Effect of dietary fibre enrichment on selected properties of gluten-free bread

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	2014-03-01T01:30:15Z
dc.date.available	2014-03-01T01:30:15Z
dc.date.issued	2009	en
dc.identifier.issn	0023-6438	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/19522
dc.subject	Bread	en
dc.subject	Coeliac disease	en
dc.subject	Dietary fibre	en
dc.subject	Enrichment	en
dc.subject	Sensory	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	Bread	en
dc.subject.other	Coeliac disease	en
dc.subject.other	Dietary fibre	en
dc.subject.other	Enrichment	en
dc.subject.other	Sensory	en
dc.subject.other	Starch	en
dc.subject.other	Thermodynamic properties	en
dc.subject.other	Fibers	en
dc.subject.other	Hordeum	en
dc.subject.other	Triticum aestivum	en
dc.subject.other	Zea mays	en
dc.title	Effect of dietary fibre enrichment on selected properties of gluten-free bread	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.lwt.2009.03.010	en
heal.identifier.secondary	http://dx.doi.org/10.1016/j.lwt.2009.03.010	en
heal.language	English	en
heal.publicationDate	2009	en
heal.abstract	The enrichment of gluten-free baked products with dietary fibre seems to be necessary since it has been reported that coeliac patients have generally a low intake of fibre due to their gluten-free diet. In the present study different cereal fibres (wheat, maize, oat and barley) were added at 3, 6 and 9 g/100 g level into a gluten-free bread formulation based on corn starch, rice flour and hydroxypropyl methyl cellulose (HPMC). Doughs were evaluated based on consistency, viscosity and thermal properties. Results showed that maize and oat fibre can be added to gluten-free bread with positive impact on bread nutritional and sensory properties. All breads with 9 g/100 g fibre increased the fibre content of control by 218%, but they were rated lower than those with 3 and 6 g/100 g fibre due to their powdery taste. The formulation containing barley fibre produced loaves that had more intense color and volume comparable to the control. During storage of breads a reduction in crumb moisture content and an increase in firmness were observed. The micrographs of the crumb showed the continuous matrix between starch and maize and/or oat fibre obtaining a more aerated structure. (C) 2009 Elsevier Ltd. All rights reserved.	en
heal.publisher	ELSEVIER SCIENCE BV	en
heal.journalName	LWT - Food Science and Technology	en
dc.identifier.doi	10.1016/j.lwt.2009.03.010	en
dc.identifier.isi	ISI:000266964000010	en
dc.identifier.volume	42	en
dc.identifier.issue	8	en
dc.identifier.spage	1380	en
dc.identifier.epage	1389	en