کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
224702 | 464457 | 2009 | 9 صفحه PDF | دانلود رایگان |
Developing products having both a high nutritional value and good storage stability during freezing is a challenge. Breads with hydrocolloids (HPMC or locust bean gum), commercial soluble fibers or whole oat flour were prepared. Bread containing a commercial shortening with plant stanols was also used. The physical characteristics of frozen dough and semi-baked frozen samples were determined after baking and comparisons to fresh samples were performed. Fresh samples containing hydrocolloids, polydextrose or commercial shortening presented similarities. Semi-baked breads had an elastic crumb (e.g. inulin containing breads presented an increase in crumb elasticity by 18% in comparison to the respective fresh ones). Control and inulin semi-baked breads showed the more pronounced differences (e.g. 60–80% lower crust firmness values than those of fresh samples). Samples containing whole oats presented an increased water adsorption capacity at high αw, as observed by sorption isotherms and a water binding capacity change after storage.
Journal: Journal of Food Engineering - Volume 92, Issue 2, May 2009, Pages 137–145