[Complex of dietary fibers with emulsifiers in bakery production]
2007
Tarasova, V.V. | Nechaev, A.P., Moscow State Univ. of Food Production (Russian Federation) | Perkovets, M.V., Orafti Active Food Ingredients Company
Inulin (IN) and oligofructose (OF) dietary fibers, natural polysaccharides and perbiotics produced from chicory were in experiment. Their effect on quality of test half-finished and finished bakery products (BP) was studied. The paste was manufacted by traditional straight dough method; IN and OF were entered with flour in a rate of 0.5-2.0% with an interval of 0.5% per flour weight. The date of dietary fibres effect on specific volume and porosity are considered. Rheological and organoleptic properties of BP are presented; the positive effect of IN and OF on the all above indices is noted. Joint entering of IN, OF and hydrolyzed lecithins (HL) used as emulsifiers is considered. HL correlation varied so that the total content of the additivies was 0.5-2% per fat products. The positive effect of joint entering on BP quality is shown: rheological and organoleptic properties of dough improved, bread hardening slowed down. The conclusion is that functional ingredient usage in BP receipt allowed to make products of new generation orientate to health improvement. It is also possible to regulate rheological properties of BP, to improve their taste and smell, to increase keeping term and improve nutritive value.
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