Physical properties of breads containing hydrocolloids stored at low temperature. I. Effect of chilling

Mandala, Ioanna; Καπετανάκου, Αναστασία Ε.; Kostaropoulos, Athanasios E.

doi:10.1016/j.foodhyd.2006.11.007

Cited by 73 publications

(69 citation statements)

References 25 publications

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“…The specific volume and oven spring were significantly improved with the presence of hydrocolloids. This was previously established by other authors (Bárcenas and Rosell, 2005;Mandala et al, 2007;Mettler and Seibel, 1993;Rosell et al, 2001;Bárcenas et al, 2004). The largest value in specific volume is related to HPMC followed by CMC, which followed the same trend as oven spring.…”

Section: Resultssupporting

confidence: 77%

Effect of Guar Gum, Xanthan Gum, CMC and HPMC on Dough Rhealogy and Physical Properties of Barbari Bread

Maleki

Milani

2013

FSTR

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The effects of four hydrocolloids (guar, xanthan gum, carboxylmethylcellulose (CMC), and hydroxypropylmethylcellulose (HPMC)) in three concentrations (0.1, 0.5, and 1 % w/w flour basis), on Barbari (Iranian bread) was investigated. Farinograph parameters, physical properties (specific volume, oven spring, height to width ratio, crumb to crust ratio), and the moisture content of fresh bread were analyzed. CMC and HPMC had the most noticeable effect on dough rheological properties; leading to a more strengthened dough. The hydrocolloids also improved the bread's physical properties. In addition, the best effect on moisture content was observed by 0.5% CMC, followed by 0.5% and 1% HPMC. Hydrocolloids did not unfavourably influence the sensory properties of bread. All sensory parameters were improved using hydrocolloids. Consequently, despite the improving effect of all hydrocolloids, cellulose derivatives could have better uses in bread-making processes.Keywords: Barbari, bread, hydrocolloids, rheology, sensory properties, quality *To whom correspondence should be addressed. E-mail: Milani.jafar@yahoo.com IntroductionBread is a staple in the diets of most Middle Eastern families. Barbari is one of the most famous types of bread found in many countries such as Iran, Turkey, and some Arab countries. It has an oval shape, and is typically 70 − 80 cm in length, 25 − 30 cm in width, and 1.5 − 2 cm thickness in most parts that reaches to 2.5 − 3 cm in two ends (Qarooni, 1994). It is usually made from flour of 78% extraction.As demands for greater variety and healthier foodstuffs, including bread, are increasing and the general public are more conscientious of the appearance and quality of food products, food industries and researchers have to find ways to produce high-quality food products with longer shelf life. One of the most influential methods is to use additives including hydrocolloids. Hydrocolloids are generally water soluble polysaccharides which have recently been taken into consideration as bread improvers. They improve taste, texture, mouthfeel, moisture control, physical properties, and overall product quality (Xue and Ngadi, 2009). Some breadimproving effects of hydrocolloids were reported by previous researchers (Rosell et al., 2001;Sharadanant and Khan, 2003;Guarda et al., 2004;Bárcenas et al., 2009;Polaki et al., 2010). The improving effect of sodium alginate, xanthan, κ-carageenan and HPMC on the quality of fresh bread was investigated (Guarda et al., 2004). While all hydrocolloids were able to reduce the dehydration rate of bread crumb during storage, sodium alginate and HPMC showed exceptional moisture retention (Davidou et al., 1996). It has also been reported that HPMC and κ-carrageenan could likewise affect the specific volume, hardness, moisture content and staling of bread obtained from partially baked bread after being stored in sub-zero or low temperatures (Bárcenas et al., 2004;Bárcenas and Rosell, 2006).The purpose of this study was to compare the effect of four hydrocolloids (guar, xanthan g...

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Section: Resultssupporting

confidence: 77%

Effect of Guar Gum, Xanthan Gum, CMC and HPMC on Dough Rhealogy and Physical Properties of Barbari Bread

Maleki

Milani

2013

FSTR

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“…Annealed cassava starch also behaves like cross linked starch and this was responsible for the high retention of RS in the ACS-fortified noodles. Gums have been reported to reduce the starch digestibility of pasta and noodles and the differential behaviour of various gums such as xanthan gum (glucomannan) and guar/locust bean gums (galactomannans) depends on their structural features and interaction with starches (Briani et al 2006;Mandala et al 2007). …”

Section: In Vitro Starch Digestion Kinetics and Starch Fractionsmentioning

confidence: 99%

Gluten-free starch noodles from sweet potato with reduced starch digestibility and enhanced protein content

et al. 2016

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Sweet potato starch (SPS) noodles despite being gluten-free, has low nutritional value as it lacks proteins, minerals, vitamins etc. The objective of this study was to develop gluten-free starch noodles from sweet potato with enhanced protein content through fortification with whey protein concentrate (WPC) and to study the effect of protein fortification and blending SPS with banana (BS), cassava (CS) and mung bean (MBS) starches and annealed cassava starch (ACS) in reducing the starch digestibility. The highest protein retention in cooked noodles was obtained for 20 % WPC fortification, while the lowest starch digestibility was observed for 40 % BS fortified noodles followed by 50 % ACS fortified noodles. The highest resistant starch (RS) retention was for BS and ACS fortified noodles, which also had medium glycemic index of 66.3 (BS) and 67.2 (ACS). High sensory scores were obtained for the BS and 20 % WPC fortified noodles. The study showed that protein and/or BS fortification with SPS could enhance the acceptability as well as functional value of SPS noodles.

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“…The ash content was in the order of PF (1%) > honey (4%) > PF (2%) > normal bread > HPMC (0.5 g) > potato fl our (4%) > HPMC (1 g) > HPMC (1.5 g). Several authors have also reported high shelf life with potato powder (Bhattacharya et al 2003); however, use of HPMC can also increase the shelf life (Barcenas et al 2004, Mandala et al 2007. Honey is preferred in baked goods to keep them fresher (Viera and Ronsivalli 1999).…”

Section: Introductionmentioning

confidence: 99%

Baking loss of bread with special emphasis on increasing water holding capacity

Kotoki

Deka

2010

J Food Sci Technol

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Potato fl our (PF), hydroxypropyl methylcellulose (HPMC) and honey were used as baking agents and their effects on baking loss and sensory quality were studied. PF at 1, 2 and 4% levels decreased baking loss followed by HPMC and honey. Water absorption was substantially high with the HPMC (70.8-80.8%) and PF (61.7-71.7%) compared to honey and normal standard bread. PF incorporation increased shelf-life (6-7 days) as compared to HPMC and honey. HPMC incorporated bread had higher moisture content (36.8-38.0%) followed by PF (34.5-35.8%) and honey (34.7%). The ash content was in the order of PF (1%) > honey (4%) > PF (2%) > normal bread > HPMC (0.5 g) > PF (4%) > HPMC (1 g) > HPMC (1.5 g). PF incorporated bread had sensorily highest acceptance followed by HPMC and honey.

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Physical properties of breads containing hydrocolloids stored at low temperature. I. Effect of chilling

Cited by 73 publications

References 25 publications

Effect of Guar Gum, Xanthan Gum, CMC and HPMC on Dough Rhealogy and Physical Properties of Barbari Bread

Effect of Guar Gum, Xanthan Gum, CMC and HPMC on Dough Rhealogy and Physical Properties of Barbari Bread

Gluten-free starch noodles from sweet potato with reduced starch digestibility and enhanced protein content

Baking loss of bread with special emphasis on increasing water holding capacity

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