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

Sabanis, D; Tzia, C; Papadakis, S

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