Pregled bibliografske jedinice broj: 179446
Influence of inulin addition on rheological properties of dough and sensory properties of white pan bread
Influence of inulin addition on rheological properties of dough and sensory properties of white pan bread // Abstract book of 12th ICC Cereal & Bread Congress
Harrogate: ICC, 2004. (poster, međunarodna recenzija, sažetak, znanstveni)
CROSBI ID: 179446 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Influence of inulin addition on rheological properties of dough and sensory properties of white pan bread
Autori
Ugarčić-Hardi, Žaneta ; Jukić, Marko
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Izvornik
Abstract book of 12th ICC Cereal & Bread Congress
/ - Harrogate : ICC, 2004
Skup
12th ICC Cereal & Bread Congress
Mjesto i datum
Harrogate, Ujedinjeno Kraljevstvo, 23.05.2004. - 26.05.2004
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
Bread quality; inulin addition; rheological properties; sensory quality; bread staling
Sažetak
Inulin is a fructooligosaccharide, natural soluble dietary fibre, found in different vegetables, fruits and other plants, especially in artichoke and chicory-roots. Recently, 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 the influence of inulin addition on the 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%. Dough mixing properties were obtained with a Mixograph. 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 evaluation of white pan bread was conducted to determine how much inulin could be incorporated into the bread recipe without negative effects on sensory properties. Finally, the influence of inulin addition on reducing the rate of bread staling, during a seven-day period, was also examined. Hardness of bread crumb was measured with the Sur Penetrometer and moisture migration from crumb to crust was observed but no argument for an inulin associated antistaling effect was found.
Izvorni jezik
Engleski
Znanstvena područja
Poljoprivreda (agronomija)
