کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5768503 1628517 2017 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
The effect of Chios mastic gum addition on the characteristics of rice dough and bread
ترجمه فارسی عنوان
اثر افزودن کرم پودر کاتیون بر خصوصیات خمیر برنج و نان
کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


- The effect of mastic gum (0.5-20.0 g/100 g) on rice dough and bread was tested.
- Gum significantly impacted dough rheological behavior at 30 °C and during heating.
- The impact of gum on crumb texture characteristics was weak.
- Due to typical gum flavor only breads with 0.5-1.5 g/100 g were acceptable.

The applicability of Chios mastic gum (MG) in gluten-free breadmaking was investigated in rice flour blended with 0.5-20.0 g/100 g of gum. The presence of MG significantly (P < 0.05) increased Hencky strain from 0.726 to 0.730-0.738 and peak stress from 2.5 kPa to 7.3-10.4 kPa during elongation test. The presence of MG strengthened dough during frequency sweeps at 30 °C and during heating from 30 to 90 °C. Bread evaluation revealed limited applicability of MG. Loaf volume was not significantly (P < 0.05) impacted by the presence of MG. High rice crumb hardness was significantly improved only in bread with 0.5 g/100 g. Rising amounts of MG generally increased rice bread hardness, which may be related to the creation of small pores (0.0-2.0 g/100 g), nonporous areas (2.5-5.0 g/100 g) and the formation of dry crumb belt (10.0-20.0 g/100 g). The typical MG flavor reduced the overall acceptability of breads; only breads with 0.5-1.5 g/100 g of gum were acceptable for consumers.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 81, August 2017, Pages 299-305
نویسندگان
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