The diploma shows how the increased content of proteins, fats and dietary fibers in the bread formulation affects the technological, sensory and nutritional properties. By adding legumes we can increase the protein content and improve the amino acid composition. Addition of more than 10% negatively influence the rheological properties of the dough and the sensory properties of the bread. Polar lipids improve the process of dough rising and slow down the retrogradation process. The addition of fats with a high saturated fatty acid content increases the stability of gas bubbles and contributes to softer, stale bread. Soluble dietary fibers bind water well and thus reduce the negative effects of retrogradation. Insoluble fibers in the form of larger particles have a negative effect on the stability of the gluten network and gas bubbles in the rising phase of the dough, resulting in a lower relative bread volume.
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