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Effect of Raisin Juice Addition on Bread Produced from Different Wheat Cultivars

Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou St., 15780 Athens, Greece

C. Soukoulis

Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou St., 15780 Athens, Greece

C. Tzia

Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou St., 15780 Athens, Greece, tzia{at}chemeng.ntua.gr

Concentrated and two types of dried raisin juice were added to bread and durum wheat flour dough at 50% level of sucrose substitution to prepare different bread samples. Baking (specific volume, color, crumb moisture, sensory evaluation), textural properties, and dough rheological properties were determined in breads. Results suggested that Greek durum wheat flour was appropriate for breadmaking and contributed to the baking, sensory, and textural properties of the final product. Addition of concentrated raisin juice in dough products both as a sucrose substitute and natural colorant gave breads with a higher loaf volume, fruity flavor, and an appealing brown color. Breads containing dried raisin juice were sensory rated lower than those with sucrose, however, they improved loaf volume and increased preservation time. This study also examined statistically the relationship between sensory responses and instrumental measurements, which is of major importance in the food industry for various applications.

Key Words: bread • raisin juice • durum wheat • rheology • texture • firmness • sensory analysis

This version was published on August 1, 2009

Food Science and Technology International, Vol. 15, No. 4, 325-336 (2009)
DOI: 10.1177/1082013209346581


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