Artículo
Garlic: A natural bread improver for wheat bread with a high level of resistant starch
Correa, María Jimena
; Burbano Moreano, Juan José
; Guardianelli, Luciano Martin
; Weisstaub, Adriana Ruth; Zuleta, Angela; Salinas, Maria Victoria
Fecha de publicación:
06/2021
Editorial:
Wiley Blackwell Publishing, Inc
Revista:
Journal of Food Processing and Preservation
ISSN:
0145-8892
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
The aim of this work was to evaluate the effects of resistant starch and garlic on the technological quality of wheat bread. Bread formulations with 20% of resistant starch (RS) and 3% of garlic (G) and with both ingredients together (RS + G) were compared with control wheat bread (C). A decrease in specific volume and crust color on RS bread was obtained while both parameters increased by garlic addition. Resistant starch led to harder crumbs, while garlic led to softer ones. Besides, fresh crumbs with garlic had a more elastic structure (low elastics moduli and high relaxation time) and presented the crunchiest crust. This work shows that the addition of garlic highly improved the baking quality, which had been negatively affected by resistant starch. Thus, combining garlic and resistant starch as ingredients, a functional baked product of good quality and nutritionally improved was obtained. Novelty Impact Statement: Dough with garlic presented a greater expansion associated with larger breads. The presence of garlic and resistant starch affected posetively the baking quality of breads. Breads with garlic and resistant starch presented better technological characteristics and longer shelf life than wheat bread.
Palabras clave:
BAKERY
,
GLUTEN
,
BAKING QUALITY
,
COMPOSITION
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Identificadores
Colecciones
Articulos(CIDCA)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Citación
Correa, María Jimena; Burbano Moreano, Juan José; Guardianelli, Luciano Martin; Weisstaub, Adriana Ruth; Zuleta, Angela; et al.; Garlic: A natural bread improver for wheat bread with a high level of resistant starch; Wiley Blackwell Publishing, Inc; Journal of Food Processing and Preservation; 45; 6; 6-2021; 1-10
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