QUALITY OF VACUUM COOLED GLUTEN FREE BREAD (CROSBI ID 625899)
Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Voučko, Bojana ; Vrana Špoljarić, Ivna ; Ajredini, Saša ; Čukelj, Nikolina ; Novotni, Dubravka ; Hruškar, Mirjana ; Ćurić, Duška
engleski
QUALITY OF VACUUM COOLED GLUTEN FREE BREAD
Short shelf life of gluten free bread is a technological challenge that has been approached to by many methods mainly comprising of ingredient substitution or addition. Recently minimal processing technologies like vacuum cooling have successfully been used for gluten bread quality improvement. The aim of this research was to explore the influence of vacuum cooling on quality parameters of partially baked gluten free bread made without preservatives. Vacuum cooling was performed according to a procedure introduced in 1978 by Bradshaw and its effects on quality parameters were compared to the ones measured in gluten free breads cooled conventionally at room temperature. Breads were cooled to 30 °C (in the core) in a vacuum chamber for 7 minutes, while conventional cooling at room temperature took 1 hour. Breads were packed in sealed polyethylene bags at room temperature until further testing. Compared to conventional, modulated vacuum cooling of prebaked gluten free breads was nine times quicker and caused only up to 2% higher bread weight loss. Further, vacuum cooling of prebaked gluten free bread positively affected specific volume and did not affect colour and crumb texture of fully baked bread.
Vacuum cooling ; gluten free bread ; quality ; specific volume ; texture
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Podaci o prilogu
176-181.
2015.
objavljeno
Podaci o matičnoj publikaciji
Petrotos, K., Leontopoulos, S.
Podaci o skupu
2nd INTERNATIONAL CONFERENCE ON FOOD and BIOSYSTEMS ENGINEERING
poster
28.05.2015-31.05.2015
Mikonos, Grčka