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- Title
Use of dietary fibre concentrates in semi-finished biscuits technology.
- Authors
Kobets, Olena; Arpul, Oksana; Dotsenko, Viktor; Dovgun, Iryna
- Abstract
Introduction. The effect of the dietary fibre concentrates, namely, wheat, cocoa and apple fibres on the protein-proteinase and carbohydrate-amylase complexes of wheat flour is studied. Materials and methods. The study of the influence of dietary fibres on the quality indicators of dough gluten was conducted using conventional methods, and structural-andmechanical properties - with the help of alveograph, amylograph and farinograph. Results and discussion. The presence of fibre promotes an increase of water-absorbing capacity and time of the dough formation and reduce its stability. It is established that fibre increases a degree of water binding by the dough on average by 12.5-23.2%, due to the ability of its polysaccharide complex to bind and retain water. The results of the study on alveograph indicate that the introduction of fibre in the amount of 15-25% by weight of flour compared to the control increases the dough elasticity by 1,2-2 times and reduces its extensibility by 1.3-3 times. The necessity of the use of surface-active surfactants in the technology of semi-finished biscuits to improve the quality of the finished products is proved. It is determined that the introduction of a mixture of the emulsifiers «Grindsted Cake» with fibre into the dough increases its extensibility on average by 2.6% and elasticity by 2.6-6.8%, which will obviously have a positive impact on the quality of the finished products. Conclusion. Adding a mixture of the emulsifiers «Grindsted Cake» leads to increased porosity, specific volume and lifting coefficient of the finished products with the addition of wheat fibre, apple fibre and cocoa fibre, thus allowing to bring the quality indicators of the semi-finished products to that of a control or surpass them.
- Subjects
DIETARY fiber; WHEAT; COCOA; ALVEOGRAPHS; FARINOGRAPHS; POLYSACCHARIDES
- Publication
Ukrainian Journal of Food Science, 2016, Vol 4, Issue 2, p206
- ISSN
2310-1008
- Publication type
Article
- DOI
10.24263/2310-1008-2016-4-2-3