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Influence of inulin addition on rheological properties of dough and sensory properties of white pan bread (CROSBI ID 503400)

Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija

Ugarčić-Hardi, Žaneta ; Jukić, Marko Influence of inulin addition on rheological properties of dough and sensory properties of white pan bread // Abstract book of 12th ICC Cereal & Bread Congress. Harrogate: ICC, 2004

Podaci o odgovornosti

Ugarčić-Hardi, Žaneta ; Jukić, Marko

engleski

Influence of inulin addition on rheological properties of dough and sensory properties of white pan bread

Inulin is a fructooligosaccharide, natural soluble dietary fibre, found in different vegetables, fruits and other plants, especially in artichoke and chicory-roots. Recently, inulin has been used more and more frequently in food processing because of its health, nutritional and technological benefits: prebiotic function with reference to its stimulating effect on Bifidobacteria growth, low energy value, sugar and fat substitute, texture improver etc. The aim of this work was to examine the influence of inulin addition on the rheological properties of dough and sensory properties of white pan bread. Inulin (Frutafit HD ; 9 monomer units of fructose) was used as a replacement for flour in a standard bread recipe at levels of 1%, 2%, 3%, 4% and 5%. Dough mixing properties were obtained with a Mixograph. Results showed that, with an increase of inuline amount, prolongation of peak time and decrease in maximum height, angle and area under curve occurred. Sensory evaluation of white pan bread was conducted to determine how much inulin could be incorporated into the bread recipe without negative effects on sensory properties. Finally, the influence of inulin addition on reducing the rate of bread staling, during a seven-day period, was also examined. Hardness of bread crumb was measured with the Sur Penetrometer and moisture migration from crumb to crust was observed but no argument for an inulin associated antistaling effect was found.

Bread quality; inulin addition; rheological properties; sensory quality; bread staling

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Podaci o prilogu

2004.

objavljeno

Podaci o matičnoj publikaciji

Abstract book of 12th ICC Cereal & Bread Congress

Harrogate: ICC

Podaci o skupu

12th ICC Cereal & Bread Congress

poster

23.05.2004-26.05.2004

Harrogate, Ujedinjeno Kraljevstvo

Povezanost rada

Poljoprivreda (agronomija)