The effects of commercial fibres on frozen bread dough

Filipović, Jelena; Filipovic, N.; Filipović, Vladimir

doi:10.2298/jsc1002195f

Cited by 19 publications

(18 citation statements)

References 11 publications

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“…Dough stability was also increased by the addition of inulin of different degrees of polymerisation (Meyer & Peters, 2009); however the addition of Fibruline did not have an impact on the overall stability (Rosell, Santos & Collar, 2010). In contrast, shorter stability times at final proof were reported for the addition of 5% Fibrex, Inulin HPX and Inulin GR (Filipovic, Popov & Filipovic, 2008;Filipovic, Filipovic & Filipovic, 2010). Dough development height was lower when 3% inulin was added to the dough (Wang, Rosell & de Barber, 2002).…”

Section: Dough Developmentmentioning

confidence: 99%

“…The addition of 5% Fibrex and 5% inulin GR resulted in smaller loaf volumes while the addition of 5% inulin HPX resulted in a slightly larger loaf (Filipovic, Popov & Filipovic, 2008;Filipovic, Filipovic & Filipovic, 2010). Inulin LS added as a gel (2.5% and 5%) resulted in identical loaf volumes than the controls (2.5% and 5% fat) whereas inulin LS (2.5%) added as a powder presented a decrease in loaf volume compared to the control (2.5% fat) and achieved the same loaf volume as the fat free control (O'Brien, Mueller, Scannell & Arendt, 2003).…”

Section: Characteristics Of Fos/inulin Fortified Breadmentioning

confidence: 99%

“…When compared to their gluten free counterpart using a score card system (5 panellists), breads made with added inulin (Frutafit) and FOS syrup obtained similar scores at addition levels of 3 and 5% but addition of 8% resulted in a lower class of bread then the gluten free control (Korus, Grzelak, Achremowicz & Sabat, 2006). Five trained panellists rated bread crumb quality using a scorecard system, the addition of 5% inulin HPX resulted in a similar score as the control while the addition of 5% Fibrex and inulin GR resulted in lower scores than the control (Filipovic, Popov & Filipovic, 2008;Filipovic, Filipovic & Filipovic, 2010).…”

Section: Descriptive Analysismentioning

confidence: 99%

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The effect of inulin and fructo-oligosaccharide supplementation on the textural, rheological and sensory properties of bread and their role in weight management: A review

Morris¹,

Morris²

2012

Food Chemistry

184

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There is evidence that fructo-oligosaccharides (FOS) and inulin can impart a range of health benefits if consumed on a regular basis. The health benefits include increased mineral absorption and improved immune response and while there is mounting evidence that prebiotics play a role in colorectal cancer prevention, their role in feeling of satiety and weight management is still being investigated.In this review we look at the evidence published so far on FOS or inulin supplementation and weight management. We also establish whether prebiotic enriched breads are feasible in terms of dough machinability, bread characteristics and consumers acceptance.Addition of inulin to bread generally resulted in smaller loaves with a harder crumb and darker colour. The limited sensory studies on those products reflect those findings and acceptability decreased with inulin content. However, a fortification of 5% seems achievable. Despite evidence that yeast invertase and dry heat degrade inulin, the extent to which this is the case and whether the prebiotics maintain their activity is not known.There is still a great deal of work to be done to establish whether a bread prepared with enough inulin to retain a significant activity can be manufactured without compromising consumer acceptance.Keywords: Fructo-oligosaccharides (FOS); inulin; bread; satiety; texture; consumer acceptance 3 HighlightsThere is tentative evidence that inulin supplementation may help a certain proportion of the population actively manage their weight Addition of inulin to bread generally resulted in smaller loaves with a harder crumb and darker colour.Limited sensory studies on those products reflect those findings and acceptability decreased with inulin content.Yeast invertase and dry heat degrade inulin.Fructo-oligosaccharides / inulin fortification in bread at a level of 5% seems achievable. 4 Prebiotics: documented health benefits and market growthThere is evidence that prebiotics can impart a range of health benefits if consumed on a regular basis. There have been a number of excellent papers and reviews on the topic of prebiotics and their health benefits (Macfarlane, Macfarlane & Cummings, 2006, Roberfroid et al., 2010. The health benefits include increased mineral absorption (Hawthorne & Abrams, 2008, Rastall, 2010 and improved immune response (Macfarlane, Steed & Macfarlane, 2007, Seifert & Watzl, 2008) and while there is mounting evidence that prebiotics play a role in colorectal cancer prevention (Asad, Emenaker & Milner, 2008) or cancer therapy (Taper & Roberfroid, 2008), their role in feelings of satiety and weight management is still being investigated.It has been suggested that there is an interaction between body weight and the effect of fibre on satiety and energy intake (Burton-Freeman, 2000). Beyond the direct (prebiotic effect) and indirect (fat / sugar substitution) health benefits to be gained from the incorporation of prebiotics to food, the resulting sensory properties of the final products have to be adequately monitored ...

