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
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