کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10375938 | 880376 | 2005 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of HPMC addition on the microstructure, quality and aging of wheat bread
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
شیمی کلوئیدی و سطحی
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The effect of hydroxypropylmethylcellulose (HPMC) addition on a basic bread formulation is described. The effect of HPMC as bread improver and antistaling agent was analysed in terms of microstructure. Bread quality was assessed by physical parameters (volume, width/height ratio, moisture content and hardness), crumb grain structure (number of air cells, cells area and the ratio between cells area and total area) and sensory evaluation (appearance, aroma, taste and texture). Bread staling was determined by following both the hardness increase and the starch retrogradation during storage. The microstructure was analyzed by cryo scanning electron microscopy (cryo-SEM). The results confirm the ability of the HPMC for improving fresh bread quality and for delaying staling. The presence of HPMC decreased the hardening rate of the bread crumb and also retarded the amylopectin retrogradation. The microstructure analysis revealed the possible interaction between the HPMC and the bread constituents, which could partially explain the antistaling effect of this hydrocolloid.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 19, Issue 6, November 2005, Pages 1037-1043
Journal: Food Hydrocolloids - Volume 19, Issue 6, November 2005, Pages 1037-1043
نویسندگان
MarÃa Eugenia Bárcenas, Cristina M. Rosell,