Development of bakery foods enriched with insoluble fibres: functional properties required for its incorporation

D. Lebesi; C. Tzia

Development of bakery foods enriched with insoluble fibres: functional properties required for its incorporation

in Dietary fibre: new frontiers for food and health

Autor:innen:

D. Lebesi

D. Lebesi Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou St., 15780 Athens, Greece; dlebesi@central.ntua.gr; tzia@chemeng.ntua.gr

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C. Tzia

C. Tzia Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou St., 15780 Athens, Greece; dlebesi@central.ntua.gr; tzia@chemeng.ntua.gr

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Art:: Kapitel

Seiten:: 121–133

DOI:: https://doi.org/10.3920/978-90-8686-692-2_010

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Dietary fibre is considered as a food component providing both health benefits and useful functional characteristics (hydration properties, particle size distribution, etc.) which can be exploited in various food formulations. In the present study insoluble cellulosic cereal fibre from wheat, maize, oat and barley was added at different levels into cakes (10%, 20% and 30%) and gluten free breads (3%, 6% and 9%). Batter and dough viscosity as well as the quality characteristics (volume, crumb firmness and moisture content) of the fibre enriched products were examined. The used fibre sources had similar swelling capacity (SC), water holding capacity (WHC) and particle size distribution (PSD); only wheat fibre had higher water binding capacity (WBC) compared to the other fibre sources. Apparent viscosity of cake batters increased significantly (P<0.05) with the incorporation of dietary fibre. Wheat fibre batters had the highest apparent viscosity values (30% wheat fibre: 0.47±0.08 Pa∙s) resulting in a high specific volume (2.73±0.02 cm3/g) and soft crumb cakes (3.44±1.03 N) that can be attributed to the highest WBC of wheat fibre (8.6 g water/g solid). In the case of gluten free breads, results showed that incorporation of dietary fibre positively affected their quality characteristics, improving the loaf specific volume (6% oat fibre: 3.88±0.15 cm3/g), crumb firmness (6% oat fibre: 2.92±0.18 N) and crumb moisture content (9% oat fibre: 53.42%±0.90). Breads with wheat fibre obtained decreased volume (9% wheat fibre: 2.69±0.09 cm3/g) and denser texture (9% wheat fibre: 6.05±0.42 N) compared both to the control (sp. volume: 2.92±0.11) cm3/g, firmness: 4.90±0.30 N) and the other dietary fibre enriched breads. Concluding that by proper incorporation of dietary fibre with beneficial functional properties, baked goods with improved nutritional value and quality characteristics can be manufactured.

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Dietary fibre: new frontiers for food and health

ISBN:: 9789086866922

Verleger:: Wageningen Academic

Print-Publikationsdatum:: 30 Oct 2010

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Development of bakery foods enriched with insoluble fibres: functional properties required for its incorporation

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Dietary fibre: new frontiers for food and health

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