New potato fibre for improvement of texture and colour of wheat bread

Kaack, Karl; Pedersen, Lene; Lærke, Helle Nygaard; Meyer, Anne S.

doi:10.1007/s00217-006-0301-5

Cited by 84 publications

(74 citation statements)

References 30 publications

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“…Excess amounts of insoluble dietary fibers had an adverse effect on the formation of gluten network and reduced the quality of bread due to the gluten dilution effect or gluten-fiber interaction (Masoodi & Chauhan 1998;Wang et al 2003;Kaack et al 2006). Potato fiber containing a high level of insoluble DF led to increases in the hardness and gumminess of bread (Kaack et al 2006).…”

mentioning

confidence: 99%

Physico-chemical and sensory properties of bread enriched with lemon pomace fiber

Chang¹,

ChiaYen²,

Shiau³

2015

Czech J. Food Sci.

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Lemon fiber (LF) was extracted from lemon pomace and incorporated into bread. The results showed that the hardness of bread increased with the increase of LF substitution (0-9%), but the cohesiveness, springiness, and specific volume decreased with the fiber substitution. Both Peleg-Normand and Wiechert models fitted well the stress relaxation data of bread. The parameters (k 1 and k 2 , as well as P 0 -P 2 and λ 2 ) in two models were followed significantly affected by the amount of LF. The breads enriched with LF revealed higher total phenolic contents and DPPH radical scavenging capacities than the control bread. Compared with water, methanol was a better solvent for extracting total phenolic compounds of bread. These results suggest that the addition of 3% LF can produce healthy and acceptable bread with higher phytochemicals and antioxidant capacities.

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mentioning

confidence: 99%

Physico-chemical and sensory properties of bread enriched with lemon pomace fiber

Chang¹,

ChiaYen²,

Shiau³

2015

Czech J. Food Sci.

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“…The changes in the textural characteristics of bread were likely a result of dilution of wheat gluten, change in nature of starch and enrichment of fibre due to incorporation of SRP (Abdelghafor et al 2011). The detrimental effects of increased hardness, deformation energy and gumminess on bread texture have been reported by Kaack et al (2005) and were interpreted as being due to soluble non-starch polysaccharides, insoluble non-starch polysaccharides, cellulose and lignin. These components are also found in SRP.…”

Section: Resultsmentioning

confidence: 84%

Enhancement of the functionality of bread by incorporation of Shatavari (Asparagus racemosus)

Singh

Jha

Chaudhary³

et al. 2012

J Food Sci Technol

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In view of the wider consumption of bakery products, they could be good choice for the delivery of functionality. The present study attempts to develop a functional formulation of bread by incorporation of shatavari (Asparagus racemosus Willd.), which is an important medicinal plant of India. Central composite rotatable design (CCRD) was used for experiments in which yeast and shatavari powder were taken as variables. Response surface methodology (RSM) was used to optimize the bread formulations on the basis of hardness, adhesiveness, springiness, chewiness and cohesiveness as responses. Qualitative tests were performed for assessing the presence of phytochemicals in shatavari bread. Sensory attributes of the shatavari bread were evaluated using descriptive analysis technique. The optimum acceptable level for shatavari and yeast in bread was found to be 3.5 % and 4.96 %, respectively. All the phytochemicals such as alkaloid, steroid, terpenoid and saponin present in original herbs were also present in bread. However flavonoids were not found in the bread when analysed qualitatively and using TLC.

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“…-швидка абсорбція води (залежно від зовнішніх умов); -запобігання синерезису; -стійкість до низьких показників рН і термічної обробки, в т. ч. заморо-жування; -здатність поглинати жир, розчинний у воді; -зв'язування суміші жиру та води або їх емульсії; -запобігання розшаруванню та виділенню жиру з продукту; -синергічний ефект від застосування клітковини з іншими інгредієнтами (клітковина з крохмалем та/або поліфосфатом); -заміна інших інгредієнтів (оптимізація витрат); -заміна алергенних компонентів; -регулювання реологічних показників продукту; -стійкість до високого вмісту солі; -збільшення виходу продукту; -зменшення виділення води у вакуумних упаковках (запобігання капле-утворенню у вакуумній упаковці); -зменшення втрат при термічній обробці (обжарюванні); -забезпечення рівномірного розподілу жиру в продукті та стійкості емульсій; -стабілізація форми [10]. Вищезазначені характеристики дають можливість використовувати кар-топляну клітковину «Potex» для поєднання з альбумінною масою для регулю-вання (утримання) вологи.…”

Section: у статті обґрунтовано можливість прогнозування протягом зберunclassified

The Definition of the Quality Indicators of Albumine Paste Wiht Potato Cellulose

Грек¹,

Onopriichuk²,

Tymchuk³

et al. 2017

SWNUFT

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Key words:ABSTRACT Albumin paste with potato cellulose "Potex" Potato cellulose "Potex" Method of experimentalstatistical modelingThe possibility of forecasting of the quality indicators of albumin paste with dietary fiber concentrate -potato cellulose (PC) is substantiated during storage "Potex", as a regulator of moisture mass fraction. A composition of the mixture and the peculiarities of preparation of potato cellulose «Potex» are given for the effective introduction into albumin mass. Quality indicators of paste sample were determined during 3 days of storage in laboratory conditions using commonly used research methods. We applied a method of experimental-statistical modeling using the program STATIS-TICA for the mathematical description of the changes of water-retaining capacity, active acidity (pH) and moisture mass fraction of the albumin paste with PC. The obtained mathematical models can be used for prediction of changes of the parameters of albumin paste with potato cellulose "Potex" during a determined storage period at a temperature (4±2) °С depending on the initial values -the amount and the moisture mass fraction of the protein base, the ratio of dietary fiber concentrate and serum, which gives the ability to get a qualitative product with the given indicators.

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New potato fibre for improvement of texture and colour of wheat bread

Cited by 84 publications

References 30 publications

Physico-chemical and sensory properties of bread enriched with lemon pomace fiber

Physico-chemical and sensory properties of bread enriched with lemon pomace fiber

Enhancement of the functionality of bread by incorporation of Shatavari (Asparagus racemosus)

The Definition of the Quality Indicators of Albumine Paste Wiht Potato Cellulose

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