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Document type:
Zeitschriftenaufsatz 
Author(s):
Kiumarsi, Maryam; Shahbazi, Mahdiyar; Yeganehzad, Samira; Majchrzak, Dorota; Lieleg, Oliver; Winkeljann, Benjamin 
Title:
Relation between structural, mechanical and sensory properties of gluten-free bread as affected by modified dietary fibers 
Abstract:
Gluten-free bread was fortified with modified dietary fibers (wheat bran, resistant starch and inulin) and their effects on water mobility, friction coefficient, thermal behavior, crystalline pattern and textural properties were evaluated. Moreover, time-intensity evaluation was used to study temporal dynamics of sensory attributes of fortified-breads. Dietary fibers increased gelatinization temperature while decreasing gelatinization enthalpy, more notably when inulin was used. X-ray diffractio...    »
 
Keywords:
WHEAT BRAN; RESISTANT STARCH; FREE DOUGH; PHYSICAL-CHARACTERISTICS; FUNCTIONAL-PROPERTIES; INULIN; IMPACT; GELATINIZATION; QUALITY; STORAGE 
Journal title:
Food Chemistry 
Year:
2019 
Journal volume:
277 
Pages contribution:
664-673 
Covered by:
Web of Science 
Publisher:
Elsevier BV 
E-ISSN:
0308-8146 
Date of publication:
01.03.2019 
TUM Institution:
Fachgebiet für Biomechanik