Rheological and physico-chemical characteristics of gluten-free chestnut flour products with dried brown seaweed powders

• Autores: Santiago Arufe Vilas
• Directores de la Tesis: Ramón Moreira Martínez (dir. tes.), Jorge Sineiro Torres (codir. tes.)
• Lectura: En la Universidade de Santiago de Compostela ( España ) en 2017
• Idioma: inglés
• Tribunal Calificador de la Tesis: Herminia Domínguez González (presid.), María Ángeles Romero Rodríguez (secret.), Anabela Cristina da Silva Naret Moreira Raymundo (voc.)
• Programa de doctorado: Programa de Doctorado en Ingeniería Química y Ambiental por la Universidad de Santiago de Compostela
• Materias:
  • Ciencias tecnológicas
    • Tecnología de los alimentos
      • Elaboración de alimentos
    • Procesos tecnológicos
      • Transferencia de masa
• Enlaces
  • Tesis en acceso abierto en: MINERVA
• Resumen

  • The PhD Thesis "Rheological and physico-chemical characteristics of gluten-free chestnut flour products with dried brown seaweed powders" is mainly based on the study of the obtaining process of gluten-free products with high antioxidant character, suitable for the coeliac population, from raw materials native from Galicia, chestnut (Castanea sativa Mill.) and brown seaweeds with high polyphenols content (Ascophyllum nodosum, Bifurcaria bifurcata and Fucus vesiculosus) in order to increase and diversify their consumption.

    The studies carried out in this Thesis were focused on the determination of the most adequate conditions in the obtaining process of seaweed powders (drying and milling operations) with high antioxidant activity and polyphenols content and the effects of their addition in the gluten-free doughs (kneading and baking) to obtain a suitable final product based on its physicochemical properties (colour, texture and antioxidant activity).