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 F.; Cocci E.; Pinnavaia G.; Romani S.; Dalla Rosa M.. - ELETTRONICO. - (2010), pp. P0644-P0644. (Intervento presentato al convegno The International Union of Food Science and Technology (IUFoST) is the global scientific organization for food science and technology supporting programmes and projects to increase the safety and security of the of the world’s food supply. IUFoST is a not-for-profit country member organization, each country represented by its national food science organization. tenutosi a Cape Town South Africa nel 22-26 August 2010).
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.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
