Volume 22, Issue 1 (4-2023)
TB 2023, 22(1): 61-79 |
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Research code: 6759
Ethics code: IR.SSU.SPH.REC.1399.014
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Shiri A, Ehrampoush M H, Yasini Ardakani S A, Mollakhalili-Meybodi N. Effect of inulin polymerization degree on sourdough fermented acorn-rice based gluten-free bread: a technological and nutritional perspective. TB 2023; 22 (1) :61-79
URL: http://tbj.ssu.ac.ir/article-1-3448-en.html
URL: http://tbj.ssu.ac.ir/article-1-3448-en.html
, neda_mabodi@yahoo.com
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Effect of inulin polymerization degree on nutritional and technological characteristics of gluten free bread
Ameneh Shiri(MS.c)1, Mohammad Hassan Ehrampoush(Ph.D.)2, Seyed Ali Yasini Ardakani(Ph.D.)3, Neda Mollakhalili-Meybodi(Ph.D.)4
1.Master of Science and Food Industry,Department of food science and technology, School of public health, Shahid sadoughi University of Medical Sciences, Yazd, Iran.
2.Professor, Environmental Science and Technology Research Center, Department of Environmental Health Engineering, School of public health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.
3.Professor, Department of food science and technology, Islamic Azad University, Yazd, Iran.
4.Corresponding author:Assisstant Professor, Research Center for Food Hygiene and Safety, Shahid Sadoughi University of Medical Sciences, Yazd, Iran. Email: Neda_mabodi@yahoo.com. Phone: (+98)3531492171.
Abstract
Introduction: Wheat bread is the staple food all over the world. Gluten intolerance in some people has led to the development of gluten-free ones although the absence of gluten has made it difficult to achieve the unique characteristics of gluten protein in these products. Inulin is a soluble dietary fiber with beneficial nutritional effects is able to restore the function of gluten in gluten-free products. The function of gluten depends on its polymerization degree. This study is aims to investigate the effect of inulin polymerization degree on the technological and nutritional characteristics of rice-acorn flour based gluten-free bread.
Methods: This experimental study investigated the effect of inulin polymerization degree on technological and nutritional characteristics of rice-acorn flour based gluten-free bread, the textural, physicochemical, sensory characteristics, and inulin stability of samples enriched inulin with different polymerization degree. All tests were done in triplicate. Data analysis was done with SPSS 25 software.
Results: The results indicated that the optimized technological characteristics and lowest inulin loss ratio (31% w/w-1) was found in gluten-free bread samples containing 30% w/w-1 of acorn flour and long-chain inulin fermented by MF-SD (A30R70SL). Long-chain inulin was able to restore gases produced during cooking process, which seems to be induced by its potential ability to form a gel.
Conclusion: Using long-chain inulin is recommended to achieve desirable technological characteristics and high nutritional value in the formulation of gluten-free bread.
Keywords: Gluten Free Bread, Inulin, Polymerization Degree, Acorn Flour, Rice Flour
1-Drabińska N, Rosell CM, Krupa-Kozak U. Inulin-type fructans application in gluten-free products: functionality and health benefits. Bioactive Molecules in Food. 2017:1-40.
2-Drabińska N, Rosell C, Krupa-Kozak U. Inulin-type fructans application in gluten-free products: functionality and health benefits. Bioactive Molecules in Food, Reference Series in Phytochemistry; Mérillon, JM, Ramawat, K, Eds. 2018.
3-Morreale F, Benavent-Gil Y, Rosell CM. Inulin enrichment of gluten free breads: Interaction between inulin and yeast. Food chemistry. 2019;278:545-51.
4-Slavin J. Fiber and prebiotics: mechanisms and health benefits. Nutrients. 2013;5(4):1417-35.
5-Cascone G, Crescente G, Sorrentino A, Volpe MG, Moccia S. Physicochemical characterization of a functional chestnut sweet cream enriched with carotenoids and fiber. LWT. 2023;177:114583.
