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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/165134
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/165134
network_acronym_str CONICETDig
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network_name_str CONICET Digital (CONICET)
spelling 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 Técnicas2025-09-29T10:35:33Zoai: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:34982025-09-29 10:35:33.855CONICET 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
_version_ 1844614374069633024
score 13.070432

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