollo, A.C.  ]]></institution>
<addr-line><![CDATA[Hermosillo Sonora]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<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>12</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2024</year>
</pub-date>
<volume>26</volume>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1665-14562024000100139&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1665-14562024000100139&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1665-14562024000100139&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen La aplicación de tratamientos térmicos sobre harinas puede afectar de manera positiva sus propiedades funcionales. Por lo anterior, se realizó la sustitución de harina de trigo (HT) con el 10, 20 y 30 % de harina de mijo (HM) tratada térmicamente a 100 y 130 °C. En las mezclas de harinas se evalúo color, capacidad de retención de agua, perfil de viscosidad, gluten seco y tiempo óptimo de amasado. En las masas obtenidas se determinó fuerza (N) y extensibilidad (mm). En el pan se analizó el peso, volumen específico y perfil de textura. Los resultados obtenidos mostraron incrementos en la viscosidad final al utilizar HM tratada térmicamente a 100 y 130 °C a niveles de sustitución del 30 % (3606 cP y 3866 cP) con respecto a HT (2790 cP). También se presentaron incrementos de fuerza de la masa en sustituciones del 10 % con HM tratada a 100 y 130 °C (0.81 N y 0.69 N) comparada a la obtenida en HT (0.34 N). En cuanto al volumen específico del pan, se observaron valores muy semejantes en HT (4.78 cm3/g) y el obtenido de la sustitución de HT con 10 % de HM tratada a 100 °C (4.19 cm3/g). El volumen específico es uno de los parámetros de calidad más importantes en productos de panificación, en este sentido se puede decir que la sustitución de harina de trigo con 10 % de harina de mijo tratada a 100 °C favoreció este parámetro, incluso resultó ser muy cercano al obtenido solo de harina de trigo.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The application of heat treatments on flours can positively affect their functional properties. Therefore, wheat flour (HT) was replaced with 10, 20, and 30 % of millet flour (HM) heat treated at 100 and 130 °C. In the flour mixtures, color, water retention capacity, viscosity profile, dry gluten and optimal kneading time were evaluated. In the dough, force (N) and extensibility (mm) were determined. In the bread, the weight, specific volume, and texture profile were analyzed. The results showed increases in the final viscosity when using HM heat-treated at 100 and 130 °C at substitution levels of 30 % (3606 cP and 3866 cP), compared to HT (2790 cP). There were also increases in the dough strength at 10 % substitutions with HM treated at 100 and 130 °C (0.81 N and 0.69 N), compared to HT (0.34 N). Regarding the specific volume of the bread, very similar values were observed in HT (4.78 cm3/g) and that obtained from the substitution of HT with 10 % of MH treated at 100 °C (4.19 cm3/g). The specific volume is one of the most important quality parameters in baking products, in this sense, it can be said that the replacement of wheat flour with 10 % of millet flour treated at 100 °C favored this parameter, even turning out to be very close to that obtained only from wheat flour.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[sustitución de harina de trigo]]></kwd>
<kwd lng="es"><![CDATA[análisis reológico]]></kwd>
<kwd lng="es"><![CDATA[proceso de panificación]]></kwd>
<kwd lng="es"><![CDATA[caracterización del pan]]></kwd>
<kwd lng="en"><![CDATA[substitution of wheat flour]]></kwd>
<kwd lng="en"><![CDATA[rheological analysis]]></kwd>
<kwd lng="en"><![CDATA[baking process]]></kwd>
<kwd lng="en"><![CDATA[characterization of bread]]></kwd>
</kwd-group>
</article-meta>
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