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Pregled bibliografske jedinice broj: 479701

Influence of dietary fibres addition on corn dough rheology


Novotni, Dubravka; Ćurić, Duška; Čukelj, Nikolina; Tušak, Dubravka; Bauman, Ingrid; Đugum, Jelena
Influence of dietary fibres addition on corn dough rheology // 5th International Congress Flour - Bread ’09 ; 7th Croatian Congress of Cereal Technologists : Proceedings / Ugarčić-Hardi, Žaneta (ur.).
Osijek: University of Osijek, Faculty of Food Technology, Department of Cereal Processing Technologies, 2010. str. 232-237 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


Naslov
Influence of dietary fibres addition on corn dough rheology

Autori
Novotni, Dubravka ; Ćurić, Duška ; Čukelj, Nikolina ; Tušak, Dubravka ; Bauman, Ingrid ; Đugum, Jelena

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
5th International Congress Flour - Bread ’09 ; 7th Croatian Congress of Cereal Technologists : Proceedings / Ugarčić-Hardi, Žaneta - Osijek : University of Osijek, Faculty of Food Technology, Department of Cereal Processing Technologies, 2010, 232-237

ISBN
978-953-7005-21-4

Skup
International Congress Flour - Bread (5 ; 2009)

Mjesto i datum
Opatija, Hrvatska, 21.-23.10.2009

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Corn extrudate; starch; inulin; resistant starch; dextrin; dough rheology; paste viscosity

Sažetak
In this work, the effect of various functional carbohydrates on dough rheology and pasting properties of the gluten-free corn mixture (corn extrudate : corn starch = 1 : 1, w/w) was investigated. In the mixture, corn starch was substituted at level 3, 6 and 9 g/100g by inulin as a soluble dietary fiber, resistant starch as insoluble fiber and white dextrin as a staling retarder. The water addition for dough preparation was constant (96 g/100g of mixture). Dough rheology was determined by farinograph (Brabender, Germany) and Texture Analyzer (Stable Micro Systems, UK). While the inulin addition decreased dough consistency, hardness, springiness, gumminess, chewiness and adhesiveness, resistant starch affected the same properties increase, depending on addition level. Dextrin addition increased dough hardness and gumminess while other properties were not affected significantly. The strong correlations (p<0.05) between farinograph dough consistency and adhesiveness (r=-0.955), chewiness (r=0.949), gumminess (r=0.944), springiness (r=0.929) and hardness (r=0.874) were determined. The pasting properties of the mixtures were determined by microviscoamylograph (Brabender, Germany). Maximum paste viscosity significantly decreased with all starch substitutes (p<0.05) in comparison to the control sample (209 BU) depending on the substitute level but not on the substitution type.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
058-0580696-0702 - Lignani u žitaricama, uljaricama, soji i integralnim pekarskim proizvodima (Duška Ćurić, )
058-0581846-2810 - Karakterizacija i određivanje stupnja izmiješanosti praškastih materijala (Ingrid Bauman, )

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb