Evaluating effect of fat, sugar and flour substitutes on properties of white slice dairy bread
- Autores
- Conde Molina, Debora Rocío; Quevedo, Carla Verónica; Arqueros, Valeria
- Año de publicación
- 2020
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- White slice dairy bread (WSDB) is the most important industrial bread consumed in Argentina, it results an interesting target for developing a reduced calorie bread as it contains fat and sugar in its formulation. However, substitutions of ingredients should be carefully studied to keep original properties of the bread. The aim of this study was to evaluate the effects of three commercial products, Toler Fat Less Saladas (TFLS) as fat substitute, Granofiber Sweet (GS) as sugar substitute and Granofiber Sym 200 (GS200) as flour substitute, in order to improve nutritional profile of WSDB. The rheological properties, evaluated by Rheofermentograph and Mixolab, were studied on flour and on white slice dairy bread formulation. Additionally, texture profile analysis was applied on baked bread. TFLS caused a similar effect to fat. GS showed less gas production than sugar during fermentation stage, however baked bread presented similar loaf specific volume. Substitution of flour with GS200 revealed significant decrease of fermentation capacity and dough development. Otherwise, bread loaf specific volume showed satisfactory results when GS200 was applied, allowing to formulate a high fiber bread with similar end-product texture properties to original bread. We conclude that substitutes evaluated in this work can be used for breadmaking to improve nutritious quality of bread for health benefits.
Fil: Conde Molina, Debora Rocío. Universidad Tecnológica Nacional. Facultad Regional Delta; Argentina
Fil: Quevedo, Carla Verónica. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Tecnológica Nacional. Facultad Regional Delta; Argentina
Fil: Arqueros, Valeria. Universidad Tecnológica Nacional. Facultad Regional Delta; Argentina. Granotec; Argentina - Materia
-
White Bread
Fat Substitute
Sugar Subtitute
Flour substitute
Dough rheology
Bread texture - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/165134
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Evaluating effect of fat, sugar and flour substitutes on properties of white slice dairy breadConde Molina, Debora RocíoQuevedo, Carla VerónicaArqueros, ValeriaWhite BreadFat SubstituteSugar SubtituteFlour substituteDough rheologyBread texturehttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2White slice dairy bread (WSDB) is the most important industrial bread consumed in Argentina, it results an interesting target for developing a reduced calorie bread as it contains fat and sugar in its formulation. However, substitutions of ingredients should be carefully studied to keep original properties of the bread. The aim of this study was to evaluate the effects of three commercial products, Toler Fat Less Saladas (TFLS) as fat substitute, Granofiber Sweet (GS) as sugar substitute and Granofiber Sym 200 (GS200) as flour substitute, in order to improve nutritional profile of WSDB. The rheological properties, evaluated by Rheofermentograph and Mixolab, were studied on flour and on white slice dairy bread formulation. Additionally, texture profile analysis was applied on baked bread. TFLS caused a similar effect to fat. GS showed less gas production than sugar during fermentation stage, however baked bread presented similar loaf specific volume. Substitution of flour with GS200 revealed significant decrease of fermentation capacity and dough development. Otherwise, bread loaf specific volume showed satisfactory results when GS200 was applied, allowing to formulate a high fiber bread with similar end-product texture properties to original bread. We conclude that substitutes evaluated in this work can be used for breadmaking to improve nutritious quality of bread for health benefits.Fil: Conde Molina, Debora Rocío. Universidad Tecnológica Nacional. Facultad Regional Delta; ArgentinaFil: Quevedo, Carla Verónica. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Tecnológica Nacional. Facultad Regional Delta; ArgentinaFil: Arqueros, Valeria. Universidad Tecnológica Nacional. Facultad Regional Delta; Argentina. Granotec; ArgentinaInternational Scientific Research Organization for Science, Engineering and Technology2020-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/165134Conde Molina, Debora Rocío; Quevedo, Carla Verónica; Arqueros, Valeria; Evaluating effect of fat, sugar and flour substitutes on properties of white slice dairy bread; International Scientific Research Organization for Science, Engineering and Technology; International Journal of Scientific Research in Biological Sciences; 7; 6; 12-2020; 70-772347-7520CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.isroset.org/journal/IJSRBS/archive_issue.php?pub_id=286info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:08:01Zoai:ri.conicet.gov.ar:11336/165134instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:08:02.27CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Evaluating effect of fat, sugar and flour substitutes on properties of white slice dairy bread |
title |
Evaluating effect of fat, sugar and flour substitutes on properties of white slice dairy bread |
spellingShingle |
Evaluating effect of fat, sugar and flour substitutes on properties of white slice dairy bread Conde Molina, Debora Rocío White Bread Fat Substitute Sugar Subtitute Flour substitute Dough rheology Bread texture |
title_short |
Evaluating effect of fat, sugar and flour substitutes on properties of white slice dairy bread |
title_full |
Evaluating effect of fat, sugar and flour substitutes on properties of white slice dairy bread |
title_fullStr |
