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https://open.uns.ac.rs/handle/123456789/56
Назив: | Sugar beet and apple fibres coupled with hydroxypropylmethylcellulose as functional ingredients in gluten-free formulations: Rheological, technological and sensory aspects | Аутори: | Đorđević, Marijana Šoronja-Simović, Dragana Nikolić, Ivana Đorđević, Miljana Šereš, Zita Milašinović Šeremešić, Marija |
Датум издавања: | 15-окт-2019 | Часопис: | Food Chemistry | Сажетак: | © 2019 Elsevier Ltd The presented study examined the influence of hydroxypropylmethylcellulose (HPMC), sugar beet fibre (SBF) and apple fibre (AF) incorporation coupled with adequate water levels on gluten-free (GF) batter rheology, bread quality and sensory characteristics. A Box-Behnken experimental design with independent variables: HPMC quantity (2–4 g/100 g), SBF and AF quantity (3–7 g/100 g) and water quantity (180–230 g/100 g depending on the fibre type) based on a maize flour/starch mixture was applied. GF breads with 4 g/100 g HPMC coupled with 3 g/100 g SBF and 7 g/100 g AF reached the highest specific volumes (2.44 cm3/g and 3.97 cm3/g) accompanied with the lowest crumb hardness (2.29 and 2.10 N, respectively). Appealing crust and crumb colour and good sensory characteristics were achieved in GF breads with 4 g/100 g HPMC and 3, 5 and 7 g/100 g SBF or AF. The corresponding GF breads showed enhanced fibre content (4.56–6.07 g/100 g). | URI: | https://open.uns.ac.rs/handle/123456789/56 | ISSN: | 03088146 | DOI: | 10.1016/j.foodchem.2019.05.066 |
Налази се у колекцијама: | TF Publikacije/Publications |
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