Investigation of fructans increasing possibilities in rye bread
2017
Sabovics, M., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Gudreniece, L., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Kince, T., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology;Joint-stock company ''Hanzas maiznica'', Riga (Latvia) | Semjonovs, P., University of Latvia, Riga (Latvia). Inst. of Microbiology and Biotechnology
Nowadays, consumer’s great attention is drawn to food with high nutritional value and its functional significance, and as we know the bread is one of the products consumed in the diet. The regular intake of prebiotics such as fructans, improves a few physiological features of human. Fructans concentration in rye flour is not sufficient to have a functional value for bread, but it is possible to add raw materials that contain a high fructans concentration in bread production process. Therefore, the aim of the research was to evaluate and increase the fructans content in rye bread using Jerusalem artichoke, chicory powder and sourdough with Gluconobacter nephelii acetic acid bacterium. During the research it was found that using Gluconobacter nephelii acetic acid bacterium, Jerusalem artichoke and chicory powder it is possible to increase the amount of fructans in rye bread. Obtained new rye bread samples have the same energy value as rye bread samples from Latvia market. But for functional products obtaining 12% Jerusalem artichoke powder and 9% chicory powder could be used in rye bread prescription, as a result the amount of fructans per 100 g of product could be 5 g. Sourdough is the appropriate substrate to improve the use of bacterium (Gluconobacter nephelii) for increasing the content of fructans in the bread. Obtained products were not only with elevated nutritive value, it also has an appealing look, good texture, aroma and taste, customers like it and it is considered as a potentially functional product in the future.
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