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2017, vol. 44, br. 1, str. 65-72
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Poboljšanje kvaliteta bezglutenskog hleba sa dodatkom soje i melase šećerne repe
Quality improvement of gluten-free bread based on soybean and enriched with sugar beet molasses
Projekat: Osmotska dehidratacija hrane - energetski i ekološki aspekti održive proizvodnje (MPNTR - 31055)
Sažetak
Cilj rada bio je da se poboljša kvalitet bezglutenskog hleba sa visokim sadržajem sojinog brašna obogaćenog melasom šećerne repe dodatkom sirovina koje istovremeno mogu da doprinesu poboljšanju nutritivnog sastava hleba. Odabrani su sledeći sastojci: izolat proteina graška, vlakna graška i čija seme. Odabrani sastojci su poboljšali kvalitetna svojstva bezglutenskog hleba na taj način što su povećali zapreminu i mekoću sredine. U ovom smislu, najefikasnijim su se pokazali izolat graška (pri koncentraciji 1% računato na bezglutensko brašno), vlakna graška (do 2%) i čija seme (1%). Senzorska analiza je pokazala da hleb sa dodatkom vlakana graška i čija semena daje hleb boljih senzorskih svojstava zahvaljujući boljem spoljnom izgledu, teksturnim svojstvima sredine i ukusu. Pri koncentraciji 1%, dodatak izolata proteina graška nije doveo do značajne promene senzorskih svojstava hleba u odnosu na kontrolni uzorak. Međutim, pri višim nivoima suplementacije (4%), izolat proteina graška je negativno uticao na ukus hleba zbog pojave ukusa na mahunarke.
Abstract
The aim of this work was to improve the quality of gluten-free bread made with high content of soy flour and enriched with sugar beet molasses by incorporating ingredients with a potential to simultaneously enhance the nutritional quality of the breads. The following ingredients were used: pea protein isolate, pea fibre and chia seeds. The chosen ingredients exerted positive effects on bread quality. They promoted volume increase and crumb softening. In this respect, the most effective ingredients were pea protein isolate (at 1% supplementation level), pea fibre (at up to 2% supplementation level) and chia seeds (at 1% supplementation level). The sensory analysis revealed that pea fibre and chia addition at 1 and 2% supplementation level provided bread with higher scores regarding overall acceptance, crumb texture and taste. At 1% supplementation level, there was not found statistically significant difference in sensory attributes of bread supplemented with pea protein isolate in comparison to the control. However, pea protein isolate was found to strongly diminish bread taste at 4% supplementation level due to presence of beany taste.
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