Influence of short chain fructo-oligosaccharide (SC-FOS) on the dough rheological, microstructural properties and, bread quality during storage
Objective of this study was to understand the impact of short chain fructo-oligosachharides (SC-FOS) on the dough rheological characteristics and bread quality. SC-FOS was used in place of sucrose and studied for dough rheology, bread making and sensory characteristics. Farinograph, extensograph, am...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Sudha, M.L. [verfasserIn] Soumya, C. [verfasserIn] Saravanan, M. [verfasserIn] Madhushree, P. [verfasserIn] Singh, Jivjyot [verfasserIn] Roy, Saikat [verfasserIn] Prabhasankar, P. [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2022 |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
Enthalten in: LWT - food science and technology - Amsterdam [u.a.] : Elsevier, 1993, 158 |
|---|---|
| Übergeordnetes Werk: |
volume:158 |
| DOI / URN: |
10.1016/j.lwt.2022.113102 |
|---|
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| 520 | |a Objective of this study was to understand the impact of short chain fructo-oligosachharides (SC-FOS) on the dough rheological characteristics and bread quality. SC-FOS was used in place of sucrose and studied for dough rheology, bread making and sensory characteristics. Farinograph, extensograph, amylograph and rheometer were used to evaluate the rheological characteristics. The interaction of SC-FOS with starch was explored from a structural perspective, as well as how SC-FOS influences to keep the bread softer over a period of time. For mechanistic insight, FT-IR (Fourier transform infrared spectroscopy), PXRD (Powder X-ray diffraction), and SEM (Scanning electron microscope) were used to investigate the structural changes. Starch crystallization through molecular and supramolecular reorganization primarily dictates the texture of bakery products, particularly the firmness of product like bread where moisture content is higher; SC-FOS can successfully slow down the crystallization of starch and yield softer product during a shelf life of 7 d. Bread with SC-FOS has shown better retention of water and modulating mobility of water. As a result, incorporating SC-FOS to bread has led to a positive outcome, with improved quality and an excellent sugar replacer. | ||
| 650 | 4 | |a Short chain fructooligosaccharide | |
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| 650 | 4 | |a Dough rheology | |
| 650 | 4 | |a Starch crystallization | |
| 650 | 4 | |a Microstructure | |
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10.1016/j.lwt.2022.113102 doi (DE-627)ELV00743300X (ELSEVIER)S0023-6438(22)00037-8 DE-627 ger DE-627 rda eng 660 DE-600 48.00 bkl 58.34 bkl Sudha, M.L. verfasserin aut Influence of short chain fructo-oligosaccharide (SC-FOS) on the dough rheological, microstructural properties and, bread quality during storage 2022 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Objective of this study was to understand the impact of short chain fructo-oligosachharides (SC-FOS) on the dough rheological characteristics and bread quality. SC-FOS was used in place of sucrose and studied for dough rheology, bread making and sensory characteristics. Farinograph, extensograph, amylograph and rheometer were used to evaluate the rheological characteristics. The interaction of SC-FOS with starch was explored from a structural perspective, as well as how SC-FOS influences to keep the bread softer over a period of time. For mechanistic insight, FT-IR (Fourier transform infrared spectroscopy), PXRD (Powder X-ray diffraction), and SEM (Scanning electron microscope) were used to investigate the structural changes. Starch crystallization through molecular and supramolecular reorganization primarily dictates the texture of bakery products, particularly the firmness of product like bread where moisture content is higher; SC-FOS can successfully slow down the crystallization of starch and yield softer product during a shelf life of 7 d. Bread with SC-FOS has shown better retention of water and modulating mobility of water. As a result, incorporating SC-FOS to bread has led to a positive outcome, with improved quality and an excellent sugar replacer. Short chain fructooligosaccharide Bread Dough rheology Starch crystallization Microstructure Soumya, C. verfasserin aut Saravanan, M. verfasserin aut Madhushree, P. verfasserin aut Singh, Jivjyot verfasserin aut Roy, Saikat verfasserin (orcid)0000-0002-5404-5648 aut Prabhasankar, P. verfasserin aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 158 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:158 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OPC-FOR GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 48.00 Land- und Forstwirtschaft: Allgemeines 58.34 Lebensmitteltechnologie AR 158 |
