Volume 19, Issue 126 (2022)
FSCT 2022, 19(126): 57-70 |
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Mohammadi Golchin F, Movahhed S, Eshaghi M, Ahmadi Chenarbon H. Effect of guar gum, DATEM, mixer rotation and baking temperature on physicochemical, thermal and organoleptic properties of Toast. FSCT 2022; 19 (126) :57-70
URL: http://fsct.modares.ac.ir/article-7-58667-en.html
URL: http://fsct.modares.ac.ir/article-7-58667-en.html
1- Ph.D student, Department of Food Science and Technology, College of Agriculture, Varamin - Pishva Branch, Islamic Azad University, Varamin, Iran.
2- Associated Professor, Department of Food Science and Technology, College of Agriculture, Varamin - Pishva Branch, Islamic Azad University, Varamin, Iran. ,phd_movahhed23@yahoo.com
3- Assistant Professor, Department of Food Science and Technology, College of Agriculture, Varamin - Pishva Branch, Islamic Azad University, Varamin, Iran.
4- Assistant Professor, Department of Agronomy, College of Agriculture, Varamin - Pishva Branch, Islamic Azad University, Varamin, Iran.
2- Associated Professor, Department of Food Science and Technology, College of Agriculture, Varamin - Pishva Branch, Islamic Azad University, Varamin, Iran. ,
3- Assistant Professor, Department of Food Science and Technology, College of Agriculture, Varamin - Pishva Branch, Islamic Azad University, Varamin, Iran.
4- Assistant Professor, Department of Agronomy, College of Agriculture, Varamin - Pishva Branch, Islamic Azad University, Varamin, Iran.
Abstract: (1536 Views)
Improvement of dough preparing methods and use of some additives seem necessary to delay staling, which is considered one of the important problems in the baking industry. In this regard, this research studied the effects of mixer rotation (750 and 1000 rpm), various levels of guar gum and DATEM (both at 0.5 and 1%), and baking temperature (200 and 220℃) on physicochemical, thermal and organoleptic properties of Toast bread samples. A completely randomized design was used to analyze the data and Duncan’s multiple range test was conducted for comparison of the means at the 5% significance level (α = 5%) in SPSS 16. The results suggested that hydrocolloid (guar gum) and DATEM incorporation increased moisture, protein and ash contents, specific gravity, peak temperature and brightness index, but decreased staling of the samples and enthalpy of fusion of the starch. In addition, most sensory characteristics of bread samples also improved. The guar gum did not affect the pH, but the samples containing 1% DATEM had the lowest pH values. It is noteworthy that the sample treated with 0.5% guar and 0.5% DATEM that was mixed at 1000 rpm and baked at 200℃ was introduced as the most desirable formulation.
Article Type: Original Research |
Subject:
Cereal and products technology
Received: 2022/01/13 | Accepted: 2022/06/6 | Published: 2022/08/1
Received: 2022/01/13 | Accepted: 2022/06/6 | Published: 2022/08/1
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