6-Alexiou H, Franck A. Prebiotic inulin‐type fructans: nutritional benefits beyond dietary fibre source. Nutrition Bulletin. 2008;33(3):227-33.
7-Biesiekierski JR. What is gluten? Journal of gastroenterology and hepatology. 2017;32:78-81.
8-Moore MM, Heinbockel M, Dockery P, Ulmer H, Arendt EK. Network formation in gluten‐free bread with application of transglutaminase. Cereal chemistry. 2006;83(1):28-36.
9-Rai S, Kaur A, Chopra C. Gluten-free products for celiac susceptible people: A review. Frontiers in nutrition. 2018;5:116.
10-Arendt EK, Morrissey A, Moore MM, Dal Bello F. Gluten-free breads 13. International Series.289.
11-Demirkesen I, Mert B, Sumnu G, Sahin S. Rheological properties of gluten-free bread formulations. Journal of food Engineering. 2010;96(2):295-303.
12-Kadan R, Robinson M, Thibodeaux D, Pepperman Jr A. Texture and other physicochemical properties of whole rice bread. Journal of food science. 2001;66(7):940-4.
13-Sacchetti G, Pinnavaia G, Guidolin E, Dalla Rosa M. Effects of extrusion temperature and feed composition on the functional, physical and sensory properties of chestnut and rice flour-based snack-like products. Food Research International. 2004;37(5):527-34.
14-Demirkesen I, Mert B, Sumnu G, Sahin S. Utilization of chestnut flour in gluten-free bread formulations. Journal of food engineering. 2010;101(3):329-36.
15-Capriles VD, Arêas JA. Effects of prebiotic inulin-type fructans on structure, quality, sensory acceptance and glycemic response of gluten-free breads. Food & function. 2013;4(1):104-10.
16-Hutkins RW. Microbiology and technology of fermented foods: John Wiley & Sons; 2008.
17-Üçok G, Hayta M. Effect of sourdough addition on rice based gluten-free formulation: rheological properties of dough and bread quality. Quality Assurance and Safety of Crops & Foods. 2015;7(5):643-9.
18-Capriles VD, Arêas JAJF, function. Effects of prebiotic inulin-type fructans on structure, quality, sensory acceptance and glycemic response of gluten-free breads. 2013;4(1):104-10.
19-Ziobro R, Korus J, Juszczak L, Witczak TJJoFE. Influence of inulin on physical characteristics and staling rate of gluten-free bread. 2013;116(1):21-7.
20-Stephen AM, Champ MM-J, Cloran SJ, Fleith M, Van Lieshout L, Mejborn H, et al. Dietary fibre in Europe: current state of knowledge on definitions, sources, recommendations, intakes and relationships to health. Nutrition research reviews. 2017;30(2):149-90.
21-Ziobro R, Korus J, Juszczak L, Witczak T. Influence of inulin on physical characteristics and staling rate of gluten-free bread. Journal of Food Engineering. 2013;116(1):21-7.
22-Gamel TH, Abdel-Aal E-SM, Tosh SM. Effect of yeast-fermented and sour-dough making processes on physicochemical characteristics of β-glucan in whole wheat/oat bread. LWT-Food Science and Technology. 2015;60(1):78-85.
23-Gerrard J, Brown P, Fayle S. Maillard crosslinking of food proteins III: the effects of glutaraldehyde, formaldehyde and glyceraldehyde upon bread and croissants. Food Chemistry. 2003;80(1):45-50.
24-Katina K, Salmenkallio-Marttila M, Partanen R, Forssell P, Autio K. Effects of sourdough and enzymes on staling of high-fibre wheat bread. LWT-Food Science and Technology. 2006;39(5):479-91.
25-Lu Y, Zhang M, Sun J, Cheng X, Adhikari B. Drying of Burdock Root Cubes Using a Microwave-Assisted Pulsed Spouted Bed Dryer and Quality Evaluation of the Dried Cubes. Drying Technology. 2014;32(15):1785-90.
26-Steffe JF. Rheological methods in food process engineering: Freeman press; 1996.
