Technological and Nutritional and Sensorial Influences on Using Different Types of Hydrocolloids on Bread

M. Ognean, V. Jâşcanu, Neli Darie, Luminiţa Mihaela Popa, Anamaria Kurti, Claudia Felicia Ognean
Gums can be added at bred formula to increase the fibers content and reduce caloric value. If the arabic gum or a mixture of arabic gums with starch and alginates is added the fibers content increase proportionally but the caloric value doesn’t change significant. At high levels of gums (10% on flour basis) the sensorial properties decrease significant and products have a very low acceptance. The mixture of gums relieves better results (farinographic, sensorial and technological) than arabic gums solely.
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