Function of dietary fibre in forming functional properties of gluten free dough and bread

• Published in: Żywność Vol. 16; no. 2
• Main Authors: Diowksz, A.,Politechnika Lodzka, Lodz (Poland). Inst. Technologii Fermentacji i Mikrobiologii, Sucharzewska, D.,Politechnika Lodzka, Lodz (Poland). Inst. Chemicznej Technologii Zywnosci, Ambroziak W.,Politechnika Lodzka, Lodz (Poland). Inst. Technologii Fermentacji i Mikrobiologii
• Format: Journal Article
• Language: Polish
• Published: 2009
• Subjects: ADDITIF ALIMENTAIRE; ADITIVOS ALIMENTARIOS; BAKERY PRODUCTS; BREAD; DIETARY FIBRES; DOUGHS; FIBRA DE LA DIETA; FIBRE ALIMENTAIRE; FOOD ADDITIVES; GLUTEN; http://www.fao.org/aos/agrovoc#c_1071; http://www.fao.org/aos/agrovoc#c_26776; http://www.fao.org/aos/agrovoc#c_28386; http://www.fao.org/aos/agrovoc#c_3011; http://www.fao.org/aos/agrovoc#c_3294; http://www.fao.org/aos/agrovoc#c_6553; http://www.fao.org/aos/agrovoc#c_785; MASA DE PANADERIA; PAIN; PAN; PATE DE CUISSON; PRODUCTOS DE PANADERIA; PRODUIT DE CUISSON; PROPIEDADES REOLOGICAS; PROPRIETE RHEOLOGIQUE; RHEOLOGICAL PROPERTIES
• ISSN: 1425-6959

The objective of the study was assess the impact of supplementing the gluten free bread with fibre preparations of different origin, added in the form of pastes, on the gluten free dough and on the volume and porosity of bread crumb. The soya or lupine fibre, pectin and innulin were used as the dietary fibre preparation. The fibre preparation (15 percent) were mixed with soya flour (4 percent) and guar gum (1 percent) and then, hydrated to obtain the consistency of paste. The pastes containing lupine fibre and the inulin added showed the lowest hardness. It was found that the addition of inulin into lupine fibre significantly impacted the rheological properties of the mixture. The dough supplemented with the soya fibre and inulin was assessed as the worst. The most advantageous effect on the gluten free bread volume was achieved when the dough was supplemented with a paste containing the lupine fibre