EFFECT OF DATE FLESH FIBER CONCENTRATE ADDITION ON DOUGH PERFORMANCE AND BREAD QUALITY
Identifieur interne : 001889 ( Main/Exploration ); précédent : 001888; suivant : 001890EFFECT OF DATE FLESH FIBER CONCENTRATE ADDITION ON DOUGH PERFORMANCE AND BREAD QUALITY
Auteurs : Chema Borchani [Tunisie] ; Manel Masmoudi [Tunisie] ; Souhail Besbes [Tunisie] ; Hamadi Attia [Tunisie] ; Claude Deroanne [Belgique] ; Christophe Blecker [Belgique]Source :
- Journal of Texture Studies [ 0022-4901 ] ; 2011-08.
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- topic : Pain.
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Abstract
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.
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DOI: 10.1111/j.1745-4603.2010.00278.x
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