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Pregled bibliografske jedinice broj: 537028

Effect of inulin, guar gum and pectin on dough rheology


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: Faculty of Food Technology, 2011. str. 61-61 (poster, međunarodna recenzija, sažetak, znanstveni)


Naslov
Effect of inulin, guar gum and pectin on dough rheology

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

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
6th International Congress and 8th Croatian Congress of Cereal Technologists "Flour-Bread’11 = Brašno-Kruh’11" : Book of Abstracts / Koceva Komlenić, Daliborka - Osijek : Faculty of Food Technology, 2011, 61-61

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

Mjesto i datum
Opatija, Hrvatska, 12.-14.10.2011

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Dough rheology; inulin; pectin; guar gum; central composite design

Sažetak
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.

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, )

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb