Effect of raisin juice addition on bread produced from different wheat cultivars

Sabanis, D; Soukoulis, C; Tzia, C

dc.contributor.author	Sabanis, D	en
dc.contributor.author	Soukoulis, C	en
dc.contributor.author	Tzia, C	en
dc.date.accessioned	2014-03-01T01:30:17Z
dc.date.available	2014-03-01T01:30:17Z
dc.date.issued	2009	en
dc.identifier.issn	1082-0132	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/19527
dc.subject	Bread	en
dc.subject	Durum wheat	en
dc.subject	Firmness	en
dc.subject	Raisin juice	en
dc.subject	Rheology	en
dc.subject	Sensory analysis	en
dc.subject	Texture	en
dc.subject.classification	Chemistry, Applied	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	Bread	en
dc.subject.other	Durum wheat	en
dc.subject.other	Firmness	en
dc.subject.other	Raisin juice	en
dc.subject.other	Sensory analysis	en
dc.subject.other	Bakeries	en
dc.subject.other	Elasticity	en
dc.subject.other	Plasticity	en
dc.subject.other	Rheology	en
dc.subject.other	Sugar (sucrose)	en
dc.subject.other	Textures	en
dc.subject.other	Viscosity	en
dc.subject.other	Moisture control	en
dc.subject.other	Triticum aestivum	en
dc.subject.other	Triticum turgidum subsp. durum	en
dc.title	Effect of raisin juice addition on bread produced from different wheat cultivars	en
heal.type	journalArticle	en
heal.identifier.primary	10.1177/1082013209346581	en
heal.identifier.secondary	http://dx.doi.org/10.1177/1082013209346581	en
heal.language	English	en
heal.publicationDate	2009	en
heal.abstract	Concentrated and two types of dried raisin juice were added to bread and durum wheat flour dough at 50% level of sucrose substitution to prepare different bread samples. Baking (specific volume, color, crumb moisture, sensory evaluation), textural properties, and dough rheological properties were determined in breads. Results suggested that Greek durum wheat flour was appropriate for breadmaking and contributed to the baking, sensory, and textural properties of the final product. Addition of concentrated raisin juice in dough products both as a sucrose substitute and natural colorant gave breads with a higher loaf volume, fruity flavor, and an appealing brown color. Breads containing dried raisin juice were sensory rated lower than those with sucrose, however, they improved loaf volume and increased preservation time. This study also examined statistically the relationship between sensory responses and instrumental measurements, which is of major importance in the food industry for various applications. © 2009 SAGE Publications.	en
heal.publisher	SAGE PUBLICATIONS LTD	en
heal.journalName	Food Science and Technology International	en
dc.identifier.doi	10.1177/1082013209346581	en
dc.identifier.isi	ISI:000271567300003	en
dc.identifier.volume	15	en
dc.identifier.issue	4	en
dc.identifier.spage	325	en
dc.identifier.epage	336	en