Mixing properties of fibre-enriched wheat bread doughs: A response surface methodology study

Mixing properties of fibre-enriched wheat bread doughs: A response surface methodology study

8 pages, 2 figures, 5 tables.-- Published online 29 December 2005.-- The original publication is available at www.springerlink.com

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Main Authors: Rosell, Cristina M., Santos, Eva, Collar, Concha
Format: artículo biblioteca
Language:English
Published: Springer 2006-07
Subjects:Dietary fibre, Wheat dough, Rheology, Mixing dough properties,
Online Access:http://hdl.handle.net/10261/31050
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spelling dig-iata-es-10261-310502020-04-07T11:34:05Z Mixing properties of fibre-enriched wheat bread doughs: A response surface methodology study Rosell, Cristina M. Santos, Eva Collar, Concha Dietary fibre Wheat dough Rheology Mixing dough properties 8 pages, 2 figures, 5 tables.-- Published online 29 December 2005.-- The original publication is available at www.springerlink.com Fibre-enriched baked goods have increasingly become a convenient carrier for dietary fibre. However, the detrimental effect of fibres on dough rheology and bread quality continuously encourages food technologists to look for new fibres. The effect of several fibres (Fibruline, Fibrex, Exafine and Swelite) from different sources (chicory roots, sugar beet and pea) on dough mixing properties when added singly or in combination has been investigated by applying a response surface methodology to a Draper-Lin small composite design of fibre-enriched wheat dough samples. Major effects were induced on water absorption by Fibrex that led to a significant increase of this parameter, accompanied by a softening effect on the dough, more noticeable when an excess of mixing was applied. Conversely, Exafine increased water absorption without affecting the consistency and stability of dough, which even improved when combined with Swelite. Fibruline showed little effect on dough mixing parameters, but showed synergistic effects with pea fibres. The overall result indicates that the use of an optimised combination of fibres in the formulation of fibre-enriched dough allow improving dough functionality during processing. Peer reviewed 2011-01-10T12:34:46Z 2011-01-10T12:34:46Z 2006-07 artículo http://purl.org/coar/resource_type/c_6501 European Food Research and Technology 223 (3): 333-340 (2006) 1438-2377 http://hdl.handle.net/10261/31050 10.1007/s00217-005-0208-6 en European Food Research and Technology July 2006; 223 (3) : 333-340 open Springer
institution IATA ES
collection DSpace
country España
countrycode ES
component Bibliográfico
access En linea
databasecode dig-iata-es
tag biblioteca
region Europa del Sur
libraryname Biblioteca del IATA España
language English
topic Dietary fibre
Wheat dough
Rheology
Mixing dough properties
Dietary fibre
Wheat dough
Rheology
Mixing dough properties
spellingShingle Dietary fibre
Wheat dough
Rheology
Mixing dough properties
Dietary fibre
Wheat dough
Rheology
Mixing dough properties
Rosell, Cristina M.
Santos, Eva
Collar, Concha
Mixing properties of fibre-enriched wheat bread doughs: A response surface methodology study
description 8 pages, 2 figures, 5 tables.-- Published online 29 December 2005.-- The original publication is available at www.springerlink.com
format artículo
topic_facet Dietary fibre
Wheat dough
Rheology
Mixing dough properties
author Rosell, Cristina M.
Santos, Eva
Collar, Concha
author_facet Rosell, Cristina M.
Santos, Eva
Collar, Concha
author_sort Rosell, Cristina M.
title Mixing properties of fibre-enriched wheat bread doughs: A response surface methodology study
title_short Mixing properties of fibre-enriched wheat bread doughs: A response surface methodology study
title_full Mixing properties of fibre-enriched wheat bread doughs: A response surface methodology study
title_fullStr Mixing properties of fibre-enriched wheat bread doughs: A response surface methodology study
title_full_unstemmed Mixing properties of fibre-enriched wheat bread doughs: A response surface methodology study
title_sort mixing properties of fibre-enriched wheat bread doughs: a response surface methodology study
publisher Springer
publishDate 2006-07
url http://hdl.handle.net/10261/31050
work_keys_str_mv AT rosellcristinam mixingpropertiesoffibreenrichedwheatbreaddoughsaresponsesurfacemethodologystudy
AT santoseva mixingpropertiesoffibreenrichedwheatbreaddoughsaresponsesurfacemethodologystudy
AT collarconcha mixingpropertiesoffibreenrichedwheatbreaddoughsaresponsesurfacemethodologystudy
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