Wheat bread enriched with raspberry and strawberry oilcakes: effects on proximate composition, texture and water properties

• DOI: 10.1007/s00217-019-03370-5
• Publication Date: 2019-10-03T14:04:15Z
• Authors: Przemysław Łukasz...; Katarzyna Walkowiak; Łukasz Masewicz; Adamina Duda; Natalia Poliszko; Maria Barbara Róż...; Paweł Jeżowski; Agnieszka Tomkowiak; Sylwia Mildner-Sz...; Hanna Maria Baran...
• Keywords: Chewiness; Blowing a raspberry; Water activity; Texture (cosmology); Bound water; Proximate

Abstract Oilcakes from the oilseed industry are rich in dietary fibre and protein by-products. We assessed impact of wheat flour replacement with raspberry strawberry oilcakes on proximate composition bread, colour, texture water behaviour. The substitution influenced ash, fat content causing an increase each analysed macronutrients. crumb colour components (CIE L * a b *) were shifted toward red while saturation yellow decreased. Texture analysis showed that hardness chewiness increased as well springiness It was found limited significantly transport also molecular dynamics bread crumb. 1 H NMR measurement results relaxation times demonstrated free relation to bound examined systems depended amount replaced by oilcake, botanical origin oilcakes.