Strategies to develop healthier industrial white slice diary bread through fat, sugar and flour substitution

Autores
Conde Molina, Débora; Quevedo, Carla; Arqueros, Valeria
Año de publicación
2021
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Introduction. Industrial white slice dairy bread (WSDB) is an interesting target for developing a reduced calorie bread as it contains fat and sugar in its formulation. Three commercial substitutes were evaluated in this study in order to improve nutritional profile of bread. Materials and methods. Toler Fat Less Saladas (TFLS) as fat substitute, Granofiber Sweet (GS) as sugar substitute and Granofiber Sym 200 (GS200) as flour substitute, were assessed by analyzing the dough fermentative properties using Rheofermentometer, and the dough behaviour properties on mixing–heating–cooling using Mixolab. Additionally, loaf specific volume and texture profile were measured as baking quality parameters. Results and discussion. In case of fat substitution, TFLS caused a similar effect to fat, showing high starch gelatinization. In agreement, fat and TFLS provided WSDB with similar changes in crumb texture, which led to improve the quality of bread preservation at short shelf life of end-product (5 and 10 days). Otherwise, sugar substitution influenced mainly gas production during fermentation stage. However, dough development was similar when sugar or GS was added in WSDB, thereby increasing loaf specific volume. These results may indicate that GS applied in a complex formulation bread as WSDB, provides a suitable effect like sugar. Concerning flour replacement, several rheology changes and a significant decrease of gas production occurred on GS200 added-dough. However, GS200 showed an important contribution in gas retention capacity, influencing in good dough development. Therefore, bread loaf specific volume of WSDB+GS200(3%) and WSDB+GS200(6%) showed satisfactory results, indicating the potential capacity to use GS200 on WSDB recipe to formulate high fiber bread. Conclusions. We conclude that substitutes evaluated in this work can be used for breadmaking to improve nutritious quality of bread for health benefits.
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
Nivel de accesibilidad
acceso abierto
Condiciones de uso
2021-06-07T18:49:23Z
Repositorio
Repositorio Institucional Abierto (UTN)
Institución
Universidad Tecnológica Nacional
OAI Identificador
oai:ria.utn.edu.ar:20.500.12272/5227
Acceder
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oai_identifier_str oai:ria.utn.edu.ar:20.500.12272/5227
network_acronym_str RIAUTN
repository_id_str a
network_name_str Repositorio Institucional Abierto (UTN)
spelling Strategies to develop healthier industrial white slice diary bread through fat, sugar and flour substitutionConde Molina, DéboraQuevedo, CarlaArqueros, ValeriaUTNFRDIntroduction. Industrial white slice dairy bread (WSDB) is an interesting target for developing a reduced calorie bread as it contains fat and sugar in its formulation. Three commercial substitutes were evaluated in this study in order to improve nutritional profile of bread. Materials and methods. Toler Fat Less Saladas (TFLS) as fat substitute, Granofiber Sweet (GS) as sugar substitute and Granofiber Sym 200 (GS200) as flour substitute, were assessed by analyzing the dough fermentative properties using Rheofermentometer, and the dough behaviour properties on mixing–heating–cooling using Mixolab. Additionally, loaf specific volume and texture profile were measured as baking quality parameters. Results and discussion. In case of fat substitution, TFLS caused a similar effect to fat, showing high starch gelatinization. In agreement, fat and TFLS provided WSDB with similar changes in crumb texture, which led to improve the quality of bread preservation at short shelf life of end-product (5 and 10 days). Otherwise, sugar substitution influenced mainly gas production during fermentation stage. However, dough development was similar when sugar or GS was added in WSDB, thereby increasing loaf specific volume. These results may indicate that GS applied in a complex formulation bread as WSDB, provides a suitable effect like sugar. Concerning flour replacement, several rheology changes and a significant decrease of gas production occurred on GS200 added-dough. However, GS200 showed an important contribution in gas retention capacity, influencing in good dough development. Therefore, bread loaf specific volume of WSDB+GS200(3%) and WSDB+GS200(6%) showed satisfactory results, indicating the potential capacity to use GS200 on WSDB recipe to formulate high fiber bread. Conclusions. We conclude that substitutes evaluated in this work can be used for breadmaking to improve nutritious quality of bread for health benefits.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 Reviewed2021-06-07T18:49:23Z2021-06-07T18:49:23Z2021-04info: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. (2021). Strategies to develop healthier industrial white slice diary bread through fat, sugar and flour substitution. 87th International scientific conference of young scientists and students. Kyiv, Ukraine. Abstract Book (1), 114.http://hdl.handle.net/20.500.12272/5227enghttp://conferencenuft.ho.ua/Books%20of%20abstracts/2021/Part%201.pdfinfo:eu-repo/semantics/openAccess2021-06-07T18:49:23Zhttp://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 Nacional2026-10-01T12:00:07Zoai:ria.utn.edu.ar:20.500.12272/5227instacron: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 12:00:08.069Repositorio Institucional Abierto (UTN) - Universidad Tecnológica Nacionalfalse
dc.title.none.fl_str_mv Strategies to develop healthier industrial white slice diary bread through fat, sugar and flour substitution
title Strategies to develop healthier industrial white slice diary bread through fat, sugar and flour substitution
