Strategies to develop healthier industrial white slice diary bread through fat, sugar and flour substitution

Introduction. Industrial white slice dairy bread (WSDB) is an interesting target for developing a reduced calorie bread as it contains fat and sugar in its formulation. Three commercial substitutes were evaluated in this study in order to improve nutritional profile of bread. Materials and methods....

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Autores principales: Conde Molina, Débora, Quevedo, Carla, Arqueros, Valeria
Formato: Artículo publisherVersion
Lenguaje:Inglés
Publicado: 2021
Materias:
UTN
FRD
Acceso en línea:http://hdl.handle.net/20.500.12272/5227
Aporte de:
RIA - Repositorio Institucional Abierto (UTN) de Universidad Tecnológica Nacional
id I68-R174-20.500.12272-5227
record_format dspace
institution Universidad Tecnológica Nacional
institution_str I-68
repository_str R-174
collection RIA - Repositorio Institucional Abierto (UTN)
language Inglés
topic UTN
FRD
spellingShingle UTN
FRD
Conde Molina, Débora
Quevedo, Carla
Arqueros, Valeria
Strategies to develop healthier industrial white slice diary bread through fat, sugar and flour substitution
topic_facet UTN
FRD
description Introduction. Industrial white slice dairy bread (WSDB) is an interesting target for developing a reduced calorie bread as it contains fat and sugar in its formulation. Three commercial substitutes were evaluated in this study in order to improve nutritional profile of bread. Materials and methods. Toler Fat Less Saladas (TFLS) as fat substitute, Granofiber Sweet (GS) as sugar substitute and Granofiber Sym 200 (GS200) as flour substitute, were assessed by analyzing the dough fermentative properties using Rheofermentometer, and the dough behaviour properties on mixing–heating–cooling using Mixolab. Additionally, loaf specific volume and texture profile were measured as baking quality parameters. Results and discussion. In case of fat substitution, TFLS caused a similar effect to fat, showing high starch gelatinization. In agreement, fat and TFLS provided WSDB with similar changes in crumb texture, which led to improve the quality of bread preservation at short shelf life of end-product (5 and 10 days). Otherwise, sugar substitution influenced mainly gas production during fermentation stage. However, dough development was similar when sugar or GS was added in WSDB, thereby increasing loaf specific volume. These results may indicate that GS applied in a complex formulation bread as WSDB, provides a suitable effect like sugar. Concerning flour replacement, several rheology changes and a significant decrease of gas production occurred on GS200 added-dough. However, GS200 showed an important contribution in gas retention capacity, influencing in good dough development. Therefore, bread loaf specific volume of WSDB+GS200(3%) and WSDB+GS200(6%) showed satisfactory results, indicating the potential capacity to use GS200 on WSDB recipe to formulate high fiber bread. Conclusions. We conclude that substitutes evaluated in this work can be used for breadmaking to improve nutritious quality of bread for health benefits.
format Artículo
publisherVersion
author Conde Molina, Débora
Quevedo, Carla
Arqueros, Valeria
author_facet Conde Molina, Débora
Quevedo, Carla
Arqueros, Valeria
author_sort Conde Molina, Débora
title Strategies to develop healthier industrial white slice diary bread through fat, sugar and flour substitution
title_short Strategies to develop healthier industrial white slice diary bread through fat, sugar and flour substitution
title_full Strategies to develop healthier industrial white slice diary bread through fat, sugar and flour substitution
title_fullStr Strategies to develop healthier industrial white slice diary bread through fat, sugar and flour substitution
title_full_unstemmed Strategies to develop healthier industrial white slice diary bread through fat, sugar and flour substitution
title_sort strategies to develop healthier industrial white slice diary bread through fat, sugar and flour substitution
publishDate 2021
url http://hdl.handle.net/20.500.12272/5227
work_keys_str_mv AT condemolinadebora strategiestodevelophealthierindustrialwhiteslicediarybreadthroughfatsugarandfloursubstitution
AT quevedocarla strategiestodevelophealthierindustrialwhiteslicediarybreadthroughfatsugarandfloursubstitution
AT arquerosvaleria strategiestodevelophealthierindustrialwhiteslicediarybreadthroughfatsugarandfloursubstitution
bdutipo_str Repositorios
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