INFLUENCE OF β-GLUCAN AND RESISTANT STARCH PREBIOTICS ON DOUGH RHEOLOGY

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MOHEBBI Z.; HOMAYOUNI A.; AZIZI M.H.; ASGHARI JAFARABADI M.; AFSHINPAJOUH R.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2016 | Volume:13 | Issue:50 Page(s): 183-193

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Title

INFLUENCE OF β-GLUCAN AND RESISTANT STARCH PREBIOTICS ON DOUGH RHEOLOGY

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Keywords

PREBIOTICQ2

β-GLUCANQ1

RESISTANT STARCHQ2

DIETARY FIBREQ2

DOUGH RHEOLOGYQ2

Abstract

White bread is a staple food in the human diet in many countries, including Iran; but it is a poor source of PREBIOTIC dietary fiber, containing typically less than 2.5% fiber content. So a demand exists for enrichment bread with PREBIOTIC ingredients that exert a health and quality-promoting effect. In this study, effect of different amount of b-glucan (0.8%, 1% and 1.2% w/w) and RESISTANT STARCH (5.5%, 8% and 10.5%) and one sample with 4%BG and 0.5% RS on the dough rheological properties has been investigated. The results revealed that the rheological behavior of enriched doughs depend on kind of PREBIOTIC substance, and its concentration. The farinograph water absorption of doughs increased with increasing BG and RS amounts. The development time and farinograph quality number of b-glucan-enriched doughs remained similar to the control while the stability of dough decreased and also all of these values decreased when the RS was added to the dough formula. BG was more effective in increasing dough softening than RS. The addition of RS or BG to the dough formula increased; the resistance to deformation, energy, but their extensibility values had decreased compared to the control. Formulation containing BG/ RS combination showed the best farinograph (development time, stability) and extansograph (resistance and extensibility) parameters.

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APA: Copy

MOHEBBI, Z., HOMAYOUNI, A., AZIZI, M.H., ASGHARI JAFARABADI, M., & AFSHINPAJOUH, R.. (2016). INFLUENCE OF β-GLUCAN AND RESISTANT STARCH PREBIOTICS ON DOUGH RHEOLOGY. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 13(50), 183-193. SID. https://sid.ir/paper/72828/en

Vancouver: Copy

MOHEBBI Z., HOMAYOUNI A., AZIZI M.H., ASGHARI JAFARABADI M., AFSHINPAJOUH R.. INFLUENCE OF β-GLUCAN AND RESISTANT STARCH PREBIOTICS ON DOUGH RHEOLOGY. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2016;13(50):183-193. Available from: https://sid.ir/paper/72828/en

IEEE: Copy

Z. MOHEBBI, A. HOMAYOUNI, M.H. AZIZI, M. ASGHARI JAFARABADI, and R. AFSHINPAJOUH, “INFLUENCE OF β-GLUCAN AND RESISTANT STARCH PREBIOTICS ON DOUGH RHEOLOGY,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 13, no. 50, pp. 183–193, 2016, [Online]. Available: https://sid.ir/paper/72828/en

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