Reference : EFFECT OF DATE FLESH FIBER CONCENTRATE ADDITION ON DOUGH PERFORMANCE AND BREAD QUALITY
Scientific journals : Article
Life sciences : Food science
http://hdl.handle.net/2268/103263
EFFECT OF DATE FLESH FIBER CONCENTRATE ADDITION ON DOUGH PERFORMANCE AND BREAD QUALITY
English
Borchani,, Chema [ > > ]
Masmoudi, Manel [ > > ]
Besbes, Souhail [ > > ]
Attia, Hamadi [ > > ]
Deroanne, Claude [ > > ]
Blecker, Christophe mailto [Université de Liège - ULg > Chimie et bio-industries > Laboratoire des Sciences des aliments et formulation >]
Aug-2011
JOURNAL OF TEXTURE STUDIES
42
4
300-308
Yes (verified by ORBi)
National
0022-4901
[en] Bread; dough; firmness; ; date flesh fiber concentrate ; sensory evaluation ; FOOD INGREDIENT ; APPLE FIBER ; OAT BRAN ; BAKING; L.; ; BREADMAKING; ; ENRICHMENT ; DIETARY FIBER ; WHEAT-FLOUR ; FUNCTIONAL-PROPERTIES
[en] Date flesh fiber concentrate (DFFC) of Deglet Nour variety were extracted and incorporated in a bakery product. Dough rheological characteristics showed that water absorption, stability, index quality, resistance to deformation increased with the amount of added fiber, whereas degree of softening and extensibility decreased in all levels of fiber. Bread evaluation revealed that DFFC addition caused an increase of bread yield especially for the highest levels, a change of crumb color and an insignificant decrease of bread volume. Breads are subjected to sensory evaluation for odor, taste, crumb color, crumb smoothness and overall acceptability. Significant differences were not found (P > 0.05) between scores for all sensory parameters.
Researchers
http://hdl.handle.net/2268/103263
10.1111/j.1745-4603.2010.00278.x

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