The interaction of dietary fibres with structural dough components in the process of making decrease energy bakery products. [Doctoral dissertation] | Interakcija prehrambenih vlakana sa gradivnim materijama testa u postupku izrade pekarskih proizvoda snizene energije. Doktorska disertacija
2009
Filipovic, J.
The interaction of three different commercial fibres (Fibrex, inulin HPX and inulin GR) with structural elements of bread dough was tested. Physico-chemical fiber characteristics at different pH values point that the greatest water building capacity is attributed to fibrex, contrary to the value of 4.2% experienced for inulin GR. Rheology of dough containing 0 to 10% of either fiber type proved the insight in the interaction between fibers and proteins and also fibers and starch gels. Dough rheology is influenced the most by fiber characteristics and incorporated quantity, contrary to pH value of water at mixing stage. Statistical data interpretation proved the positive contribution of fibers on dough at freezing. Data presented in this thesis show that, understanding interactions between fibers and dough structure, by the addition of 5 or 10% of either Fibrex or inulin HPX, high quality bread attributed with a significant decrease of digestible carbohydrates and modified nutritive pattern accompanied with attributes of functional food can be made, while Fibrex is adversly contributing to crumb colour contrary to inulin HPX and GR.
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