The effect of inulin and fructo-oligosaccharide supplementation on the textural, rheological and sensory properties of bread and their role in weight management: A …
C Morris, GA Morris - Food chemistry, 2012 - Elsevier
There is evidence that fructo-oligosaccharides (FOS) and inulin can impart a range of health
benefits if consumed on a regular basis. The health benefits include increased mineral …
benefits if consumed on a regular basis. The health benefits include increased mineral …
Dietary fiber in bakery products: Source, processing, and function
S Lin - Advances in food and nutrition research, 2022 - Elsevier
Bakery products are prevalently consumed foods in the world, and they have been regarded
as convenient dietary vehicles for delivering nutritive ingredients into people's diet, of which …
as convenient dietary vehicles for delivering nutritive ingredients into people's diet, of which …
The effects of ω-3 fatty acids and inulin addition to spelt pasta quality
This paper investigates the effects of simultaneous addition of inulin (10 g/100 g of sample
and 20 g/100 g of sample) and ω-3 fatty acids content (0.2 g/100 g of sample, 0.4 g/100 g of …
and 20 g/100 g of sample) and ω-3 fatty acids content (0.2 g/100 g of sample, 0.4 g/100 g of …
Long-term frozen storage of wheat bread and dough–Effect of time, temperature and fibre on sensory quality, microstructure and state of water
J Eckardt, C Öhgren, A Alp, S Ekman, A Åström… - Journal of Cereal …, 2013 - Elsevier
The objective of this study was to determine effect of storage time, storage temperature and
addition of fibre on sensory quality, state of water, microstructure and texture of bread and …
addition of fibre on sensory quality, state of water, microstructure and texture of bread and …
Physiological and nutraceutical perspectives of fructan
Functional and nutraceutical foods have captured the global market owing to trends and
perceptions of consumers on the natural products and diet-health linkages. Health …
perceptions of consumers on the natural products and diet-health linkages. Health …
[PDF][PDF] The effect of fibre from various origins on the properties of dough and bakery products.
E Ivanišová, M Tokár, T Bojňanská - 2015 - academia.edu
Fibre is an important component of diet and nutrition. Generally speaking, dietary fibre is the
edible parts of plants, or similar carbohydrates, that are resistant to digestion and absorption …
edible parts of plants, or similar carbohydrates, that are resistant to digestion and absorption …
Fibres in the dough influencing freezing and thawing kinetics
J Filipovic, N Filipovic - International journal of food science & …, 2010 - Wiley Online Library
Three types of commercial fibres were incorporated into the dough formula at the level of
0%, 5% and 10%. Dough freezing/thawing kinetics was determined at–18° C and+ 30° C …
0%, 5% and 10%. Dough freezing/thawing kinetics was determined at–18° C and+ 30° C …
A Porosimetric Mapping of Breadcrumb Structures by Differential Scanning Calorimetry and Nuclear Magnetic Resonance
Ice crystals in frozen bread are substantially shaped by the complex pore structures of
crumb. In this study we inspected the breadcrumb porosity of ice-filled pores from the profiles …
crumb. In this study we inspected the breadcrumb porosity of ice-filled pores from the profiles …
A review: Advance in frozen dough improver technology of bread
Bread is food that has a short shelf life and some chemical and physical changes during the
storage. One effort that can be improved these deficiencies is by making frozen dough. This …
storage. One effort that can be improved these deficiencies is by making frozen dough. This …
Effect of fibre in enriched breads
Dietary fibre encompasses a heterogeneous group of compounds that are not digested in
the small bowel. Despite difficulties in the definition and classification, fibres have been …
the small bowel. Despite difficulties in the definition and classification, fibres have been …