The behavior of different fibers at bread dough freezing | Zendy

Jelena Filipović | Zendy; Stevan Popov | Zendy; Vladimir Filipović | Zendy

AI Assistant Blog Pricing

Home ZAIA Blog

Open Access

The behavior of different fibers at bread dough freezing

Author(s) -

Jelena Filipović,

Stevan Popov,

Vladimir Filipović

Publication year - 2008

Publication title -

chemical industry and chemical engineering quarterly

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.189

H-Index - 26

eISSN - 2217-7434

pISSN - 1451-9372

DOI - 10.2298/ciceq0804257f

Subject(s) - food science , inulin , yeast , fiber , dietary fiber , sugar , sugar beet , volume (thermodynamics) , chemistry , materials science , composite material , biology , horticulture , biochemistry , physics , quantum mechanics

Three different types of commercial fibers (inulin originated from artichoke with long and short molecule chains and Fibrex - originated from sugar beet) were incorporated into the dough formula as flour supplements at the level of 5 %. The influence of fiber characteristics on yeast dough (proving time and stability) and bread quality (volume and crumb quality) during 60 days freezing is presented. Data show that the addition of fibers in frozen yeast dough is positively contributing to preserving the quality of the final product and their influence depends on the characteristics of fibers.

The content you want is available to Zendy users.

Already have an account? Click here to sign in.

Having issues? You can contact us here

Accelerating Research