Quality improvement of gluten-free bread based on soybean and enriched with sugar beet molasses
| Autor: | C Rada Mucibabic-Jevtic, V Bojana Filipcev, C Ljubisa Saric, M Dragana Soronja-Simovic, D Olivera Simurina, Z Aleksandar Radunovic |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: |
Taste
030309 nutrition & dietetics Nutritional quality Sensory analysis 03 medical and health sciences 0404 agricultural biotechnology pea protein isolate pea fibre sensory properties Gluten-free bread Food science 2. Zero hunger 0303 health sciences lcsh:TP368-456 biology Pea protein Significant difference digestive oral and skin physiology food and beverages 04 agricultural and veterinary sciences biology.organism_classification 040401 food science chia seeds lcsh:Food processing and manufacture Horticulture crumb porosity Sugar beet texture Soy flour |
| Zdroj: | Food and Feed Research (2017) 44(1):65-72 Food and Feed Research, Vol 44, Iss 1, Pp 65-72 (2017) |
| ISSN: | 2217-5369 |
| Popis: | The aim of this work was to improve the quality of gluten-free bread made with high content of soy flour and enriched with sugar beet molasses by incorporating ingredients with a potential to simultaneously enhance the nutritional quality of the breads. The following ingredients were used: pea protein isolate, pea fibre and chia seeds. The chosen ingredients exerted positive effects on bread quality. They promoted volume increase and crumb softening. In this respect, the most effective ingredients were pea protein isolate (at 1% supplementation level), pea fibre (at up to 2% supplementation level) and chia seeds (at 1% supplementation level). The sensory analysis revealed that pea fibre and chia addition at 1 and 2% supplementation level provided bread with higher scores regarding overall acceptance, crumb texture and taste. At 1% supplementation level, there was not found statistically significant difference in sensory attributes of bread supplemented with pea protein isolate in comparison to the control. However, pea protein isolate was found to strongly diminish bread taste at 4% supplementation level due to presence of beany taste. |
| Databáze: | OpenAIRE |
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