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- W4366418933 abstract "The current study is aimed at fortifying Barbari bread with different levels ( <math xmlns=http://www.w3.org/1998/Math/MathML id=M1> <msub> <mrow> <mi>T</mi> </mrow> <mrow> <mtext>Co</mtext> </mrow> </msub> </math> : 0, <math xmlns=http://www.w3.org/1998/Math/MathML id=M2> <msub> <mrow> <mi>T</mi> </mrow> <mrow> <mn>5</mn> <mi>%</mi> </mrow> </msub> </math> : 5%, <math xmlns=http://www.w3.org/1998/Math/MathML id=M3> <msub> <mrow> <mi>T</mi> </mrow> <mrow> <mn>10</mn> <mi>%</mi> </mrow> </msub> </math> : 10%, and <math xmlns=http://www.w3.org/1998/Math/MathML id=M4> <msub> <mrow> <mi>T</mi> </mrow> <mrow> <mn>15</mn> <mi>%</mi> </mrow> </msub> </math> : 15) of olive pomace dietary fiber (ODF) and investigating the quality properties of enriched bread. The fiber of the defatted olive pomace powder was extracted by an enzymatic process as a green extraction method (α-amylase, protease, amyloglucosidase, and cellulase; incubation time: 4.5 h, 40°C). The effect of ODF addition on the thermal (based on differential scanning calorimetry (DSC)), rheological, physical, textural, and sensory properties of samples was investigated. The DSC curves of samples were a broad endothermic transition peak ( <math xmlns=http://www.w3.org/1998/Math/MathML id=M5> <msub> <mrow> <mi>T</mi> </mrow> <mrow> <mtext>onset</mtext> </mrow> </msub> <mo>~</mo> <mn>43</mn> </math> °C and <math xmlns=http://www.w3.org/1998/Math/MathML id=M6> <msub> <mrow> <mi>T</mi> </mrow> <mrow> <mtext>peak</mtext> </mrow> </msub> <mo>=</mo> <mn>123.58</mn> <mo>−</mo> <mn>125.74</mn> </math> °C). By increasing the ODF level, the water absorption rate of the dough increased while softening degree reduced. There was a negative significant correlation between baking loss and crumb moisture ( <math xmlns=http://www.w3.org/1998/Math/MathML id=M7> <mi>R</mi> <mo>></mo> <mo>−</mo> <mn>0.94</mn> </math> ) and aw ( <math xmlns=http://www.w3.org/1998/Math/MathML id=M8> <mi>R</mi> <mo>=</mo> <mo>−</mo> <mn>0.769</mn> </math> ). By increasing ODF, sample porosity and specific volume decreased. There was a significant difference between hardness and springiness of <math xmlns=http://www.w3.org/1998/Math/MathML id=M9> <msub> <mrow> <mi>T</mi> </mrow> <mrow> <mn>15</mn> <mi>%</mi> </mrow> </msub> </math> and <math xmlns=http://www.w3.org/1998/Math/MathML id=M10> <msub> <mrow> <mi>T</mi> </mrow> <mrow> <mtext>Co</mtext> </mrow> </msub> </math> . Replacement of wheat flour with 10% ODF had no significant effect on the sensory parameters of Barbari bread." @default.
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- W4366418933 date "2023-03-29" @default.
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- W4366418933 title "Effect of Olive Pomace Fiber on the Baking Properties of Wheat Flour and Flat Bread (Barbari Bread) Quality" @default.
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