Evaluating effect of fat, sugar and flour substitutes on properties of white slice dairy bread

Autores
Conde Molina, Débora; Quevedo, Carla; Arqueros, Valeria
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Improving nutritional profile food is a growing area of interest in the food industry, due to there being a raising awareness toward healthy foods. Furthermore, knowledge about the relationship between food, its physiological function and diseases is increasing, particularly in obesity, diabetes, cardiovascular diseases and some types of cancer [1, 2, 3, 4]. Therefore, food industry works with healthcare professionals, scientific community, government, and media in order to ensure that the public has accurate information on healthy food [5]. Accordingly, the improvement of the nutritional quality of bread represents an interesting alternative to accompany the planning of food policies for healthy lifestyles, due bread is one of the most consumed food products in the world, in Argentina 70 it being kg / inhab / year [6]. Particularly white slice dairy bread (WSDB) is the most important industrial bread consumed in Argentina, and it contains fat and sugar in its formulation, resulting in an interesting target to reduce calory content. Knowing the functions and responses of substitutes in dough, it is very important to establish when reducing or removing it from the baking products. Substitutes result in the induction of different bread properties; hence, these effects study should be considered in order to preserve the original quality parameters required for bread production. Bread may be successfully prepared with a reduction of fat, sugar and flour, this modification may fit into many calorie-restricted diets and the product will be similar than the unmodified original counterpart. Thus, this research aims to evaluate the effect of fat, sugar and flour substitution on fermentative and rheological properties on flour and then on WSDB. Toler Fat Less Saladas (TFLS) as fat substitute, Granofiber Sweet (GS) as sugar substitute, Granofiber Sym 200 (GS200) as flour substitute, were respectively tested in order to validate their replacement capabilities to formulate bread with better nutritional quality than originally formulated. Manuscript is organized as follows. Section I contains the introduction of the background of this investigation. Section II focuses in the process involved in the bread production and the properties of each stage. Section III provides an explanation on the determination of the fermentative and rheological properties of flour and bread formulations, including preparation of bread and bread baking quality. Section IV discusses the effects of substitutes on flour and bread properties. Section V provides the concluding remarks.
Fil: Conde Molina, Débora. Universidad Tecnológica Nacional. Facultad Regional Delta. Grupo de Procesos Biotecnológicos; Argentina.
Fil: Quevedo, Carla. Universidad Tecnológica Nacional. Facultad Regional Delta. Grupo de Procesos Biotecnológicos; Argentina.
Fil: Arqueros, Valeria. Universidad Tecnológica Nacional. Facultad Regional Delta. Grupo de Procesos Biotecnológicos; Argentina.
Peer Reviewed
Materia
UTN
FRD
White bread
fat substitute
sugar substitute
flour substitute
dough rheology
bread texture
Nivel de accesibilidad
acceso abierto
Condiciones de uso
2021-06-04T19:44:14Z
Repositorio
Repositorio Institucional Abierto (UTN)
Institución
Universidad Tecnológica Nacional
OAI Identificador
oai:ria.utn.edu.ar:20.500.12272/5224
Acceder
id RIAUTN_55630dc1da3c09cf54e3f1d40a6e9382
oai_identifier_str oai:ria.utn.edu.ar:20.500.12272/5224
network_acronym_str RIAUTN
repository_id_str a
network_name_str Repositorio Institucional Abierto (UTN)
