Viscosity and Solubility of β-Glucan Extracted Under In Vitro Conditions from Barley β-Glucan-Fortified Bread and Evaluation of Loaf Characteristics
| Autor: | Thava Vasanthan, Feral Temelli, Michael G. Gänzle, Stephanie Moriartey |
|---|---|
| Rok vydání: | 2011 |
| Předmět: |
chemistry.chemical_classification
digestive oral and skin physiology Organic Chemistry food and beverages macromolecular substances Health benefits Increased height Gluten carbohydrates (lipids) stomatognathic diseases Viscosity Volume (thermodynamics) chemistry Solubilization Food science Solubility Food Science Glucan |
| Zdroj: | Cereal Chemistry Journal. 88:421-428 |
| ISSN: | 0009-0352 |
| DOI: | 10.1094/cchem-02-11-0017 |
| Popis: | Fortifying bread with β-glucan has been shown to reduce bread quality and the associated health benefits of barley β-glucan. Fortification of bread using β-glucan concentrates that are less soluble during bread preparation steps has not been investigated. The effects of β-glucan concentration and gluten addition on the physicochemical properties of bread and β-glucan solubility and viscosity were investigated using a less soluble β-glucan concentrate, as were the effects of baking temperature and prior β-glucan solubilization. Fortification of bread with β-glucan decreased loaf volume and height (P ≤ 0.05) and increased firmness (P ≤ 0.05). Gluten addition to bread at the highest β-glucan level increased height and volume (P ≤ 0.05) to values exceeding those for the control and decreased firmness (P ≤ 0.05). β-Glucan addition increased (P ≤ 0.05) extract viscosity, as did gluten addition to the bread with the highest β-glucan level. Baking at low temperature decreased (P ≤ 0.05) β-glucan viscosit... |
| Databáze: | OpenAIRE |
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