کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4565456 1330972 2007 11 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Optimization of ingredients and baking process for improved wholemeal oat bread quality
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Optimization of ingredients and baking process for improved wholemeal oat bread quality
چکیده انگلیسی

Baking technology for tasty bread with high wholemeal oat content and good texture was developed. Bread was baked with a straight baking process using whole grain oat (51/100 g flour) and white wheat (49/100 g four). The effects of gluten and water content, dough mixing time, proofing temperature and time, and baking conditions on bread quality were investigated using response surface methodology with a central composite design. Response variables measured were specific volume, instrumental crumb hardness, and sensory texture, mouthfeel, and flavour. The concentration and molecular weight distribution of β-glucan were analysed both from the flours and the bread. Light microscopy was used to locate β-glucan in the bread. Proofing conditions, gluten, and water content had a major effect on specific volume and hardness of the oat bread. The sensory crumb properties were mainly affected by ingredients, whereas processing conditions exhibited their main effects on crust properties and richness of the crumb flavour. β-glucan content of oat bread was 1.3/100 g bread. The proportion of the highest molecular weight fraction of β-glucan was decreased as compared with the original β-glucan content of oat/wheat flour. A great part of β-glucan in bread was located in the large bran pieces.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 40, Issue 5, June 2007, Pages 860–870
نویسندگان
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