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

Authors:
M. Ognean, V. Jâşcanu, Neli Darie, Luminiţa Mihaela Popa, Anamaria Kurti, Claudia Felicia Ognean
Abstract:
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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