کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
604092 1454442 2013 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Evaluation of Lepidium sativum seed and guar gum to improve dough rheology and quality parameters in composite rice–wheat bread
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی شیمی کلوئیدی و سطحی
پیش نمایش صفحه اول مقاله
Evaluation of Lepidium sativum seed and guar gum to improve dough rheology and quality parameters in composite rice–wheat bread
چکیده انگلیسی

The effects of hydrocolloids in rice–wheat flour were studied. Hydrocolloids at 0%, 0.3%, 0.6% and 1% w/w (flour basis) and guar (G), Lepidium sativum seed (L) and guar-L. sativum seed (GL) gum were tested as additives to the rice/flour in various combinations. The quality parameters for the experiment were assessed with farinography, extensography, amylography and texture profile analysis. The evaluation of dough rheology showed that water absorption, dough development time, dough stability and viscosity all increased with the addition of hydrocolloids alone or in a combination. It was demonstrated that G1L1 promoted the highest effect. The mixing tolerance index and gelatinization temperature decreased with an increased hydrocolloid concentration. Extensibility value for the dough that incorporated guar and L. sativum seed gum increased with increasing hydrocolloid concentration from 0.3% to 0.6% and then decreased at 1%. The water activity of all bread didn't have significant differences with increasing hydrocolloids concentration but this parameter 24 decreased during storage. Firmness decreased with increasing hydrocolloid concentration and increased with increasing storage time. The sensory evaluation by a consumer panel gave the higher score for overall acceptability to G0.3L0.3 and G0.3L0.6 samples. The results also showed that G1L1, G1L0.6 and G0.6L1 samples had high specific volume and porosity.

Effect of gums addition on sensory panel overall acceptability score of fresh rice–wheat (n = 3). Means ± SD with different letters differ significantly (p < 0.05).Figure optionsDownload as PowerPoint slideHighlights
► Comparison the effects of a native gum (Lepidium sativum seed gum) with guar gum in composite rice–wheat bread.
► Trying to improve composite bread quality and dough rheology by using native gum.
► Provide a novel and useful gluten substitute for composite bread baking purposes.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 30, Issue 2, March 2013, Pages 698–703
نویسندگان
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