Effect of xylitol on wheat dough properties and bread characteristics

International Journal of Food Science and Technology

Volumn 49, Issue 4, 2014, Pages 1159-1167

  Sun, Qingjie ^a   Xing, Yan ^b   Xiong, Liu ^a  

^a QINGDAO AGRICULTURAL UNIVERSITY   (China)

^b Lishui Meteorological Bureau   (China)

Author keywords

Baking; Bread characteristics; Wheat dough properties; Xylitol

Indexed keywords

BAKING; BREAD CHARACTERISTICS; DEVELOPMENT TIME; MAXIMUM RESISTANCES; PEAK VISCOSITIES; SCANNING ELECTRON MICROSCOPY IMAGE; WHEAT DOUGH; XYLITOL;

FOOD PRODUCTS; SCANNING ELECTRON MICROSCOPY; SUGAR SUBSTITUTES;

QUALITY CONTROL;

TRITICUM AESTIVUM;

EID: 84900614183     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12412     Document Type: Article

References (23)

1. American Association of Cereal Chemists (1986). Approved Methods of the AACC, 8th edn. S. Paul, MN: The Association.
2. American Association of Cereal Chemists (1995). Approved Methods of the AACC, 9th edn. St. Paul, MN: The Association.
3. American Association of Cereal Chemists (2000). Approved Methods of the AACC, 10th edn. St. Paul, MN: The Association.
4. Dhinda, F., Lakshmi, J.A., Prakash, J. & Dasappa, I. (2012). Effect of ingredients on rheological, nutritional and quality characteristics of high protein, high fibre and low carbohydrate bread. Food and Bioprocess Technology, 5, 2998-3006.
5. Doublier, J.L., Llamas, G. & Le Meur, M. (1987). A rheological investigation of cereal starch pastes and gels. Effects of pasting procedures. Carbohydrate Polymers, 7, 251-275.
6. Kaur, M. & Sandhu, K.S. (2010). In vitro digestibility, structural and functional properties of starch from pigeon pea (Cajanus cajan) cultivars grown in India. Food Research International, 43, 263-268.
7. Kommineni, A., Amamcharla, J. & Metzger, L.E. (2012). Effect of xylitol on the functional properties of low-fat process cheese. Journal of Dairy Science, 95, 6252-6259.
8. Lai, H.M. & Lin, T.C. (2006). Bakery products: science and technology. In: Bakery Products Science and Technology (edited by Y.H. Hui). Pp. 3-65. Iowa, USA: Blackwell.
9. Lorimer, N.L., Zabik, M.E., Harte, J.B., Stachiw, N.C. & Uebersax, M.A. (1991). Effect of navy bean protein flour and navy bean globulin(s) on composite flour rheology, chemical bonding, and microstructure. Cereal Chemistry, 68, 213-220.
10. Mantzari, G., Raphaelides, S.N. & Exarhopoulos, S. (2010). Effect of sorbitol addition on the physicochemical characteristics of starch-fatty acid systems. Carbohydrate Polymers, 79, 154-163.
11. Mariotti, M. & Alamprese, C. (2012). About the use of different sweeteners in baked goods. Influence on the mechanical and rheological properties of the doughs. LWT-Food Science and Technology, 48, 9-15.
12. Milgrom, P., Ly, K.A. & Rothen, M. (2009). Xylitol and its vehicles for public health needs. Advances in Dental Research, 21, 44-47.
13. Miyazaki, M., Maeda, T. & Morita, N. (2004). Effect of various dextrin substitutions for wheat flour on dough properties and bread qualities. Food Research International, 37, 59-65.
14. Musthaq, Z., Shakeel-ur-Rehman, T.Z. & Jamil, A. (2010). Impact of xylitol replacement on physicochemical, sensory and microbial quality of cookies. Pakistan Journal Nutrition, 9, 605-610.
15. Peressini, D. & Sensidoni, A. (2009). Effect of soluble dietary fibre addition on rheological and breadmaking properties of wheat doughs. Journal of Cereal Science, 49, 190-201.
16. Richardson, G., Langton, M., Bark, A. & Hermansson, A.M. (2003). Wheat starch gelatinization - the effect of sucrose, emulsifiers and the physical state of the emulsifier. Starch, 55, 150-161.
17. Sandhu, K.S. & Singh, N. (2007). Some properties of corn starches II: physicochemical, gelatinization, retrogradation, pasting and gel textural properties. Food Chemistry, 101, 1499-1507.
18. Sandrou, D.K. & Arvanitoyannis, I.S. (2000). Low-fat/calorie foods: current state and perspectives. Critical Reviews in Food Science and Nutrition, 40, 427-447.
19. Sangnark, A. & Noomhorm, A. (2004). Effect of dietary fiber from sugarcane bagasse and sucrose ester on dough and bread properties. Food Science and Technology, 37, 697-704.
20. Singh, N., Kaur, B.I., Singh, R.P. & Singh, G.H. (2002). Effect of different additives on mixograph and bread making properties of Indian wheat flour. Journal of Food Engineering, 56, 89-95.
21. Tomasik, P. (2004). Chemical and functional properties of food saccharides. Carbohydrate Polymers, 57, 470-471.
22. Yamada, Y. & Preston, K.R. (1994). Sponge-and-dough bread: effects of oxidants on bread and oven rise properties of a Canadian red spring wheat patent flour. Cereal Chemistry, 71, 297-300.
23. Ylikahri, R. (1979). Metabolic and nutritional aspects of xylitol. Advances in Food Research, 25, 159-180.