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Pregled bibliografske jedinice broj: 590548

Zbornik radova

Autori: Novotni, Dubravka; Škara, Nikica; Tušak, Dubravka; Čukelj, Nikolina; Smerdel, Bojana; Ćurić, Duška
Naslov: Effect of inulin, guar gum and pectin blend on dough rheology
Izvornik: Proceedings of 6th International Congress Flour- Bread’11 and 8th Croatian Congress of Cereal Technologists Brašno-Kruh’11 / Daliborka Koceva Komlenić (ur.). - Osijek : Grafika , 2012. 281-288.
Skup: 6th International Congress Flour-Bread’11 and 8th Croatian Congress of Cereal Technologists Brašno- Kruh’11
Mjesto i datum: Opatija, Hrvatska, 12.-14.10.2011.
Ključne riječi: dough rheology; inulin; pectin; guar gum; central composite design
Sažetak:
Fibres and hydrocolloids improve bread nutritional value, shelf-life, and/or frozen storage stability. In this work we investigated the effect of pectin, guar gum and inulin addition on wheat dough water binding and viscoelastic properties by using a response surface methodology. Dough rheological parameters were determined by farinograph, extensograph and microviscoamylograph (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 dough according to the central composite experimental plan. The results showed that the guar gum was the most effective blend component to decrease dough softening and to raise paste peak viscosity. Pectin significantly negatively affected dough energy. Inulin slightly decreased water absorption and paste viscosity but improved dough energy. The best results in terms of increased water absorption, dough energy and paste viscosity were obtained by adding inulin about 1.3%, pectin 0.3% and guar 0.5%. Inulin in combination with guar and especially pectin could be used in production of fibre enriched breads.
Vrsta sudjelovanja: Poster
Vrsta prezentacije u zborniku: Cjeloviti rad (više od 1500 riječi)
Vrsta recenzije: Međunarodna recenzija
Projekt / tema: 058-0580696-0702
Izvorni jezik: ENG
Kategorija: Znanstveni
Znanstvena područja:
Prehrambena tehnologija
Upisao u CROSBI: dnovotni2@pbf.hr (dnovotni2@pbf.hr), 28. Kol. 2012. u 11:11 sati



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