EFFECT OF DATE FLESH FIBER CONCENTRATE ADDITION ON DOUGH PERFORMANCE AND BREAD QUALITY

Bread; dough; firmness;; date flesh fiber concentrate; sensory evaluation; FOOD INGREDIENT; APPLE FIBER; OAT BRAN; BAKING; L.;; BREADMAKING;; ENRICHMENT; DIETARY FIBER; WHEAT-FLOUR; FUNCTIONAL-PROPERTIES

Abstract :

[en] Date flesh fiber concentrate (DFFC) of Deglet Nour variety were extracted and incorporated in a bakery product. Dough rheological characteristics showed that water absorption, stability, index quality, resistance to deformation increased with the amount of added fiber, whereas degree of softening and extensibility decreased in all levels of fiber. Bread evaluation revealed that DFFC addition caused an increase of bread yield especially for the highest levels, a change of crumb color and an insignificant decrease of bread volume. Breads are subjected to sensory evaluation for odor, taste, crumb color, crumb smoothness and overall acceptability. Significant differences were not found (P > 0.05) between scores for all sensory parameters.

Disciplines :

Food science

Author, co-author :

Borchani,, Chema

Masmoudi, Manel

Besbes, Souhail

Attia, Hamadi

Deroanne, Claude

Blecker, Christophe ; Université de Liège - ULiège > Chimie et bio-industries > Laboratoire des Sciences des aliments et formulation

Language :

English

Title :

EFFECT OF DATE FLESH FIBER CONCENTRATE ADDITION ON DOUGH PERFORMANCE AND BREAD QUALITY

Publication date :

August 2011

Journal title :

Journal of Texture Studies

ISSN :

0022-4901

eISSN :

1745-4603

Publisher :

Wiley-Blackwell, United States

Volume :

Issue :

Pages :

300-308

Peer reviewed :

Peer Reviewed verified by ORBi

Available on ORBi :

since 16 November 2011

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