Napredna pretraga

Pregled bibliografske jedinice broj: 769155

Gluten free-bread structure initiated by ultrasound assisted mixing


Novotni, Dubravka; Čukelj, Nikolina; Vrana Špoljarić, Ivna; Voučko, Bojana; Dujmić, Filip; Brnčić, Mladen; Ćurić, Duška
Gluten free-bread structure initiated by ultrasound assisted mixing // Proceedings of 2nd FaBE 2015 - International Conference on Food and Biosystems Engineering / Petrotos, K. ; Leontopoulos, S. (ur.).
Larissa, Grčka, 2015. str. 31-36 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


Naslov
Gluten free-bread structure initiated by ultrasound assisted mixing

Autori
Novotni, Dubravka ; Čukelj, Nikolina ; Vrana Špoljarić, Ivna ; Voučko, Bojana ; Dujmić, Filip ; Brnčić, Mladen ; Ćurić, Duška

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

Izvornik
Proceedings of 2nd FaBE 2015 - International Conference on Food and Biosystems Engineering / Petrotos, K. ; Leontopoulos, S. - Larissa, Grčka, 2015, 31-36

Skup
2nd INTERNATIONAL CONFERENCE ON FOOD and BIOSYSTEMS ENGINEERING

Mjesto i datum
Mikonos, Grčka, 28.-31.05.2015

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Bread structure; gluten-free batter mixing; porosity; texture; ultrasound

Sažetak
The market of gluten-free bakery products is constantly rising. However, the production of breads without gluten is challenging, particularly in obtaining satisfying bread structure. Therefore, there is a growing need for improvement of formulation and processing which would result with high-quality gluten-free bread. This study aimed to investigate the influence of mixing assisted by high-power ultrasound on gluten-free bread structure. Batter was mixed for 7 min in ultrasonic bath operating at 37 kHz, and three power levels (228, 304 and 380 W) for 4, 7 or 10 min. The control batter was mixed for 7 min without ultrasonic treatment. Compared to control, ultrasonic mixing had negative effect on batter development and gas production during fermentation measured by rheofermentometer. During baking, fermentative activity was mostly regained and the differences in bread specific volume were small (4%), while height to width ratio was improved (<11%). However, in some ultrasonic treatments the structure of bread crumb was evidently altered: the number of pores increased and their average size decreased, resulting in lower total porosity (by 8-25%) compared to control. All ultrasonically mixed breads had harder crumb, by 10% to 80%, than the control bread. Physical parameters of gluten-free breads were dependent on the ultrasonic power applied and the interaction of power and time of treatment. Ultrasound showed irregular pattern in effecting bread structure ; nevertheless, after treatment with the highest power (380W) crumb was harder compared to sample treated with the lowest power (228W). Due to observed greater crumb hardness, higher shape and finer crumb structure, ultrasonic mixing of gluten-free bread under optimized conditions might be used as a mean for reducing hydrocolloids and/or protein isolates that are usually added to mimic structure-binding properties of gluten.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija