Volume 10, Issue 38 (2013)                   FSCT 2013, 10(38): 103-112 | Back to browse issues page

XML Persian Abstract Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Effect of different levels of gum tragacanth on bread quality. FSCT 2013; 10 (38) :103-112
URL: http://fsct.modares.ac.ir/article-7-9451-en.html
Effect of different levels of gum tragacanth on bread quality
Abstract:   (10205 Views)
In this research, different amounts of gum tragacanth (0.5%, 1%, 1.5% and 2% w/w) was added to wheat flour and its effects on bread quality parameters including moisture, specific volume, crumb firmness, color, water activity and bread staling during storage was evaluated. The results suggested that addition of gum tragacanth increased moisture but decreased crumb firmness, loaf volume and specific volume in all samples with reference to the control sample. Measurement of crust and crumb color showed that addition of gum tragacanth at all concentrations significantly decreased lightness of crust and crumb but increased red- and yellowness of both crust and crumb (p  
Keywords: Staling, Bread, Water activity, Gum Tragacanth, Color Measurement
Full-Text [PDF 230 kb]   (6757 Downloads)    

Received: 2010/04/29 | Accepted: 2011/01/29 | Published: 2013/01/28
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.