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Bölek S, Tosya F, Göksu F. Effects of Artemisia dracunculus powder on dough rheology and quality properties as a novel ingredient in bread formulation. FOOD SCI TECHNOL INT 2024:10820132241248483. [PMID: 38651275 DOI: 10.1177/10820132241248483] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/25/2024]
Abstract
Tarragon has a great potential to be a healthy functional food ingredient thanks to its rich antioxidant, phenolic compounds, and nutrient content. The possibility of enriching bread with tarragon was investigated. For this aim, tarragon powder was used at the rates of 0, 2, 4 and 6% instead of wheat flour. In this study, the effects of substitution on the rheological properties of bread dough and color, total phenolic content, antioxidant activity, texture, sensory, and Fourier transform infrared (FT-IR) analysis of bread samples were performed. The composition of tarragon powder showed significant protein (23.16%), crude fiber (7.4%), antioxidant (48.22 ± 0.11%), and total phenolic content (511.66 ± 1.56 mg GAE/100 g). Bread samples with increased fiber and protein content were obtained by adding tarragon powder to the bread formulation. The major differences in the FT-IR absorbance spectra for the bread samples were not observed. Additionally, tarragon powder significantly increased the antioxidative properties of breads (p < 0.05). Adding up to 4% tarragon powder to the bread formulation increased the sensory scores of the breads.
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Affiliation(s)
- Sibel Bölek
- Department of Food Technology, Experimental Medicine Research and Application Center, University of Health Sciences Turkey, Istanbul, Turkey
| | - Feyza Tosya
- Department of Food Technology, Experimental Medicine Research and Application Center, University of Health Sciences Turkey, Istanbul, Turkey
| | - Feriha Göksu
- Department of Food Technology, Experimental Medicine Research and Application Center, University of Health Sciences Turkey, Istanbul, Turkey
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2
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Onsri N, Hudthagosol C, Sanporkha P. Effect of inulin and whey protein concentrate on the physicochemical properties and shelf life of reduced‐fat cream puffs. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16955] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Narudee Onsri
- Department of Nutrition, Faculty of Public Health Mahidol University. 420/1 Ratchawithi RD. Bangkok Thailand
| | - Chatrapa Hudthagosol
- Department of Nutrition, Faculty of Public Health Mahidol University. 420/1 Ratchawithi RD. Bangkok Thailand
| | - Promluck Sanporkha
- Department of Nutrition, Faculty of Public Health Mahidol University. 420/1 Ratchawithi RD. Bangkok Thailand
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3
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Effect of Freezing Wheat Dough Enriched with Calcium Salts with/without Inulin on Bread Quality. Foods 2022; 11:foods11131866. [PMID: 35804684 PMCID: PMC9265554 DOI: 10.3390/foods11131866] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Revised: 06/16/2022] [Accepted: 06/20/2022] [Indexed: 02/01/2023] Open
Abstract
Bread is a popular food that is widely consumed worldwide but has a short shelf life. Besides that, when incorporating prebiotics and calcium, aging mechanisms accelerate, further shortening the shelf-life. The objective of this work was to evaluate the effect of freezing storage on the rheological (loss tangent, tan δ) and thermal (glass transition temperature, Tg) properties of unfrozen dough, the fermentation times (tf), and the baking quality of wheat bread fortified with calcium and inulin. Formulations studied included wheat flour (control-C), flour with 1800 ppm Ca (calcium carbonate-CA, calcium citrate-CI or calcium lactate-LA), and flour with 2400 ppm Ca and 12% inulin (calcium carbonate-CA-In, calcium citrate-CI-In or calcium lactate-LA-In). Doughs were stored at −18 °C for 1, 7, 30 and 60 days. After storage, the rheological (oscillatory rheometry and texture profile analysis) and thermomechanical properties of the thawed doughs were measured. The quality parameters of breads determined consisted of specific volume (Vs), color, moisture, firmness, elasticity, and alveoli size characterization. Dough freezing neither changed viscoelasticity (tan δ) nor decreased hardness and adhesiveness up to the values observed for fresh wheat dough. The Tg of dough with calcium carbonate increased, while for samples with organic calcium salts, it (citrate and lactate) decreased. The tf of thawed dough significantly increased. The Vs of all breads did not change during the first 30 days but decreased after freezing the dough for 60 days (p < 0.05), probably due to the death of the yeasts. Crumb moisture decreased over time, and in all cases crumb C had the highest moisture content, suggesting a dehydration effect of the calcium salt. The firmness of CA, LA and C crumbs were similar and higher than that of CI (p < 0.05), suggesting a destabilizing effect of CI anion on gluten proteins. Inulin contributed to the depreciation of bread quality, mainly at 60 days of dough freezing storage. It can be concluded that during freezing storage, calcium improves the dynamic elasticity of the dough, although under extreme conditions it generates loaves of smaller volume. Principal component analysis (PCA) explained 66.5% of total variance. Principal component 1 (PC1) was associated with dough properties, and accounted for 44.8% of the total variance. In turn, PC2 was mainly related to baking quality parameters (fermentation time, browning index, firmness and springiness of crumbs), and explained 21.7% of the total variance. Fortification with calcium citrate should be recommended for dough freezing, as breads with softer crumbs were obtained under such conditions.
