Mathematical approach of structural and textural properties of gluten free bread enriched with carob flour

Tsatsaragkou, K; Yiannopoulos, S; Kontogiorgi, A; Poulli, E; Krokida, M; Mandala, I

dc.contributor.author	Tsatsaragkou, K	en
dc.contributor.author	Yiannopoulos, S	en
dc.contributor.author	Kontogiorgi, A	en
dc.contributor.author	Poulli, E	en
dc.contributor.author	Krokida, M	en
dc.contributor.author	Mandala, I	en
dc.date.accessioned	2014-03-01T11:47:01Z
dc.date.available	2014-03-01T11:47:01Z
dc.date.issued	2012	en
dc.identifier.issn	07335210	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/38075
dc.subject	Carob flour	en
dc.subject	Gluten-free	en
dc.subject	Mathematical model	en
dc.subject	Structure	en
dc.title	Mathematical approach of structural and textural properties of gluten free bread enriched with carob flour	en
heal.type	other	en
heal.identifier.primary	10.1016/j.jcs.2012.07.007	en
heal.identifier.secondary	http://dx.doi.org/10.1016/j.jcs.2012.07.007	en
heal.publicationDate	2012	en
heal.abstract	In this study, gluten free breads (GFBs) made from rice and carob flour in different proportions were investigated. Water added changed in response to the carob amount. Structural and textural parameters of the samples such as porosity, crumb grain characteristics, firmness and relative elasticity of crumb, were measured. Simple mathematical models were developed to correlate the measured properties with carob flour and water content. The simplest and most convenient mathematical model developed was a power model, indicating that water influence on GFBs characteristics was more pronounced than that of carob flour. Carob flour addition enhanced the protein, fiber and minerals amount of the produced samples, and improved their functional properties as well, when water amount used was adequate. GFBs with a ratio of carob flour/water 10/110, 15/130 and 15/140 presented higher quality, in terms of dough proofing, porosity, crumb firmness and viscoelasticity. © 2012 Elsevier Ltd. All rights reserved.	en
heal.journalName	Journal of Cereal Science	en
dc.identifier.doi	10.1016/j.jcs.2012.07.007	en