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Title

EFFECT OF XANTHAN AND CMC ON RHEOLOGICAL PROPERTIES OF GLUTEN FREE BREAD DOUGH

Pages

 Start Page 137 | End Page 148

Keywords

CARBOXYMETHYLCELLULOSE (CMC)Q2

Abstract

 Bread is traditional food generally prepared from wheat flour. Flat breads are the oldest and well known kinds of bread worldwide. The main wheat component responsible for bread quality is gluten, which is an essential structure-binding protein. Although important, this protein can cause health problems in predisposed individuals with celiac disease. Consequently HYDROCOLLOIDS are used to substitute for gluten and mimic the viscoelastic properties of it. In order to consider the influence of XANTHANn and CMC on dough rheological properties, they used in 0.5, 1, 1.5% to evaluate the influence of each level separately and in 0.5, 1% (flour basis) for incorporative effects of them. In farinogragh measuring, treatment 4 (1.5% XANTHAN) and treatment 11 (1% CMC, 1% XANTHAN) resulted in highest water absorption. Increasing the level of XANTHAN led to increasing water absorption significantly in comparison to CMC. XANTHAN and CMC decrease and increased dough time development respectively. Addition of XANTHAN resulted in a farinogram which resembled that of a standard farinogram obtained by wheat flour. In dough dynamic measuring, HYDROCOLLOIDS caused higher viscoelastic modulus and increasing the level of them made them greater. The highest G' was in treatment4, between used separate gum treatments. tanδ in treatments contain CMC was more than treatments contain XANTHAN and it was the most in treatment 7 (1.5% CMC). G' and G" in treatments contain incorporative gums was more than treatments contain separate gums. In these treatments, XANTHAN decrease the tanδ resulted in treatments including CMC seperately. Treatment 11 has higher dynamic modulus and tanδ than treatment 4. In all cases xanyhan had affect on increasing water adsorption, decreasing dough time development, elastic modulus acceleration and decreasing tanδ.

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