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D.Carboni A, Weisstaub A, Ferrero C, Zuleta A, C. Puppo M. Impact of lentil-wheat bread on calcium metabolism, cecal and serum parameters in growing Wistar rats. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101805] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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5
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Ahmadi Kabir J, Azizi M, Abbastabar Ahangar H, Aarabi A. Physicochemical, rheological, and baking properties of composite Brotchen bread made from foxtail millet flour. ACTA ALIMENTARIA 2022. [DOI: 10.1556/066.2021.00184] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Abstract
Effect of adding foxtail millet flour (FMF) (10, 20, and 30% w/w) to refined wheat flour (RWF) on physicochemical and rheological properties of dough was studied. Qualitative properties of Brotchen bread including moisture, ash, crude fibre, specific volume, and colour of the breads were evaluated. Adding FMF to the flour increased crude fibre, fat, ash, and protein contents and reduced falling number, damaged starch and wet gluten contents, and sample lightness. Consistograph test indicated that addition of the FMF decreased water absorption capacity, maximum pressure, and tolerance, however, drops in pressure at 250 and 450 s became greater. Alveograph test revealed that with adding FMF, dough resistance to extension and dough strength decreased but an increase in dough extensibility was obtained at FMF30%. Increasing the amount of FMF resulted in a decrease in the volume of the bread, and the FMB (foxtail millet bread) 30% had the highest browning index and b*. The FMB20% had the highest resilience and springiness, while higher level of foxtail (30%) increased chewiness.
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Affiliation(s)
- J. Ahmadi Kabir
- Department of Food Science and Technology, Najafabad Branch, Islamic Azad University, Najafabad, Iran
| | - M.H. Azizi
- Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modarres University, Tehran, Iran
| | | | - A. Aarabi
- Department of Food Science and Technology, Shahreza Branch, Islamic Azad University, Shahreza, Iran
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6
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Yao J, Zhang Q, Liu M. Effects of apricot kernel skins addition and ultrasound treatment on the properties of the dough and bread. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15611] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Jian‐Li Yao
- Institute of Food & Physical Field Processing School of Food Engineering and Nutrition Sciences Shaanxi Normal University Xi'an PR China
| | - Qing‐An Zhang
- Institute of Food & Physical Field Processing School of Food Engineering and Nutrition Sciences Shaanxi Normal University Xi'an PR China
- Shaanxi International Science and Technology Cooperation Bases: Cereal Science International Joint Research Center Xi'an PR China
| | - Meng‐Jia Liu
- Institute of Food & Physical Field Processing School of Food Engineering and Nutrition Sciences Shaanxi Normal University Xi'an PR China
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7
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Rossi MG, Soazo M, Piccirilli GN, Llopart EE, Revelant GC, Verdini RA. Technological, nutritional and sensorial characteristics of wheat bread fortified with calcium salts. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14594] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Matías G. Rossi
- Área Bromatología y Nutrición Departamento de Ciencias de los Alimentos y del Medio Ambiente Facultad de Ciencias Bioquímicas y Farmacéuticas Universidad Nacional de Rosario Suipacha 531 S2002LRK Rosario Santa Fe Argentina
- Instituto de Química Rosario Universidad Nacional de Rosario‐Consejo Nacional de Investigaciones Científicas y Técnicas Suipacha 570 S2002LRL Rosario Argentina
| | - Marina Soazo
- Área Bromatología y Nutrición Departamento de Ciencias de los Alimentos y del Medio Ambiente Facultad de Ciencias Bioquímicas y Farmacéuticas Universidad Nacional de Rosario Suipacha 531 S2002LRK Rosario Santa Fe Argentina
- Instituto de Química Rosario Universidad Nacional de Rosario‐Consejo Nacional de Investigaciones Científicas y Técnicas Suipacha 570 S2002LRL Rosario Argentina
