Effects of celery powder on wheat dough properties and textural, antioxidant and starch digestibility properties of bread
Journal of Food Science and Technology, ISSN: 0975-8402, Vol: 57, Issue: 5, Page: 1710-1718
2020
- 21Citations
- 24Captures
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Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
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Metrics Details
- Citations21
- Citation Indexes21
- 21
- CrossRef1
- Captures24
- Readers24
- 24
Article Description
In order to investigate the effects of celery powder (CP) on bread quality, wheat flour was replaced by CP which was produced from two celery varieties (‘Jinnan Shiqin’ and ‘Ventura’) at different levels (1, 2, 3 and 5/100 g flour). For both kinds of CPs, Mixolab analysis showed that the water absorption of dough increased with the increase of CP, while the protein network weakening (C2), peak viscosity (C3) and crystallinity of starch (C5–C4) decreased. The specific volume of bread decreased at higher CP level, whereas its crumb hardness and chewiness showed a reverse trend. The addition of CP significantly increased the total phenolics content of bread, and thus caused a significant improvement in antioxidant activities. The addition of CP significantly reduced the content of rapidly digestible starch in bread, while the contents of slowly digestible starch and resistant starch were increased. Additionally, bread prepared with a higher CP content showed a lower predicted glycaemic index. Based on the results of sensory analysis, bread incorporated with 2 g/100 g flour for ‘Jinnan Shiqin’ or 1 g/100 g flour for ‘Ventura’ didn’t show significant effect on its overall acceptability. The present study indicated that addition of CP could be an effective way to produce a bread with higher antioxidant activity and lower starch digestibility.
Bibliographic Details
http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=85076771972&origin=inward; http://dx.doi.org/10.1007/s13197-019-04204-8; http://www.ncbi.nlm.nih.gov/pubmed/32327782; http://link.springer.com/10.1007/s13197-019-04204-8; https://dx.doi.org/10.1007/s13197-019-04204-8; https://link.springer.com/article/10.1007/s13197-019-04204-8
Springer Science and Business Media LLC
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