Naslov
Creation of value added bread from whole grain wheat flour

Autori
Torbica, Aleksandra ; Janic Hajnal, Elizabet ; Belovic, Miona ; Pajin, Biljana ; Lončarević, Ivana ; Petrović, Jovana ; Fišteš, Aleksandar ; Ačkar, Đurđica ; Šubarić, Drago

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

Izvornik
4TH NORTH AND EAST EUROPEAN CONGRESS ON FOOD / - Kaunas, 2017, 117-117

ISBN
978-609-02-1373-5

Skup
4TH NORTH AND EAST EUROPEAN CONGRESS ON FOOD

Mjesto i datum
Kaunas, Litva, 10.09.2017. - 13.09.2017

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
food by-products, whole grain wheat flour, bread

Sažetak
Brief introduction Current trends in healthy diet and lifestyle include creation of sensory attractive value added products. One of the main nutrients originated from food waste are dietary fibre. Due to their technological functions such as water binding, gelling, structure building and use as a fat replacer, they are applicable as textural improvers. The aim of this study was creation of value added bread from whole grain wheat flour with addition of corn grits coextruded with brewer's spent grain and apple pomace. Materials and methods Corn grits coextruded with brewer's spent grain (BSG) and apple pomace (AP) in the ratio of 55:45 were used to replace 30%, 20%, and 10% of whole grain wheat flour (WGWF). Test baking procedure includes 120 min bulk-fermentation, 70 min of proofing, both at 30° ; baking at 220°C for 15 min). Control bread was produced from WGWF. All samples were evaluated 2 h and 24 h after baking regarding moisture content, volume, texture, color, while the sensory properties were assessed by an expert sensory panel using 7-point hedonic scale. Results After extensive experiments, substitution by 20% BSG and by 10% AP was found to yield the best technological quality of bread. The volume of 20% BSG bread was lower than the volume of 10% AP bread, which was close to the control sample. 10% AP bread had darker color than 20% BSG and control samples, which had very similar color parameters. Bread prepared with 20% BSG was harder than control bread and bread with 10% AP. Sensory scores for all evaluated parameters were higher than 4, indicated that both breads were acceptable, although the control sample received the highest sensory scores. CONCLUSIONS: Those results are promising for food by-products valorization by including them as a raw material in bakery industry.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA