Fibre enrichment of wheat bread with Jerusalem artichoke inulin: Effect on dough rheology and bread quality

Autores
Rubel, Irene Albertina; Perez, Ethel; Manrique, Guillermo Daniel; Genovese, Diego Bautista
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Dietary fibre enrichment of white bread with inulin-rich carbohydrate (IRC) powder extracted from Jerusalem artichoke tubers (IRC-J) was studied. Previously, it was shown that this IRC-J powder had higher prebiotic activity score than a commercial chicory inulin (IRC-C) powder, used for comparison. For bread making, 2.5 and 5.0 g of either IRC-J or IRC-C were added to 100 g of wheat flour, and the effects on dough viscoelastic properties and bread quality properties were analyzed, relative to a Control sample (no IRC added). The lowest IRC concentration of both fibres had no significant effect on the elastic modulus (G0) of the dough, but the highest IRC level decreased G0, with a stronger effect of IRC-J. This was attributed to disruption of the starch gluten matrix due to fibre replacement of flour. In turn, this was thought to impair gas retention (known as diluting effect), resulting in the observed decrease of bread specific volume and cell/total area ratio, and the increase in crumb hardness and chewiness. IRC addition also had a significant effect on crumb and crust colour, and other crumb grain features. These effects were more significant at the highest IRC concentration of both fibres. Breads with 5.0 g of IRC-J were significantly darker, flatter, and more humid. All the sensory attributes of breads with 0 (Control sample), 2.5 g IRC-J, and 2.5 g IRC-C were acceptable, and no significant differences were found between the three samples, in any of the attributes.
Fil: Rubel, Irene Albertina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingenieria Olavarria. Departamento de Ingenieria Quimica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Fil: Perez, Ethel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Fil: Manrique, Guillermo Daniel. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingenieria Olavarria. Departamento de Ingenieria Quimica; Argentina
Fil: Genovese, Diego Bautista. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Materia
Dietary Fibre
Inulin
Wheat Flour
Dough
Bread
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/17784
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/17784
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Fibre enrichment of wheat bread with Jerusalem artichoke inulin: Effect on dough rheology and bread qualityRubel, Irene AlbertinaPerez, EthelManrique, Guillermo DanielGenovese, Diego BautistaDietary FibreInulinWheat FlourDoughBreadhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Dietary fibre enrichment of white bread with inulin-rich carbohydrate (IRC) powder extracted from Jerusalem artichoke tubers (IRC-J) was studied. Previously, it was shown that this IRC-J powder had higher prebiotic activity score than a commercial chicory inulin (IRC-C) powder, used for comparison. For bread making, 2.5 and 5.0 g of either IRC-J or IRC-C were added to 100 g of wheat flour, and the effects on dough viscoelastic properties and bread quality properties were analyzed, relative to a Control sample (no IRC added). The lowest IRC concentration of both fibres had no significant effect on the elastic modulus (G0) of the dough, but the highest IRC level decreased G0, with a stronger effect of IRC-J. This was attributed to disruption of the starch gluten matrix due to fibre replacement of flour. In turn, this was thought to impair gas retention (known as diluting effect), resulting in the observed decrease of bread specific volume and cell/total area ratio, and the increase in crumb hardness and chewiness. IRC addition also had a significant effect on crumb and crust colour, and other crumb grain features. These effects were more significant at the highest IRC concentration of both fibres. Breads with 5.0 g of IRC-J were significantly darker, flatter, and more humid. All the sensory attributes of breads with 0 (Control sample), 2.5 g IRC-J, and 2.5 g IRC-C were acceptable, and no significant differences were found between the three samples, in any of the attributes.Fil: Rubel, Irene Albertina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingenieria Olavarria. Departamento de Ingenieria Quimica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; ArgentinaFil: Perez, Ethel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; ArgentinaFil: Manrique, Guillermo Daniel. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingenieria Olavarria. Departamento de Ingenieria Quimica; ArgentinaFil: Genovese, Diego Bautista. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; ArgentinaElsevier2014-12-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/17784Rubel, Irene Albertina; Perez, Ethel; Manrique, Guillermo Daniel; Genovese, Diego Bautista; Fibre enrichment of wheat bread with Jerusalem artichoke inulin: Effect on dough rheology and bread quality; Elsevier; Food Structure; 3; 30-12-2014; 21-292213-3291enginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foostr.2014.11.001info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S2213329114000306info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:58:02Zoai:ri.conicet.gov.ar:11336/17784instacron: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 09:58:02.448CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Fibre enrichment of wheat bread with Jerusalem artichoke inulin: Effect on dough rheology and bread quality
title Fibre enrichment of wheat bread with Jerusalem artichoke inulin: Effect on dough rheology and bread quality
spellingShingle Fibre enrichment of wheat bread with Jerusalem artichoke inulin: Effect on dough rheology and bread quality
