IMPACT OF OATS β-GLUCANS ON PROPERTIES OF GLUTEN-FREE BREAD

Authors

  • Dorota Pastuszka
  • Halina Gambuś
  • Rafa‚ Ziobro
  • Krzysztof Buksa
  • Renata Sabat
  • Gra¼yna Augustyn

Keywords:

gluten-free bread, β-glucans, quality, nutrition

Abstract

The aim of the study was to check the potential usability of innovative oats β-D-glucan preparation in the production of gluten-free bakery products. The preparation was used as a partial replacement of hydrocolloid mix used for baking of standard bread. Quality determination included volume, bread yield and total baking loss, and organoleptic assessment by a group of 15 trained panelists. Texture profile analysis was performed using texture analyzer TA.XT Plus. AOAC methods (2006) were used to measure moisture content of the crumb, and contents of β-D-glucan, protein, dietary fiber and its soluble and insoluble fractions.

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Published

2012-02-01

How to Cite

Pastuszka, D., Gambuś, H., Ziobro, R., Buksa, K., Sabat, R., & Augustyn, G. (2012). IMPACT OF OATS β-GLUCANS ON PROPERTIES OF GLUTEN-FREE BREAD . Journal of Microbiology, Biotechnology and Food Sciences, 1(Special issue), 972–979. Retrieved from https://office2.jmbfs.org/index.php/JMBFS/article/view/7410

Issue

Vol. 1 No. Special issue (2012): February

Section

Food Sciences

License

Copyright (c) 2012 Dorota Pastuszka, Halina Gambuś, Rafał Ziobro, Krzysztof Buksa, Renata Sabat, Grażyna Augustyn

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

All papers published in the Journal of Microbiology, Biotechnology and Food Sciences  are published under a CC-BY licence (CC-BY 4.0). Published materials can be shared (copy and redistribute the material in any medium or format) and adapted (remix, transform, and build upon the material for any purpose, even commercially) with specifying the author(s).

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