JERUSALEM ARTICHOKE INGREDIENT FOR THE NUTRITIONAL PROFILE IMPROVEMENT OF SOURDOUGH BREAD: TECHNO-FUNCTIONAL PROPERTIES AND CONSUMER PERCEPTION

FRANCESCHINIS LORENA; DIEZ SUSANA; ROCHA PARRA FELIPE; SALVATORI DANIELA

EUROPAN FOOD RESEARCH AND TECHNOLOGY

SPRINGER

Lugar: BERLIN; Año: 2024

1438-2377

Sourdough is a sustainable process to exploit the technological, nutritional, and functional properties of new food matrices. Enrichment of sourdough bread (SB) with Jerusalem artichoke (Helianthus tuberosus L.), source of inulin, presents a technological and sensory double challenge. The objective was to analyze different levels of replacement of a mixture (M) of white wheat flour (000) and whole wheat flour (1:1) by a Jerusalem artichoke powdered ingredient (JAP), studying hydration, thermal and pasting properties suitable for achieving sourdough breads with enhanced nutritional properties and acceptable technological and sensory quality. JAP presented higher hydration properties than those of M, therefore 15 and 30% JAP replacements increased gelatinization and pasting temperatures and yielded a less viscous paste (p