| | - Gisela N. Piccirilli
- Área Bromatología y Nutrición Departamento de Ciencias de los Alimentos y del Medio Ambiente Facultad de Ciencias Bioquímicas y Farmacéuticas Universidad Nacional de Rosario Suipacha 531 S2002LRK Rosario Santa Fe Argentina
- Instituto de Química Rosario Universidad Nacional de Rosario‐Consejo Nacional de Investigaciones Científicas y Técnicas Suipacha 570 S2002LRL Rosario Argentina
| | - Emilce E. Llopart
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Suipacha 570 S2002LRL Rosario Argentina
- Área Alimentos y Sociedad Departamento de Ciencias de los Alimentos y del Medio Ambiente Facultad de Ciencias Bioquímicas y Farmacéuticas Universidad Nacional de Rosario Suipacha 531 S2002LRK Rosario Santa Fe Argentina
| | - Gilda C. Revelant
- Área Bromatología y Nutrición Departamento de Ciencias de los Alimentos y del Medio Ambiente Facultad de Ciencias Bioquímicas y Farmacéuticas Universidad Nacional de Rosario Suipacha 531 S2002LRK Rosario Santa Fe Argentina
| | - Roxana A. Verdini
- Área Bromatología y Nutrición Departamento de Ciencias de los Alimentos y del Medio Ambiente Facultad de Ciencias Bioquímicas y Farmacéuticas Universidad Nacional de Rosario Suipacha 531 S2002LRK Rosario Santa Fe Argentina
- Instituto de Química Rosario Universidad Nacional de Rosario‐Consejo Nacional de Investigaciones Científicas y Técnicas Suipacha 570 S2002LRL Rosario Argentina
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8
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Rahim Monfared M, Nouri L. Incorporation of
Sesamum indicum
protein and transglutaminase into gluten‐free rice flour cake: Assessment of physico‐chemical and sensory properties. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14660] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Masoumeh Rahim Monfared
- Department of Food Science and Technology, Damghan Branch Islamic Azad University Damghan, Semnan Iran
| | - Leila Nouri
- Department of Food Science and Technology, Damghan Branch Islamic Azad University Damghan, Semnan Iran
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9
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Banjade JD, Tyl CE, Schoenfuss T. Effect of dough conditioners and refinement on intermediate wheatgrass (Thinopyrum intermedium) bread. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108442] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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10
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Chen Y, Zhao L, He T, Ou Z, Hu Z, Wang K. Effects of mango peel powder on starch digestion and quality characteristics of bread. Int J Biol Macromol 2019; 140:647-652. [PMID: 31446101 DOI: 10.1016/j.ijbiomac.2019.08.188] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2019] [Revised: 08/17/2019] [Accepted: 08/21/2019] [Indexed: 12/22/2022]
Abstract
This study investigated effects of mango peel powder on starch digestion properties and quality characteristics of bread, and discussed underneath mechanisms. Starch digestion rate and extent of bread were evaluated in vitro, and bread quality characteristics, including moisture content, volume, color and texture, were evaluated. The results showed that adding mango peel powder could significantly reduce starch digestion rate and digestion extent in bread, and the reduction degree was positively related to the amount of mango peel powder applied. Bread moisture content was improved by mango peel powder, while bread volume was reduced. Bread color was also impacted, showing increased L*, a* and b* values. And incorporation of mango peel powder apparently affected bread texture, resulting in increased hardness and chewiness, as well as decreased cohesiveness. These influences were generally proportional to the amount of mango peel powder applied. When <5% of mango peel powder was incorporated, bread quality was not dramatically changed, although starch digestibility was significantly inhibited. More mango peel powder could further reduce starch digestion; however, bread quality might be deteriorated. These results would provide guidelines for the development of low glycemic index foods, and be beneficial in facilitating comprehensive application of mango peel.
