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Effect of different raisin juice preparations on selected properties of gluten-free bread

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dc.contributor.author Sabanis, D en
dc.contributor.author Tzia, C en
dc.contributor.author Papadakis, S en
dc.date.accessioned 2014-03-01T01:28:11Z
dc.date.available 2014-03-01T01:28:11Z
dc.date.issued 2008 en
dc.identifier.issn 1935-5130 en
dc.identifier.uri https://dspace.lib.ntua.gr/xmlui/handle/123456789/18756
dc.subject Bread en
dc.subject Coeliac disease en
dc.subject Gluten en
dc.subject Raisin juice en
dc.subject Sensory en
dc.subject.other Caloric content en
dc.subject.other Coeliac disease en
dc.subject.other Dark colors en
dc.subject.other Gluten-free en
dc.subject.other Gluten-free bread en
dc.subject.other High moisture en
dc.subject.other Moisture absorption property en
dc.subject.other Natural sweetener en
dc.subject.other Sensory analysis en
dc.subject.other Sensory properties en
dc.subject.other Shelf life en
dc.subject.other Wheat starch en
dc.subject.other Color en
dc.subject.other Sugar (sucrose) en
dc.subject.other Moisture control en
dc.subject.other Triticum aestivum en
dc.title Effect of different raisin juice preparations on selected properties of gluten-free bread en
heal.type journalArticle en
heal.identifier.primary 10.1007/s11947-007-0027-9 en
heal.identifier.secondary http://dx.doi.org/10.1007/s11947-007-0027-9 en
heal.language English en
heal.publicationDate 2008 en
heal.abstract Incorporation of sucrose and raisin juice (in concentrated or in dried form) at 3 and 5% of flour weight to commercial wheat starch (Codex Alimentarius) gluten-free flour was carried out to examine the effects on baking, textural, and sensory properties of bread. Breads made with gluten-free flour are usually characterized by poor color and baking characteristics, as well as short shelf life. The current study was conducted to help solve these problems by using raisin juice, a natural sweetener that contains no preservatives, has lower caloric content than sucrose, and includes a number of important vitamins and minerals that are very important for the coeliac disease patients. The study showed that 3% raisin juice in concentrated form contributes to a great improvement in loaf volume, color, and hardness characteristics of gluten-free bread during the first day after baking but a higher staling rate because of its high moisture content. Dried raisin juice gave bread higher loaf volume and better color compared to the control gluten-free bread and also increased its shelf life because of its moisture absorption properties. Sensory analysis revealed a preference for breads containing concentrated raisin juice because of its fruity flavor, whereas all the samples that contained 5% raisin juice had very dark color. © Springer Science + Business Media, LLC 2007. en
heal.publisher SPRINGER en
heal.journalName Food and Bioprocess Technology en
dc.identifier.doi 10.1007/s11947-007-0027-9 en
dc.identifier.isi ISI:000262641700008 en
dc.identifier.volume 1 en
dc.identifier.issue 4 en
dc.identifier.spage 374 en
dc.identifier.epage 383 en


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