| Autor: |
Föste, Maike, Nordlohne, Sebastian, Elgeti, Dana, Linden, Martin, Heinz, Volker, Jekle, Mario, Becker, Thomas |
| Předmět: |
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| Zdroj: |
European Food Research & Technology; Nov2014, Vol. 239 Issue 5, p767-775, 9p |
| Abstrakt: |
Besides an appealing texture and taste, gluten-free products should feature a well-balanced nutrient profile, since celiac disease or chronic inflammations are likely to induce malnutrition for involved patients. Due to their composition, pseudocereals represent a promising ingredient to improve nutrient profile of gluten-free bread. The objective of this study was to investigate the impact of quinoa bran on gluten-free bread quality, focusing on volume, pore size and sensory acceptance. The impact of quinoa bran was studied in a gluten-free bread formulation. Five different quinoa bran and two whole grain flour concentrations were evaluated and compared to a control formulation based on rice and corn flour. The rheological properties of quinoa bran as well as the effect on dough development up to a replacement level of 80 % were investigated. Baking tests were carried out, and loaf volume, crumb firmness and sensory characteristics were determined. Quinoa fractions significantly increased carbon dioxide formation ( p < 0.05) due to a higher substrate availability. Gas retention was reduced by increasing bran levels ( p < 0.05). Oscillation measurements indicated a firming impact of quinoa bran which might have caused a more permeable dough structure, promoting the release of carbon dioxide. With regard to the specific loaf volume significant differences were found across the quinoa milling fractions and the applied levels ( p < 0.05). Overall this study demonstrated that 10 % bran improved the bread volume by 7.4 % and enhanced the appearance without compromising the taste. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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