The Influence of Dietary Fibres on Bubble Development During Bread Making

Bubbles in Food 2: Novelty, Health and Luxury

Volumn , Issue , 2008, Pages 311-321

  Cavella, S ^a   Romano, A ^a   Giancone, T ^a   Masi, P ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

BAKERIES; BREADMAKING; FOOD PRODUCTS; NUTRITION; RHEOLOGY;

CONSUMER DEMANDS; EXPERIMENTAL EVIDENCE; NUTRITIONAL VALUE; OSCILLATORY MEASUREMENTS; RHEOLOGICAL BEHAVIOUR; RHEOLOGICAL MEASUREMENTS; RHEOLOGICAL PROPERTY; SENSORY PROPERTIES;

FIBERS;

EID: 77956424767     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-1-891127-59-5.50035-3     Document Type: Chapter

References (37)

1. Bloksma A.H. Rheological aspects of structural changes during baking. Chemistry and Physics of Baking 1986, 170-178. The Royal Society of Chemistry, London. J.M.V. Blanshard, P.J. Frazier, T. Galliard (Eds.)
2. Calderòn-Domìnguez G., Farrera-Rebollo R., Arana-Errasqìn R., Mora Escobedo R. The effect of varying the mixing formula on the quality of a yeast sweet bread and also on the process conditions, as studied by surface response methodology. Int. J. Food Sci. Technol. 2005, 40:157-164
3. Cavella S., Giancone T., Romano A., Masi P. On the effects of inulin as lipid substitute on bakery products. Chem. Eng. Trans. 2005, 6:959-964
4. Cavella S., Piazza L., Masi P. Thermomechanical analysis of gluten-starch-water mixtures. Influence of testing conditions and composition. Ital. J. Food Sci. 1990, 4:235-248
5. Cho S.S., Clark C., Uribe-Saucedo S. Gastrointestinal and other physiological effects of wheat bran. Cereal Foods World 2004, 49(3):140-144
6. Dobraszczyk B.J. Measurement of biaxial extensional properties using bubble inflation and the stability of bubble expansion in bread doughs. Bubbles in Food 1999, 173-182. Eagan Press, St. Paul, MN, USA. G.M. Campbell, C. Webb, S.S. Pandiella, K. Niranjan (Eds.)
7. Dobraszczyk B.J. The physics of baking: Rheological and polymer molecular structure-function relationships in breadmaking. J. Non-Newtonian Fluid Mech. 2004, 124:61-69
8. Dobraszczyk B.J., Roberts C.A. Strain hardening and dough gas cell-wall failure in biaxial extension. J. Cereal Sci. 1994, 20:265-274
9. Dreese P.C., Faubion J.M., Hoseney R.C. Dynamic rheological properties of flour, gluten, and gluten-starch doughs. II. Effect of various processing and ingredient changes. Cereal Chem. 1988, 65:354-359
10. Dreher M.L. Dietary Fiber Overview. Handbook of Dietary Fiber 2001, 1-15. Taylor & Francis Press, USA. S.S. Cho, M.L. Dreher (Eds.)
11. FAO/WHO (1997). Carbohydrates in human nutrition, FAO Food and Nutrition Paper 66. Report of a Joint FAO/WHO Expert Consultation, Rome
12. Gan Z., Galliard T., Ellis P.R., Angold R.E., Vaughan J.G. Effect of the outer bran layers on the loaf volume of wheat bread. J. Cereal Sci. 1992, 15:151-163
13. Gual-Arnau X., Miquel V. Pappus-Guldin theorems for weighted motions. Bull. Belg. Math. Soc. Simon Stevin 2006, 13(1):123-137
14. Guillon F., Champ M. Structural and physical properties of dietary fibres and consequences of processing on human physiology. Food Res. Int. 2000, 33:233-245
15. Guillon F., Amadò R., Amara-Collacò M.T., Andersson H., Asp N.G., Bach Knudsen K.E., Champ M., Mathers J., Robertson J.A., Rowland I., van Loo J. Functional Properties of Non-digestible Carbohydrates 1998, INRA, Nantes
