Effect of β-glucan particle size on the properties of fortified wheat rolls
Reads0
Chats0
TLDR
In this article, the effects of β-glucan particle size and the ratios of β glucan to flour on the physicochemical properties of wheat rolls were examined for rheology, yield and volume, texture, color, porosity, total dietary fiber (TDF) content and βglucin content.Abstract:
The effects of β-glucan particle size and the ratios of β-glucan to flour on the physicochemical properties of wheat rolls were examined. A total of 100, 195 and 280 µm particles were analyzed with flour replacement from 0% to 20%. Wheat rolls made with the various particles and flour replacement levels were measured for rheology, yield and volume, texture, color, porosity, total dietary fiber (TDF) content and β-glucan content. All products had a smaller volume compared to the control, whereas the lightness was not significantly affected. Texture analysis indicated that the most favorable textural values were observed for the formulation involving the 195 μm β-glucan particles. Rolls with the same flour replacement level using the smaller particles had a higher share of TDF due to the greater surface of water evaporation. The main finding from the research was that the best results in most measured parameters were observed using 195 µm dietary fiber preparation. Thus, particle size reduction might be use...read more
Citations
More filters
Journal ArticleDOI
Airborne bioaerosols and their impact on human health
TL;DR: Although exposure to some microbes is considered to be beneficial for health, more research is needed to properly assess their potential health hazards including inter-individual susceptibility, interactions with non-biological agents, and many proven/unproven health effects.
Journal ArticleDOI
Combined use of cocoa dietary fibre and steviol glycosides in low‐calorie muffins production
TL;DR: In this article, a cocoa dietary fiber and a stevia sweetener were used as an alternative replacement of cocoa powder and sugar in sweet bakery production to increase porosity, firmness and TPC, TDF content while lightness, springiness and cohesiveness of muffins decreased.
Journal ArticleDOI
The effects of oat β‐glucan incorporation on the quality, structure, consumer acceptance and glycaemic response of steamed bread
TL;DR: OβG enriched steamed bread may offer an alternative to improve DF intake of residents and its nutritional superiority compared to the corresponding normal product is demonstrated.
Journal ArticleDOI
Effects of cellulose fiber with different fiber length on rheological properties of wheat dough and quality of baked rolls.
Michaela Lauková,Zlatica Kohajdová,Jolana Karovičová,Veronika Kuchtová,Lucia Minarovičová,Lenka Tomášiková +5 more
TL;DR: It was concluded that the physical parameters of baked rolls containing cellulose were reduced and higher levels of cellulose significantly decreased crust, taste, color and porosity of rolls.
Journal ArticleDOI
Optimization of beta-glucan and water content in fortified wheat bread using Response Surface Methodology according to staling kinetics
TL;DR: In this paper, the authors developed an optimal BG addition of 1.24% with 63.48% water to achieve a final product with minimum firmness value and maximum porosity, springiness, and beta-glucan content.
References
More filters
Journal ArticleDOI
Molecular aspects of cereal β-glucan functionality: Physical properties, technological applications and physiological effects
TL;DR: The relationship between the molecular-structural characteristics of β-glucans and physicochemical properties in aqueous dispersions and in food systems as well as their physiological functions in the gastro-intestinal tract is discussed in this article.
Journal ArticleDOI
Oat: unique among the cereals
Masood Sadiq Butt,Muhammad Tahir-Nadeem,Muhammad Kashif Iqbal Khan,Rabia shabir,Mehmood S. Butt +4 more
TL;DR: Oat (Avena sativa) is distinct among the cereals due to its multifunctional characteristics and nutritional profile and β-glucan has outstanding functional properties and is of immense importance in human nutrition.
Journal ArticleDOI
Beta Glucan: Health Benefits in Obesity and Metabolic Syndrome
TL;DR: The role of β-glucans in the prevention and treatment of characteristics of the metabolic syndrome, their underlying mechanisms of action, and their potential in food applications are explored.
Journal ArticleDOI
Effects of two barley β-glucan isolates on wheat flour dough and bread properties
TL;DR: In this paper, the effects of wheat flour fortification with two different molecular weight barley β-glucan isolates (1.00 × 10 5, BG-100 and 2.03 x 10 5, BG-200) on the rheological properties of dough and bread characteristics were examined.
Journal ArticleDOI
Beta-glucans in the treatment of diabetes and associated cardiovascular risks
Jiezhong Chen,Kenneth Raymond +1 more
TL;DR: Dietary intake of beta-glucans has been shown to reduce all risk factors to benefit the treatment of diabetes and associated complications and promote wound healing and alleviate ischemic heart injury.