spelling Evaluating effect of fat, sugar and flour substitutes on properties of white slice dairy breadConde Molina, DéboraQuevedo, CarlaArqueros, ValeriaUTNFRDWhite breadfat substitutesugar substituteflour substitutedough rheologybread textureImproving nutritional profile food is a growing area of interest in the food industry, due to there being a raising awareness toward healthy foods. Furthermore, knowledge about the relationship between food, its physiological function and diseases is increasing, particularly in obesity, diabetes, cardiovascular diseases and some types of cancer [1, 2, 3, 4]. Therefore, food industry works with healthcare professionals, scientific community, government, and media in order to ensure that the public has accurate information on healthy food [5]. Accordingly, the improvement of the nutritional quality of bread represents an interesting alternative to accompany the planning of food policies for healthy lifestyles, due bread is one of the most consumed food products in the world, in Argentina 70 it being kg / inhab / year [6]. Particularly white slice dairy bread (WSDB) is the most important industrial bread consumed in Argentina, and it contains fat and sugar in its formulation, resulting in an interesting target to reduce calory content. Knowing the functions and responses of substitutes in dough, it is very important to establish when reducing or removing it from the baking products. Substitutes result in the induction of different bread properties; hence, these effects study should be considered in order to preserve the original quality parameters required for bread production. Bread may be successfully prepared with a reduction of fat, sugar and flour, this modification may fit into many calorie-restricted diets and the product will be similar than the unmodified original counterpart. Thus, this research aims to evaluate the effect of fat, sugar and flour substitution on fermentative and rheological properties on flour and then on WSDB. Toler Fat Less Saladas (TFLS) as fat substitute, Granofiber Sweet (GS) as sugar substitute, Granofiber Sym 200 (GS200) as flour substitute, were respectively tested in order to validate their replacement capabilities to formulate bread with better nutritional quality than originally formulated. Manuscript is organized as follows. Section I contains the introduction of the background of this investigation. Section II focuses in the process involved in the bread production and the properties of each stage. Section III provides an explanation on the determination of the fermentative and rheological properties of flour and bread formulations, including preparation of bread and bread baking quality. Section IV discusses the effects of substitutes on flour and bread properties. Section V provides the concluding remarks.Fil: Conde Molina, Débora. Universidad Tecnológica Nacional. Facultad Regional Delta. Grupo de Procesos Biotecnológicos; Argentina.Fil: Quevedo, Carla. Universidad Tecnológica Nacional. Facultad Regional Delta. Grupo de Procesos Biotecnológicos; Argentina.Fil: Arqueros, Valeria. Universidad Tecnológica Nacional. Facultad Regional Delta. Grupo de Procesos Biotecnológicos; Argentina.Peer Reviewed2021-06-04T19:44:14Z2021-06-04T19:44:14Z2020-12-31info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfConde Molina D., Quevedo C., Arqueros V. (2020). Evaluating effect of fat, sugar and flour substitutes on properties of white slice dairy bread. International Journal of Scientific Research in Biological Sciences, 7 (6), 70-77. ISSN 2347-7520.2347-7520http://hdl.handle.net/20.500.12272/5224enghttps://www.isroset.org/pdf_paper_view.php?paper_id=2185&8-ISROSET-IJSRBS-05005.pdfinfo:eu-repo/semantics/openAccess2021-06-04T19:44:14Zhttp://creativecommons.org/licenses/by-nc-sa/4.0/Atribución-NoComercial-CompartirIgual 4.0 InternacionalConde Molina, Débora ; Quevedo, Carla ; Arqueros, ValeriaAtribución – No Comercial – Compartir Igual (by-nc-sa)reponame:Repositorio Institucional Abierto (UTN)instname:Universidad Tecnológica Nacional2026-10-01T11:57:32Zoai:ria.utn.edu.ar:20.500.12272/5224instacron:UTNInstitucionalhttp://ria.utn.edu.ar/Universidad públicaNo correspondehttp://ria.utn.edu.ar/oaigestionria@rec.utn.edu.ar; fsuarez@rec.utn.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:a2026-10-01 11:57:33.298Repositorio Institucional Abierto (UTN) - Universidad Tecnológica Nacionalfalse
dc.title.none.fl_str_mv Evaluating effect of fat, sugar and flour substitutes on properties of white slice dairy bread
title Evaluating effect of fat, sugar and flour substitutes on properties of white slice dairy bread
