The effect of the type and quantity of sugar-beet fibers on bread characteristics

Filipovic, N.; Djuric, M.; Gyura, Julianna

doi:10.1016/j.jfoodeng.2005.12.050

Cited by 54 publications

(38 citation statements)

References 13 publications

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“…Decolorization of sugar beet pulp before being used in bread making in order to improve the appearance of bread was reported by Seres et al (2005) and Filipovic et al (2007). They indicated that using H2O2 (20 g/L at pH = 11 and at 45C for 12 h) could improve the color of the bread made with sugar beet pulp and hence improve the overall acceptability of the bread.…”

Section: Organoleptic Evaluation Of Bread Containing Tppmentioning

confidence: 90%

Effect of Tomato Pomace Powder on the Physicochemical Properties of Flat Bread (Barbari Bread)

Majzoobi¹,

Ghavi

Farahnaky

et al. 2010

Journal of Food Processing and Preservation

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Some hydrocolloids have been used to improve the quality of dough and bread. Tomato pomace is a good and cheap source of hydrocolloids and lysine (the limiting amino acid in cereals); hence, it has the potential to be used in bread making. In this study, tomato pomace powder was added to flat bread (Barbari bread) recipe at five levels of 0, 1, 3, 5 and 7% (w/w flour basis). Consequently, the following changes were observed: increase in dough water absorption, reduction in dough arrival, development and stability times and increase in dough softening after 5 and 12 min. The breads had higher moisture content, softer texture and delayed staling when stored for 24–96 h at 25C. However, when tomato pomace powder was used >5%, the color and taste of bread were affected adversely. Such effects were improved when tomato pomace powder was bleached with H2O2. PRACTICAL APPLICATIONS This research would have potential applications to the bakery industry in order to improve the quality of bread and to delay staling. It also introduces new application for tomato pomace, as a by‐product of tomato paste and juice factories to be used as a bread improver and an anti‐staling agent.

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Section: Organoleptic Evaluation Of Bread Containing Tppmentioning

confidence: 90%

Effect of Tomato Pomace Powder on the Physicochemical Properties of Flat Bread (Barbari Bread)

Majzoobi¹,

Ghavi

Farahnaky

et al. 2010

Journal of Food Processing and Preservation

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“…Addition of fibrous ingredients resulted in decreased loaf specific volume previously (Filipovic, Djuric, & Gyura, 2007;Lafarga et al, 2013). This could be attributed to a dilution of starch and gluten after addition of broccoli powder and to a decrease in the amount of fully hydrated starch granules caused by the powders competing for water with starch.…”

Section: Bread Qualitymentioning

confidence: 99%

Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co-products

Lafarga

Gallagher

Bademunt

et al. 2019

J Food Process Preserv

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The effects of the inclusion of industrial broccoli co‐products namely stalks and leaves into bread on physicochemical and nutritional properties were evaluated. Incorporation of powdered broccoli co‐products at a concentration of 2% (w/w) into bread formulations resulted in decreased weight and specific volumes when compared to the control (p < 0.05). Broccoli‐containing breads showed an increased green hue and a higher crust and crumb color intensity (p < 0.05). Incorporation of broccoli co‐products into bread formulations significantly increased the total phenolic content and antioxidant capacity of the breads (p < 0.05). The overall acceptance and appearance of the breads were not affected by broccoli incorporation. The phenolic content and antioxidant capacity of the three formulations increased after the gastric and intestinal phases of digestion when compared to the initial stage, measured from a methanol:water extract (p < 0.05). Results obtained herein could open novel commercial opportunities for food processors and reduce the amount of food discarded as waste. Practical applications In recent decades, functional foods have gained increased consumer interest and are currently one of the hot trends in the food industry. In addition, sustainable food production and waste valorization are becoming important issues in the food industry, where high amounts of co‐products are generated. A large percentage of the total mass of broccoli plants is discarded as waste or used for low‐value purposes. Broccoli co‐products are rich in bioactive compounds. Therefore, enrichment of bread with bioactive compounds obtained from broccoli co‐products is both an economic and environmentally attractive option for food processors.

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“…Specific volume decreased to 52% for loaf prepared from the untreated CM and only 35% for loafs prepared by the modified CM (24 h). Lower loaf volume and firmer texture are commonly observed in fibre-supplemented breads (Chen et al, 1988;Sangnark & Noomhorm, 2003;Filipovic et al, 2007;Hu et al, 2009). The volume of bread depends significantly on the quantity of gluten (Hu et al, 2009) and interaction between gluten and fibre material (Chen, 1988).…”

Section: Figurementioning

confidence: 99%

Modification of physiochemical properties of copra meal by dilute acid hydrolysis

Thongsook

Chaijamrus

2013

Int J of Food Sci Tech

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Coconut residue or copra meal (CM), a by-product after pressing cream and oil out of the coconut meat, is a good source of dietary fibre (DF), but high water-holding capacity (WHC) of CM limits the quantity of fibre incorporated into food products. This study focused on the modification of CM physiochemical properties using acid hydrolysis to improve its potential utilisation as source of food fibres or low-calories bulk ingredients in food applications. Acid hydrolysis using 0.5% HCl significantly reduced swelling capacity (SC) and water retention capacity, whereas bulk density (BD) and soluble DF content of the modified CM significantly increased. Monosaccharide composition profile, gel penetration profile and FT-IR spectra indicated the destruction of CM matrix structure. This destruction increased compactness of the structure and lessened the ability of CM to hold water. Substituting the modified CM for wheat flour in bread and cookies significantly improved bread and cookies qualities compared with the use of the untreated CM. Response surface methodology showed that HCl concentration, hydrolysis temperature and time influenced properties of the modified CM. The models predicting their relationships were also generated.

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The effect of the type and quantity of sugar-beet fibers on bread characteristics

Cited by 54 publications

References 13 publications

Effect of Tomato Pomace Powder on the Physicochemical Properties of Flat Bread (Barbari Bread)

Effect of Tomato Pomace Powder on the Physicochemical Properties of Flat Bread (Barbari Bread)

Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co-products

Modification of physiochemical properties of copra meal by dilute acid hydrolysis

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