27-Ghaderi, A. A., Sarem Nejad, S., & Azizi, M. H. (2017). Investigation on the effect of edible coatings based on xanthan, carboxy methyl cellulose and sodium alginate, on extending of baguette bread shelf life. Journal of food science and technology (Iran), 13(59), 133-141.
28-Sardabi F, Azizi MH, Gavlighi HA, Rashidinejad A. The effect of Moringa peregrina seed husk on the in vitro starch digestibility, microstructure, and quality of white wheat bread. LWT.136:110332.
29-McCleary BV, Murphy A, Mugford DC. Measurement of total fructan in foods by enzymatic/spectrophotometric method: collaborative study. Journal of AOAC International. 2000;83(2):356-64.
30-Menon L, Majumdar SD, Ravi U. Development and analysis of composite flour bread. Journal of food science and technology. 2015;52(7):4156-65.
31-Witczak T, Juszczak L, Ziobro R, Korus J. Rheology of gluten‐free dough and physical characteristics of bread with potato protein. Journal of Food Process Engineering. 2017;40(3):e12491.
32-Fevzioglu M, Hamaker BR, Campanella OH. Gliadin and zein show similar and improved rheological behavior when mixed with high molecular weight glutenin. Journal of cereal science. 2012;55(3):265-71.
33-Upadhyay R, Ghosal D, Mehra A. Characterization of bread dough: Rheological properties and microstructure. Journal of Food Engineering. 2012;109(1):104-13.
34-Nunes MHB, Moore MM, Ryan LA, Arendt EKJEFR, Technology. Impact of emulsifiers on the quality and rheological properties of gluten-free breads and batters. 2009;228(4):633-42.
35-Conforti FD, Davis SF. The effect of soya flour and flaxseed as a partial replacement for bread flour in yeast bread. International journal of food science & technology. 2006;41:95-101.
36-Kalyani Nair K, Kharb S, Thompkinson D. Inulin dietary fiber with functional and health attributes—a review. Food Reviews International. 2010;26(2):189-203.
37-Chiavaro E, Vittadini E, Corradini C. Physicochemical characterization and stability of inulin gels. European Food Research and Technology. 2007;225(1):85-94.
38-Silva EK, Arruda HS, Eberlin MN, Pastore GM, Meireles MAA. Effects of supercritical carbon dioxide and thermal treatment on the inulin chemical stability and functional properties of prebiotic-enriched apple juice. Food research international. 2019;125:108561.
39-Glibowski P, Wasko A. Effect of thermochemical treatment on the structure of inulin and its gelling properties. International journal of food science & technology. 2008;43(11):2075-82.
40-Ansari F, Pimentel TC, Pourjafar H, Ibrahim SA, Jafari SM. The Influence of Prebiotics on Wheat Flour, Dough, and Bread Properties; Resistant Starch, Polydextrose, and Inulin. Foods. 2022;11(21):3366.
41-Yue C, Tang Y, Qi W, Zhao Y, Liu P, Hu J, et al. Influences of Na2CO3, NaHCO3, K2CO3 on the rheological, water distribution, and microstructural properties of 5% long-chain inulin dough and quality of steamed bread. LWT. 2023:114501.
42-Juszczak L, Witczak T, Ziobro R, Korus J, Cieślik E, Witczak M. Effect of inulin on rheological and thermal properties of gluten-free dough. Carbohydrate polymers. 2012;90(1):353-60.
43-Galle S, Schwab C, Dal Bello F, Coffey A, Gänzle MG, Arendt EK. Influence of in-situ synthesized exopolysaccharides on the quality of gluten-free sorghum sourdough bread. International journal of food microbiology. 2012;155(3):105-12.
44-Shiri A, Ehrampoush MH, Yasini Ardakani SA, Shamsi F, Mollakhalili‐Meybodi N. Technological characteristics of inulin enriched gluten‐free bread: Effect of acorn flour replacement and fermentation type. Food Science & Nutrition. 2021;9(11):6139-51.
