Effects of Carboxymethyl Cellulose, Pectin and Guar on Dough Rheology and Quality of Toast Breads
الموضوعات :E. Karbala’e Husseina 1 , S. Movahhed 2 , A.R. Shahab Lavasani 3
1 - MSc Student of the Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamim, Iran.
2 - Associate Professor of the Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamim, Iran.
3 - Assistant Professor of the Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamim, Iran.
الکلمات المفتاحية: Carboxymethyl Cellulose, Farinograph, Guar, Pectin, Toast Bread,
ملخص المقالة :
Bread and other baked goods tend to undergo physicochemical changes after the baking process is completed. These changes are generally called staling. Authors have suggested a variety of methods for improving the technological and sensory properties of all sorts of bread, particularly voluminous and semi-voluminous breads. One of the most important one of these methods is the use of hydrocolloids in strategic products. This study analyzed the effect of different levels (0, 0.5 and 1%) of three hydrocolloids (pectin, carboxymethyl cellulose, and guar) on the rheology of dough and the quality of toast bread samples. The results revealed that changes in Farinograph attributes of dough depend on the chemical structure of the hydrocolloids. The largest effect belonged to the 1% guar, 1% pectin, and 1% CMC treatments. In general, hydrocolloids enhanced the dough samples. All hydrocolloids improved the qualitative properties of breads, delayed staleness, and provided better breads than the control sample. The largest effect was observed by the addition of 1% guar. According to the results, the opinions of the panelists, the treatment containing 1% guar was selected as the best additive as compared to the other two hydrocolloids.
Altamirano-Fortoul, R. & Rosell, F. C. M. (2011). Physico-Chemical Changes in Breads from Bake off Technologies During Storage. Food Science and Technology, 44, 631-636.
Anonymous. (2000). Approved Methods of Analysis of the American Association of Cereal Chemists (10thed.), Inc., St. Paul.
Anonymous. (2009). Voluminous and Semi-Voluminous Breads-Properties and Testing Methods. National Standard Number 2338. Second revision. The Institute of Standards and Industrial Research of Iran Press.
Anton, A. & Artfield, S. (2008). Hydrocolloids in Gluten-Free Breads: A Review. International Journal of Food Science and Nutrition, 59(1), 11-23.
Aparicio, A., Sonai, G., Sayago, A., Apolonio, V., Juscelino, T., Tania, E., Ascencio, O., Luis, A. & Bello, P. (2007). Slowly Digestible Cookies Prepared from Resistant Starch-Rich Linterized Banana Starch. Journal of Food Composition and Analysis, 20, 175-181.
Barcenas, M. E., Benedito, C. & Rosell, C. M. (2004). Use of Hydrocolloids as Bread Improvers in Interrupted Baking Process with Frozen Storage. Food Hydrocolloids, 18, 769-774.
Demirkesen, I., Mert, B., Sumnu, G. & Shahin, S. (2010). Rheological Properties of Gluten-Free Bread Formulations. Journal of Food Engineering, 96, 295-303.
Kohajdová, Z. & Karovičová, J. (2008). Influence of Hydrocolloids on Quality of Baked Goods. Acta Scientiarum Polonorum, Technologia Alimentaria, 7(2), 43-49.
Lazaridoua, A., Dutab, D., Papageorgiouc, M., Belcb, N. & Biliaderisa, C. G. (2007). Effects of Hydrocolloids on Dough Rheology and Bread Quality Parameters in Gluten-Free Formulations. Journal of Food Engineering, 79(3), 1033-1047.
Lebesi, D. M. & Tzia, C. (2011). Effect of Addition of Different Dietary Fiber and Edible Cereal Bran Sources on the Baking and Sensory Characterstics of Cupcakes. Food and bioprocess Technology, 4(5), 710-722.
Majzoubi, M., Layegh, M. & Farahnaki, A. (2010). Effect of Pectin and Cross-Linked Pectin on Molded Dough and Breads. Food Research International, 21(2), 195-207.
Maleki, G. & Mohammadzadeh Milani, J. (2013). Effect of Guar Gum, Xanthan Gum, CMC and HPMC on Dough Rhealogy and Physical Properties of Barbari Bread. Food Science and Technology Research, 19(3), 353-358.
Mohamed, A. & Jingyuan, X. (2010). Processing Polour and Texture Analysis. Journal of Food Chemistry, 118, 620-626.
Movahed, S. (2011). Evaluation of the Effect of Liquid Sour Dough Method on Dough Yield, Bread Yield and Organoleptic Properties of Iranian Lavash Bread. World Applied Science Journal, 15(7), 1054-1058.
Purlis, E. & Salvadori, V. (2009). Modelling the Browing of Bread During Baking. Food Research international, 42(7), 865-870.
Ravi, R., Manhar, R. & Rao, P. H. (2000). Influence of Additives on the Rheological Characteristics and Baking Quality of Wheat Flours. European Food Research and Technology, 2(10), 202-208.
Rodge, A. B., Sonkamble, S. M., Salve, R. V. & Hashmi, S. I. (2012). Effect of Hydrocolloid (Guar Gum) Incorporation on the Quality Characteristics of Bread. Journal of Food Processing & Technology, 3, 136.
Rodriguez. S., Ambriz, J., Hernandez, E., Agama- Acevedo, J., Tovar, A. & Bello, P. (2008). Characterization of a Fiber-Rich Powder Prepared by Liquefaction of Unripe Banana Flour. Journal of Food Chemistry, 107, 1515- 1527.
Rosell, C. M., Bárcenas, M. & O-Keller, J. (2009). Influence of Different Hydrocolloids on Major Wheat Dough Components (Gluten and Starch). Journal of Food Engineering, 94, 241–247.
Shahidi, F., Mohebbi, M. & Ehtiyati, A. (2011). Image Analysis of Crumb Digital Images in Barbary Bread Anriched with Soy Flour. Iranian Food Science and Technology Research Journal, 6(4), 247- 253.
