Optimization of the formulation of nutritional breads based on calcium carbonate and inulin

• Published in: Food science & technology Vol. 60; no. 1; pp. 95 - 101
• Main Authors: Salinas, María V., Puppo, María C.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.01.2015
• Subjects: Calcium carbonate; Inulin; Optimum bread quality; Wheat flour; Wheat flour; Optimum bread quality; Calcium carbonate; Inulin
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2014.08.019

The purpose of this work was to optimize nutritional wheat bread formulation based on calcium carbonate and inulin (In); and to study dough fermentation properties and bread quality. During fermentation, time (tf) and dough volume (Vmax) were analyzed. Specific volume (Vs), crust colour, moisture, texture and alveolus properties of crumb are studied. Dough with high In content experienced a fast although less expansion. Furthermore, calcium fortification decreased tf. Crust colour was dependent on inulin content. At 13 g/100 g In, the lowest dough Vmax but the highest Vs bread was obtained. Crumb firmness and chewiness increased with 6.5 g/100 g In although high level of prebiotic did not modify these parameters. At the same In quantity, an increase of calcium carbonate resulted on softer and more elastic crumbs. Crumb moisture, decreased with the increment of prebiotic. Without In and in the presence of Ca, crumbs presented low alveolus area. The highest Vs of 13 g/100 g In breads was due to the high number of alveolus with a large void area. Based on the response surface of multiples variables (moisture, cohesiveness, chewiness, Vs) was optimized using a desirability function; the optimum calcium-prebiotic fortified bread obtained was that one that contained 2.196 g/kg Ca and 9.635 g/100 g In. •Wheat flour-calcium carbonate-inulin systems were studied.•Bread volume, at certain inulin content, was not modified by calcium.•Crumb firmness and crust colour were modified mainly by inulin.•At constant prebiotic content, calcium formed softer and less chewable crumbs.•An optimum bread, with high levels of calcium and inulin, was able to be obtained.