The link between the intake of dietary fiber (DF) and health benefits has prompted the interest in fiber-enriched foods such as fiber-enriched baked goods. A daily intake of approximately 30g is encouraged to promote health benefits associated with fiber. However, fiber intake is commonly lower than the recommended one, as consequence the development of foods with high fiber content should be desirable. The aim of this work was to evaluate the potential use of two DFs (coffee silverskin and inulin) at elevated content (9.8 %) as ingredient in breadmaking. The effects of DFs on dough rheological behaviour, leavening and baking performance were studied by means of rheological characterization of the dough behaviour and Image Analysis.
Effects of dietary fiber on structure formation in bread during baking process / Romano, Annalisa; Torrieri, Elena; Masi, Paolo; Cavella, Silvana. - III:(2011), pp. 2069-2070. (Intervento presentato al convegno ICEF11 tenutosi a Athens nel May 2011).
Effects of dietary fiber on structure formation in bread during baking process
ROMANO, ANNALISA;TORRIERI, ELENA;MASI, PAOLO;CAVELLA, SILVANA
2011
Abstract
The link between the intake of dietary fiber (DF) and health benefits has prompted the interest in fiber-enriched foods such as fiber-enriched baked goods. A daily intake of approximately 30g is encouraged to promote health benefits associated with fiber. However, fiber intake is commonly lower than the recommended one, as consequence the development of foods with high fiber content should be desirable. The aim of this work was to evaluate the potential use of two DFs (coffee silverskin and inulin) at elevated content (9.8 %) as ingredient in breadmaking. The effects of DFs on dough rheological behaviour, leavening and baking performance were studied by means of rheological characterization of the dough behaviour and Image Analysis.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
