Journal
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
Volume 26, Issue 1, Pages 53-64Publisher
SAGE PUBLICATIONS LTD
DOI: 10.1177/1082013219865379
Keywords
Dietary fibre; beta-glucan; bakery products; bake-off technology
Categories
Funding
- National Centre for Research and Development project 'Microencapsulation as the technique for increasing the application of beta-glucan in the food industry' [LIDER/25/0022/L7/15/NCBR/2016]
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This study aims to define the changes in the quality of bakery products depending on the beta-glucan source and its contribution using bake-off technology. The examined bread was enriched with a 10% addition of oat flour, barley flour, oat fibre preparation, and barley fibre preparation. Bread was tested for rheological parameters, baking performance, hardness and springiness, water content, specific volume, porosity, crust and crumb colour, and beta-glucan content. In the executed research, the adverse effect of this component on the formation of gluten network and hardness of the crumb was observed. In the double compression test, it was shown that the highest hardness on the day of baking was characterized by the bread with the addition of barley preparation. The fastest rate of staling was observed in the bread with additional barley flour that was affected by the highest amount of beta-glucan. A significant decrease of the beta-glucan level was also found during the technological bake-off process, which can be explained by the activity of enzymes.
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