THE BEHAVIOR OF DIFFERENT FIBERS AT BREAD DOUGH FREEZING

Three different types of commercial fibers (inulin originated from artichoke with long and short molecule chains and Fibrex - originated from sugar beet) were incorporated into the dough formula as flour supplements at the level of 5 %. The influence of fiber characteristics on yeast dough (proving...

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Bibliographic Details
Main Authors:	Jelena Filipović, Stevan Popov, Nada Filipović
Format:	Article
Language:	English
Published:	Association of the Chemical Engineers of Serbia 2008-11-01
Series:	Chemical Industry and Chemical Engineering Quarterly
Subjects:	fibrex inulin frozen dough bread quality
Online Access:	http://www.ache.org.rs/CICEQ/2008/No4/11_3018_2008.pdf

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spelling	doaj-d829cbf02f7f42dcaecd73136f257d702020-11-24T23:01:21ZengAssociation of the Chemical Engineers of SerbiaChemical Industry and Chemical Engineering Quarterly1451-93722008-11-01144257259THE BEHAVIOR OF DIFFERENT FIBERS AT BREAD DOUGH FREEZING Jelena FilipovićStevan PopovNada FilipovićThree different types of commercial fibers (inulin originated from artichoke with long and short molecule chains and Fibrex - originated from sugar beet) were incorporated into the dough formula as flour supplements at the level of 5 %. The influence of fiber characteristics on yeast dough (proving time and stability) and bread quality (volume and crumb quality) during 60 days freezing is presented. Data show that the addition of fibers in frozen yeast dough is positively contributing to preserving the quality of the final product and their influence depends on the characteristics of fibers.http://www.ache.org.rs/CICEQ/2008/No4/11_3018_2008.pdffibrexinulinfrozen doughbread quality
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	Jelena Filipović Stevan Popov Nada Filipović
spellingShingle	Jelena Filipović Stevan Popov Nada Filipović THE BEHAVIOR OF DIFFERENT FIBERS AT BREAD DOUGH FREEZING Chemical Industry and Chemical Engineering Quarterly fibrex inulin frozen dough bread quality
author_facet	Jelena Filipović Stevan Popov Nada Filipović
author_sort	Jelena Filipović
title	THE BEHAVIOR OF DIFFERENT FIBERS AT BREAD DOUGH FREEZING
title_short	THE BEHAVIOR OF DIFFERENT FIBERS AT BREAD DOUGH FREEZING
title_full	THE BEHAVIOR OF DIFFERENT FIBERS AT BREAD DOUGH FREEZING
title_fullStr	THE BEHAVIOR OF DIFFERENT FIBERS AT BREAD DOUGH FREEZING
title_full_unstemmed	THE BEHAVIOR OF DIFFERENT FIBERS AT BREAD DOUGH FREEZING
title_sort	behavior of different fibers at bread dough freezing
publisher	Association of the Chemical Engineers of Serbia
series	Chemical Industry and Chemical Engineering Quarterly
issn	1451-9372
publishDate	2008-11-01
description	Three different types of commercial fibers (inulin originated from artichoke with long and short molecule chains and Fibrex - originated from sugar beet) were incorporated into the dough formula as flour supplements at the level of 5 %. The influence of fiber characteristics on yeast dough (proving time and stability) and bread quality (volume and crumb quality) during 60 days freezing is presented. Data show that the addition of fibers in frozen yeast dough is positively contributing to preserving the quality of the final product and their influence depends on the characteristics of fibers.
topic	fibrex inulin frozen dough bread quality
url	http://www.ache.org.rs/CICEQ/2008/No4/11_3018_2008.pdf
work_keys_str_mv	AT jelenafilipovic thebehaviorofdifferentfibersatbreaddoughfreezing AT stevanpopov thebehaviorofdifferentfibersatbreaddoughfreezing AT nadafilipovic thebehaviorofdifferentfibersatbreaddoughfreezing AT jelenafilipovic behaviorofdifferentfibersatbreaddoughfreezing AT stevanpopov behaviorofdifferentfibersatbreaddoughfreezing AT nadafilipovic behaviorofdifferentfibersatbreaddoughfreezing
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THE BEHAVIOR OF DIFFERENT FIBERS AT BREAD DOUGH FREEZING

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