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Sugar beet and apple fibres coupled with hydroxypropylmethylcellulose as functional ingredients in gluten-free formulations: Rheological, technological and sensory aspects
- Djordjević, Marijana, Šoronja-Simović, Dragana, Nikolić, Ivana, Djordjević, Miljana, Šereš, Zita, Milašinović-Šeremešić, Marija
- Food chemistry 2019 v.295 pp. 189-197
- apples, batters, breadmaking quality, breads, color, corn flour, experimental design, fiber content, functional foods, gluten-free foods, hardness, rheology, sensory properties, starch, sugar beet, water quantity
- The presented study examined the influence of hydroxypropylmethylcellulose (HPMC), sugar beet fibre (SBF) and apple fibre (AF) incorporation coupled with adequate water levels on gluten-free (GF) batter rheology, bread quality and sensory characteristics. A Box-Behnken experimental design with independent variables: HPMC quantity (2–4 g/100 g), SBF and AF quantity (3–7 g/100 g) and water quantity (180–230 g/100 g depending on the fibre type) based on a maize flour/starch mixture was applied. GF breads with 4 g/100 g HPMC coupled with 3 g/100 g SBF and 7 g/100 g AF reached the highest specific volumes (2.44 cm3/g and 3.97 cm3/g) accompanied with the lowest crumb hardness (2.29 and 2.10 N, respectively). Appealing crust and crumb colour and good sensory characteristics were achieved in GF breads with 4 g/100 g HPMC and 3, 5 and 7 g/100 g SBF or AF. The corresponding GF breads showed enhanced fibre content (4.56–6.07 g/100 g).