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10.1016/j.lwt.2022.113102 doi (DE-627)ELV00743300X (ELSEVIER)S0023-6438(22)00037-8 DE-627 ger DE-627 rda eng 660 DE-600 48.00 bkl 58.34 bkl Sudha, M.L. verfasserin aut Influence of short chain fructo-oligosaccharide (SC-FOS) on the dough rheological, microstructural properties and, bread quality during storage 2022 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Objective of this study was to understand the impact of short chain fructo-oligosachharides (SC-FOS) on the dough rheological characteristics and bread quality. SC-FOS was used in place of sucrose and studied for dough rheology, bread making and sensory characteristics. Farinograph, extensograph, amylograph and rheometer were used to evaluate the rheological characteristics. The interaction of SC-FOS with starch was explored from a structural perspective, as well as how SC-FOS influences to keep the bread softer over a period of time. For mechanistic insight, FT-IR (Fourier transform infrared spectroscopy), PXRD (Powder X-ray diffraction), and SEM (Scanning electron microscope) were used to investigate the structural changes. Starch crystallization through molecular and supramolecular reorganization primarily dictates the texture of bakery products, particularly the firmness of product like bread where moisture content is higher; SC-FOS can successfully slow down the crystallization of starch and yield softer product during a shelf life of 7 d. Bread with SC-FOS has shown better retention of water and modulating mobility of water. As a result, incorporating SC-FOS to bread has led to a positive outcome, with improved quality and an excellent sugar replacer. Short chain fructooligosaccharide Bread Dough rheology Starch crystallization Microstructure Soumya, C. verfasserin aut Saravanan, M. verfasserin aut Madhushree, P. verfasserin aut Singh, Jivjyot verfasserin aut Roy, Saikat verfasserin (orcid)0000-0002-5404-5648 aut Prabhasankar, P. verfasserin aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 158 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:158 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OPC-FOR GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 48.00 Land- und Forstwirtschaft: Allgemeines 58.34 Lebensmitteltechnologie AR 158 |
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10.1016/j.lwt.2022.113102 doi (DE-627)ELV00743300X (ELSEVIER)S0023-6438(22)00037-8 DE-627 ger DE-627 rda eng 660 DE-600 48.00 bkl 58.34 bkl Sudha, M.L. verfasserin aut Influence of short chain fructo-oligosaccharide (SC-FOS) on the dough rheological, microstructural properties and, bread quality during storage 2022 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Objective of this study was to understand the impact of short chain fructo-oligosachharides (SC-FOS) on the dough rheological characteristics and bread quality. SC-FOS was used in place of sucrose and studied for dough rheology, bread making and sensory characteristics. Farinograph, extensograph, amylograph and rheometer were used to evaluate the rheological characteristics. The interaction of SC-FOS with starch was explored from a structural perspective, as well as how SC-FOS influences to keep the bread softer over a period of time. For mechanistic insight, FT-IR (Fourier transform infrared spectroscopy), PXRD (Powder X-ray diffraction), and SEM (Scanning electron microscope) were used to investigate the structural changes. Starch crystallization through molecular and supramolecular reorganization primarily dictates the texture of bakery products, particularly the firmness of product like bread where moisture content is higher; SC-FOS can successfully slow down the crystallization of starch and yield softer product during a shelf life of 7 d. Bread with SC-FOS has shown better retention of water and modulating mobility of water. As a result, incorporating SC-FOS to bread has led to a positive outcome, with improved quality and an excellent sugar replacer. Short chain fructooligosaccharide Bread Dough rheology Starch crystallization Microstructure Soumya, C. verfasserin aut Saravanan, M. verfasserin aut Madhushree, P. verfasserin aut Singh, Jivjyot verfasserin aut Roy, Saikat verfasserin (orcid)0000-0002-5404-5648 aut Prabhasankar, P. verfasserin aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 158 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:158 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OPC-FOR GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 48.00 Land- und Forstwirtschaft: Allgemeines 58.34 Lebensmitteltechnologie AR 158 |
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10.1016/j.lwt.2022.113102 doi (DE-627)ELV00743300X (ELSEVIER)S0023-6438(22)00037-8 DE-627 ger DE-627 rda eng 660 DE-600 48.00 bkl 58.34 bkl Sudha, M.L. verfasserin aut Influence of short chain fructo-oligosaccharide (SC-FOS) on the dough rheological, microstructural properties and, bread quality during storage 2022 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Objective of this study was to understand the impact of short chain fructo-oligosachharides (SC-FOS) on the dough rheological characteristics and bread quality. SC-FOS was used in place of sucrose and studied for dough rheology, bread making and sensory characteristics. Farinograph, extensograph, amylograph and rheometer were used to evaluate the rheological characteristics. The interaction of SC-FOS with starch was explored from a structural perspective, as well as how SC-FOS influences to keep the bread softer over a period of time. For mechanistic insight, FT-IR (Fourier transform infrared spectroscopy), PXRD (Powder X-ray diffraction), and SEM (Scanning electron microscope) were used to investigate the structural changes. Starch crystallization through molecular and supramolecular reorganization primarily dictates the texture of bakery products, particularly the firmness of product like bread where moisture content is higher; SC-FOS can successfully slow down the crystallization of starch and yield softer product during a shelf life of 7 d. Bread with SC-FOS has shown better retention of water and modulating mobility of water. As a result, incorporating SC-FOS to bread has led to a positive outcome, with improved quality and an excellent sugar replacer. Short chain fructooligosaccharide Bread Dough rheology Starch crystallization Microstructure Soumya, C. verfasserin aut Saravanan, M. verfasserin aut Madhushree, P. verfasserin aut Singh, Jivjyot verfasserin aut Roy, Saikat verfasserin (orcid)0000-0002-5404-5648 aut Prabhasankar, P. verfasserin aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 158 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:158 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OPC-FOR GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 48.00 Land- und Forstwirtschaft: Allgemeines 58.34 Lebensmitteltechnologie AR 158 |
