Effects of hydrocolloids as texture improver in coriander bread View Full Text


Ontology type: schema:ScholarlyArticle      Open Access: True


Article Info

DATE

2015-06

AUTHORS

Lipi Das, Utpal Raychaudhuri, Runu Chakraborty

ABSTRACT

An attempt was made to study the effects of hydrocolloids on loaf weight, volume, crumb grain characteristics, crumb moisture, firmness and dough rheological properties on 3.0 % coriander leaf supplemented breads. Carrageenan (CA), carboxymethylcellulose (CMC), guar gum (GG) and xanthan gum (XG) were added in the proportions of 0.25, 0.5, 0.75 and 1.0 % w/w of 100 g wheat flour. Addition of hydrocolloid increased the loaf volume and decreased the average cell area. An inverse relationship was observed between specific volume and average cell area. XG showed uniform change in crumb moisture on storage at all levels of substitution. However highest loss of moisture occurred in bread samples supplemented with GG. Crumb firming kinetics using Avrami's model showed slower firming rates for GG and CMC. High complex modulus (G*) values were observed in breads with 0.75 and 1.0 % XG. More... »

PAGES

3671-3680

References to SciGraph publications

Journal

TITLE

Journal of Food Science and Technology

ISSUE

6

VOLUME

52

Author Affiliations

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s13197-014-1296-8

DOI

http://dx.doi.org/10.1007/s13197-014-1296-8

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1031572570

PUBMED

https://www.ncbi.nlm.nih.gov/pubmed/26028750


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