45-Paciulli M, Rinaldi M, Cirlini M, Scazzina F, Chiavaro E. Chestnut flour addition in commercial gluten-free bread: A shelf-life study. LWT. 2016;70:88-95.
46-Yang H, Wang Y, Li Q, Shuang Y, Song J, Pan X, et al. Role of inulin in dough and bread during freezing storage. International Journal of Food Science & Technology.
47-Kim Y, Faqih M, Wang S. Factors affecting gel formation of inulin. Carbohydrate Polymers. 2001;46(2):135-45.
48-Abdelghafor R, Mustafa A, Ibrahim A, Krishnan P. Quality of bread from composite flour of sorghum and hard white winter wheat. Advance Journal of Food Science and Technology. 2011;3(1):9-15.
49-Wahyono A, Lee S-B, Yeo S-H, Kang W-W, Park H-D. Effects of concentration of Jerusalem artichoke powder on the quality of artichoke-enriched bread fermented with mixed cultures of Saccharomyces cerevisiae, Torulaspora delbrueckii JK08 and Pichia anomala JK04. Emirates Journal of Food and Agriculture. 2016:242-50.
50-Liu J, Luo D, Chen R, Xu B, Liu J. Effects of short‐chain inulin on quality of Chinese steamed bread. Journal of Food Quality. 2016;39(4):255-63.
51-Rinaldi M, Paciulli M, Caligiani A, Sgarbi E, Cirlini M, Dall’Asta C, et al. Durum and soft wheat flours in sourdough and straight-dough bread-making. Journal of food science and technology. 2015;52(10):6254-65.
52-Hsieh P-H, Weng Y-M, Yu Z-R, Wang B-J. Substitution of wheat flour with wholegrain flours affects physical properties, sensory acceptance, and starch digestion of Chinese steam bread (Mantou). LWT. 2017;86:571-6.
53-Sirbu A, Arghire C. Functional bread: Effect of inulin-type products addition on dough rheology and bread quality. Journal of cereal science. 2017;75:220-7.
54-A. Parnell J, A. Reimer R. Prebiotic fiber modulation of the gut microbiota improves risk factors for obesity and the metabolic syndrome. Gut microbes. 2012;3(1):29-34.
Ameneh Shiri(MS.c)1, Mohammad Hassan Ehrampoush(Ph.D.)2, Seyed Ali Yasini Ardakani(Ph.D.)3, Neda Mollakhalili-Meybodi(Ph.D.)4
1.Master of Science and Food Industry,Department of food science and technology, School of public health, Shahid sadoughi University of Medical Sciences, Yazd, Iran.
2.Professor, Environmental Science and Technology Research Center, Department of Environmental Health Engineering, School of public health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.
3.Professor, Department of food science and technology, Islamic Azad University, Yazd, Iran.
4.Corresponding author:Assisstant Professor, Research Center for Food Hygiene and Safety, Shahid Sadoughi University of Medical Sciences, Yazd, Iran. Email: Neda_mabodi@yahoo.com. Phone: (+98)3531492171.
Abstract
Introduction: Wheat bread is the staple food all over the world. Gluten intolerance in some people has led to the development of gluten-free ones although the absence of gluten has made it difficult to achieve the unique characteristics of gluten protein in these products. Inulin is a soluble dietary fiber with beneficial nutritional effects is able to restore the function of gluten in gluten-free products. The function of gluten depends on its polymerization degree. This study is aims to investigate the effect of inulin polymerization degree on the technological and nutritional characteristics of rice-acorn flour based gluten-free bread.
Methods: This experimental study investigated the effect of inulin polymerization degree on technological and nutritional characteristics of rice-acorn flour based gluten-free bread, the textural, physicochemical, sensory characteristics, and inulin stability of samples enriched inulin with different polymerization degree. All tests were done in triplicate. Data analysis was done with SPSS 25 software.
