Napredna pretraga

Pregled bibliografske jedinice broj: 590548

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


Novotni, Dubravka; Škara, Nikica; Tušak, Dubravka; Čukelj, Nikolina; Smerdel, Bojana; Ćurić, Duška
Effect of inulin, guar gum and pectin blend on dough rheology // 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. str. 281-288 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


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

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

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

Izvornik
Proceedings of 6th International Congress Flour- Bread’11 and 8th Croatian Congress of Cereal Technologists Brašno-Kruh’11 / Daliborka Koceva Komlenić - 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

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

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.

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