Evaluating effect of fat, sugar and flour substitutes on properties of white slice dairy bread |
title_full_unstemmed |
Evaluating effect of fat, sugar and flour substitutes on properties of white slice dairy bread |
title_sort |
Evaluating effect of fat, sugar and flour substitutes on properties of white slice dairy bread |
dc.creator.none.fl_str_mv |
Conde Molina, Debora Rocío Quevedo, Carla Verónica Arqueros, Valeria |
author |
Conde Molina, Debora Rocío |
author_facet |
Conde Molina, Debora Rocío Quevedo, Carla Verónica Arqueros, Valeria |
author_role |
author |
author2 |
Quevedo, Carla Verónica Arqueros, Valeria |
author2_role |
author author |
dc.subject.none.fl_str_mv |
White Bread Fat Substitute Sugar Subtitute Flour substitute Dough rheology Bread texture |
topic |
White Bread Fat Substitute Sugar Subtitute Flour substitute Dough rheology Bread texture |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.9 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
White slice dairy bread (WSDB) is the most important industrial bread consumed in Argentina, it results an interesting target for developing a reduced calorie bread as it contains fat and sugar in its formulation. However, substitutions of ingredients should be carefully studied to keep original properties of the bread. The aim of this study was to evaluate the effects of three commercial products, Toler Fat Less Saladas (TFLS) as fat substitute, Granofiber Sweet (GS) as sugar substitute and Granofiber Sym 200 (GS200) as flour substitute, in order to improve nutritional profile of WSDB. The rheological properties, evaluated by Rheofermentograph and Mixolab, were studied on flour and on white slice dairy bread formulation. Additionally, texture profile analysis was applied on baked bread. TFLS caused a similar effect to fat. GS showed less gas production than sugar during fermentation stage, however baked bread presented similar loaf specific volume. Substitution of flour with GS200 revealed significant decrease of fermentation capacity and dough development. Otherwise, bread loaf specific volume showed satisfactory results when GS200 was applied, allowing to formulate a high fiber bread with similar end-product texture properties to original bread. We conclude that substitutes evaluated in this work can be used for breadmaking to improve nutritious quality of bread for health benefits. Fil: Conde Molina, Debora Rocío. Universidad Tecnológica Nacional. Facultad Regional Delta; Argentina Fil: Quevedo, Carla Verónica. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Tecnológica Nacional. Facultad Regional Delta; Argentina Fil: Arqueros, Valeria. Universidad Tecnológica Nacional. Facultad Regional Delta; Argentina. Granotec; Argentina |
description |
White slice dairy bread (WSDB) is the most important industrial bread consumed in Argentina, it results an interesting target for developing a reduced calorie bread as it contains fat and sugar in its formulation. However, substitutions of ingredients should be carefully studied to keep original properties of the bread. The aim of this study was to evaluate the effects of three commercial products, Toler Fat Less Saladas (TFLS) as fat substitute, Granofiber Sweet (GS) as sugar substitute and Granofiber Sym 200 (GS200) as flour substitute, in order to improve nutritional profile of WSDB. The rheological properties, evaluated by Rheofermentograph and Mixolab, were studied on flour and on white slice dairy bread formulation. Additionally, texture profile analysis was applied on baked bread. TFLS caused a similar effect to fat. GS showed less gas production than sugar during fermentation stage, however baked bread presented similar loaf specific volume. Substitution of flour with GS200 revealed significant decrease of fermentation capacity and dough development. Otherwise, bread loaf specific volume showed satisfactory results when GS200 was applied, allowing to formulate a high fiber bread with similar end-product texture properties to original bread. We conclude that substitutes evaluated in this work can be used for breadmaking to improve nutritious quality of bread for health benefits. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-12 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/165134 Conde Molina, Debora Rocío; Quevedo, Carla Verónica; Arqueros, Valeria; Evaluating effect of fat, sugar and flour substitutes on properties of white slice dairy bread; International Scientific Research Organization for Science, Engineering and Technology; International Journal of Scientific Research in Biological Sciences; 7; 6; 12-2020; 70-77 2347-7520 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/165134 |
identifier_str_mv |
Conde Molina, Debora Rocío; Quevedo, Carla Verónica; Arqueros, Valeria; Evaluating effect of fat, sugar and flour substitutes on properties of white slice dairy bread; International Scientific Research Organization for Science, Engineering and Technology; International Journal of Scientific Research in Biological Sciences; 7; 6; 12-2020; 70-77 2347-7520 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/url/https://www.isroset.org/journal/IJSRBS/archive_issue.php?pub_id=286 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
International Scientific Research Organization for Science, Engineering and Technology |
publisher.none.fl_str_mv |
International Scientific Research Organization for Science, Engineering and Technology |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
reponame_str |
CONICET Digital (CONICET) |
collection |
CONICET Digital (CONICET) |
instname_str |
Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.name.fl_str_mv |
CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
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1842270028523634688 |
score |
13.13397 |