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Affiliation(s)
- Yan Chen
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Lei Zhao
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Ting He
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Zhuoshen Ou
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Zhuoyan Hu
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Kai Wang
- College of Food Science, South China Agricultural University, Guangzhou 510642, China.
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11
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Codină GG, Ropciuc S, Dabija A. Optimization of calcium–magnesium–inulin formulation on wheat flour dough rheological properties. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13219] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
| | - Sorina Ropciuc
- Ştefan cel Mare University, Faculty of Food Engineering Suceava Romania
| | - Adriana Dabija
- Ştefan cel Mare University, Faculty of Food Engineering Suceava Romania
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12
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Codină GG, Dabija A, Stroe SG, Ropciuc S. Optimization of iron–oligofructose formulation on wheat flour dough rheological properties. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13857] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
| | - Adriana Dabija
- Faculty of Food Engineering Stefan cel Mare University Suceava Romania
| | | | - Sorina Ropciuc
- Faculty of Food Engineering Stefan cel Mare University Suceava Romania
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13
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Codină GG, Zaharia D, Stroe SG, Ropciuc S. Influence of calcium ions addition from gluconate and lactate salts on refined wheat flour dough rheological properties. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2018.1498129] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
| | | | | | - Sorina Ropciuc
- Faculty of Food Engineering, Ștefan cel Mare University, Suceava, Romania
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14
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Wahyono A, Kurniawati E, Kasutjianingati K, Park KH, Kang WW. OPTIMASI PROSES PEMBUATAN TEPUNG LABU KUNING MENGGUNAKAN RESPONSE SURFACE METHODOLOGY UNTUK MENINGKATKAN AKTIVITAS ANTIOKSIDANNYA. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2018. [DOI: 10.6066/jtip.2018.29.1.29] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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15
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Salinas MV, Hamet MF, Binaghi J, Abraham AG, Weisstaub A, Zuleta A, Ronayne de Ferrer P, Puppo MC. Calcium-inulin wheat bread: prebiotic effect and bone mineralisation in growing rats. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13531] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- María V. Salinas
- CIDCA (CIC - CONICET - Facultad de Ciencias Exactas-Universidad Nacional de La Plata); 47 y 116 1900 La Plata Argentina
| | - María Fernanda Hamet
- CIDCA (CIC - CONICET - Facultad de Ciencias Exactas-Universidad Nacional de La Plata); 47 y 116 1900 La Plata Argentina
| | - Julieta Binaghi
- Facultad de Farmacia y Bioquímica-Universidad de Buenos Aires; Junín 956 1113 Ciudad de Buenos Aires Argentina
| | - Analia G. Abraham
- CIDCA (CIC - CONICET - Facultad de Ciencias Exactas-Universidad Nacional de La Plata); 47 y 116 1900 La Plata Argentina
| | - Adriana Weisstaub
- Facultad de Farmacia y Bioquímica-Universidad de Buenos Aires; Junín 956 1113 Ciudad de Buenos Aires Argentina
| | - Angela Zuleta
- Facultad de Farmacia y Bioquímica-Universidad de Buenos Aires; Junín 956 1113 Ciudad de Buenos Aires Argentina
| | - Patricia Ronayne de Ferrer
- Facultad de Farmacia y Bioquímica-Universidad de Buenos Aires; Junín 956 1113 Ciudad de Buenos Aires Argentina
| | - María C. Puppo
- CIDCA (CIC - CONICET - Facultad de Ciencias Exactas-Universidad Nacional de La Plata); 47 y 116 1900 La Plata Argentina
- Facultad de Ciencias Agrarias y Forestales-Universidad Nacional de La Plata; 60 y 119 1900 La Plata Argentina
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Conte P, Fadda C, Piga A, Collar C. Techno-functional and nutritional performance of commercial breads available in Europe. FOOD SCI TECHNOL INT 2016; 22:621-633. [PMID: 26993878 DOI: 10.1177/1082013216637724] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2016] [Accepted: 02/09/2016] [Indexed: 11/15/2022]
Abstract
In recent years, the growing interest for well-being and healthy lifestyle together with an increasing awareness of the close relationship between food and health have boosted the production of an increasing number of novel goods to be placed in both gluten-containing and gluten-free products market. The objective of this study was to provide a realistic and detailed overview of the current bread-market supply in order to evaluate the overall quality of the available offer in this prioritized food industry area. Twenty commercial breads consisting of gluten (n = 10) and gluten-free (n = 10) samples currently available in the European market have been assessed by physical-chemical, technological, nutritional, and sensory determinations. The quality parameters obtained were related to each other by using Pearson correlations, while sample classification was achieved by applying factor analysis. Higher values for protein and bio-accessible polyphenols content, aroma and taste quality, and low and moderate expected glycaemic index corresponded to gluten containing breads. Although the main distinction was between gluten and gluten-free samples as it was expected, classification of breads allowed differentiating samples with different formulations in terms of presence/absence of alternative, innovative, and nutrient-dense raw materials.
