Alimentary fibers in bread of reduced energy | Prehrambena vlakna u hlebu snižene energije
2010
Filipović, J.S.
In this paper the concept of dietary fibers which differ in physical and biological characteristic is defined depending on the type and origin. The importance of dietary fiber in achieving, maintaining and improving of the health of people in order to prevent mass non-infectious diseases that are caused by the consequences of inappropriate nutrition in a highly developed society is presented. The interaction mechanism of tree different commercial fibers (fibrex, inulin HPX and inulin GR) with structural elements of bread dough was tested. It describes the changes in rheological dough that depend on the type and amounts of used fibers and their influence on bread characteristics and the texture of bread. The positive impact of fiber on the structure, properties and handling of frozen dough and the quality of bread was shown. Presented mathematical model for freezing and thawing of dough with fiber, corresponds to the equation for the non stationary temperature profile with square polynomial and it can be applied in real industrial conditions for conducting the technological process of frozen bread dough production. Bread with three different types of commercial dietary fiber has all the characteristics of functional food because it is attributed with altered composition and nutritive value as well as with reduced energy. The term functional food refers to the concept of the science of nutrition and includes all foods that, except for the basic functions, have a positive physiological effect and contribute to reduce risk of disease and show no negative side effects when being consumed.
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