Rheological Characterization of the Dough with Added Dietary Fiber by Rheometer: A Review
| Autor: | Alina CULEȚU, Gabriela MOHAN, Denisa Eglantina DUȚĂ |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: | |
| Zdroj: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 77, Iss 1, Pp 13-24 (2020) |
| Druh dokumentu: | article |
| ISSN: | 2344-2344 2344-5300 |
| DOI: | 10.15835/buasvmcn-fst:2019.0034 |
| Popis: | Dietary fibers represent a group of food components approved for use in functional foods as they offer health benefits such as a lower risk for coronary heart disease, type 2 diabetes, obesity and constipation. The enriched bread with different sources of fiber is important in the actual market situation, with an increasing consumer aware of health benefits. This paper reviews recent studies dealing with bread dough rheological characterization by rheometer. The focus is on wheat-based dough and gluten-free dough with added dietary fiber, also. Rheological analysis by rheometer is a useful approach to study the effects of dietary fibers on dough behavior showing that fiber incorporation in bread formulation reduces the elasticity of bread and enhances the mechanical properties of bread. |
| Databáze: | Directory of Open Access Journals |
| Externí odkaz: |
|