spellingShingle Evaluating effect of fat, sugar and flour substitutes on properties of white slice dairy bread
Conde Molina, Débora
UTN
FRD
White bread
fat substitute
sugar substitute
flour substitute
dough rheology
bread texture
title_short Evaluating effect of fat, sugar and flour substitutes on properties of white slice dairy bread
title_full Evaluating effect of fat, sugar and flour substitutes on properties of white slice dairy bread
title_fullStr Evaluating effect of fat, sugar and flour substitutes on properties of white slice dairy bread
title_full_unstemmed Evaluating effect of fat, sugar and flour substitutes on properties of white slice dairy bread
title_sort Evaluating effect of fat, sugar and flour substitutes on properties of white slice dairy bread
dc.creator.none.fl_str_mv Conde Molina, Débora
Quevedo, Carla
Arqueros, Valeria
author Conde Molina, Débora
author_facet Conde Molina, Débora
Quevedo, Carla
Arqueros, Valeria
author_role author
author2 Quevedo, Carla
Arqueros, Valeria
author2_role author
author
dc.subject.none.fl_str_mv UTN
FRD
White bread
fat substitute
sugar substitute
flour substitute
dough rheology
bread texture
topic UTN
FRD
White bread
fat substitute
sugar substitute
flour substitute
dough rheology
bread texture
dc.description.none.fl_txt_mv Improving nutritional profile food is a growing area of interest in the food industry, due to there being a raising awareness toward healthy foods. Furthermore, knowledge about the relationship between food, its physiological function and diseases is increasing, particularly in obesity, diabetes, cardiovascular diseases and some types of cancer [1, 2, 3, 4]. Therefore, food industry works with healthcare professionals, scientific community, government, and media in order to ensure that the public has accurate information on healthy food [5]. Accordingly, the improvement of the nutritional quality of bread represents an interesting alternative to accompany the planning of food policies for healthy lifestyles, due bread is one of the most consumed food products in the world, in Argentina 70 it being kg / inhab / year [6]. Particularly white slice dairy bread (WSDB) is the most important industrial bread consumed in Argentina, and it contains fat and sugar in its formulation, resulting in an interesting target to reduce calory content. Knowing the functions and responses of substitutes in dough, it is very important to establish when reducing or removing it from the baking products. Substitutes result in the induction of different bread properties; hence, these effects study should be considered in order to preserve the original quality parameters required for bread production. Bread may be successfully prepared with a reduction of fat, sugar and flour, this modification may fit into many calorie-restricted diets and the product will be similar than the unmodified original counterpart. Thus, this research aims to evaluate the effect of fat, sugar and flour substitution on fermentative and rheological properties on flour and then on WSDB. Toler Fat Less Saladas (TFLS) as fat substitute, Granofiber Sweet (GS) as sugar substitute, Granofiber Sym 200 (GS200) as flour substitute, were respectively tested in order to validate their replacement capabilities to formulate bread with better nutritional quality than originally formulated. Manuscript is organized as follows. Section I contains the introduction of the background of this investigation. Section II focuses in the process involved in the bread production and the properties of each stage. Section III provides an explanation on the determination of the fermentative and rheological properties of flour and bread formulations, including preparation of bread and bread baking quality. Section IV discusses the effects of substitutes on flour and bread properties. Section V provides the concluding remarks.
Fil: Conde Molina, Débora. Universidad Tecnológica Nacional. Facultad Regional Delta. Grupo de Procesos Biotecnológicos; Argentina.
Fil: Quevedo, Carla. Universidad Tecnológica Nacional. Facultad Regional Delta. Grupo de Procesos Biotecnológicos; Argentina.
Fil: Arqueros, Valeria. Universidad Tecnológica Nacional. Facultad Regional Delta. Grupo de Procesos Biotecnológicos; Argentina.
