Structure and functional properties of wheat bread and pasta produced through supplementation of RS2 and RS3 to wheat flour from traditional Polish and Russian cultivars

• Autorzy: Kiseleva V. I. , Blaszczak W. , Sadowska J. , Chernykh V.Y. , Artem'eva E. , Fornal J. , Yuryev V.P.
• Języki publikacji: EN

Abstrakty

EN

Bread and pasta produced from a mixture of common wheat flour and commercial preparations of RS2 and RS3 were investigated. Irrespective of RS types, their addition to flour leads to changes in structure, gel strength, hardness and gumminess of bread crumb. At the same time, an addition of RS does not exert any influence on the elasticity nor cohesiveness. Some features in relaxation behavior of bread samples produced with an addition of RS2 are discussed. In contrast to RS3, the application of RS2 during pasta processing leads to some increase in productivity of pasta extruder, shortening of cooking time, but does not exert any influence on the loss of dry substance during cooking as compared with the control. White bread and pasta containing 7-10% RS are of good organoleptic properties. Extension of storage time of pasta is accompanied by an increase in RS content, which can be reflected in the physiological effect of the dishes based on this type of pasta.

Słowa kluczowe

EN

wheat flour; wheat bread; pasta; food supplementation; RS2 preparation; RS3 preparation; plant cultivar; traditional cultivar; Polish cultivar; Russian cultivar; structure; texture; functional property; commercial preparation

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2007
• Tom: 57
• Numer: 2
• Opis fizyczny: p.239-245,fig.,ref.

Twórcy

autor

Kiseleva V. I.

• Institute of Biochemical Physics, Russian Academy of Sciences, Kosygina 4, 119334 Moscow, Russia

autor

Blaszczak W.

autor

Sadowska J.

autor

Chernykh V.Y.

autor

Artem'eva E.

autor

Fornal J.

autor

Yuryev V.P.