Results: The results indicated that the optimized technological characteristics and lowest inulin loss ratio (31% w/w-1) was found in gluten-free bread samples containing 30% w/w-1 of acorn flour and long-chain inulin fermented by MF-SD (A30R70SL). Long-chain inulin was able to restore gases produced during cooking process, which seems to be induced by its potential ability to form a gel.
Conclusion: Using long-chain inulin is recommended to achieve desirable technological characteristics and high nutritional value in the formulation of gluten-free bread.
Keywords: Gluten Free Bread, Inulin, Polymerization Degree, Acorn Flour, Rice Flour
References
1-Drabińska N, Rosell CM, Krupa-Kozak U. Inulin-type fructans application in gluten-free products: functionality and health benefits. Bioactive Molecules in Food. 2017:1-40.
2-Drabińska N, Rosell C, Krupa-Kozak U. Inulin-type fructans application in gluten-free products: functionality and health benefits. Bioactive Molecules in Food, Reference Series in Phytochemistry; Mérillon, JM, Ramawat, K, Eds. 2018.
3-Morreale F, Benavent-Gil Y, Rosell CM. Inulin enrichment of gluten free breads: Interaction between inulin and yeast. Food chemistry. 2019;278:545-51.
4-Slavin J. Fiber and prebiotics: mechanisms and health benefits. Nutrients. 2013;5(4):1417-35.
5-Cascone G, Crescente G, Sorrentino A, Volpe MG, Moccia S. Physicochemical characterization of a functional chestnut sweet cream enriched with carotenoids and fiber. LWT. 2023;177:114583.
6-Alexiou H, Franck A. Prebiotic inulin‐type fructans: nutritional benefits beyond dietary fibre source. Nutrition Bulletin. 2008;33(3):227-33.
7-Biesiekierski JR. What is gluten? Journal of gastroenterology and hepatology. 2017;32:78-81.
8-Moore MM, Heinbockel M, Dockery P, Ulmer H, Arendt EK. Network formation in gluten‐free bread with application of transglutaminase. Cereal chemistry. 2006;83(1):28-36.
9-Rai S, Kaur A, Chopra C. Gluten-free products for celiac susceptible people: A review. Frontiers in nutrition. 2018;5:116.
10-Arendt EK, Morrissey A, Moore MM, Dal Bello F. Gluten-free breads 13. International Series.289.
11-Demirkesen I, Mert B, Sumnu G, Sahin S. Rheological properties of gluten-free bread formulations. Journal of food Engineering. 2010;96(2):295-303.
12-Kadan R, Robinson M, Thibodeaux D, Pepperman Jr A. Texture and other physicochemical properties of whole rice bread. Journal of food science. 2001;66(7):940-4.
13-Sacchetti G, Pinnavaia G, Guidolin E, Dalla Rosa M. Effects of extrusion temperature and feed composition on the functional, physical and sensory properties of chestnut and rice flour-based snack-like products. Food Research International. 2004;37(5):527-34.
14-Demirkesen I, Mert B, Sumnu G, Sahin S. Utilization of chestnut flour in gluten-free bread formulations. Journal of food engineering. 2010;101(3):329-36.
15-Capriles VD, Arêas JA. Effects of prebiotic inulin-type fructans on structure, quality, sensory acceptance and glycemic response of gluten-free breads. Food & function. 2013;4(1):104-10.
16-Hutkins RW. Microbiology and technology of fermented foods: John Wiley & Sons; 2008.
17-Üçok G, Hayta M. Effect of sourdough addition on rice based gluten-free formulation: rheological properties of dough and bread quality. Quality Assurance and Safety of Crops & Foods. 2015;7(5):643-9.
18-Capriles VD, Arêas JAJF, function. Effects of prebiotic inulin-type fructans on structure, quality, sensory acceptance and glycemic response of gluten-free breads. 2013;4(1):104-10.
19-Ziobro R, Korus J, Juszczak L, Witczak TJJoFE. Influence of inulin on physical characteristics and staling rate of gluten-free bread. 2013;116(1):21-7.
