Rheological characteristics of dough enriched with carob and sugar beet fibres
2016
Šoronja-Simović, Dragana (Faculty of Technology, Novi Sad (Serbia)) | Šereš, Zita (Faculty of Technology, Novi Sad (Serbia)) | Maravić, Nikola (Faculty of Technology, Novi Sad (Serbia)) | Smole-Možina, Sonja (Biotechnical Faculty, Ljubljana (Slovenia)) | Luskar, Lucija (Biotechnical Faculty, Ljubljana (Slovenia)) | Nikolić, Ivana (Faculty of Technology, Novi Sad (Serbia)) | Đorđević, Marijana
A well-balanced diet with a focus on increasing consumption of complex carbohydrates with a low glycemic index is a major nutritional goal to improve public health. Daily intake of dietary fibres is significantly lower than the recommended 25 g which resulted in the development of new functional products rich in fibre. The addition of fibres in bread as a daily most consumed foodstuff and integral part of at least two meals would provide an adequate intake of dietary fibres, and therefore all the associated positive physiological effects. This study was focused on the effects of supplementation of carob flour and sugar beet fibre on the empirical dough rheology. Experiments were planned according to Box-Behnken experimental design, with independent variables: quantity of carob flour (0, 10 and 20% on flour basis), quantity of sugar beet fibre (0, 3 and 6% on flour basis) and quantity of preservative (0, 0.2 and 0.4% on flour basis). Significant increase in farinograph water absorption by 25% and dough development time by 85% was obtained by incorporating 6% of sugar beet fibres when compared to control sample. It was also observed that the addition of sugar beet fibres led to a significant reduction in the degree of softening which is a consequence of the ability of fibres to bind and retain water. In the dough with 20% of carob flour was reported a significant increase in dough energy for about 35% followed by the pronounced increase in dough resistance to extension and decrease in dough extensibility when compared to control sample. The most pronounced trend in the increase of dough resistance to extension and decrease of dough extensibility was observed in the samples with both carob flour and sugar beet fibres included in the formulation.
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