Effect of dietary fiber in flour, rheology of the doughs, quality and bread staling

• Grant number: 13/17725-8
• Support Opportunities: Scholarships in Brazil - Master
• Start date: November 01, 2013
• End date: February 28, 2015
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Celia Maria Landi Franco
• Grantee: Jefferson Henrique Tiago Barros
• Host Institution: Instituto de Biociências, Letras e Ciências Exatas (IBILCE). Universidade Estadual Paulista (UNESP). Campus de São José do Rio Preto. São José do Rio Preto , SP, Brazil

Abstract

Currently the baking industry has been keen to provide consumers with functional appeal, including the bread with high fiber content, which exert a number of beneficial effects to the body. Inulin, a soluble fiber, and the resistant starch (RS), considered an insoluble fiber, can be used to increase the functional value in bread because they provide benefits beyond basic nutrition preventing diseases and promoting health. The challenge then is to get, beyond the functional benefits, bread with added fibers that present good quality and lower rate of aging. In this paper, resistant starch and inulin are studied and compared in terms of stability and effect on the characteristics of flour, dough rheology, quality and staling process. The addition of 10, 15 and 20% of RS and inulin in wheat flour will be assessed through farinograph analysis, extensograph, thermal properties (DSC), viscographics (RVA) and confocal microscopy with laser scanning (CSLM) and rheology for the dough. The bread obtained from these mixtures will be studied on days 0, 1, 3, 5, 7 and 10 as for the quality and staling process through analysis of specific volume, moisture determination and Aw crumb and crust, volume, firmness (TPA), thermal properties of the crust and crumb (DSC), color, x-ray diffraction analysis of the core and RS content of inulin and breads in full. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

FRANCO, CELIA M. L.. Resistant starch: effect on rheology, quality, and staling rate of white wheat bread. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, v. 55, n. 11, p. 4578-4588, NOV 2018. (13/17725-8, 09/53990-2)

BARROS, JEFFERSON H. T.; FRANCO, CELIA M. L.. Changes in rheology, quality, and staling of white breads enriched with medium-polymerized inulin. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, JAN 2021. (13/17725-8)

BARROS, JEFFERSON H. T.; FRANCO, CELIA M. L.. Changes in rheology, quality, and staling of white breads enriched with medium-polymerized inulin. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, v. 28, n. 1, p. 32-39, JAN 2022. (13/17725-8)

Academic Publications

(References retrieved automatically from State of São Paulo Research Institutions)

BARROS, Jefferson Henrique Tiago. Fibras alimentares: efeito na farinha, reologia das massas, qualidade e taxa de envelhecimento de pães. 2015. Master's Dissertation - Universidade Estadual Paulista (Unesp). Instituto de Biociências Letras e Ciências Exatas. São José do Rio Preto São José do Rio Preto.