20-Stephen AM, Champ MM-J, Cloran SJ, Fleith M, Van Lieshout L, Mejborn H, et al. Dietary fibre in Europe: current state of knowledge on definitions, sources, recommendations, intakes and relationships to health. Nutrition research reviews. 2017;30(2):149-90.
21-Ziobro R, Korus J, Juszczak L, Witczak T. Influence of inulin on physical characteristics and staling rate of gluten-free bread. Journal of Food Engineering. 2013;116(1):21-7.
22-Gamel TH, Abdel-Aal E-SM, Tosh SM. Effect of yeast-fermented and sour-dough making processes on physicochemical characteristics of β-glucan in whole wheat/oat bread. LWT-Food Science and Technology. 2015;60(1):78-85.
23-Gerrard J, Brown P, Fayle S. Maillard crosslinking of food proteins III: the effects of glutaraldehyde, formaldehyde and glyceraldehyde upon bread and croissants. Food Chemistry. 2003;80(1):45-50.
24-Katina K, Salmenkallio-Marttila M, Partanen R, Forssell P, Autio K. Effects of sourdough and enzymes on staling of high-fibre wheat bread. LWT-Food Science and Technology. 2006;39(5):479-91.
25-Lu Y, Zhang M, Sun J, Cheng X, Adhikari B. Drying of Burdock Root Cubes Using a Microwave-Assisted Pulsed Spouted Bed Dryer and Quality Evaluation of the Dried Cubes. Drying Technology. 2014;32(15):1785-90.
26-Steffe JF. Rheological methods in food process engineering: Freeman press; 1996.
27-Ghaderi, A. A., Sarem Nejad, S., & Azizi, M. H. (2017). Investigation on the effect of edible coatings based on xanthan, carboxy methyl cellulose and sodium alginate, on extending of baguette bread shelf life. Journal of food science and technology (Iran), 13(59), 133-141.
28-Sardabi F, Azizi MH, Gavlighi HA, Rashidinejad A. The effect of Moringa peregrina seed husk on the in vitro starch digestibility, microstructure, and quality of white wheat bread. LWT.136:110332.
29-McCleary BV, Murphy A, Mugford DC. Measurement of total fructan in foods by enzymatic/spectrophotometric method: collaborative study. Journal of AOAC International. 2000;83(2):356-64.
30-Menon L, Majumdar SD, Ravi U. Development and analysis of composite flour bread. Journal of food science and technology. 2015;52(7):4156-65.
31-Witczak T, Juszczak L, Ziobro R, Korus J. Rheology of gluten‐free dough and physical characteristics of bread with potato protein. Journal of Food Process Engineering. 2017;40(3):e12491.
32-Fevzioglu M, Hamaker BR, Campanella OH. Gliadin and zein show similar and improved rheological behavior when mixed with high molecular weight glutenin. Journal of cereal science. 2012;55(3):265-71.
33-Upadhyay R, Ghosal D, Mehra A. Characterization of bread dough: Rheological properties and microstructure. Journal of Food Engineering. 2012;109(1):104-13.
34-Nunes MHB, Moore MM, Ryan LA, Arendt EKJEFR, Technology. Impact of emulsifiers on the quality and rheological properties of gluten-free breads and batters. 2009;228(4):633-42.
35-Conforti FD, Davis SF. The effect of soya flour and flaxseed as a partial replacement for bread flour in yeast bread. International journal of food science & technology. 2006;41:95-101.
36-Kalyani Nair K, Kharb S, Thompkinson D. Inulin dietary fiber with functional and health attributes—a review. Food Reviews International. 2010;26(2):189-203.
37-Chiavaro E, Vittadini E, Corradini C. Physicochemical characterization and stability of inulin gels. European Food Research and Technology. 2007;225(1):85-94.
38-Silva EK, Arruda HS, Eberlin MN, Pastore GM, Meireles MAA. Effects of supercritical carbon dioxide and thermal treatment on the inulin chemical stability and functional properties of prebiotic-enriched apple juice. Food research international. 2019;125:108561.
