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Provedor de dados:  BJPS
País:  Brazil
Título:  Effects of fat replacement on properties of whole wheat bread
Autores:  Scheuer,Patrícia Matos
Mattioni,Bruna
Barreto,Pedro Luiz Manique
Montenegro,Flávio Martins
Gomes-Ruffi,Cristiane Rodrigues
Biondi,Sílvia
Kilpp,Mariana
Francisco,Alicia de
Data:  2014-12-01
Ano:  2014
Palavras-chave:  Wheat flour/centesimal composition
Whole wheat bread/characteristics
Fat/replacers
Food fibers
Resumo:  Bread characteristics are dependent upon the chemical composition and fiber content of the wheat flour used. A healthy diet can help prevent chronic diseases, where whole grains and fewer calories from fat are components of a healthy diet. The aims of this study were to determine the centesimal composition of wheat flour samples (whole, refined, and flour blends) along with their farinographic parameters (water absorption, development time and stability) and also to verify the specific volume, crumb texture profile and digital imaging of bread loaves made with 60% whole wheat flour and 3% fat or fat replacer. Increasing the whole wheat flour percentage in the blends also increased levels of protein, ash and insoluble fiber. All the farinographic parameters were also increased. Enzymatically modified starch was found to be an effective fat replacer in whole wheat loaves. The loaves made using fat replacer had the same specific volume and higher cell density as those made with fat, but exhibited different texture profile parameters such as higher hardness value and lower springiness value.
Tipo:  Info:eu-repo/semantics/article
Idioma:  Inglês
Identificador:  http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502014000400703
Editor:  Universidade de São Paulo, Faculdade de Ciências Farmacêuticas
Relação:  10.1590/S1984-82502014000400005
Formato:  text/html
Fonte:  Brazilian Journal of Pharmaceutical Sciences v.50 n.4 2014
Direitos:  info:eu-repo/semantics/openAccess
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