Rheological and textural properties of cracker dough with addition of pea dietary fiber
2015
Dokić, Ljubica P. (Faculty of Technology, Novi Sad (Serbia)) | Pajin, Biljana (Faculty of Technology, Novi Sad (Serbia)) | Fišteš, Aleksandar Z. (Faculty of Technology, Novi Sad (Serbia)) | Šereš, Zita (Faculty of Technology, Novi Sad (Serbia)) | Šoronja-Simović, Drаgana (Faculty of Technology, Novi Sad (Serbia)) | Krstonošić, Velјko (Faculty of Medicine, Novi Sad (Serbia))
Consumers are becoming aware of health benefits of dietary fiber intake. In past years, the development of products containing different fiber is increasing. The aim of this rese- arch was to look into the effect of addition pea fiber to dough for crackers. Rheological and textural properties were evaluated. In order to develop dough in which wheat flour was partly substituted with pea fiber, it was necessary to increase water content. The addition of 5% and 10% of pea fiber affected intramolecular linkages of gluten and lowered elastic properties of the dough. Dough with addition of 30% of fiber was brittle, grainy and impos- sible to process.
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