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Affiliation(s)
- Paola Conte
- Food Science Department, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Spain Dipartimento di Agraria, Sezione di Scienze e Tecnologie Ambientali e Alimentari, Università degli Studi di Sassari, Viale Italia, Sassari, Italy
| | - Costantino Fadda
- Dipartimento di Agraria, Sezione di Scienze e Tecnologie Ambientali e Alimentari, Università degli Studi di Sassari, Viale Italia, Sassari, Italy
| | - Antonio Piga
- Dipartimento di Agraria, Sezione di Scienze e Tecnologie Ambientali e Alimentari, Università degli Studi di Sassari, Viale Italia, Sassari, Italy
| | - Concha Collar
- Food Science Department, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Spain
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Zhu Z, He J, Liu G, Barba FJ, Koubaa M, Ding L, Bals O, Grimi N, Vorobiev E. Recent insights for the green recovery of inulin from plant food materials using non-conventional extraction technologies: A review. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.12.023] [Citation(s) in RCA: 60] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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18
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Salinas MV, Zuleta A, Ronayne P, Puppo MC. Wheat bread enriched with organic calcium salts and inulin. A bread quality study. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:491-500. [PMID: 26787968 PMCID: PMC4711440 DOI: 10.1007/s13197-015-2008-8] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/18/2015] [Accepted: 08/24/2015] [Indexed: 12/27/2022]
Abstract
The objective of this work was to study quality parameters of enriched wheat bread with calcium citrate (Ca3CI2) or lactate (CaLA2) and inulin (In), also to optimize bread formulation. Fermentation time (tf), specific volume (Vs), browning index of crust (BI) and crumb properties (moisture, alveolus, texture) were studied. Generally, tf and Vs decreased with prebiotic increment. Ca3CI2 did not change Vs at equal inulin quantity, whereas with CaLA2 smaller breads were obtained (at 6.5 % In). Moisture of crumbs decreased with an increase in Ca3CI2 (at ≤ 6.5 %); while for CaLA2 was more influenced by the prebiotic. Up to 6.5 % In, the addition of both salts decreased crumb firmness and increased cohesiveness. Using a desirability function, the optimum calcium-prebiotic bread obtained with Ca3CI2 contained 2.40 g/kg Ca and 7.49 % In and with CaLA2 presented 1.33 g/kg Ca and 4.68 % In. Breads of high-quality with higher calcium and prebiotic quantity were able to obtain with Ca3CI2.
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Affiliation(s)
- María V. Salinas
- />Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA)-Facultad de Ciencias Exactas-UNLP-CONICET, 47 y 116, 1900 La Plata, Argentina
| | - Angela Zuleta
- />Catedra de Bromatologia y Nutrición-Facultad de Farmacia y Bioquimica, Universidad de Buenos Aires, Junin 956, 1113 Buenos Aires, Argentina
| | - Patricia Ronayne
- />Catedra de Bromatologia y Nutrición-Facultad de Farmacia y Bioquimica, Universidad de Buenos Aires, Junin 956, 1113 Buenos Aires, Argentina
| | - María C. Puppo
- />Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA)-Facultad de Ciencias Exactas-UNLP-CONICET, 47 y 116, 1900 La Plata, Argentina
- />Facultad de Ciencias Agrarias y Forestales-UNLP-CONICET, 60 y 119, 1900 La Plata, Argentina
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