Different sized wheat bran fibers as fat mimetic in biscuits: its effects on dough rheology and biscuit quality

Basit Öğe Kaydı
dc.contributor.authorErinc H.
dc.contributor.authorMert B.
dc.contributor.authorTekin A.
dc.date.accessioned2019-08-01T13:38:39Z
dc.date.available2019-08-01T13:38:39Z
dc.date.issued2018
dc.departmentNiğde ÖHÜ
dc.description.abstractThe aim of this study is to investigate the effects of various particle sized and different amount of plant fibers as fat mimetic for biscuit formulations instead of biscuit fat. The fibers with different particle sizes were obtained from wheat bran and used instead of fat in biscuit formulations. The texture, rheology and quality analyses of low-fat biscuit (30, 20 and 10% fat) were performed and compared with those of the full-fat control sample (40% fat). Results showed that wheat bran fiber with bigger particle size (Long Fiber, LF) were more favorable in terms of textural properties of the dough and the quality parameters of biscuits while the fibers with smaller particle size (Medium Fiber, MF and Small Fiber, SF) improved viscoelastic properties of dough similar to the control. Although the use of these fibers in the production of low-fat biscuits were suitable in terms of workability of dough increasing fiber content and/or reducing fiber size resulted in harder biscuits with lower spread ratio. This study showed that the texture of biscuits was greatly dependent on the texture of the dough. © 2018, Association of Food Scientists & Technologists (India).
dc.description.sponsorshipAcknowledgements The authors thank the Turkish Scientific Council TUBITAK (108 M 169) for providing funding for the project.
dc.identifier.doi10.1007/s13197-018-3321-9
dc.identifier.endpage3970
dc.identifier.issn0022-1155
dc.identifier.issue10
dc.identifier.pmid30228394
dc.identifier.scopus2-s2.0-85049668096
dc.identifier.scopusqualityQ1
dc.identifier.startpage3960
dc.identifier.urihttps://dx.doi.org/10.1007/s13197-018-3321-9
dc.identifier.urihttps://hdl.handle.net/11480/1602
dc.identifier.volume55
dc.identifier.wosWOS:000444740800012
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthor[0-Belirlenecek]
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofJournal of Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectBiscuit
dc.subjectDough
dc.subjectFat mimetic
dc.subjectFiber
dc.subjectRheology
dc.titleDifferent sized wheat bran fibers as fat mimetic in biscuits: its effects on dough rheology and biscuit quality
dc.typeArticle

Dosyalar

Koleksiyon

Scopus İndeksli Yayınlar Koleksiyonu
PubMed İndeksli Yayın Koleksiyonu
WoS İndeksli Yayınlar Koleksiyonu