| dc.contributor.author |
Mandala, I |
en |
| dc.contributor.author |
Polaki, A |
en |
| dc.contributor.author |
Yanniotis, S |
en |
| dc.date.accessioned |
2014-06-06T06:49:41Z |
|
| dc.date.available |
2014-06-06T06:49:41Z |
|
| dc.date.issued |
2009 |
en |
| dc.identifier.issn |
0260-8774 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/4723 |
|
| dc.subject |
Frozen storage |
en |
| dc.subject |
Semi-baked bread |
en |
| dc.subject |
Fibers |
en |
| dc.subject |
Hydrocolloids |
en |
| dc.subject |
Sorption |
en |
| dc.subject.classification |
Engineering, Chemical |
en |
| dc.subject.classification |
Food Science & Technology |
en |
| dc.subject.other |
RESPONSE-SURFACE METHODOLOGY |
en |
| dc.subject.other |
BAKED FRENCH BREAD |
en |
| dc.subject.other |
WHEAT BREAD |
en |
| dc.subject.other |
PHYSICAL-PROPERTIES |
en |
| dc.subject.other |
SORPTION ISOTHERMS |
en |
| dc.subject.other |
LOW-TEMPERATURE |
en |
| dc.subject.other |
CRUST FLAKING |
en |
| dc.subject.other |
SOLID FOODS |
en |
| dc.subject.other |
DOUGH |
en |
| dc.subject.other |
QUALITY |
en |
| dc.title |
Influence of frozen storage on bread enriched with different ingredients |
en |
| heal.type |
journalArticle |
en |
| heal.language |
English |
en |
| heal.publicationDate |
2009 |
en |
| heal.abstract |
Developing products having both a high nutritional value and good storage stability during freezing is a challenge. Breads with hydrocolloids (HPMC or locust bean gum), commercial soluble fibers or whole oat flour were prepared. Bread containing a commercial shortening with plant stanols was also used. The physical characteristics of frozen dough and semi-baked frozen samples were determined after baking and comparisons to fresh samples were performed. Fresh samples containing hydrocolloids. polydextrose or commercial shortening presented similarities. Semi-baked breads had an elastic crumb (e.g. inulin containing breads presented an increase in crumb elasticity by 18% in comparison to the respective fresh ones). Control and inulin semi-baked breads showed the more pronounced differences (e.g. 60-80% lower crust firmness values than those of fresh samples). Samples containing whole oats presented an increased water adsorption capacity at high a., as observed by sorption isotherms and a water binding capacity change after storage. (c) 2008 Published by Elsevier Ltd. |
en |
| heal.publisher |
ELSEVIER SCI LTD |
en |
| heal.journalName |
JOURNAL OF FOOD ENGINEERING |
en |
| dc.identifier.issue |
2 |
en |
| dc.identifier.volume |
92 |
en |
| dc.identifier.isi |
ISI:000263940100002 |
en |
| dc.identifier.spage |
137 |
en |
| dc.identifier.epage |
145 |
en |