Naslov
Carob Sourdough as a functional ingredient for bread

Autori
Novotni, Dubravka ; Mutak, Nika ; Nanjara, Ljiljana ; Čukelj Mustač, Nikolina ; Drakula, Saša ; Voučko, Bojana ; Ćurić, Duška

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

ISBN
978-953-9725-7-6

Skup
9th International Congress of Food Technologists, Biotechnologists and Nutritionists

Mjesto i datum
Zagreb, Hrvatska, 02.10.2018. - 05.10.2018

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Carob sourdough, partially baked frozen bread, total phenolics, antioxidant activity, fibre enrichment

Sažetak
Carob is widely cultivated in the Mediterranean area, but its flour is scarcely utilised in bakery industry. Also it has not been exploited for sourdough fermentation of any kind. In this work we investigated sourdough fermentation and bread making using wholemeal carob flour (pod with seeds) containing 33% of fibre. Sourdough was fermented with Lactobacillus brevis, or Lactobacillus fermentum at 30°C, and dough yield 400. Carob flour (9% at flour basis) or carob sourdough (20% at dough basis) were used in making partially baked frozen wheat bread. Dough consistency was unaffected upon adding carob flour or sourdough. Bread with carob contained in average 5% of total dietary fibre compared to 3% contained in white wheat bread. Contrary to most fibre-rich ingredients, carob flour significantly improved (11%) bread specific volume. Moreover, crumbliness of all carob breads was 6-fold reduced. As expected, crumb of carob breads was significantly darker but its firmness was not different from white wheat bread. Importantly, total phenolics content and FRAP antioxidant activity were much higher in carob breads' especially in samples with sourdough. The smell of carob flour bread was moderately liked whereas carob sourdough bread was liked very much. Consumer preference and overall acceptability scores of carob sourdough breads were comparable to those of white bread, falling into the category of 'liking very much’. Because of its nutritional benefits, consumers liking and technological suitability, carob sourdough is a promising functional ingredient for bread making.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA