Mathematical approach of structural and textural properties of gluten free bread enriched with carob flour |
| |
Authors: | K. Tsatsaragkou S. Yiannopoulos A. Kontogiorgi E. Poulli M. Krokida I. Mandala |
| |
Affiliation: | 1. Laboratory of Food Engineering, Department of Food Science, Agricultural University of Athens, Iera odos 75, 11855 Athens, Greece;2. General Chemical State Laboratory, Cyprus;3. School of Chemical Engineering, National Technical University of Athens, Zografou Campus, Iroon Polytechneiou 9, 15780 Athens, Greece |
| |
Abstract: | In this study, gluten free breads (GFBs) made from rice and carob flour in different proportions were investigated. Water added changed in response to the carob amount. Structural and textural parameters of the samples such as porosity, crumb grain characteristics, firmness and relative elasticity of crumb, were measured. Simple mathematical models were developed to correlate the measured properties with carob flour and water content. The simplest and most convenient mathematical model developed was a power model, indicating that water influence on GFBs characteristics was more pronounced than that of carob flour. Carob flour addition enhanced the protein, fiber and minerals amount of the produced samples, and improved their functional properties as well, when water amount used was adequate. GFBs with a ratio of carob flour/water 10/110, 15/130 and 15/140 presented higher quality, in terms of dough proofing, porosity, crumb firmness and viscoelasticity. |
| |
Keywords: | Gluten-free Carob flour Structure Mathematical model |
本文献已被 ScienceDirect 等数据库收录! |
|