Development of a gluten free bread enriched with faba bean husk as a fibre supplement

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F23%3A94480" target="_blank" >RIV/60460709:41210/23:94480 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.scopus.com/record/display.uri?eid=2-s2.0-85144604449&origin=resultslist&sort=plf-f&src=s&sid=6a6e7181774f9485ef0685ff9da84525&sot=b&sdt=b&s=TITLE-ABS-KEY%28development+of+a+gluten+free+bread+enriched%29&sl=128&sessionSearchId=6a6e7181774f9485" target="_blank" >https://www.scopus.com/record/display.uri?eid=2-s2.0-85144604449&origin=resultslist&sort=plf-f&src=s&sid=6a6e7181774f9485ef0685ff9da84525&sot=b&sdt=b&s=TITLE-ABS-KEY%28development+of+a+gluten+free+bread+enriched%29&sl=128&sessionSearchId=6a6e7181774f9485</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.lwt.2022.114362" target="_blank" >10.1016/j.lwt.2022.114362</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Development of a gluten free bread enriched with faba bean husk as a fibre supplement

Popis výsledku v původním jazyce

Faba bean husks (FBH) are a high-fibre waste product of faba beans and are primarily used as animal feed with the potential of becoming a fibre supplement. In this study, different levels and particle sizes of FBH flour were used to enhance the fibre content of gluten free bread. Bread properties were evaluated by measuring specific volume, colour (crust and crumb), and crumb texture. The sensory characteristics of breads were assessed by a group of untrained panellists (n = 66) on appearance, aroma, flavour, texture, aftertaste, willingness to buy, and overall acceptability using a nine point hedonic scale. Volume of bread was affected by the level and particle size of FBH added. Texture analysis showed the importance of level of FBH, and of its particle size in establishing hardness, gumminess, and chewiness (p 0,05). The added FBH influenced the colour of the crust and crumb. Two formulations of FBH enriched gluten free bread (particle sizes of 212 300 mikrom at 5 wheat flour weight substitution, and particle sizes of smaller than 212 mikrom at 15 wheat four weight substitution) increased the fibre content of the bread, while had no negative impact on sensory evaluation in comparison to control treatment (p 0,05)

Název v anglickém jazyce

Development of a gluten free bread enriched with faba bean husk as a fibre supplement

Popis výsledku anglicky

Faba bean husks (FBH) are a high-fibre waste product of faba beans and are primarily used as animal feed with the potential of becoming a fibre supplement. In this study, different levels and particle sizes of FBH flour were used to enhance the fibre content of gluten free bread. Bread properties were evaluated by measuring specific volume, colour (crust and crumb), and crumb texture. The sensory characteristics of breads were assessed by a group of untrained panellists (n = 66) on appearance, aroma, flavour, texture, aftertaste, willingness to buy, and overall acceptability using a nine point hedonic scale. Volume of bread was affected by the level and particle size of FBH added. Texture analysis showed the importance of level of FBH, and of its particle size in establishing hardness, gumminess, and chewiness (p 0,05). The added FBH influenced the colour of the crust and crumb. Two formulations of FBH enriched gluten free bread (particle sizes of 212 300 mikrom at 5 wheat flour weight substitution, and particle sizes of smaller than 212 mikrom at 15 wheat four weight substitution) increased the fibre content of the bread, while had no negative impact on sensory evaluation in comparison to control treatment (p 0,05)

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Rok uplatnění

2023

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

LWT-Food Science and Technology

ISSN

0023-6438

e-ISSN

0023-6438

Svazek periodika

173

Číslo periodika v rámci svazku

JAN 1 2023

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

9

Strana od-do

—

Kód UT WoS článku

000992002700001

EID výsledku v databázi Scopus

2-s2.0-85144604449