39-Glibowski P, Wasko A. Effect of thermochemical treatment on the structure of inulin and its gelling properties. International journal of food science & technology. 2008;43(11):2075-82.
40-Ansari F, Pimentel TC, Pourjafar H, Ibrahim SA, Jafari SM. The Influence of Prebiotics on Wheat Flour, Dough, and Bread Properties; Resistant Starch, Polydextrose, and Inulin. Foods. 2022;11(21):3366.
41-Yue C, Tang Y, Qi W, Zhao Y, Liu P, Hu J, et al. Influences of Na2CO3, NaHCO3, K2CO3 on the rheological, water distribution, and microstructural properties of 5% long-chain inulin dough and quality of steamed bread. LWT. 2023:114501.
42-Juszczak L, Witczak T, Ziobro R, Korus J, Cieślik E, Witczak M. Effect of inulin on rheological and thermal properties of gluten-free dough. Carbohydrate polymers. 2012;90(1):353-60.
43-Galle S, Schwab C, Dal Bello F, Coffey A, Gänzle MG, Arendt EK. Influence of in-situ synthesized exopolysaccharides on the quality of gluten-free sorghum sourdough bread. International journal of food microbiology. 2012;155(3):105-12.
44-Shiri A, Ehrampoush MH, Yasini Ardakani SA, Shamsi F, Mollakhalili‐Meybodi N. Technological characteristics of inulin enriched gluten‐free bread: Effect of acorn flour replacement and fermentation type. Food Science & Nutrition. 2021;9(11):6139-51.
45-Paciulli M, Rinaldi M, Cirlini M, Scazzina F, Chiavaro E. Chestnut flour addition in commercial gluten-free bread: A shelf-life study. LWT. 2016;70:88-95.
46-Yang H, Wang Y, Li Q, Shuang Y, Song J, Pan X, et al. Role of inulin in dough and bread during freezing storage. International Journal of Food Science & Technology.
47-Kim Y, Faqih M, Wang S. Factors affecting gel formation of inulin. Carbohydrate Polymers. 2001;46(2):135-45.
48-Abdelghafor R, Mustafa A, Ibrahim A, Krishnan P. Quality of bread from composite flour of sorghum and hard white winter wheat. Advance Journal of Food Science and Technology. 2011;3(1):9-15.
49-Wahyono A, Lee S-B, Yeo S-H, Kang W-W, Park H-D. Effects of concentration of Jerusalem artichoke powder on the quality of artichoke-enriched bread fermented with mixed cultures of Saccharomyces cerevisiae, Torulaspora delbrueckii JK08 and Pichia anomala JK04. Emirates Journal of Food and Agriculture. 2016:242-50.
50-Liu J, Luo D, Chen R, Xu B, Liu J. Effects of short‐chain inulin on quality of Chinese steamed bread. Journal of Food Quality. 2016;39(4):255-63.
51-Rinaldi M, Paciulli M, Caligiani A, Sgarbi E, Cirlini M, Dall’Asta C, et al. Durum and soft wheat flours in sourdough and straight-dough bread-making. Journal of food science and technology. 2015;52(10):6254-65.
52-Hsieh P-H, Weng Y-M, Yu Z-R, Wang B-J. Substitution of wheat flour with wholegrain flours affects physical properties, sensory acceptance, and starch digestion of Chinese steam bread (Mantou). LWT. 2017;86:571-6.
53-Sirbu A, Arghire C. Functional bread: Effect of inulin-type products addition on dough rheology and bread quality. Journal of cereal science. 2017;75:220-7.
54-A. Parnell J, A. Reimer R. Prebiotic fiber modulation of the gut microbiota improves risk factors for obesity and the metabolic syndrome. Gut microbes. 2012;3(1):29-34.
Type of Study: Research |
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Received: 2022/12/27 | Accepted: 2023/03/5 | Published: 2023/04/30
Received: 2022/12/27 | Accepted: 2023/03/5 | Published: 2023/04/30
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