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Paper Information

Journal:   IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES)   2011 , Volume 42 , Number 2; Page(s) 205 To 213.
 
Paper: 

THE EFFECT OF XANTHAN HYDROCOLLOID ON IMPROVEMENT OF PHYSICAL AND SENSORY PROPERTIES OF BARBARY DOUGH AND BREAD

 
 
Author(s):  RIKHTEGARI S., GHANBARZADEH B.*, GHIASI B.
 
* DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, FACULTY OF AGRICULTURE, UNIVERSITY OF TABRIZ
 
Abstract: 

The effect of Xanthan hydrocolloid (0.1 and 0.5% W/W of flour) on physical and sensory properties of the fresh and stored Barbary bread were studied. Effects of hydrocolloids on physical properties of baked bread were determined by different tests of: penetration, colorimetry (Hunter values) of crust and Differential Scanning Colorimetry (DSC). Sensory evaluation also was carried out for determining the overall acceptability of the bread samples. All the experiments, except colorimetry, were carried out on the first, second and fourth days after baking. With an addition of Xanthan, physical and overall acceptability of the bread were improved. Xanthan gum increased dough consistency, water absorption, dough developing time as well as the softening index. Furthermore, it increased yellowness and lightness indexes of the crust and softness of the crumb in the bread experimental samples. The bread samples containing Xanthan gum at 0.5% level showed the highest quality accompanied by the least unfavorable change during their storage time.

 
Keyword(s): BARBARY BREAD, XANTHAN GUM, PHYSICAL PROPERTIES, SENSORY PROPERTIES
 
 
References: 
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Click to Cite.
APA: Copy

RIKHTEGARI, S., & GHANBARZADEH, B., & GHIASI, B. (2011). THE EFFECT OF XANTHAN HYDROCOLLOID ON IMPROVEMENT OF PHYSICAL AND SENSORY PROPERTIES OF BARBARY DOUGH AND BREAD. IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES), 42(2), 205-213. https://www.sid.ir/en/journal/ViewPaper.aspx?id=273975



Vancouver: Copy

RIKHTEGARI S., GHANBARZADEH B., GHIASI B.. THE EFFECT OF XANTHAN HYDROCOLLOID ON IMPROVEMENT OF PHYSICAL AND SENSORY PROPERTIES OF BARBARY DOUGH AND BREAD. IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES). 2011 [cited 2021May08];42(2):205-213. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=273975



IEEE: Copy

RIKHTEGARI, S., GHANBARZADEH, B., GHIASI, B., 2011. THE EFFECT OF XANTHAN HYDROCOLLOID ON IMPROVEMENT OF PHYSICAL AND SENSORY PROPERTIES OF BARBARY DOUGH AND BREAD. IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES), [online] 42(2), pp.205-213. Available: https://www.sid.ir/en/journal/ViewPaper.aspx?id=273975.



 
 
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