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Título: | Inulin enrichment of gluten free breads: Interaction between inulin and yeast |
Autor: | Morreale, Federico; Benavent Gil, Yaiza; Rosell, Cristina M. CSIC ORCID | Palabras clave: | Inulin Fructans Gluten free Bread Yeast Invertase activity |
Fecha de publicación: | 13-nov-2018 | Editor: | Elsevier | Citación: | Food Chemistry 278: 545-551 (2019) | Resumen: | Inulin can improve the nutritional quality of gluten free (GF) bread and have a prebiotic activity. However, breadmaking might frustrate the enrichments efforts due to inulin loss. In this study we aimed at studying the inulin enrichment of GF bread. Two different yeasts [having normal (Y1) or reduced (Y2) invertase activity] were used to leaven the breads enriched with five marketed inulins, which differed for the degree of polymerization (DP) and the manufacturer. Inulin replaced 10% of the rice flour and had low, intermediate or high DP, which ranged from 2 to 20; ≈20; ≥20, respectively. Fructan hydrolysis occurred during leavening of Y1-GF breads, reaching losses up to 40% after baking, depending on the diverse DP of the inulin-forming fructans. Inulin loss was less relevant in Y2-GF breads (up to 5% after baking) than Y1-GF breads. Crumb texture was not negatively influenced by inulin presence, even if this was high (e.g., Y2-GF breads). Information collected within this study may provide further insight to better optimize a GF bread formulation in view of inulin enrichment. | Versión del editor: | https://doi.org/10.1016/j.foodchem.2018.11.066 | URI: | http://hdl.handle.net/10261/180215 | DOI: | 10.1016/j.foodchem.2018.11.066 | ISSN: | 0308-8146 |
Aparece en las colecciones: | (IATA) Artículos |
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FoodChem2019-MorrealeOA.pdf | Artículo principal | 443,18 kB | Adobe PDF | Visualizar/Abrir |
FoodChem2019-Morreale-postprint.pdf | Manuscrito Artículo principal | 670,41 kB | Adobe PDF | Visualizar/Abrir |
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