Naslov
Quality Properties of White Bread with Inulin Addition

Autori
Ugarčić-Hardi, Žaneta ; Jukić, Marko ; Koceva Komlenić, Daliborka

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

Izvornik
Book of Abstracts of 2nd Central European Meeting and 5th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists / Karlović, Damir - Zagreb : Hrvatsko društvo za prehrambenu tenologiju, biotehnologiju i nutricionizam, 2004

Skup
2nd Central European Meeting and 5th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists

Mjesto i datum
Opatija, Hrvatska, 17.10.2004. - 20.10.2004

Vrsta sudjelovanja
Poster

Vrsta recenzije
Domaća recenzija

Ključne riječi
Bread quality; inulin addition; rheological properties; sensory quality; bread staling

Sažetak
Inulin has been used more and more frequently in food processing because of its health, nutritional and technological benefits: prebiotic function with reference to its stimulating effect on Bifidobacteria growth, low energy value, sugar and fat substitute, texture improver etc. The aim of this work was to examine influence of inulin addition on rheological properties of dough and sensory properties of white pan bread. Inulin (Frutafit HD ; 9 monomer units of fructose) was used as a replacement for flour in a standard bread recipe at levels of 1%, 2%, 3%, 4% and 5%. The effect of inulin addition on reducing the rate of bread staling, during seven-day period, was also examined. The rheological properties were obtained with a Mixograph. The bread samples with inulin addition were evaluated on a scale of 1-5 for following parameters: shape and appearance, crust surface, crumb appearance, elasticity, crumb structure, flavour and specific volume. Bread staling was examined by measuring of crumb penetration depth, measurement of moisture migration from crumb to crust and by applying the Avrami equation. The effect on reducing the rate of bread staling was carried out with bread samples with inulin addition of 2%. Results showed that, with an increase of inuline amount, prolongation of peak time and decrease in maximum height, angle and area under curve occurred. Sensory analysis showed that there were no negative influences on bread shape and appearance, crust and external surface, when inulin was added up to 2%. The influence of inulin addition on reducing the rate of bread staling, during a seven-day period, was not found.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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