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Sudha, M.L. |
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Sudha, M.L. ddc 660 bkl 48.00 bkl 58.34 misc Short chain fructooligosaccharide misc Bread misc Dough rheology misc Starch crystallization misc Microstructure Influence of short chain fructo-oligosaccharide (SC-FOS) on the dough rheological, microstructural properties and, bread quality during storage |
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660 DE-600 48.00 bkl 58.34 bkl Influence of short chain fructo-oligosaccharide (SC-FOS) on the dough rheological, microstructural properties and, bread quality during storage Short chain fructooligosaccharide Bread Dough rheology Starch crystallization Microstructure |
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influence of short chain fructo-oligosaccharide (sc-fos) on the dough rheological, microstructural properties and, bread quality during storage |
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Influence of short chain fructo-oligosaccharide (SC-FOS) on the dough rheological, microstructural properties and, bread quality during storage |
| abstract |
Objective of this study was to understand the impact of short chain fructo-oligosachharides (SC-FOS) on the dough rheological characteristics and bread quality. SC-FOS was used in place of sucrose and studied for dough rheology, bread making and sensory characteristics. Farinograph, extensograph, amylograph and rheometer were used to evaluate the rheological characteristics. The interaction of SC-FOS with starch was explored from a structural perspective, as well as how SC-FOS influences to keep the bread softer over a period of time. For mechanistic insight, FT-IR (Fourier transform infrared spectroscopy), PXRD (Powder X-ray diffraction), and SEM (Scanning electron microscope) were used to investigate the structural changes. Starch crystallization through molecular and supramolecular reorganization primarily dictates the texture of bakery products, particularly the firmness of product like bread where moisture content is higher; SC-FOS can successfully slow down the crystallization of starch and yield softer product during a shelf life of 7 d. Bread with SC-FOS has shown better retention of water and modulating mobility of water. As a result, incorporating SC-FOS to bread has led to a positive outcome, with improved quality and an excellent sugar replacer. |
| abstractGer |
Objective of this study was to understand the impact of short chain fructo-oligosachharides (SC-FOS) on the dough rheological characteristics and bread quality. SC-FOS was used in place of sucrose and studied for dough rheology, bread making and sensory characteristics. Farinograph, extensograph, amylograph and rheometer were used to evaluate the rheological characteristics. The interaction of SC-FOS with starch was explored from a structural perspective, as well as how SC-FOS influences to keep the bread softer over a period of time. For mechanistic insight, FT-IR (Fourier transform infrared spectroscopy), PXRD (Powder X-ray diffraction), and SEM (Scanning electron microscope) were used to investigate the structural changes. Starch crystallization through molecular and supramolecular reorganization primarily dictates the texture of bakery products, particularly the firmness of product like bread where moisture content is higher; SC-FOS can successfully slow down the crystallization of starch and yield softer product during a shelf life of 7 d. Bread with SC-FOS has shown better retention of water and modulating mobility of water. As a result, incorporating SC-FOS to bread has led to a positive outcome, with improved quality and an excellent sugar replacer. |
| abstract_unstemmed |
Objective of this study was to understand the impact of short chain fructo-oligosachharides (SC-FOS) on the dough rheological characteristics and bread quality. SC-FOS was used in place of sucrose and studied for dough rheology, bread making and sensory characteristics. Farinograph, extensograph, amylograph and rheometer were used to evaluate the rheological characteristics. The interaction of SC-FOS with starch was explored from a structural perspective, as well as how SC-FOS influences to keep the bread softer over a period of time. For mechanistic insight, FT-IR (Fourier transform infrared spectroscopy), PXRD (Powder X-ray diffraction), and SEM (Scanning electron microscope) were used to investigate the structural changes. Starch crystallization through molecular and supramolecular reorganization primarily dictates the texture of bakery products, particularly the firmness of product like bread where moisture content is higher; SC-FOS can successfully slow down the crystallization of starch and yield softer product during a shelf life of 7 d. Bread with SC-FOS has shown better retention of water and modulating mobility of water. As a result, incorporating SC-FOS to bread has led to a positive outcome, with improved quality and an excellent sugar replacer. |
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| score |
7.399988 |