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Section: Dough Developmentmentioning

confidence: 99%

Section: Characteristics Of Fos/inulin Fortified Breadmentioning

confidence: 99%

Section: Descriptive Analysismentioning

confidence: 99%

See 1 more Smart Citation

The effect of inulin and fructo-oligosaccharide supplementation on the textural, rheological and sensory properties of bread and their role in weight management: A review

Morris¹,

Morris²

2012

Food Chemistry

184

View full text Add to dashboard Cite

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“…On the basis of statistical analysis (QDA), one can also state that adding 60 g/kg of inulin as a fat replacer did not signifi cantly affect any of the attributes investigated, while a 100 g/kg addition resulted in significantly altered color of the crumb [Brasil et al, 2011]. Filipovic et al [2010] said (using a scorecard system) that the addition of 50 g/kg of inulin did not signifi cantly reduce the sensory quality of bread crumb. However, according to Laguna et al [2013], replacement of more than 150 g/kg of fat with inulin causes deterioration of the sensory quality of biscuits, especially their texture.…”

Section: Discussionmentioning

confidence: 99%

“…One of the most important is its fat mimetic property, which is successfully used in the production of mayonnaise, margarine [Cieslak & Gebusia, 2011], processed meats [Hadorn et al, 2007] or yogurts [Kip et al, 2006]. Inulin was also applied in bread [Filipovic et al, 2010;Morris & Morris, 2012] and pasta [Brennan, 2004] production.…”

Section: Introductionmentioning

confidence: 99%

Multivariate Study of Inulin Addition on the Quality of Sponge Cakes

Żbikowska¹,

Marciniak-Łukasiak²,

Kowalska³

et al. 2017

Pol. J. Food Nutr. Sci.

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The aim of the study was to determine the possibility of reducing fat content in fatty sponge-cake products by addition of inulin. 200 g/kg, 440 g/kg, 680 g/kg and 100% of fat was substituted with 20 g/kg, 35 g/kg, 50 g/kg, and 62.5 g/kg of inulin, respectively. The authors used two types of fat: with low and high content of trans isomers -containing 2.1 g/kg and 511.2 g/kg of fatty acid methyl esters (FAME), respectively. An analysis of crumb quality and the evaluation of sensory discriminants were undertaken.It was demonstrated that it was possible to substitute fat with inulin in fatty sponge-cake products. However, in the case of fat with a high content of trans fatty acids (TFA), its substitution even with higher amounts of inulin had a smaller impact on the qualitative parameters of products than in the case of fat without TFA.Substitution of fats with inulin allows for eliminating dangerous TFA, reduces energetic value of food products, and simultaneously enriches them with nutritionally-valuable oligosaccharides. Furthermore, products without the addition of inulin-based fat can be an alternative to conventional fatty sponge-cake products and a factor that supports prevention in many food-related and other diseases.

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