Antistaling effects of hydrocolloids and modified starch on bread during cold storage

Effect of Shortening on Sensory Characteristics of Wheat Bread

“…Appearance as well as the color of the product as compared to edible oil (Soybean) or when wheat bread left without shortening. The use of shortening [6] has good nutritional and appealing effect on quality of bread probably due to the higher protein content and the ratio of shortenings formulations that was incorporated, which would enhanced the eating quality of bread.…”

“…These results are partially supported by Friedman et al [3] who suggested that the enriched bread with vitamins and protein can be made more acceptable and tasteful by its shortening with edible oil (Soybean). Kang et al and Jorge et al [6,9] has reported that different fats sources were used for shortening and all the used blends showed almost equal impact on the quality characteristics of the bread and improved shelf life including consumer acceptance. Gerits et al, Kang et al,Jorge et al and Ganji and Kies [2,6,9,10] found no significant differences in color and texture by different shortening; however, canola Oil bread was judged significantly superior to soybean oil bread in flavor, and both of these breads were found to be significantly superior to coconut oil bread in flavor, tenderness, and overall acceptability.…”

“…Kang et al and Jorge et al [6,9] has reported that different fats sources were used for shortening and all the used blends showed almost equal impact on the quality characteristics of the bread and improved shelf life including consumer acceptance. Gerits et al, Kang et al,Jorge et al and Ganji and Kies [2,6,9,10] found no significant differences in color and texture by different shortening; however, canola Oil bread was judged significantly superior to soybean oil bread in flavor, and both of these breads were found to be significantly superior to coconut oil bread in flavor, tenderness, and overall acceptability. The comparative analysis of the findings from the present study and results reported by other workers, it is obvious that there is a gap between research aspect carried out in the advanced countries of the world and work being conducted under out condition miserable [12].…”

“…Same bread baked in a tandoor or clay oven and is rarely prepared at home. White and brown breads are also very common, but not as much as Roti, however, bread being a nutritious food supplies protein, vitamins and carbohydrates are consumed by utmost of peoples, major basis of dietary melanoidins [1] wheat lipids [2] Vitamin E is a natural antioxidant [3] wheat-heavy diet consumed over lengthy ages can result in micronutrient malnutrition [4] functional bakery products having therapeutic value other than nutrition [5] starch retro gradation, water migration properties varies , changes in the gluten network binding, and interactions between [6] the cells, sensory attributes (overall acceptability) properties of bread [7] also considered a quality parameters. Stability time characterizes the mixing tolerance of dough, and water activity of the dough particles [8] starch pasting [9] properties of dough under mixing and heating controls the dough expansion.…”

Effect of potato flour on quality and staling properties of wheat–potato flour bread

“…give bread a chewy mouthfeel. ing as the recrystallization of gelatinized starch and water transfer from the amorphous phase to the crystalline phase (Demirkesen et al, 2014;Kang, Reddy, Park, Choi, & Lim, 2018). Moreover, the B-type crystal also reflected the role of potato flours which was the tuberous starch.…”