2010
DOI: 10.1016/j.jfoodeng.2009.04.031
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Fiber and hydrocolloid content affect the microstructural and sensory characteristics of fresh and frozen stored bread

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Cited by 57 publications
(49 citation statements)
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“…This effect is more obvious at the lowest concentration (0.1%) of used hydrocolloids. Positive effects of different hydrocolloids on bread sensory quality have been previously reported (Kihlberg et al 2004;Bárcenas and rosell, 2005;Polaki et al, 2010).…”
Section: Resultsmentioning
confidence: 73%
See 1 more Smart Citation
“…This effect is more obvious at the lowest concentration (0.1%) of used hydrocolloids. Positive effects of different hydrocolloids on bread sensory quality have been previously reported (Kihlberg et al 2004;Bárcenas and rosell, 2005;Polaki et al, 2010).…”
Section: Resultsmentioning
confidence: 73%
“…They improve taste, texture, mouthfeel, moisture control, physical properties, and overall product quality (Xue and Ngadi, 2009). Some breadimproving effects of hydrocolloids were reported by previous researchers (Rosell et al, 2001;Sharadanant and Khan, 2003;Guarda et al, 2004;Bárcenas et al, 2009;Polaki et al, 2010). The improving effect of sodium alginate, xanthan, κ-carageenan and HPMC on the quality of fresh bread was investigated (Guarda et al, 2004).…”
Section: Introductionmentioning
confidence: 99%
“…In a recent study, 9 panellists worked on breads prepared with different fibres including 3% inulin GR and hydrocolloids (Polaki, Xasapis, Fasseas, Yanniotis & Mandala, 2010) using Quantitative Descriptive Analysis. A cluster analysis and Principal Component Analysis (PCA) revealed that the fresh bread prepared with inulin was clustered in the same group as the control and in the vicinity of the control on the PCA biplot, however, ANOVA results were not reported so it is impossible to say whether there existed any significant differences between the inulin and control breads on any of the attributes generated by the panel.…”
Section: Descriptive Analysismentioning
confidence: 99%
“…However, in the case of products containing AK fat with a low content of TFA, its substitution with 320 g/kg of inulin (20 g/kg of inulin in relation to the total mass of the sample) diminished the quality of products (Table 5). A cluster analysis and PCA of sensory quality discriminants revealed that the fresh bread prepared with inulin was clustered in the same group as the control sample and in the vicinity of the control on the PCA biplot [Polaki et al, 2010]. On the basis of statistical analysis (QDA), one can also state that adding 60 g/kg of inulin as a fat replacer did not signifi cantly affect any of the attributes investigated, while a 100 g/kg addition resulted in significantly altered color of the crumb [Brasil et al, 2011].…”
Section: Discussionmentioning
confidence: 99%