Effects of hydrocolloids as texture improver in coriander bread

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• 作者：Lipi Das ; Utpal Raychaudhuri ; Runu Chakraborty
• 关键词：Hydrocolloid ; Coriander bread ; Crumb grain characteristics ; Avrami model ; Rheology
• 刊名：Journal of Food Science and Technology
• 出版年：2015
• 出版时间：June 2015
• 年：2015
• 卷：52
• 期：6
• 页码：3671-3680
• 全文大小：14,806 KB
• 参考文献：American Association of Cereal Chemist (AACC) (2000) Approved Methods of American Association of Cereal Chemist, 10th edn. American Association of Cereal Chemist, St. Paul
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  Turabi E, Sumnu G, S
• 作者单位：Lipi Das (1)
  Utpal Raychaudhuri (1)
  Runu Chakraborty (1)
  
  1. Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata, 700032, India
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  Chemistry
  
• 出版者：Springer India
• ISSN：0975-8402

文摘

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.