Effects of hydrocolloids as texture improver in coriander bread

被引：0
作者：
Lipi Das
Utpal Raychaudhuri
Runu Chakraborty
机构：
[1] Jadavpur University,Department of Food Technology and Biochemical Engineering
来源：
Journal of Food Science and Technology | 2015年 / 52卷
关键词：
Hydrocolloid; Coriander bread; Crumb grain characteristics; Avrami model; Rheology;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
An attempt was made to study the effects of hydrocolloids on loaf weight, volume, crumb grain characteristics, crumb moisture, firmness and dough rheological properties on 3.0 % coriander leaf supplemented breads. Carrageenan (CA), carboxymethylcellulose (CMC), guar gum (GG) and xanthan gum (XG) were added in the proportions of 0.25, 0.5, 0.75 and 1.0 % w/w of 100 g wheat flour. Addition of hydrocolloid increased the loaf volume and decreased the average cell area. An inverse relationship was observed between specific volume and average cell area. XG showed uniform change in crumb moisture on storage at all levels of substitution. However highest loss of moisture occurred in bread samples supplemented with GG. Crumb firming kinetics using Avrami’s model showed slower firming rates for GG and CMC. High complex modulus (G*) values were observed in breads with 0.75 and 1.0 % XG.
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页码：3671 / 3680
页数：9
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