STUDY AND COMPARING OF THE SUGAR BEET AND PSYLLIUM FIBERS ON THE RHEOLOGICAL PROPERTIES OF THE BARBARI BREAD DOUGH

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BEHMADI H.; SHAVAKHI F.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2015 | Volume:13 | Issue:1 (SPECIAL ISSUE) Page(s): 113-125

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Title

STUDY AND COMPARING OF THE SUGAR BEET AND PSYLLIUM FIBERS ON THE RHEOLOGICAL PROPERTIES OF THE BARBARI BREAD DOUGH

Author(s)

BEHMADI H. | SHAVAKHI F. | Issue Writer Certificate

Keywords

BARBARIQ2

FLOURQ2

PSYLLIUM FIBERQ2

RHEOLOGICAL PROPERTIESQ2

SUGAR BEET FIBERQ2

Abstract

In recent years dietary fibers have been considered due to its beneficial effects. Since the amount of fiber in dietary diet is usually less than the recommended amount (30 gr/day), fortification of bread with fiber can play an important role to achieve its health benefits. This project was studied to investigate on the possibility of supplementation of FLOUR with dietary fibers. Two different source of fiber, a soluble fiber (psyllium) and an insoluble fiber (sugar beet) were selected based on the least adverse effects on bread quality. Important criteria for selecting the source of fiber were cost, color, flavor, water holding capacity after cooking. FLOUR and fiber characteristics including moisture content, ash and color indices (L*, a*, b*, a*/b*) were determined. The effects of supplementation on the RHEOLOGICAL PROPERTIES of dough including farinography [Consistency, Development time, Stability time, Degree of softening (10 min after begin, Degree of softening (ICC 12 min after max, farinograph quality number] and extensography [maximum resistance (Rm), resistance to stretching (Rs), Extensibility, (Rs/Ex), Energy (E)]. Statistical design were completely randomized design based on full factorial test with two levels of fiber, four levels of added fiber (0, 2, 4, 6 percent). Results showed that adding fiber in general improved rheological propertied of dough.

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APA: Copy

BEHMADI, H., & SHAVAKHI, F.. (2015). STUDY AND COMPARING OF THE SUGAR BEET AND PSYLLIUM FIBERS ON THE RHEOLOGICAL PROPERTIES OF THE BARBARI BREAD DOUGH. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 13(1 (SPECIAL ISSUE)), 113-125. SID. https://sid.ir/paper/72159/en

Vancouver: Copy

BEHMADI H., SHAVAKHI F.. STUDY AND COMPARING OF THE SUGAR BEET AND PSYLLIUM FIBERS ON THE RHEOLOGICAL PROPERTIES OF THE BARBARI BREAD DOUGH. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2015;13(1 (SPECIAL ISSUE)):113-125. Available from: https://sid.ir/paper/72159/en

IEEE: Copy

H. BEHMADI, and F. SHAVAKHI, “STUDY AND COMPARING OF THE SUGAR BEET AND PSYLLIUM FIBERS ON THE RHEOLOGICAL PROPERTIES OF THE BARBARI BREAD DOUGH,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 13, no. 1 (SPECIAL ISSUE), pp. 113–125, 2015, [Online]. Available: https://sid.ir/paper/72159/en

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