Evaluation of the effects of fat replacers on the quality of wheat bread |
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| Affiliation: | 1. Department of Food Science, Food Technology and Nutrition, University College Cork, National University of Ireland, Cork, Ireland;2. National Food Biotechnology Centre, University College Cork, Cork, Ireland;3. Department of Food Science, National University of Ireland, Dublin, Ireland;1. Ege University, Graduate School of Natural and Applied Sciences, Department of Food Engineering, 35100, Bornova Izmir, Turkey;2. Ege University, Faculty of Engineering, Department of Food Engineering, 35100, Bornova Izmir, Turkey;1. Department of Dairy Technology and Functional Foods, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland;2. Department of Physical Chemistry — Interfacial Phenomena, Faculty of Chemistry, Maria Curie-Skłodowska University, Maria Curie-Skłodowska sq. 2, 20-031 Lublin, Poland;3. EUROHANSA Sp. z o.o., Letnia 10-14, 87-100 Toruń, Plant in Puławy, Wiślana 8, 24-100 Puławy, Poland;1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China;2. Uni-President China Holdings LTD, Shanghai 200051, China;3. Measurement Sciences, PepsiCo Global R&D, 7701 Legacy Drive, Plano, TX 75024, United States;1. Department of Dairy & Food Technology, Mansinhbhai Institute of Dairy & Food Technology, Mehsana 384002, India;2. Department of Food Technology, Guru Jambheshwar University of Science & Technology, Hisar 125001, India;1. Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Valencia, Spain;2. Faculty of Chemical Engineering, University of Guayaquil, Cdla. Universitaria Salvador Allende Malecón del Salado, Guayaquil, Ecuador |
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| Abstract: | The performance of different fat replacers at various levels (Inulin powder, Inulin gel and Simplesse) in wheat bread and dough compared to a control containing block fat was examined. Empirical and fundamental rheological tests were carried out on the doughs. Volume yield, crumb texture, crust colour and crumb image characteristics were measured for the baked loaves. The addition of inulin gel was found to increase water absorption. Dough complex modulus for doughs containing fat was significantly lower (P<0.01) than the doughs containing the replacers. The addition of simplesse and inulin increased the complex modulus (P<0.01). Loaves containing the control fat and inulin gel had similar volume yields, significantly higher (P<0.01) than loaves containing simplesse or inulin powder. Inulin powder and simplesse had adverse effects on crumb hardness, producing slices significantly harder (P<0.01) than slices with the control fat or inulin gel. Overall it was found that breads containing the inulin gel were similar in quality characteristics to the control breads containing fat. |
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