Effect of different beta-glucan preparation pretreatments on fortified bread quality
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , |
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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Food Science and Technology (Campinas) |
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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 |
_version_ |
1752126322529796096 |