<abstract xmlns="http://www.w3.org/1999/xhtml"><p>The effect of incorporation of commercial potato dietary fibre at different levels (1, 3, 5 and 10 %) on wheat flour dough rheology, qualitative and sensory properties of baked rolls was evaluated. Potato dietary fibre exhibits good hydration properties (water holding, water retention and swelling capacity). Its addition into wheat dough increased water absorption, prolonged dough stability and dough development time. Also, it was found that the potato fibre incorporation to wheat rolls negatively affects both volume and specific volume, and cambering of baked rolls. Sensory evaluation showed that rolls with the addition of potato dietary fibre at levels 1 and 3 % had high overall acceptability.</p></abstract>

The effect of incorporation of commercial potato dietary fibre at different levels (1, 3, 5 and 10 %) on wheat flour dough rheology, qualitative and sensory properties of baked rolls was evaluated. Potato dietary fibre exhibits good hydration properties (water holding, water retention and swelling capacity). Its addition into wheat dough increased water absorption, prolonged dough stability and dough development time. Also, it was found that the potato fibre incorporation to wheat rolls negatively affects both volume and specific volume, and cambering of baked rolls. Sensory evaluation showed that rolls with the addition of potato dietary fibre at levels 1 and 3 % had high overall acceptability.

Effect of incorporating potato dietary fibre to wheat dough on the quality of baked rolls

Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovak Republic

Acta Chimica Slovaca

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

The effect of incorporation of commercial potato dietary fibre at different levels (1, 3, 5 and 10 %) on wheat flour dough rheology, qualitative and sensory...

Effect of incorporating potato dietary fibre to wheat dough on the quality of baked rolls

Publié en ligne: 08 juin 2016

Pages: 14 - 18

DOI: https://doi.org/10.1515/acs-2016-0003

Mots clés
dietary fibre, potato, rheology, dough

© 2016 Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Effect of incorporating potato dietary fibre to wheat dough on the quality of baked rolls

Publié en ligne: 08 juin 2016

Pages: 14 - 18

DOI: https://doi.org/10.1515/acs-2016-0003

Mots clésdietary fibre, potato, rheology, dough

© 2016 Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Mots clés
dietary fibre, potato, rheology, dough