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https://open.uns.ac.rs/handle/123456789/6192
Title: | Rheological and textural properties of cracker dough with addition of pea dietary fiber | Authors: | Dokić, Ljubica Pajin, Biljana Fišteš, Aleksandar Šereš, Zita Šoronja-Simović, Dragana Krstonošić, Veljko |
Keywords: | dietary fiber;rheology;texture;dough | Issue Date: | 1-Jan-2015 | Journal: | Acta Periodica Technologica | Abstract: | 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 researchwas 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 waspartly 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 elasticproperties of the dough. Dough with addition of 30% of fiber was brittle, grainy and impossible to process. | URI: | https://open.uns.ac.rs/handle/123456789/6192 | ISSN: | 14507188 | DOI: | 10.2298/APT1546029D |
Appears in Collections: | TF Publikacije/Publications |
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