Gavurníková, S. and Havrlentová, M. and Kraic, J. (2014) Effects of starchy and β-glucan additives on flour, dough, and bread parameters. Acta Alimentaria, 43 (2). pp. 210-217. ISSN 0139-3006
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Abstract
Composite flours were formulated from wheat flour and additives containing high amylose starch, resistant starches of RS<sub>2</sub> and RS<sub>3</sub> types, and barley β-glucan. Different parameters of flours, doughs, and final breads were evaluated. Almost all composite flours had significantly worse parameters as flour and dough in comparison to control. Sensory parameters of breads were also lower, though loaves supplemented with up to 15% (w/w) of high amylose starch (Hylon® VII), RS<sub>2</sub> (Hi-maize™ 260), and RS<sub>3</sub> (Novelose® 330) were considered as acceptable, with higher content of RS observed. Loaves with β-glucan (Barliv™ barley betafiber) were not acceptable either in sensory or technological parameters.
| Item Type: | Article |
|---|---|
| Subjects: | Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia |
| Depositing User: | Erika Bilicsi |
| Date Deposited: | 04 Mar 2017 11:55 |
| Last Modified: | 04 Apr 2023 12:34 |
| URI: | http://real.mtak.hu/id/eprint/49855 |
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