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dc.contributor.author
Conde Molina, Debora Rocío
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dc.contributor.author
Quevedo, Carla Verónica
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dc.contributor.author
Arqueros, Valeria
dc.date.available
2022-08-11T12:40:11Z
dc.date.issued
2020-12
dc.identifier.citation
Conde Molina, Debora Rocío; Quevedo, Carla Verónica; Arqueros, Valeria; Evaluating effect of fat, sugar and flour substitutes on properties of white slice dairy bread; International Scientific Research Organization for Science, Engineering and Technology; International Journal of Scientific Research in Biological Sciences; 7; 6; 12-2020; 70-77
dc.identifier.uri
http://hdl.handle.net/11336/165134
dc.description.abstract
White slice dairy bread (WSDB) is the most important industrial bread consumed in Argentina, it results an interesting target for developing a reduced calorie bread as it contains fat and sugar in its formulation. However, substitutions of ingredients should be carefully studied to keep original properties of the bread. The aim of this study was to evaluate the effects of three commercial products, Toler Fat Less Saladas (TFLS) as fat substitute, Granofiber Sweet (GS) as sugar substitute and Granofiber Sym 200 (GS200) as flour substitute, in order to improve nutritional profile of WSDB. The rheological properties, evaluated by Rheofermentograph and Mixolab, were studied on flour and on white slice dairy bread formulation. Additionally, texture profile analysis was applied on baked bread. TFLS caused a similar effect to fat. GS showed less gas production than sugar during fermentation stage, however baked bread presented similar loaf specific volume. Substitution of flour with GS200 revealed significant decrease of fermentation capacity and dough development. Otherwise, bread loaf specific volume showed satisfactory results when GS200 was applied, allowing to formulate a high fiber bread with similar end-product texture properties to original bread. We conclude that substitutes evaluated in this work can be used for breadmaking to improve nutritious quality of bread for health benefits.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
International Scientific Research Organization for Science, Engineering and Technology
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
White Bread
dc.subject
Fat Substitute
dc.subject
Sugar Subtitute
dc.subject
Flour substitute
dc.subject
Dough rheology
dc.subject
Bread texture
dc.subject.classification
Otras Biotecnología Industrial
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dc.subject.classification
Biotecnología Industrial
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Evaluating effect of fat, sugar and flour substitutes on properties of white slice dairy bread
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2022-08-09T17:32:51Z
dc.identifier.eissn
2347-7520
dc.journal.volume
7
dc.journal.number
6
dc.journal.pagination
70-77
dc.journal.pais
India
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dc.journal.ciudad
Indore
dc.description.fil
Fil: Conde Molina, Debora Rocío. Universidad Tecnológica Nacional. Facultad Regional Delta; Argentina
dc.description.fil
Fil: Quevedo, Carla Verónica. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Tecnológica Nacional. Facultad Regional Delta; Argentina
dc.description.fil
Fil: Arqueros, Valeria. Universidad Tecnológica Nacional. Facultad Regional Delta; Argentina. Granotec; Argentina
dc.journal.title
International Journal of Scientific Research in Biological Sciences
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.isroset.org/journal/IJSRBS/archive_issue.php?pub_id=286
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