Rubel, Irene Albertina
Dietary Fibre
Inulin
Wheat Flour
Dough
Bread
title_short Fibre enrichment of wheat bread with Jerusalem artichoke inulin: Effect on dough rheology and bread quality
title_full Fibre enrichment of wheat bread with Jerusalem artichoke inulin: Effect on dough rheology and bread quality
title_fullStr Fibre enrichment of wheat bread with Jerusalem artichoke inulin: Effect on dough rheology and bread quality
title_full_unstemmed Fibre enrichment of wheat bread with Jerusalem artichoke inulin: Effect on dough rheology and bread quality
title_sort Fibre enrichment of wheat bread with Jerusalem artichoke inulin: Effect on dough rheology and bread quality
dc.creator.none.fl_str_mv Rubel, Irene Albertina
Perez, Ethel
Manrique, Guillermo Daniel
Genovese, Diego Bautista
author Rubel, Irene Albertina
author_facet Rubel, Irene Albertina
Perez, Ethel
Manrique, Guillermo Daniel
Genovese, Diego Bautista
author_role author
author2 Perez, Ethel
Manrique, Guillermo Daniel
Genovese, Diego Bautista
author2_role author
author
author
dc.subject.none.fl_str_mv Dietary Fibre
Inulin
Wheat Flour
Dough
Bread
topic Dietary Fibre
Inulin
Wheat Flour
Dough
Bread
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Dietary fibre enrichment of white bread with inulin-rich carbohydrate (IRC) powder extracted from Jerusalem artichoke tubers (IRC-J) was studied. Previously, it was shown that this IRC-J powder had higher prebiotic activity score than a commercial chicory inulin (IRC-C) powder, used for comparison. For bread making, 2.5 and 5.0 g of either IRC-J or IRC-C were added to 100 g of wheat flour, and the effects on dough viscoelastic properties and bread quality properties were analyzed, relative to a Control sample (no IRC added). The lowest IRC concentration of both fibres had no significant effect on the elastic modulus (G0) of the dough, but the highest IRC level decreased G0, with a stronger effect of IRC-J. This was attributed to disruption of the starch gluten matrix due to fibre replacement of flour. In turn, this was thought to impair gas retention (known as diluting effect), resulting in the observed decrease of bread specific volume and cell/total area ratio, and the increase in crumb hardness and chewiness. IRC addition also had a significant effect on crumb and crust colour, and other crumb grain features. These effects were more significant at the highest IRC concentration of both fibres. Breads with 5.0 g of IRC-J were significantly darker, flatter, and more humid. All the sensory attributes of breads with 0 (Control sample), 2.5 g IRC-J, and 2.5 g IRC-C were acceptable, and no significant differences were found between the three samples, in any of the attributes.
Fil: Rubel, Irene Albertina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingenieria Olavarria. Departamento de Ingenieria Quimica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Fil: Perez, Ethel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Fil: Manrique, Guillermo Daniel. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingenieria Olavarria. Departamento de Ingenieria Quimica; Argentina
Fil: Genovese, Diego Bautista. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
description Dietary fibre enrichment of white bread with inulin-rich carbohydrate (IRC) powder extracted from Jerusalem artichoke tubers (IRC-J) was studied. Previously, it was shown that this IRC-J powder had higher prebiotic activity score than a commercial chicory inulin (IRC-C) powder, used for comparison. For bread making, 2.5 and 5.0 g of either IRC-J or IRC-C were added to 100 g of wheat flour, and the effects on dough viscoelastic properties and bread quality properties were analyzed, relative to a Control sample (no IRC added). The lowest IRC concentration of both fibres had no significant effect on the elastic modulus (G0) of the dough, but the highest IRC level decreased G0, with a stronger effect of IRC-J. This was attributed to disruption of the starch gluten matrix due to fibre replacement of flour. In turn, this was thought to impair gas retention (known as diluting effect), resulting in the observed decrease of bread specific volume and cell/total area ratio, and the increase in crumb hardness and chewiness. IRC addition also had a significant effect on crumb and crust colour, and other crumb grain features. These effects were more significant at the highest IRC concentration of both fibres. Breads with 5.0 g of IRC-J were significantly darker, flatter, and more humid. All the sensory attributes of breads with 0 (Control sample), 2.5 g IRC-J, and 2.5 g IRC-C were acceptable, and no significant differences were found between the three samples, in any of the attributes.
publishDate 2014
dc.date.none.fl_str_mv 2014-12-30
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/11336/17784
Rubel, Irene Albertina; Perez, Ethel; Manrique, Guillermo Daniel; Genovese, Diego Bautista; Fibre enrichment of wheat bread with Jerusalem artichoke inulin: Effect on dough rheology and bread quality; Elsevier; Food Structure; 3; 30-12-2014; 21-29
2213-3291
url http://hdl.handle.net/11336/17784
identifier_str_mv Rubel, Irene Albertina; Perez, Ethel; Manrique, Guillermo Daniel; Genovese, Diego Bautista; Fibre enrichment of wheat bread with Jerusalem artichoke inulin: Effect on dough rheology and bread quality; Elsevier; Food Structure; 3; 30-12-2014; 21-29
2213-3291
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foostr.2014.11.001
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S2213329114000306
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
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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score 13.13397

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