Wheat bread enriched with organic calcium salts and inulin. A bread quality study

ZULETA ANGELA; PATRICIA RONAYNE; MARIA V. SALINAS; MARIA CECILIA PUPPO

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

ASSOC FOOD SCIENT TECHN INDIA

Año: 2016 vol. 53 p. 491 - 500

0022-1155

The objective of this work was to study quality parameters of enriched wheat bread with calcium citrate (Ca3CI2) or lactate (CaLA2) and inulin (In), also to optimize bread formulation. Fermentation time (tf), specific volume (Vs), browning index of crust (BI) and crumb properties (moisture, alveolus, texture) were studied. Generally, tf and Vs decreased with prebiotic increment. Ca3CI2 did not change Vs at equal inulin quantity, whereas with CaLA2 smaller breads were obtained (at 6.5%In). Moisture of crumbs decreased with an increase in Ca3CI2 (at ≤ 6.5%); while for CaLA2 was more influenced by the prebiotic. Up to 6.5%In, the addition of both salts decreased crumb firmness and increased cohesiveness.Using a desirability function, the optimum calcium-prebiotic bread obtained withCa3CI2 contained 2.40g/kg Ca and 7.49%In and with CaLA2 presented 1.33g/kg Caand 4.68%In. Breads of high-quality with higher calcium and prebiotic quantity were able to obtain with Ca3CI2.