Volume 21, Issue 149 (2024)
FSCT 2024, 21(149): 114-128 |
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Abdollahzade N, Karazhiyan H. Investigating the rheological properties of dough and evaluating physiochemical properties of Sangak bread using whey powder and hydrocolloids of guar and tragacanth. FSCT 2024; 21 (149) :114-128
URL: http://fsct.modares.ac.ir/article-7-72463-en.html
URL: http://fsct.modares.ac.ir/article-7-72463-en.html
1- Department of Food Science and Technology, Torbat-e Heydarieh Branch, Islamic Azad University, Torbat-e Heydarieh, Iran
2- Department of Food Science and Technology, Torbat-e Heydarieh Branch, Islamic Azad University, Torbat-e Heydarieh, Iran ,hojjat_karazhiyan@yahoo.com
2- Department of Food Science and Technology, Torbat-e Heydarieh Branch, Islamic Azad University, Torbat-e Heydarieh, Iran ,
Abstract: (739 Views)
In current study, whey powder, guar and tragacanth gums were used at the different levels of 0.1, 0.3 and 0.5%, and in a mixed forms of 0.25% whey powder and 0.25%. Guar gum, 0.25% of whey powder and 0.25% of tragacanth gum in the formulation of Sangak bread to improve farinographic and extensograph properties of dough and physicochemical and sensory properties of bread. The results showed that the highest water absorption and dough development time and the lowest weight loss and firmness were observed in the sample containing 0.5% tragacanth gum. The samples containing guar gum and tragacanth and the sample containing 0.25% whey powder and 0.25% guar gum had the longest dough stability time. Tragacanth gum had the greatest role in reducing the degree of softening and increasing the farinograph quality number. Guar gum was more effective than other ingredients in improving dough extensibility. The effect of tragacanth gum and guar on dough resistance was increasing and decreasing, respectively. The highest energy was observed in the sample containing 0.25% whey powder and 0.25% tragacanth gum. The additives used improved the odor, color and chewability of Sangak bread. Thus, the sample containing 0.5% tragacanth gum (1 priority) and the sample containing 0.25% whey powder and 0.25% tragacanth gum (2 priority) has been introduced as the best samples.
Article Type: Original Research |
Subject:
Cereal and products technology
Received: 2023/11/16 | Accepted: 2024/02/21 | Published: 2024/06/21
Received: 2023/11/16 | Accepted: 2024/02/21 | Published: 2024/06/21
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