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Abstract
Recently, there has been an increasing demand for high quality gluten-free breads wherein the application of fibres is a possible strategy. This presentaton reports the characteristics (moisture, ash, bulk density, particle size distribution, water holding capacity (WHC) and solubility) of fibres derived from different sources (apple, bamboo, carrot, citrus, corn, inulin, oat, orange, pea, potato, psyllium, sugar cane and wheat fibre). Based on the results of the characterisation, the functionality (WHC, starch gelatinisation, frequency sweep, creep recovery, texture profile analysis) of a selection of these fibres in two gluten-free dough and bread systems (rice flour or wheat starch with 5.5% fibre substitution), was investigated. The most interesting fibres according to the characterisation tests were carrot, citrus, inulin and psyllium fibre. WHC is strongly affected by these fibres. The use of citrus and carrot fibre influenced the dough consistency. However, the use of fibres had no significant influence on the elasticity of the gluten-free dough. Substitution of 5.5% citrus with 110% water or 2% psylliumwith 100% water in the wheat starch model resulted in a softer, more cohesive bread crumb (vol equal to blank). For rice flour, incorporation of 5.5% psyllium and 170% water of 5.5% inulin and 140% water gave a softer, more cohesive crumb. Inulin with rice flour ensures an increase in bread volume. In conclusion, the invluence of fibres in gluten-free dough and bread is clearly depending on the nature of the model system, the fibre and the amount of water addition.
Keywords
fibre, gluten-free, bread, water absorption

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Chicago
De Beleyr, Astrid, Delina Van Laere, Filip Van Bockstaele, Melissa Camerlinck, Ingrid De Leyn, Marianne De Meerleer, and Lieve Vermeiren . 2016. “Functionality of Different Fibre Sources in Gluten-free Dough and Bread.” In Gluten-Free Cereal Products and Beverages, 4th International Symposium, Abstracts.
APA
De Beleyr, A., Van Laere, D., Van Bockstaele, F., Camerlinck, M., De Leyn, I., De Meerleer, M., & Vermeiren , L. (2016). Functionality of different fibre sources in gluten-free dough and bread. Gluten-Free Cereal Products and Beverages, 4th International symposium, Abstracts. Presented at the 4th International symposium on Gluten-Free Cereal Products and Beverages.
Vancouver
1.
De Beleyr A, Van Laere D, Van Bockstaele F, Camerlinck M, De Leyn I, De Meerleer M, et al. Functionality of different fibre sources in gluten-free dough and bread. Gluten-Free Cereal Products and Beverages, 4th International symposium, Abstracts. 2016.
MLA
De Beleyr, Astrid, Delina Van Laere, Filip Van Bockstaele, et al. “Functionality of Different Fibre Sources in Gluten-free Dough and Bread.” Gluten-Free Cereal Products and Beverages, 4th International Symposium, Abstracts. 2016. Print.
@inproceedings{8124842,
  abstract     = {Recently, there has been an increasing demand for high quality gluten-free breads wherein the application of fibres is a possible strategy. This presentaton reports the characteristics (moisture, ash, bulk density, particle size distribution, water holding capacity (WHC) and solubility) of fibres derived from different sources (apple, bamboo, carrot, citrus, corn, inulin, oat, orange, pea, potato, psyllium, sugar cane and wheat fibre). Based on the results of the characterisation, the functionality (WHC, starch gelatinisation, frequency sweep, creep recovery, texture profile analysis) of a selection of these fibres in two gluten-free dough and bread systems  (rice flour or wheat starch with 5.5\% fibre substitution), was investigated. The most interesting fibres according to the characterisation tests were carrot, citrus, inulin and psyllium fibre. WHC is strongly affected by these fibres. The use of citrus and carrot fibre influenced the dough consistency. However, the use of fibres had no significant influence on the elasticity of the gluten-free dough. Substitution of 5.5\% citrus with 110\% water or 2\% psylliumwith 100\% water in the wheat starch model resulted in a softer, more cohesive bread crumb (vol equal to blank). For rice flour, incorporation of 5.5\% psyllium and 170\% water of 5.5\% inulin and 140\% water gave a softer, more cohesive crumb. Inulin with rice flour ensures an increase in bread volume. In conclusion, the invluence of fibres in gluten-free dough and bread is clearly depending on the nature of the model system, the fibre and the amount of water addition.},
  articleno    = {abstract O6-8},
  author       = {De Beleyr, Astrid and Van Laere, Delina and Van Bockstaele, Filip and Camerlinck, Melissa and De Leyn, Ingrid and De Meerleer, Marianne and Vermeiren , Lieve},
  booktitle    = {Gluten-Free Cereal Products and Beverages, 4th International symposium, Abstracts},
  keyword      = {fibre,gluten-free,bread,water absorption},
  language     = {eng},
  location     = {Cork, Ireland},
  title        = {Functionality of different fibre sources in gluten-free dough and bread},
  year         = {2016},
}