Investigation of fructans increasing possibilities in rye bread

Sabovics, M., Latvia Univ. of Agriculture, Jelgava . Faculty of Food Technology. Dept. of Food Technology; Gudreniece, L., Latvia Univ. of Agriculture, Jelgava . Faculty of Food Technology. Dept. of Food Technology; Kince, T., Latvia Univ. of Agriculture, Jelgava . Faculty of Food Technology. Dept. of Food Technology;Joint-stock company ''Hanzas maiznica'', Riga; Semjonovs, P., University of Latvia, Riga . Inst. of Microbiology and Biotechnology

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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Mots clés AGROVOC

achicoria additif alimentaire aditivos alimentarios analyse organoleptique analytical methods bread chemicophysical properties chicory ciencia alimentaria endive energy value experimentation farine de seigle food additives food science fructans gluconobacter harina de centeno jerusalem artichokes latvia letonia lettonie masa agria nutritive value organoleptic analysis organoleptic properties pain pan pataca polvos (formulaciones) polyholoside polysaccharides poudre powders rye flour science alimentaire statistical methods technique analytique topinambour valeur nutritive valor nutritivo

Informations bibliographiques

Publié dans

FOODBALT (Latvia) | Baltic Conference on Food Science and Technology : conference proceedings

Numéro 11/2017 ISSN 2255-9817

Editeur

LLU

Pagination

p. 96-101

D'autres materias

Propiedades organolepticas; Tecnicas analiticas; Valor energetico; Valeur energetique; Analisis organoleptico; Propriete organoleptique; Experimentacion; Propiedades fisicoquimicas; Gluconobacter nephelii; Polisacaridos; Sour doughs; Metodos estadisticos; Methode statistique; Propriete physicochimique

Langue

anglais

Note

Summary (En)

1 table, 6 fig., 25 ref.

Type

Conference; Summary; Web Site

Source

FoodBalt 2017. 11th Baltic Conference on Food Science and Technology “Food science and technology in a changing world”, April 27-28, 2017, Jelgava, Latvia : conference proceedings, Straumite, E.Galoburda, R..- Jelgava (Latvia): LLU, 2017. Baltic Conference on Food Science and Technology, 11, Jelgava (Latvia), 27-28 Apr 2017.- p. 96-101

Conférence

Baltic Conference on Food Science and Technology, 11, Jelgava (Latvia), 27-28 Apr 2017

Sur AGRIS depuis: 2017-12-15

Format: AGRIS AP

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Liens

DOI DOI http://llufb.llu.lv/conference/foodbalt/2017/Sabovics_Gudreniece_Kince_Semjonovs_FoodBalt2017.pdf http://llufb.llu.lv/conference/foodbalt/2017/FoodBalt_2017_Conference_Proceedings.pdf

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