The physiological and rheological effects of part baked frozen bread with guar and xanthen gums
Publish Year: 1393
نوع سند: مقاله کنفرانسی
زبان: English
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شناسه ملی سند علمی:
HYDROCOLLOIS01_035
تاریخ نمایه سازی: 29 فروردین 1397
Abstract:
Rheological and physiological behaviour of frozen part baked Barbari bread was studied in the presence of various guar gum and Xanthen samples with different molecular weights. Bread with 0.4 guar gums was improved the volume, porosity, hardness and color index. The use of xanthen increased volume, porosity, but negative effect of on hardness of bread and no influence on color index. Notably, adding Increases in the concentration any of the Gums had a negative impact. Compared with guar gum and xanthen showed, between xanthen and guar was not significant difference at porosity. Guar reduced the hardness; in contrast xanthen was more effective on increase volume. Guar gums improved color index but xanthen don’t had any effect
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Authors
Toktam Hejrani
Student of PhD Department of Food Science & Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
Zahra Sheikholeslami
Assistant of Agriculture and Natural Resources Research Center, Mashhad, Iran
Ali Mortazavi
Professor of Department of Food Science & Technology, Ferdowsi University, Mashhad, Iran
Mahdi Ghiyafe Davoodi
Assistant of Agriculture and Natural Resources Research Center, Mashhad, Iran,