Optimization of beta-glucan and water content in fortified wheat bread using Response Surface Methodology according to staling kinetics
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- 作者：Marcin Andrzej Kurek ; marcin_kurek@sggw.pl" class="auth_mail" title="E-mail the corresponding author ; Jarosław Wyrwisz ; Agnieszka Wierzbicka
- 关键词：Beta-glucan ; Response Surface Methodology ; Bread ; Staling
- 刊名：LWT - Food Science and Technology
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：75
- 期：Complete
- 页码：352-357
- 全文大小：1635 K
文摘
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Models created to optimize the BG and water content in the bread with high quality traits.
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Optimal BG addition of 1.24% with 63.48% water in order to achieve a final product with best quality.
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Optimized content could prevent staling in terms of enthalpy and firmness of bread up to 7 days.