16. He H., Hoseney R.C. Gas retention of different cereal flours. Cereal Chem. 1991, 68:334-336
17. Kritchevsky D., Bonfield C. Dietary Fiber in Health and Disease 1995, Eagan Press, St, Paul, MN
18. Magoffin C.D., Hoseney R.C. A review of fermentation. Bakers Digest 1974, 47:22-27
19. Masi P., Cavella S., Piazza L. Mechanical dynamical analysis of viscoelastic properties of gluten undergoing thermal denaturation. Engineering and Food, Vol. 1. Physical Properties and Process Control 1990, 122-132. Elsevier Science, Barking, England. W. Spiess, H. Schubert (Eds.)
20. Masi P., Cavella S., Piazza L. An interpretation of the rheological behavior of wheat flour dough based on fundamental tests. Bread Staling 2000, 75-91. CRC Press LLC, Boca Raton, FL, USA. P. Chinachoti, Y. Vodovotz (Eds.)
21. Masi P., Cavella S., Sepe M. Characterization of dynamic viscoelastic behavior of wheat flour doughs at different moisture contents. Cereal Chem. 1998, 75(4):428-432
22. Mendoza E., Garcìa M.L., Casas C., Selgas M.D. Inulin as fat substitute in low fat, dry fermented sausages. Meat Sci. 2001, 57:387-393
23. Nelson A.L. Properties of high-fibre ingredients. Cereal Foods World 2001, 46:93
24. O'Brien C.M., Mueller A., Scannel A.G.M., Arendt E.K. Evaluation of the effects of fat replacers on the quality of wheat bread. J. Food Eng. 2003, 56:265-267
25. Oura E., Soumalainen H., Viskari R. Breadmaking. Fermented Foods 1982, 87-146. Academic Press, New York, A.H. Rose (Ed.)
26. Özboy ö., Koksel H. Unexpected strengthening effects of a coarse wheat bran on dough rheological properties and baking quality J. Cereal Sci. 1997, 25:77-82
27. Pomeranz Y., Shogren M., Finney K.F., Bechtel D.B. Fibre in bread making - effect on functional properties. Cereal Chem. 1977, 54(1):25-41
28. Romano A., Bencivenga S., Cavella S., Toraldo G. and Masi P. (2004). The influence of lipids on dough development during mixing and fermentation process. Pages 620-625 in Proc. International Conference on Engineering and Food - ICEF9
29. Rosell C.M., Santos E., Collar C. Mixing properties of fibre-enriched wheat bread doughs: A response surface methodology study. Eur. Food Res. Technol. 2006, 223:333-340
30. Schweizer T.F., Edwards C.A. Dietary Fibre: A Component of Food 1992, Springer-Verlag, London
31. Slavin J. Definition and sources of fibre. J. Food Comp. Anal. 2003, 16:287-291
32. Stauffer C.E. Functional Additives for Bakery Foods 2001, Van Nostrand Reinhold, New York
33. Steffe J.F. Rheological methods in food process engineering 1992, 255-291. Freeman Press, USA
34. Thebaubin J.Y., Lefebvre A.C., Harrington M., Bourgeois C.M. Dietary fibres: Nutritional and technological interest. Trends Food Sci. Technol. 1997, 8:41-48
35. van Vliet T., Janssen A.M., Bloksma A.H., Walstra P. Strain hardening of dough as a requirement for gas retention. J. Texture Stud. 1992, 23:439-460
36. Vetter J.L. Commercially available fibre ingredients and bulking agent. Am. Inst. Baking Technol. Bull. 1988, 10(5):1-6
37. Wang J., Rosell C.M., de Barber C.B. Effect of the addition of different fibres on wheat dough performance and bread quality. Food Chem. 2002, 79:221-226