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Effect of Acai Powder and Polydextrose on Bread Quality Using Surface Response
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作者 Rafael Audino Zambelli Antonio Weskley Soares +6 位作者 Luan Icaro Freitas Pinto Cicera Alyne Lemos Melo luciana gama de mendonca Ana Caroline da Silva Glauber Batista Moreira Santos Marina Lisboa Silva Maryana Monteiro Farias 《Journal of Food Science and Engineering》 2017年第8期373-382,共10页
The aim of this study was to develop a new bread formulation from different amounts of acai powder and polydextrose incorporated into wheat flour on bread technological properties. The formulations were developed usin... The aim of this study was to develop a new bread formulation from different amounts of acai powder and polydextrose incorporated into wheat flour on bread technological properties. The formulations were developed using the central composite rotational design and having as dependent variables specific volume, hardness, crumb color and image analysis. Statistical analysis was performed using multiple regression and response surface. The results showed that the inclusion of powdered acai and polydextrose in bread formulations reduces the specific volume and alveoli number and increases the browning and hardness of the bread. However, values of this addition (30 g/100 g) were found that did not promote significant quality reduction and the scanning electron microscopy (SEM) showed minimal damage to the gluten network at this level of incorporation. 展开更多
关键词 Bread quality FERMENTATION functional ingredients gluten network.
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