DEFATTED STRAWBERRY AND BLACKCURRANT SEEDS AS FUNCTIONAL INGREDIENTS OF GLUTEN-FREE BREAD

作者：Korus Jaroslaw^*; Juszczak Leslaw; Ziobro Rafal; Witczak Mariusz; Grzelak Katarzyna; Sojka Michal

来源：Journal of Texture Studies, 2012, 43(1): 29-39.

DOI：10.1111/j.1745-4603.2011.00314.x

• Berries
• functional food
• gluten-free bread
• seeds

Defatted blackcurrant (DS-BC) and strawberry (DS-ST) seeds were used as a dietary supplement in gluten-free bread. Addition of 15% DS-BC or DS-ST significantly modified viscoelastic properties of the dough and reduced the values of consistency coefficients and flow indices. Texture analysis proved the important role of seed type and level, only in establishing hardness, chewiness and gumminess. The hardness of supplemented bread was diminished in comparison with control, and the influence of DS-ST was more pronounced than that of DS-BC. The applied functional ingredients significantly influenced color parameters of the crumb, by diminishing the values of L* and b* (in case of DS-BC) and increasing a*. The maximum addition of 5% DS-BC or 10% DS-ST had no negative impact on sensory evaluation of the obtained bread, but resulted in a significant rise of dietary fiber, protein and polyphenols.

• 出版日期2012-2