Effect of guar, xanthan, carboxyl methyl cellulose, and hydroxyl propyl methyl cellulose on staling of Barbari bread
In this study, the effect of four hydrocolloids (guar gum, xanthan gum, carboxylmethylcellulose, and hydroxypropylmethylcellulose), in three concentrations (0.1, 0.5, 1 % w/w) as bread improvers, on staling rate of Barbari bread was investigated. Bread staling was studied at first, third and fifth d...
| Main Authors: | , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2012-05-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://journals.rifst.ac.ir/article_66544_85fa4543cbaccb54af7f4713e511c4bc.pdf |