spellingShingle Strategies to develop healthier industrial white slice diary bread through fat, sugar and flour substitution
Conde Molina, Débora
UTN
FRD
title_short Strategies to develop healthier industrial white slice diary bread through fat, sugar and flour substitution
title_full Strategies to develop healthier industrial white slice diary bread through fat, sugar and flour substitution
title_fullStr Strategies to develop healthier industrial white slice diary bread through fat, sugar and flour substitution
title_full_unstemmed Strategies to develop healthier industrial white slice diary bread through fat, sugar and flour substitution
title_sort Strategies to develop healthier industrial white slice diary bread through fat, sugar and flour substitution
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
topic UTN
FRD
dc.description.none.fl_txt_mv Introduction. Industrial white slice dairy bread (WSDB) is an interesting target for developing a reduced calorie bread as it contains fat and sugar in its formulation. Three commercial substitutes were evaluated in this study in order to improve nutritional profile of bread. Materials and methods. Toler Fat Less Saladas (TFLS) as fat substitute, Granofiber Sweet (GS) as sugar substitute and Granofiber Sym 200 (GS200) as flour substitute, were assessed by analyzing the dough fermentative properties using Rheofermentometer, and the dough behaviour properties on mixing–heating–cooling using Mixolab. Additionally, loaf specific volume and texture profile were measured as baking quality parameters. Results and discussion. In case of fat substitution, TFLS caused a similar effect to fat, showing high starch gelatinization. In agreement, fat and TFLS provided WSDB with similar changes in crumb texture, which led to improve the quality of bread preservation at short shelf life of end-product (5 and 10 days). Otherwise, sugar substitution influenced mainly gas production during fermentation stage. However, dough development was similar when sugar or GS was added in WSDB, thereby increasing loaf specific volume. These results may indicate that GS applied in a complex formulation bread as WSDB, provides a suitable effect like sugar. Concerning flour replacement, several rheology changes and a significant decrease of gas production occurred on GS200 added-dough. However, GS200 showed an important contribution in gas retention capacity, influencing in good dough development. Therefore, bread loaf specific volume of WSDB+GS200(3%) and WSDB+GS200(6%) showed satisfactory results, indicating the potential capacity to use GS200 on WSDB recipe to formulate high fiber bread. Conclusions. We conclude that substitutes evaluated in this work can be used for breadmaking to improve nutritious quality of bread for health benefits.
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 Introduction. Industrial white slice dairy bread (WSDB) is an interesting target for developing a reduced calorie bread as it contains fat and sugar in its formulation. Three commercial substitutes were evaluated in this study in order to improve nutritional profile of bread. Materials and methods. Toler Fat Less Saladas (TFLS) as fat substitute, Granofiber Sweet (GS) as sugar substitute and Granofiber Sym 200 (GS200) as flour substitute, were assessed by analyzing the dough fermentative properties using Rheofermentometer, and the dough behaviour properties on mixing–heating–cooling using Mixolab. Additionally, loaf specific volume and texture profile were measured as baking quality parameters. Results and discussion. In case of fat substitution, TFLS caused a similar effect to fat, showing high starch gelatinization. In agreement, fat and TFLS provided WSDB with similar changes in crumb texture, which led to improve the quality of bread preservation at short shelf life of end-product (5 and 10 days). Otherwise, sugar substitution influenced mainly gas production during fermentation stage. However, dough development was similar when sugar or GS was added in WSDB, thereby increasing loaf specific volume. These results may indicate that GS applied in a complex formulation bread as WSDB, provides a suitable effect like sugar. Concerning flour replacement, several rheology changes and a significant decrease of gas production occurred on GS200 added-dough. However, GS200 showed an important contribution in gas retention capacity, influencing in good dough development. Therefore, bread loaf specific volume of WSDB+GS200(3%) and WSDB+GS200(6%) showed satisfactory results, indicating the potential capacity to use GS200 on WSDB recipe to formulate high fiber bread. Conclusions. We conclude that substitutes evaluated in this work can be used for breadmaking to improve nutritious quality of bread for health benefits.
publishDate 2021
dc.date.none.fl_str_mv 2021-06-07T18:49:23Z
2021-06-07T18:49:23Z
2021-04
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. (2021). Strategies to develop healthier industrial white slice diary bread through fat, sugar and flour substitution. 87th International scientific conference of young scientists and students. Kyiv, Ukraine. Abstract Book (1), 114.
http://hdl.handle.net/20.500.12272/5227
identifier_str_mv Conde Molina D., Quevedo C., Arqueros V. (2021). Strategies to develop healthier industrial white slice diary bread through fat, sugar and flour substitution. 87th International scientific conference of young scientists and students. Kyiv, Ukraine. Abstract Book (1), 114.
url http://hdl.handle.net/20.500.12272/5227
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv http://conferencenuft.ho.ua/Books%20of%20abstracts/2021/Part%201.pdf
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
2021-06-07T18:49:23Z
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 2021-06-07T18:49:23Z
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
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score 13.365483

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