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Title:

Relation between structural, mechanical and sensory properties of gluten-free bread as affected by modified dietary fibers

Document type:
Zeitschriftenaufsatz
Author(s):
Kiumarsi, Maryam; Shahbazi, Mahdiyar; Yeganehzad, Samira; Majchrzak, Dorota; Lieleg, Oliver; Winkeljann, Benjamin
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
Fulltext / DOI:
doi:10.1016/j.foodchem.2018.11.015
WWW:
https://www.sciencedirect.com/science/article/pii/S0308814618319484
Publisher:
Elsevier BV
E-ISSN:
0308-8146
Date of publication:
01.03.2019
TUM Institution:
Fachgebiet für Biomechanik
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