期刊
JOURNAL OF FOOD PROCESSING AND PRESERVATION
卷 45, 期 6, 页码 -出版社
WILEY
DOI: 10.1111/jfpp.15519
关键词
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资金
- University of Buenos Aires [UBACyT 20020130200028BA]
- Argentinean Agency for Scientific and Technological Promotion (ANPCyT) [PICT/2014/1531/3421]
- Argentinean Research Council (CONICET)
- Universidad Nacional de La Plata
The study found that adding garlic significantly improved the baking quality of bread, while resistant starch had a negative impact. Combining garlic and resistant starch as ingredients resulted in a baked product of good quality and improved nutrition.
The aim of this work was to evaluate the effects of resistant starch and garlic on the technological quality of wheat bread. Bread formulations with 20% of resistant starch (RS) and 3% of garlic (G) and with both ingredients together (RS + G) were compared with control wheat bread (C). A decrease in specific volume and crust color on RS bread was obtained while both parameters increased by garlic addition. Resistant starch led to harder crumbs, while garlic led to softer ones. Besides, fresh crumbs with garlic had a more elastic structure (low elastics moduli and high relaxation time) and presented the crunchiest crust. This work shows that the addition of garlic highly improved the baking quality, which had been negatively affected by resistant starch. Thus, combining garlic and resistant starch as ingredients, a functional baked product of good quality and nutritionally improved was obtained. Novelty Impact Statement Dough with garlic presented a greater expansion associated with larger breads. The presence of garlic and resistant starch affected posetively the baking quality of breads. Breads with garlic and resistant starch presented better technological characteristics and longer shelf life than wheat bread.
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