期刊
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
卷 243, 期 11, 页码 1973-1988出版社
SPRINGER
DOI: 10.1007/s00217-017-2903-5
关键词
Source of fibre; High in fibre; Dough analyses; Bread analyses
资金
- FCT, Fundacao para a Ciencia e Tecnologia [FRH/BD/87461/2012]
- European Union (FEDER funds) [POCI/01/0145/FEDER/007265]
- National Funds (FCT/MEC, Fundacao para a Ciencia e Tecnologia and Ministerio da Educacao e Ciencia) under the Partnership Agreement PT2020 [UID/QUI/50006/2013]
Dietary fibre is easily available in plant foods. However, western diet frequently does not meet recommended levels. Fibre supplementation of bread is an opportunity due to its daily consumption. In this work, fibre-enriched extracts were recovered from elderberry (EE), orange (OE), pomegranate (PE), and spent yeast (YE), and their fibre composition was characterized. The impact of wheat flour replacement by different fibre extract amounts on dough properties indicates that (1) optimum water absorption increased with higher concentrations of OE, PE, and YE; (2) development time for EE, PE, and YE was shortened, while the opposite was observed for OE; (3) the onset of starch gelatinization and maximum tan delta increased significantly with 36% EE and 4% PE; (4) protein structure, observed with confocal laser scanning microscopy, was modified by addition of extracts; and (5) maximum and final dough height decreased significantly, except for 4% EE. Wheat flour replacement also had an impact on bread parameters, since (1) volume and specific volume decreased at the highest concentrations in every extract; (2) significant changes were observed in crumb texture and structure, at higher extract concentrations. Multivariate PLS regression highlights the relationships between dough and bread data.
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