The relationship between food and health has an increasing impact on food innovation due to the popularity of the concept of functional food. Many food ingredients, such as herbs and spices, have been included in bread formulation to increase its diversity, nutrition or product appeal. In this study Zingiber officinale Roscoe, due to its affirmative action, was incorporated in bread formulation. The aim was to examine the possibilities of improving the quality of wheat flour based bread by using different amounts of ginger powder in order to obtain an antioxidant enriched bread with good physico-chemical and sensorial properties.

Effect of ginger powder addition on the rheological, sensorial and antioxidant properties of wheat flour dough and bread.

BALESTRA, FEDERICA;COCCI, EMILIANO;PINNAVAIA, GIANGAETANO;ROMANI, SANTINA;DALLA ROSA, MARCO
2010

Abstract

The relationship between food and health has an increasing impact on food innovation due to the popularity of the concept of functional food. Many food ingredients, such as herbs and spices, have been included in bread formulation to increase its diversity, nutrition or product appeal. In this study Zingiber officinale Roscoe, due to its affirmative action, was incorporated in bread formulation. The aim was to examine the possibilities of improving the quality of wheat flour based bread by using different amounts of ginger powder in order to obtain an antioxidant enriched bread with good physico-chemical and sensorial properties.
IUFOST 2010 15th World Congress of Food Science & Technology - ABSTRACT CD
P0644
P0644
Balestra F.; Cocci E.; Pinnavaia G.; Romani S.; Dalla Rosa M.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/90951
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