Effect of different beta-glucan preparation pretreatments on fortified bread quality

Detalhes bibliográficos
Autor(a) principal: KUREK,Marcin Andrzej
Data de Publicação: 2018
Outros Autores: WYRWISZ,Jarosław, BRZESKA,Magdalena, MOCZKOWSKA,Małgorzata, KARP,Sabina, WIERZBICKA,Agnieszka
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400606
Resumo: Abstract This research explores the different beta-glucan preparation pretreatments prior to fortifying the bread (hydrating, freezing, boiling, blendering and their combination). Breads containing hydrated or dry beta-glucan preparations demonstrated lower values of specific volume than the control. On the other hand, the beta-glucan preparation, which was boiled or blendered after freezing showed higher specific volume. The firmest bread was achieved by adding beta-glucan preparation which was hydrated and blendered (significant at p ≤ 0.05) and the least firm was after application of a frozen blendered preparation. In our study, we researched the influence of pretreatment the beta-glucan preparation on the concentration of this compound. Our breads contain from 1.62 to 1.99 g beta-glucan/100 g of product. It seems that the best way of pretreatment is drying, freezing or boiling after freezing the beta-glucan preparation (significant at p ≤ 0.05). In general, the best performing method was boiling the beta-glucan preparation following dough addition.
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spelling Effect of different beta-glucan preparation pretreatments on fortified bread qualitybeta-glucanpretreatmentbreadqualityAbstract This research explores the different beta-glucan preparation pretreatments prior to fortifying the bread (hydrating, freezing, boiling, blendering and their combination). Breads containing hydrated or dry beta-glucan preparations demonstrated lower values of specific volume than the control. On the other hand, the beta-glucan preparation, which was boiled or blendered after freezing showed higher specific volume. The firmest bread was achieved by adding beta-glucan preparation which was hydrated and blendered (significant at p ≤ 0.05) and the least firm was after application of a frozen blendered preparation. In our study, we researched the influence of pretreatment the beta-glucan preparation on the concentration of this compound. Our breads contain from 1.62 to 1.99 g beta-glucan/100 g of product. It seems that the best way of pretreatment is drying, freezing or boiling after freezing the beta-glucan preparation (significant at p ≤ 0.05). In general, the best performing method was boiling the beta-glucan preparation following dough addition.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2018-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400606Food Science and Technology v.38 n.4 2018reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.06917info:eu-repo/semantics/openAccessKUREK,Marcin AndrzejWYRWISZ,JarosławBRZESKA,MagdalenaMOCZKOWSKA,MałgorzataKARP,SabinaWIERZBICKA,Agnieszkaeng2018-11-30T00:00:00Zoai:scielo:S0101-20612018000400606Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2018-11-30T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Effect of different beta-glucan preparation pretreatments on fortified bread quality
title Effect of different beta-glucan preparation pretreatments on fortified bread quality
spellingShingle Effect of different beta-glucan preparation pretreatments on fortified bread quality
KUREK,Marcin Andrzej
beta-glucan
pretreatment
bread
quality
title_short Effect of different beta-glucan preparation pretreatments on fortified bread quality
title_full Effect of different beta-glucan preparation pretreatments on fortified bread quality
title_fullStr Effect of different beta-glucan preparation pretreatments on fortified bread quality
title_full_unstemmed Effect of different beta-glucan preparation pretreatments on fortified bread quality
title_sort Effect of different beta-glucan preparation pretreatments on fortified bread quality
author KUREK,Marcin Andrzej
author_facet KUREK,Marcin Andrzej
WYRWISZ,Jarosław
BRZESKA,Magdalena
MOCZKOWSKA,Małgorzata
KARP,Sabina
WIERZBICKA,Agnieszka
author_role author
author2 WYRWISZ,Jarosław
BRZESKA,Magdalena
MOCZKOWSKA,Małgorzata
KARP,Sabina
WIERZBICKA,Agnieszka
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv KUREK,Marcin Andrzej
WYRWISZ,Jarosław
BRZESKA,Magdalena
MOCZKOWSKA,Małgorzata
KARP,Sabina
WIERZBICKA,Agnieszka
dc.subject.por.fl_str_mv beta-glucan
pretreatment
bread
quality
topic beta-glucan
pretreatment
bread
quality
description Abstract This research explores the different beta-glucan preparation pretreatments prior to fortifying the bread (hydrating, freezing, boiling, blendering and their combination). Breads containing hydrated or dry beta-glucan preparations demonstrated lower values of specific volume than the control. On the other hand, the beta-glucan preparation, which was boiled or blendered after freezing showed higher specific volume. The firmest bread was achieved by adding beta-glucan preparation which was hydrated and blendered (significant at p ≤ 0.05) and the least firm was after application of a frozen blendered preparation. In our study, we researched the influence of pretreatment the beta-glucan preparation on the concentration of this compound. Our breads contain from 1.62 to 1.99 g beta-glucan/100 g of product. It seems that the best way of pretreatment is drying, freezing or boiling after freezing the beta-glucan preparation (significant at p ≤ 0.05). In general, the best performing method was boiling the beta-glucan preparation following dough addition.
publishDate 2018
dc.date.none.fl_str_mv 2018-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400606
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400606
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.06917
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.38 n.4 2018
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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