Effect of Different Raisin Juice Preparations on Selected Properties of Gluten-Free Bread
| Autor: | Constantina Tzia, Spyridon E. Papadakis, Dimitrios Sabanis |
|---|---|
| Rok vydání: | 2007 |
| Předmět: |
chemistry.chemical_classification
Preservative Sucrose Moisture absorption Process Chemistry and Technology digestive oral and skin physiology food and beverages Shelf life Sensory analysis Gluten Industrial and Manufacturing Engineering chemistry.chemical_compound chemistry Food science Gluten-free bread Safety Risk Reliability and Quality Flavor Food Science |
| Zdroj: | Food and Bioprocess Technology. 1:374-383 |
| ISSN: | 1935-5149 1935-5130 |
| DOI: | 10.1007/s11947-007-0027-9 |
| Popis: | Incorporation of sucrose and raisin juice (in concentrated or in dried form) at 3 and 5% of flour weight to commercial wheat starch (Codex Alimentarius) gluten-free flour was carried out to examine the effects on baking, textural, and sensory properties of bread. Breads made with gluten-free flour are usually characterized by poor color and baking characteristics, as well as short shelf life. The current study was conducted to help solve these problems by using raisin juice, a natural sweetener that contains no preservatives, has lower caloric content than sucrose, and includes a number of important vitamins and minerals that are very important for the coeliac disease patients. The study showed that 3% raisin juice in concentrated form contributes to a great improvement in loaf volume, color, and hardness characteristics of gluten-free bread during the first day after baking but a higher staling rate because of its high moisture content. Dried raisin juice gave bread higher loaf volume and better color compared to the control gluten-free bread and also increased its shelf life because of its moisture absorption properties. Sensory analysis revealed a preference for breads containing concentrated raisin juice because of its fruity flavor, whereas all the samples that contained 5% raisin juice had very dark color. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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