Development of fibre-enriched gluten-free bread: A response surface methodology study

Sabanis, D; Lebesi, D; Tzia, C

dc.contributor.author	Sabanis, D	en
dc.contributor.author	Lebesi, D	en
dc.contributor.author	Tzia, C	en
dc.date.accessioned	2014-03-01T01:30:11Z
dc.date.available	2014-03-01T01:30:11Z
dc.date.issued	2009	en
dc.identifier.issn	0963-7486	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/19492
dc.subject	Bread	en
dc.subject	Coeliac disease	en
dc.subject	Dietary fibre	en
dc.subject	Enrichment	en
dc.subject	Optimization	en
dc.subject.classification	Food Science & Technology	en
dc.subject.classification	Nutrition & Dietetics	en
dc.subject.other	drug derivative	en
dc.subject.other	hydroxypropylmethylcellulose	en
dc.subject.other	methylcellulose	en
dc.subject.other	starch	en
dc.subject.other	water	en
dc.subject.other	adolescent	en
dc.subject.other	adult	en
dc.subject.other	article	en
dc.subject.other	bread	en
dc.subject.other	chemistry	en
dc.subject.other	color	en
dc.subject.other	cooking	en
dc.subject.other	diet supplementation	en
dc.subject.other	dietary fiber	en
dc.subject.other	female	en
dc.subject.other	flour	en
dc.subject.other	food handling	en
dc.subject.other	functional food	en
dc.subject.other	gluten free diet	en
dc.subject.other	human	en
dc.subject.other	maize	en
dc.subject.other	male	en
dc.subject.other	methodology	en
dc.subject.other	physical chemistry	en
dc.subject.other	plant seed	en
dc.subject.other	quality control	en
dc.subject.other	rice	en
dc.subject.other	sensation	en
dc.subject.other	statistical model	en
dc.subject.other	ultrastructure	en
dc.subject.other	Adolescent	en
dc.subject.other	Adult	en
dc.subject.other	Bread	en
dc.subject.other	Color	en
dc.subject.other	Cookery	en
dc.subject.other	Diet, Gluten-Free	en
dc.subject.other	Dietary Fiber	en
dc.subject.other	Female	en
dc.subject.other	Flour	en
dc.subject.other	Food Handling	en
dc.subject.other	Food, Fortified	en
dc.subject.other	Functional Food	en
dc.subject.other	Humans	en
dc.subject.other	Male	en
dc.subject.other	Methylcellulose	en
dc.subject.other	Models, Statistical	en
dc.subject.other	Oryza sativa	en
dc.subject.other	Physicochemical Phenomena	en
dc.subject.other	Quality Control	en
dc.subject.other	Seeds	en
dc.subject.other	Sensation	en
dc.subject.other	Starch	en
dc.subject.other	Water	en
dc.subject.other	Young Adult	en
dc.subject.other	Zea mays	en
dc.subject.other	Zea mays	en
dc.title	Development of fibre-enriched gluten-free bread: A response surface methodology study	en
heal.type	journalArticle	en
heal.identifier.primary	10.1080/09637480902721196	en
heal.identifier.secondary	http://dx.doi.org/10.1080/09637480902721196	en
heal.language	English	en
heal.publicationDate	2009	en
heal.abstract	The enrichment of gluten-free (GF) baked products with dietary fibre (DF) seems to be necessary since it has been reported that coeliac patients have generally a low intake of DF due to their GF diet. Response surface methodology was used to optimize a fibre-enriched GF bread formulation based on corn starch, rice flour and hydroxypropylmethyl cellulose. Maize fibre and water were the predictor variables (factors), and loaf specific volume, crumb firmness and crumb L value were the dependent variables (responses) used to assess the product quality. The optimal formulation, determined from the data, contained 6.5% maize fibre and 102.5% water, starch/flour base. The developed mathematical models for the measured responses could be successfully used for their prediction during baking. Shelf-life study of the optimized formulation revealed that bread stored under modified atmosphere packaging exhibited lower crumb firmness and moisture content values, and thus remained softer through storage. Scanning electron microscopy of the crumb showed a continuum matrix between starch and maize fibre, in the optimized formulation, obtaining a more aerated structure. © 2009 Informa UK Ltd.	en
heal.publisher	TAYLOR & FRANCIS LTD	en
heal.journalName	International Journal of Food Sciences and Nutrition	en
dc.identifier.doi	10.1080/09637480902721196	en
dc.identifier.isi	ISI:000272942400017	en
dc.identifier.volume	60	en
dc.identifier.issue	SUPPL.4	en
dc.identifier.spage	174	en
dc.identifier.epage	190	en