Volume 6, Issue 22 (2009)                   FSCT 2009, 6(22): 101-107 | Back to browse issues page

XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Influence of some hydrocolloids on dough rheological properties and staling of baguette bread. FSCT. 2009; 6 (22) :101-107
URL: http://fsct.modares.ac.ir/article-7-12388-en.html
Abstract:   (4962 Views)
  The effect of three hydrocolloids with different chemical structure and from different sources on the rheological properties of wheat flour dough , fresh baguette bread quality and its influence on bread staling were studied. The influence of the selected hydrocolloids( Guar, Pectin and Xanthan gum ) on rheological behavior of dough was tested by using extensograph and farinograph. Rheological characteristics of wheat flour doughs were modified to different extent by hydrocolloids of varying chemical structure. The greatest effects, but not the better ones, at dough level were promoted by xanthan followed by guar, these hydrocolloids strengthen the wheat flour dough. Hardness and sensory characteristics of bread after storing for 24 and 48 h. Hydrocolloids affected in different extent to stored bread. Although different improvements were observed associated to specific hydrocolloid , guar was the hydrocolloid with an improvement effect on all the parameters tested, specific volume index and crumb hardness. In addition , during storage, guar gum showed an anti staling effect, reducing the crumb hardening.  
Full-Text [PDF 162 kb]   (5194 Downloads)    

Received: 2009/08/26 | Accepted: 2009/11/25 | Published: 2012/08/25

Add your comments about this article : Your username or Email:
CAPTCHA

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.