Effects of beta-glucan and resistant starch on wheat dough and prebiotic bread properties

Mohebbi, Zahra; Homayouni, Aziz; Azizi, Mohammad Hossein; Hosseini, Sayyed Javad

doi:10.1007/s13197-017-2836-9

Cited by 50 publications

(55 citation statements)

References 39 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…However, the studies carried out do not confirm the positive relationship between the content of β-glucan and the decrease of bread hardness, what was noticed by the predecessors. Mohebbi et al. (2018) also did not confirm this relationship.…”

Section: Resultsmentioning

confidence: 86%

“…Therefore, in samples like oat flour and barley flour, other ingredients were incorporated which could interfere with gluten network and values of G′ and η* were higher than the control sample (Miś et al., 2012). In samples with oat and barley samples, it could occur that β-glucan formed gel, which stabilized the structure of dough as other hydrocolloids (Mohebbi et al., 2018). Moreover, this difference could be as a result of higher molecular weight of β-glucan in oat and barley preparations, which could lead to more comparable viscosity to control sample.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Application of rich in β-glucan flours and preparations in bread baked from frozen dough

Kurek

Moczkowska

Karp

et al. 2019

Food sci. technol. int.

View full text Add to dashboard Cite

This study aims to define the changes in the quality of bakery products depending on the β-glucan source and its contribution using bake-off technology. The examined bread was enriched with a 10% addition of oat flour, barley flour, oat fibre preparation, and barley fibre preparation. Bread was tested for rheological parameters, baking performance, hardness and springiness, water content, specific volume, porosity, crust and crumb colour, and β-glucan content. In the executed research, the adverse effect of this component on the formation of gluten network and hardness of the crumb was observed. In the double compression test, it was shown that the highest hardness on the day of baking was characterized by the bread with the addition of barley preparation. The fastest rate of staling was observed in the bread with additional barley flour that was affected by the highest amount of β-glucan. A significant decrease of the β-glucan level was also found during the technological bake-off process, which can be explained by the activity of enzymes.

show abstract

Section: Resultsmentioning

confidence: 86%

Section: Resultsmentioning

confidence: 99%

Application of rich in β-glucan flours and preparations in bread baked from frozen dough

Kurek

Moczkowska

Karp

et al. 2019

Food sci. technol. int.

View full text Add to dashboard Cite

show abstract

“…The complexing index of debranched starch–stearic acid complexes reached 89.31% [65], while that of the native starch (yam)–palmitic acid complexes (2%, w / w , starch base) was maximized as 26.39% [66]. In addition to the reduction of the starch glycemic index, high amylose corn starch–lipid complexes inhibited the staling process of baked goods [67], as also evidenced by a recent report, where the firmness of wheat bread during storage was significantly reduced by resistant starch [68].…”

Section: Milk Fats For Bakery Productsmentioning

confidence: 91%

Bovine Milk Fats and Their Replacers in Baked Goods: A Review

Huang

Stipkovits

Zheng

et al. 2019

Foods

View full text Add to dashboard Cite

Milk fats and related dairy products are multi-functional ingredients in bakeries. Bakeries are critical local industries in Western countries, and milk fats represent the most important dietary lipids in countries such as New Zealand. Milk fats perform many roles in bakery products, including dough strengthening, textural softeners, filling fats, coating lipids, laminating fats, and flavor improvers. This review reports how milk fats interact with the ingredients of main bakery products. It also elaborates on recent studies on how to modulate the quality and digestibility of baked goods by designing a new type of fat mimetic, in order to make calorie- and saturated fat-reduced bakery products. It provides a quick reference for both retailers and industrial manufacturers of milk fat-based bakery products.

show abstract

“…Żbikowska et al [31] also reported that replacing 25% of fat with microcrystalline cellulose had the desired effects because the new products were of high sensory quality. Finally, according to Mohebbi et al [40] sensory evaluation showed that the use of prebiotic β-glucan (0.8%-1.2%) has no negative impact on the quality of bread. The amount of fat and the share of β-glucan (BC) in the composition of muffins had an impact on their appearance (external and crumb).…”

Section: Sensory Analysismentioning

confidence: 99%

Microbial β-glucan Incorporated into Muffins: Impact on Quality of the Batter and Baked Products

et al. 2020

View full text Add to dashboard Cite

Microorganisms can be a promising source of bioactive food ingredients derived from unconventional agricultural farms. The quality of batter and final products in which 20%–80% of the fat has been replaced by β-glucan, obtained from microorganisms, was analyzed. The instrumental texture measurements showed that β-glucan batter and muffins were harder than the control sample. Fat substitution over 40%, while enriching muffins with yeast β-glucan (over 2%), led to a decrease in the quality of products after baking and during 14-day storage. The incorporation of 3% or more β-glucan into the composition increased the hardness of the batter and deteriorated the quality of the muffin crumb, after baking and during storage. The sensory study revealed that fat replacement up to 40% with β-glucan provided acceptable biscuits, but higher replacement decreased the overall acceptability.

show abstract

Effects of beta-glucan and resistant starch on wheat dough and prebiotic bread properties

Cited by 50 publications

References 39 publications

Application of rich in β-glucan flours and preparations in bread baked from frozen dough

Application of rich in β-glucan flours and preparations in bread baked from frozen dough

Bovine Milk Fats and Their Replacers in Baked Goods: A Review

Microbial β-glucan Incorporated into Muffins: Impact on Quality of the Batter and Baked Products

Contact Info

Product

Resources

About