Peer Reviewed
description Improving nutritional profile food is a growing area of interest in the food industry, due to there being a raising awareness toward healthy foods. Furthermore, knowledge about the relationship between food, its physiological function and diseases is increasing, particularly in obesity, diabetes, cardiovascular diseases and some types of cancer [1, 2, 3, 4]. Therefore, food industry works with healthcare professionals, scientific community, government, and media in order to ensure that the public has accurate information on healthy food [5]. Accordingly, the improvement of the nutritional quality of bread represents an interesting alternative to accompany the planning of food policies for healthy lifestyles, due bread is one of the most consumed food products in the world, in Argentina 70 it being kg / inhab / year [6]. Particularly white slice dairy bread (WSDB) is the most important industrial bread consumed in Argentina, and it contains fat and sugar in its formulation, resulting in an interesting target to reduce calory content. Knowing the functions and responses of substitutes in dough, it is very important to establish when reducing or removing it from the baking products. Substitutes result in the induction of different bread properties; hence, these effects study should be considered in order to preserve the original quality parameters required for bread production. Bread may be successfully prepared with a reduction of fat, sugar and flour, this modification may fit into many calorie-restricted diets and the product will be similar than the unmodified original counterpart. Thus, this research aims to evaluate the effect of fat, sugar and flour substitution on fermentative and rheological properties on flour and then on WSDB. Toler Fat Less Saladas (TFLS) as fat substitute, Granofiber Sweet (GS) as sugar substitute, Granofiber Sym 200 (GS200) as flour substitute, were respectively tested in order to validate their replacement capabilities to formulate bread with better nutritional quality than originally formulated. Manuscript is organized as follows. Section I contains the introduction of the background of this investigation. Section II focuses in the process involved in the bread production and the properties of each stage. Section III provides an explanation on the determination of the fermentative and rheological properties of flour and bread formulations, including preparation of bread and bread baking quality. Section IV discusses the effects of substitutes on flour and bread properties. Section V provides the concluding remarks.
publishDate 2020
dc.date.none.fl_str_mv 2020-12-31
2021-06-04T19:44:14Z
2021-06-04T19:44:14Z
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv Conde Molina D., Quevedo C., Arqueros V. (2020). Evaluating effect of fat, sugar and flour substitutes on properties of white slice dairy bread. International Journal of Scientific Research in Biological Sciences, 7 (6), 70-77. ISSN 2347-7520.
2347-7520
http://hdl.handle.net/20.500.12272/5224
identifier_str_mv Conde Molina D., Quevedo C., Arqueros V. (2020). Evaluating effect of fat, sugar and flour substitutes on properties of white slice dairy bread. International Journal of Scientific Research in Biological Sciences, 7 (6), 70-77. ISSN 2347-7520.
2347-7520
url http://hdl.handle.net/20.500.12272/5224
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://www.isroset.org/pdf_paper_view.php?paper_id=2185&8-ISROSET-IJSRBS-05005.pdf
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
2021-06-04T19:44:14Z
http://creativecommons.org/licenses/by-nc-sa/4.0/
Atribución-NoComercial-CompartirIgual 4.0 Internacional
Conde Molina, Débora ; Quevedo, Carla ; Arqueros, Valeria
Atribución – No Comercial – Compartir Igual (by-nc-sa)
eu_rights_str_mv openAccess
rights_invalid_str_mv 2021-06-04T19:44:14Z
http://creativecommons.org/licenses/by-nc-sa/4.0/
Atribución-NoComercial-CompartirIgual 4.0 Internacional
Conde Molina, Débora ; Quevedo, Carla ; Arqueros, Valeria
Atribución – No Comercial – Compartir Igual (by-nc-sa)
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.source.none.fl_str_mv reponame:Repositorio Institucional Abierto (UTN)
instname:Universidad Tecnológica Nacional
reponame_str Repositorio Institucional Abierto (UTN)
collection Repositorio Institucional Abierto (UTN)
instname_str Universidad Tecnológica Nacional
repository.name.fl_str_mv Repositorio Institucional Abierto (UTN) - Universidad Tecnológica Nacional
repository.mail.fl_str_mv gestionria@rec.utn.edu.ar; fsuarez@rec.utn.edu.ar
_version_ 1877862366916378624
score 13.364332

Publicaciones similares