Physicochemical properties of bread dough with added pectin fibre and phenolic antioxidants

Show simple item record Satchithananthasivam, Anusooya en Sun-Waterhouse, Dongxiao en Waterhouse, Geoffrey en Quek, Siew-Young en Perera, Conrad en 2012-03-13T19:25:12Z en 2011-01-19 en
dc.identifier.citation JOURNAL OF FOOD SCIENCE 76(3):H97-H107 01 Apr 2011 en
dc.identifier.uri en
dc.description.abstract Comparative studies were conducted in this paper to investigate the effects of added dietary fiber (DF) and/orcphenolic antioxidants on the properties of bread dough and finished bread. Breads were developed in the absence (control bread), or presence of apple pectin and/or fruit phenolic extracts (treated breads), and subjected to quality evaluation (attributes including color, weight, and volume) and characterization of chemical and rheological properties. Chemical analyses revealed that breads with added phenolic extracts had greater antioxidant activity and higher extractable phenolic content, than control bread and the treated breads with added apple pectin(s). The measured antioxidant activity was mainly derived from the phenolics present in bread. Storage modulus G (elasticity) and loss modulus G (viscocity) of the treated bread dough with added pectin(s) only were higher than those of control dough. The G' or G" of the treated breads incorporated with a combination of a pectin and fruit phenolic extract depended on the type of phenolic extract (that is, apple and blackcurrant extracts behaved differently from kiwifruit extract). The G' and G" at the final baking step were higher than those of other stages, indicating an increase in cross-linking among polymeric molecules and bread particles of high molecular weight. We conclude that the added pectin and/or phenolic extract had influenced bread dough cross-linking microstructure and bread properties through being involved in the interactions with bread components such as wheat proteins during dough development and bread baking. en
dc.language English en
dc.publisher Tung-Ching Lee en
dc.relation.ispartofseries Jounal of Food Science en
dc.rights Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher. Details obtained from en
dc.rights.uri en
dc.title Physicochemical properties of bread dough with added pectin fibre and phenolic antioxidants en
dc.type Journal Article en
dc.identifier.doi 10.1111/j.1750-3841.2011.02086.x en
pubs.begin-page H97 en
pubs.volume 76 en
dc.rights.holder Copyright: WILEY-BLACKWELL en
dc.identifier.pmid 21535837 en
pubs.end-page H107 en
dc.rights.accessrights en
pubs.subtype Article en
pubs.elements-id 210500 en Science en Chemistry en
pubs.record-created-at-source-date 2013-11-13 en
pubs.dimensions-id 21535837 en

Files in this item

There are no files associated with this item.

Find Full text

This item appears in the following Collection(s)

Show simple item record


Search ResearchSpace