期刊
FOOD HYDROCOLLOIDS
卷 30, 期 2, 页码 698-703出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2012.08.013
关键词
Dough rheology; Composite bread quality; Lepidium sativum seed gum; Guar gum
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 G(1)L(1) 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 G(0.3)L(0.3) and G(0.3)L(0.6) samples. The results also showed that G(1)L(1), G(1)L(0.6) and G(0.6)L(1) samples had high specific volume and porosity. (c) 2012 Elsevier Ltd. All rights reserved.
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