Naslov
Viscoelastic properties of dough prepared with the addition of extruded food industry by-products

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

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

Izvornik
Book of abstracts of the 10th International Scientific and Professional Conference With Food to Health / Šubarić, Drago ; Jašić, Midhat - Osijek : Tuzla : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku ; Farmaceutski fakultet Univerziteta u Tuzli, 2017, 141-141

ISBN
978-953-7005-49-8

Skup
10. međunarodni znanstveno-stručni skup: Hranom do zdravlja = 10th International Scientific and Professional Conference: With food to health

Mjesto i datum
Osijek, Hrvatska, 12.10.2017. - 13.10.2017

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
brewer’s spent grain ; sugar beet pulp , apple pomace ; wholegrain wheat flour ; viscoelasticity

Sažetak
The application of food by-products as improvers of nutritional quality of bakery products has been increasingly popular in the last decade. The rheological properties of dough could be significantly altered due to the increased content of dietary fibre in the by-products of plant-based food. The aim of this study was to examine the influence of the addition of extruded food industry by-products on the rheological properties of dough prepared from whole grain wheat flour. For that purpose, corn grits coextruded with various food by-products (brewer's spent grain, sugar beet pulp, and apple pomace) in the ratio of 55:45 were used to replace different percentages (30 %, 20 %, 10 %, or 0 %) of whole grain wheat flour. The amount of added water was determined using Microdough Lab, targeting the optimal consistency. The dough samples were taken after the development time of the dough was reached. The viscoelastic properties of the samples were determined using a Haake MARS rheometer (Thermo Scientific, Karlsruhe, Germany) at 25 °C, equipped with a parallel plate geometry PP35 (35 mm diameter and 2 mm gap). Frequency sweeps were recorded over the range of 0.1-10 Hz at the stress of 10 Pa, which was within the linear viscoelastic region, as previously determined. In all cases, the storage modulus (G’) was higher than the loss modulus (G’’), indicating that the dough behaved as a viscoelastic solid. G’ and G’’ increased as the level of substitution increased. Dough with the addition of brewer's spent grain and sugar beet pulp had higher G’ and G’’ values than dough prepared with apple pomace. The tangent of the phase angle (tan δ) decreased with the addition of all by-products, also pointing to increased dough elasticity.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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