IMPACT OF OATS beta-GLUCANS ON PROPERTIES OF GLUTEN-FREE BREAD

被引：0

作者：

Pastuszka, Dorota ^{[1
]}

Gambus, Halina ^{[1
]}

Ziobro, Rafal ^{[1
]}

Buksa, Krzysztof ^{[1
]}

Sabat, Renata ^{[1
]}

Augustyn, Grazyna ^{[1
]}

机构：

[1] Agr Univ Krakow, Fac Food Technol, Dept Carbohydrate Technol, Balicka St 122, PL-31149 Krakow, Poland

来源：

JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES | 2012年 / 1卷

关键词：

gluten-free bread; beta-glucans; quality; nutrition;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of the study was to check the potential usability of innovative oats beta-D-glucan preparation in the production of gluten- free bakery products. The preparation was used as a partial replacement of hydrocolloid mix used for baking of standard bread. Quality determination included volume, bread yield and total baking loss, and organoleptic assessment by a group of 15 trained panelists. Texture profile analysis was performed using texture analyzer TA.XT Plus. AOAC methods (2006) were used to measure moisture content of the crumb, and contents of beta-D-glucan, protein, dietary fiber and its soluble and insoluble fractions.

引用

页码：972 / 979

页数：8

共 50 条

[21] Effect of lactic acid bacteria on properties of gluten-free sourdoughs, batters, and quality and ultrastructure of gluten-free bread
Moore, M. M.
Juga, B.
Schober, T. J.
Arendt, E. K.
CEREAL CHEMISTRY, 2007, 84 (04) : 357 - 364
[22] Pure Oats and the Gluten-Free Diet: Are They Safe?
Butzner, J. Decker
JOURNAL OF PARENTERAL AND ENTERAL NUTRITION, 2011, 35 (04) : 447 - 448
[23] Modified wheat for gluten-free bread
Le Page, Michael
NEW SCIENTIST, 2017, 235 (3145) : 12 - 12
[24] Innovative approaches towards improved gluten-free bread properties
Bender, Denisse
Schoenlechner, Regine
JOURNAL OF CEREAL SCIENCE, 2020, 91
[25] High Protein Substitutes for Gluten in Gluten-Free Bread
Skendi, Adriana
Papageorgiou, Maria
Varzakas, Theodoros
FOODS, 2021, 10 (09)
[26] Advances in gluten-free bread technology
Ngemakwe, P. H. Nitcheu
Le Roes-Hill, M.
Jideani, V. A.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 2015, 21 (04) : 256 - 276
[27] Improving the aroma of gluten-free bread
Pacynski, Mariusz
Zawirska-Wojtasiak, Renata
Mildner-Szkudlarz, Sylwia
LWT-FOOD SCIENCE AND TECHNOLOGY, 2015, 63 (01) : 706 - 713
[28] Physical properties of gluten-free bread caused by water addition
Rozylo, Renata
Dziki, Dariusz
Gawlik-Dziki, Urszula
Cacak-Pietrzak, Grazyna
Mis, Antoni
Rudy, Stanislaw
INTERNATIONAL AGROPHYSICS, 2015, 29 (03) : 353 - 364
[29] Effect of hydrocolloids on gluten-free batter properties and bread quality
Sciarini, Lorena S.
Ribotta, Pablo D.
Leon, Alberto E.
Perez, Gabriela T.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2010, 45 (11): : 2306 - 2312
[30] Effect of hydrocolloids on selected properties of gluten-free dough and bread
Sabanis, D.
Tzia, C.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 2011, 17 (04) : 279 - 291

← 1 2 3 4 5 →