Effect of different beta-glucan preparation pretreatments on fortified bread quality

KUREK, Marcin Andrzej; WYRWISZ, Jarosław; BRZESKA, Magdalena; MOCZKOWSKA, Małgorzata; KARP, Sabina; WIERZBICKA, Agnieszka

doi:10.1590/fst.06917

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Food Science and Technology

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Research Paper • Food Sci. Technol 38 (4) • Oct-Dec 2018 • https://doi.org/10.1590/fst.06917 copy

Effect of different beta-glucan preparation pretreatments on fortified bread quality

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Abstract

This research explores the different beta-glucan preparation pretreatments prior to fortifying the bread (hydrating, freezing, boiling, blendering and their combination). Breads containing hydrated or dry beta-glucan preparations demonstrated lower values of specific volume than the control. On the other hand, the beta-glucan preparation, which was boiled or blendered after freezing showed higher specific volume. The firmest bread was achieved by adding beta-glucan preparation which was hydrated and blendered (significant at p ≤ 0.05) and the least firm was after application of a frozen blendered preparation. In our study, we researched the influence of pretreatment the beta-glucan preparation on the concentration of this compound. Our breads contain from 1.62 to 1.99 g beta-glucan/100 g of product. It seems that the best way of pretreatment is drying, freezing or boiling after freezing the beta-glucan preparation (significant at p ≤ 0.05). In general, the best performing method was boiling the beta-glucan preparation following dough addition.

Keywords:
beta-glucan; pretreatment; bread; quality

Pretreatment	Firmness (N)	Springness	Cohesiveness	Porosity (%)	Pore mean size (mm²)	L*	a*	b*	ΔE
Control	2.80 ± 0.37^ab	0.59 ± 0.03^a	0.57 ± 0.04	0.35 ± 0.01^cd	0.44 ± 0.01^ab	70.75 ± 1.85	-0.93 ± 0.04^b	11.06 ± 0.55^b	-
Dry	3.74 ± 1.11^ab	0.79 ± 0.04^b	0.66 ± 0.05	0.38 ± 0.01^de	0.43 ± 0.01^a	67.23 ± 2.03	-0.19 ± 0.23^a	14.26 ± 0.78^a	4.81
Hydrated	3.73 ± 0.97^ab	0.75 ± 0.07^ab	0.63 ± 0.03	0.41 ± 0.01^e	0.49 ± 0.01^bc	66.73 ± 3.28	-0.30 ± 0.20^a	14.64 ± 1.14^a	5.41
Frozen	4.15 ± 0.60^ab	0.66 ± 0.09^ab	0.67 ± 0.08	0.41 ± 0.05^ef	0.55 ± 0.05^cd	67.66 ± 1.76	-0.21 ± 0.46^a	15.66 ± 1.57^a	5.59
Boiled	3.14 ± 1.05^ab	0.71 ± 0.09^ab	0.57 ± 0.05	0.45 ± 0.01^f	0.56 ± 0.01^d	65.48 ± 3.92	-0.17 ± 0.10^a	14.09 ± 1.09^a	6.12
Hydrated blendered	4.21 ± 1.02^b	0.78 ± 0.04^b	0.64 ± 0.03	0.32 ± 0.02^c	0.49 ± 0.05^bc	69.60 ± 1.37	-0.28 ± 0.10^a	14.75 ± 1.04^a	3.92
Frozen boiled	3.41 ± 0.92^ab	0.71 ± 0.05^ab	0.64 ± 0.02	0.24 ± 0.01^ab	0.52 ± 0.01^cd	66.70 ± 1.83	-0.18 ± 0.28^a	15.36 ± 0.90^a	5.95
Frozen blendered	2.25 ± 0.34^a	0.68 ± 0.13^ab	0.60 ± 0.04	0.22 ± 0.01^a	0.54 ± 0.01^cd	66.73 ± 3.04	-0.31 ± 0.12^a	15.08 ± 0.45^a	5.72
Boiled blendered	2.57 ± 0.21^ab	0.71 ± 0.08^ab	0.57 ± 0.03	0.27 ± 0.02^b	0.55 ± 0.01^cd	68.19 ± 1.71	-0.09 ± 0.21^a	15.14 ± 1.35^a	4.89

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[1] * Corresponding author: marcin_kurek@sggw.pl