The effect of inulin addition on rice dough and bread characteristics

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F24%3A63579478" target="_blank" >RIV/70883521:28110/24:63579478 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.mdpi.com/2076-3417/14/7/2882" target="_blank" >https://www.mdpi.com/2076-3417/14/7/2882</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/app14072882" target="_blank" >10.3390/app14072882</a>

Jazyk výsledku

angličtina

Název v původním jazyce

The effect of inulin addition on rice dough and bread characteristics

Popis výsledku v původním jazyce

Featured Application: The obtained results may be applied in gluten-free bread production. Inulin may be widely used in in the food industry due to its many health benefits. It has the potential to increase the insufficient nutritional quality of gluten-free bread. Therefore, the aim of this study was to test the applicability of inulin in rice baking. The impact of added inulin (5%, 10%, 20%, 30%, and 40%) on the dough’s rheological, bread’s textural and sensory characteristics was evaluated. The extensibility of rice dough during uniaxial deformation tests (8.5 mm) was improved by the added inulin (10.2–12.3 mm). The presence of inulin softened the dough and shifted the gelatinization temperature toward higher values. The added inulin also increased the loaf’s specific volume (1.16–1.48 mL/g), tenderized the breadcrumbs, increased the crumb porosity (36–58%), and generally improved the crumb structure. The panelists favored the sensory characteristics of breads with inulin. However, baking losses were increased in these breads as well (15.1–18.5%). The effect of the added inulin on the dough and bread characteristics generally rose with an increasing addition of inulin, reaching the maximum in samples with 30% inulin. The presence of 40% inulin deteriorated some characteristics of the bread. Therefore, the addition of up to 30% of inulin seemed to be optimal for rice bread.

Název v anglickém jazyce

The effect of inulin addition on rice dough and bread characteristics

Popis výsledku anglicky

Featured Application: The obtained results may be applied in gluten-free bread production. Inulin may be widely used in in the food industry due to its many health benefits. It has the potential to increase the insufficient nutritional quality of gluten-free bread. Therefore, the aim of this study was to test the applicability of inulin in rice baking. The impact of added inulin (5%, 10%, 20%, 30%, and 40%) on the dough’s rheological, bread’s textural and sensory characteristics was evaluated. The extensibility of rice dough during uniaxial deformation tests (8.5 mm) was improved by the added inulin (10.2–12.3 mm). The presence of inulin softened the dough and shifted the gelatinization temperature toward higher values. The added inulin also increased the loaf’s specific volume (1.16–1.48 mL/g), tenderized the breadcrumbs, increased the crumb porosity (36–58%), and generally improved the crumb structure. The panelists favored the sensory characteristics of breads with inulin. However, baking losses were increased in these breads as well (15.1–18.5%). The effect of the added inulin on the dough and bread characteristics generally rose with an increasing addition of inulin, reaching the maximum in samples with 30% inulin. The presence of 40% inulin deteriorated some characteristics of the bread. Therefore, the addition of up to 30% of inulin seemed to be optimal for rice bread.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2024

Kód důvěrnosti údajů

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

Název periodika

Applied Sciences

ISSN

2076-3417

e-ISSN

—

Svazek periodika

14

Číslo periodika v rámci svazku

7

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

12

Strana od-do

—

Kód UT WoS článku

001201023700001

EID výsledku v databázi Scopus

2-s2.0-85192549924