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 |
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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 |
| Summary: | 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 days of storage. Samples containing hydroxypropylmethylcellulose (HPMC) and carboxylmethylcellulose (CMC) showed lower loss of moisture content. Using HPMC 0.5% in fresh bread led to a softest crumb. Two days post-baking, CMC was more effective than the other three hydrocolloids, but in a longer duration of storage, HPMC showed better results. Adding hydrocolloids led to more Water Soluble Starch (WSS) in both fresh and stored bread. Differential Scanning Calorimetry (DSC) analysis showed that added hydrocolloids breed improvement in thermal parameters. The antistaling effect of hydrocolloids might be due to their interaction with other bread constituents. Amongst all hydrocolloids, cellulose derivatives are more influential. |
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| ISSN: | 2252-0937 2538-2357 |