Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/61746
Type: Artigo de periódico
Title: Dietary fibre sources in frozen part-baked bread: Influence on technological quality
Author: Almeida, EL
Chang, YK
Steel, CJ
Abstract: The Response Surface Methodology was employed to study the effects of adding different dietary fibre sources {wheat bran (WB), resistant starch (RS) and locust bean gum (LBG)} on quality parameters of frozen part-baked pan bread (PB). The experiments were carried out according to a 2(3) central composite rotational design. The results were compared to those obtained in our previous study with conventional bread (CB). Different to that observed for CB, WB did not affect specific volume of part-baked bread. Its effect was possibly masked by the freezing and frozen storage steps. The same occurred with texture acceptance score and purchase intention. The acceptance score for crumb appearance followed the same behaviour of the acceptance score for crumb colour; RS and LBG had little interference, while higher additions of WB made the consumers express higher acceptance. WB showed the same effect on colour parameters for both PB and CB. RS and LBG helped retain moisture. The fibres showed the same profile for moisture throughout the storage period being very similar for PB and CB. The ingredients did not interfere in hardness. Dietary fibre sources can be used, beyond their nutritional importance, for enhanced technological characteristics of PB. (C) 2013 Published by Elsevier Ltd.
Subject: Part-baked bread
Wheat bran
Resistant starch
Locust bean gum
Country: Holanda
Editor: Elsevier Science Bv
Rights: fechado
Identifier DOI: 10.1016/j.lwt.2013.01.008
Date Issue: 2013
Appears in Collections:Unicamp - Artigos e Outros Documentos

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