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

[31] Antistaling properties of encapsulated maltogenic amylase in gluten-free bread
Haghighat-Kharazi, Sepideh
Reza Kasaai, Mohammad
Milani, Jafar Mohammadzadeh
Khajeh, Khosro
FOOD SCIENCE & NUTRITION, 2020, 8 (11): : 5888 - 5897
[32] A comparative study of gluten-free sprouts in the gluten-free bread-making process
Horstmann, S. W.
Atzler, J. J.
Heitmann, M.
Zannini, E.
Lynch, K. M.
Arendt, E. K.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2019, 245 (03) : 617 - 629
[33] A comparative study of gluten-free sprouts in the gluten-free bread-making process
S. W. Horstmann
J. J. Atzler
M. Heitmann
E. Zannini
K. M. Lynch
E. K. Arendt
European Food Research and Technology, 2019, 245 : 617 - 629
[34] Preparation, characterization, and biological properties of beta-glucans
Rahar, Sandeep
Swami, Gaurav
Nagpal, Navneet
Nagpal, Manisha A.
Singh, Gagan Shah
JOURNAL OF ADVANCED PHARMACEUTICAL TECHNOLOGY & RESEARCH, 2011, 2 (02) : 94 - 103
[35] Beta-Glucans of Cereals: Functional and Technological Properties
Lante, Anna
Canazza, Elisa
Tessari, Paolo
NUTRIENTS, 2023, 15 (09)
[36] FLOW PROPERTIES OF SOLUTIONS OF OAT BETA-GLUCANS
AUTIO, K
MYLLYMAKI, O
MALKKI, Y
JOURNAL OF FOOD SCIENCE, 1987, 52 (05) : 1364 - 1366
[37] Impact of Cress Seed and Basil Gum and HPMC on Physicochemical and Textural Properties of Gluten-Free Bread
Tabrizi, A. Shahsavan
Salehi, E. Ataye
Arianfar, A.
Sheikholesalami, Z.
JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY, 2023, 25 (01): : 75 - 86
[38] Influence of modified starches on properties of gluten-free dough and bread. Part I: Rheological and thermal properties of gluten-free dough
Witczak, Mariusz
Juszczak, Leslaw
Ziobro, Rafal
Korus, Jaroslaw
FOOD HYDROCOLLOIDS, 2012, 28 (02) : 353 - 360
[39] Impact of drying methods on banana flour in the gluten-free bread quality
Guadalupe-Moyano, Veronica
Palacios-Ponce, A. Socrates
Rosell, Cristina M.
Cornejo, Fabiola
LWT-FOOD SCIENCE AND TECHNOLOGY, 2022, 168
[40] Ohmic baking of gluten-free bread: role of non-gluten protein on GF bread structure and properties
Waziiroh, Elok
Bender, Denisse
Jaeger, Henry
Schoenlechner, Regine
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2023, 58 (02): : 595 - 609

← 1 2 3 4 5 →