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231224s2016 xx |||||o 00| ||eng c |
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|a (NLM)27277817
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|a DE-627
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|e rakwb
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|a eng
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| 100 |
1 |
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|a Boubaker, Maroua
|e verfasserin
|4 aut
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|a Fibre concentrate from artichoke (Cynara scolymus L.) stem by-products
|b Characterization and application as a bakery product ingredient
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|c 2016
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|a Text
|b txt
|2 rdacontent
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|a ƒaComputermedien
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|2 rdamedia
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|a ƒa Online-Ressource
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|2 rdacarrier
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|a Date Completed 10.04.2017
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|a Date Revised 16.11.2017
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|a published: Print-Electronic
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|a Citation Status MEDLINE
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|a © The Author(s) 2016.
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|a The potential of fibre concentrate from artichoke stem by-product in bakery application was investigated. The elaboration of fibre concentrate was characterized by an extraction yield of 48.5%. The chemical composition showed high total dietary fibre (85 g/100 g d.m) and low lipid contents (0.5 g/100 g d.m). The fibre concentrate showed good water holding capacity (8.17 g/g) and high oil holding capacity (16.17 g/g). The effect of fibre concentrate incorporation to wheat dough, at level of 2%, on the rheological properties and physical characteristics of bread was also evaluated. The results showed that the addition of fibre concentrate in wheat flour significantly improved (P < 0.05) dough properties inducing an increase of water absorption, stability and tenacity, and a reduction of extensibility and softening in comparison to the dough without fibre. The colour values of the crust and crumb were significantly (P < 0.05) altered by the addition of fibre concentrate. It was also found that incorporation of fibre concentrate to bread produced a comparable specific volume and enhanced the shelf life, as textural studies revealed
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|a Journal Article
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|a Breadmaking
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|a colour
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|a dietary fibre
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|a texture
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| 650 |
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|a Dietary Fiber
|2 NLM
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| 650 |
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|a Food Additives
|2 NLM
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| 700 |
1 |
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|a Omri, Abdelfatteh El
|e verfasserin
|4 aut
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| 700 |
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|a Blecker, Christophe
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Bouzouita, Nabiha
|e verfasserin
|4 aut
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| 773 |
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8 |
|i Enthalten in
|t Food science and technology international = Ciencia y tecnologia de los alimentos internacional
|d 1998
|g 22(2016), 8 vom: 08. Dez., Seite 759-768
|w (DE-627)NLM098247832
|x 1532-1738
|7 nnns
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| 773 |
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|g volume:22
|g year:2016
|g number:8
|g day:08
|g month:12
|g pages:759-768
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