Effect of psyllium powder on the organoleptic properties of gluten‐free bread roll: application Simple Additive Weighting (SAW) method

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY International Journal of Food Science & Technology Pub Date : 2024-07-08 DOI:10.1111/ijfs.17335

Emre Hastaoğlu, Meryem Göksel Saraç, Şefahat Taşçi, Özlem Pelin Can

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Abstract

SummaryDue to their gluten‐free dietary needs, celiac patients cannot find bread with the required texture characteristics. The aim of this study was to evaluate the performance of psyllium powder in the production of rice‐based, gluten‐free bread rolls. In this case, five different bread rolls were produced by adding different proportions (0%, 25%, 50%, 75% and 100%) of psyllium powder combinations to bread dough made with rice flour. Moisture and ash content, colour values, volume, symmetry and uniformity indices, textural properties and sensory properties were taken into consideration. It was observed that the addition of psyllium powder gave the bread rolls a spongy structure and decreased the hardness values. As the amount of psyllium powder in the dough formulation increased, darkening in colour and increase in moisture values were observed. In addition, the bread sample psyllium powder and rice flour ratios (1:1) had the largest volume index value (98.67 mm), while the same product received the highest score in SAW techniques.

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车前子粉对无筋面包卷感官特性的影响：简单添加剂加权法（SAW）的应用

摘要由于无麸质饮食的需要，乳糜泻患者无法找到具有所需口感特征的面包。本研究的目的是评估车前子粉在生产米基无麸质面包卷中的性能。在这种情况下，将不同比例（0%、25%、50%、75% 和 100%）的车前子粉组合添加到用大米面粉制作的面包面团中，生产出五种不同的面包卷。研究考虑了水分和灰分含量、色值、体积、对称性和均匀性指数、质地特性和感官特性。结果表明，添加车前子粉后，面包卷的结构呈海绵状，硬度值降低。随着银车前子粉在面团配方中用量的增加，观察到颜色变深，水分值增加。此外，银车前子粉和米粉比例（1:1）的面包样品体积指数值最大（98.67 毫米），而同样的产品在 SAW 技术中得分最高。

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来源期刊

International Journal of Food Science & Technology 工程技术-食品科技

CiteScore

5.80

自引率

9.10%

发文量

655

审稿时长

2.9 months

期刊介绍： The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.