Pregled bibliografske jedinice broj: 268681
Quality Properties of White Bread with Inulin Addition
Quality Properties of White Bread with Inulin Addition // Proceedings of 2nd Central European Meeting and 5th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists / Karlović, Damir (ur.).
Zagreb: Hrvatsko društvo za prehrambenu tenologiju, biotehnologiju i nutricionizam, 2005. str. 210-213 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)
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Naslov
Quality Properties of White Bread with Inulin Addition
Autori
Jukić, Marko ; Ugarčić-Hardi, Žaneta ; Koceva Komlenić, Daliborka
Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni
Izvornik
Proceedings 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, 2005, 210-213
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
Međunarodna 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 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. Results showed that, with an increase of inuline amount, prolongation of peak time and decrease in maximum height, mixing tolerance and area under curve occurred. Sensory analysis showed that there were no negative influences on most of bread sensory parameters, when inulin was added up to 2%.
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
