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izvor podataka: crosbi

Effect of inulin, guar gum and pectin on dough rheology (CROSBI ID 578127)

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

Novotni, Dubravka ; Škara, Nikica ; Čukelj, Nikolina ; Smerdel, Bojana ; Tušak, Dubravka ; Ćurić, Duška Effect of inulin, guar gum and pectin on dough rheology // 6th International Congress and 8th Croatian Congress of Cereal Technologists "Flour-Bread’11 = Brašno-Kruh’11" : Book of Abstracts / Koceva Komlenić, Daliborka (ur.). Osijek, 2011. str. 61-61

Podaci o odgovornosti

Novotni, Dubravka ; Škara, Nikica ; Čukelj, Nikolina ; Smerdel, Bojana ; Tušak, Dubravka ; Ćurić, Duška

engleski

Effect of inulin, guar gum and pectin on dough rheology

Knowledge of dough rheological properties enables prediction of bakery product quality. Hydrocolloids and fibres improve bread shelf-life, frozen storage stability and nutritional value. In this work we investigated the effect of pectin, guar gum and inulin addition on wheat dough rheology. Rheological parameters were determined by farinograph, extensograph and microviscoamilograph (Brabender, Germany). Pectin (0.2-1%), guar gum (0.1-0.5%) and inulin (0.6-3%, w/w on flour basis) were added to white wheat bread formulation according to the experimental plan by central composite design of 24 runs. Hydrocolloids addition differently affected all investigated parameters of dough rheology. Guar and pectin increased dough water absorption while inulin had negative effect. Dough softening occurred after inulin and pectin addition, but pectin also decreased dough energy. The optimal ratio of resistance to extensibility (1.8) was obtained in central point: guar 0.3%, inulin 1.8% and pectin 0.6%. The highest increase of maximum paste viscosity was observed by guar addition and the combination of inulin and pectin. We can conclude that increased water absorption and decreased softening can be obtained by adding guar and pectin in chosen concentration range, together with inulin ranging from 1.4-2.0%. Combination of inulin with different hydrocolloids is usefull in production of high quality bread enriched with fibres.

dough rheology; inulin; pectin; guar gum; central composite design

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Podaci o prilogu

61-61.

2011.

objavljeno

Podaci o matičnoj publikaciji

6th International Congress and 8th Croatian Congress of Cereal Technologists "Flour-Bread’11 = Brašno-Kruh’11" : Book of Abstracts

Koceva Komlenić, Daliborka

Osijek:

1848-2554

Podaci o skupu

6th International Congress Flour-Bread’11 6 ; 2011) ; Croatian Congress of Cereal Technologists Brašno-Kruh’11 (8 ; 2011)

poster

12.10.2011-14.10.2011

Opatija, Hrvatska

Povezanost rada

Prehrambena tehnologija