Different hydrocolloids as bread improvers and antistaling agents

Guarda, Abél; Rosell, Cristina M.; Benedito, Carmen; Galotto, María José

doi:10.1016/s0268-005x(03)00080-8

Cited by 390 publications

(352 citation statements)

References 15 publications

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“…In baked goods, hydrocolloids have been used for retarding staling and/or for improving the quality of fresh products (Bárcenas & Rosell, 2005). In fact, guar, xanthan, arabic, carrageenans, alginates, pectin, and cellulose derivatives have been widely used (Guarda et al, 2004;Sharadanant & Khan, 2003;Rosell et al, 2001). …”

Section: Introductionmentioning

confidence: 99%

Influence of the addition of lupine protein isolate on the protein and technological characteristics of dough and fresh bread with added Brea Gum

López

2014

Food Sci. Technol

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Section: Introductionmentioning

confidence: 99%

Influence of the addition of lupine protein isolate on the protein and technological characteristics of dough and fresh bread with added Brea Gum

López

2014

Food Sci. Technol

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“…HPMC has been used in various baked and pasta products for textural improvements. Xanthan gum, HPMC and other hydorcolloids have been tested for their potential as bread improvers and anti-staling agents (Guarda et al 2004). HPMC was described as bound to the external part of the starch granules, reflecting a displacement of the lipids bounded to starch (Collar et al 1998).…”

Section: Introductionmentioning

confidence: 99%

Studies on effect of additives on protein profile, microstructure and quality characteristics of pasta

2011

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Wheat storage proteins play a vital role in pasta making quality. In the present study, SDS-PAGE, Gel filtration chromatography and Scanning electron microscopy techniques were employed to understand the changes in the wheat protein fractions and their interactions with additives namely Sodium Steroyl Lactate (SSL), Glycerol Monostearate (GMS) and Hydroxy Propyl Methyl Cellulose (HPMC) during processing of pasta. SDS-PAGE studies indicated changes in High Molecular Weight Glutenin (HMW) fractions during drying stages of pasta preparation and in cooked pasta samples. In uncooked pasta, gel filtration patterns showed four peaks corresponding to different storage proteins whereas in the case of cooked pasta, these peaks were merged into three peaks. Pasta quality characteristics studies indicated that pasta with HPMC was found to have minimum percentage of cooking loss (5.6%), increased cooked weight (82 g), firmness (2.97 N) and high overall quality score (27) than GMS, SSL and control. Microstructure studies confirm the beneficial effect of HPMC. The present study indicated that HPMC is better additive for pasta manufacture followed by GMS. This could be due to interaction of HPMC with starch and protein matrix is different from that of GMS and SSL.

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“…They have also shown good properties as a fat mimetic in diff erent products (Albert and Mittal, 2002;Guarda et al, 2004). The eff ects of hydrocolloids on the functional properties of wheat bread have been investigated; in such products gums improve dough stability, bread performance and bread shelf life (Christianson et al, 1974;Mettler and Seidel, 1993;Davidou et al, 1996;Yoshimura et al, 1996;Collar et al, 1999;Rojas et al, 1999;Rosell et al, 2001;Guarda et al, 2004;Ribotta et al, 2005). The eff ects of hydrocolloids on the functional properties of dough and bread quality depend on the nature, origin and particle size of the hydrocolloid as well as the dosages of the hydrocolloid incorporated into dough formulations.…”

mentioning

confidence: 99%

The effect of pectin from apple and arabic gum from acacia tree on quality of wheat flour dough

Pečivová¹,

Juříková²,

Burešová³

et al. 2014

Acta Univ. Agric. Silvic. Mendelianae Brun.

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PEČIVOVÁ, P., JUŘÍKOVÁ, K., BUREŠOVÁ, I., ČERNÁ, M., HRABĚ, J.: The eff ect of pectin from apple and arabic gum from acacia tree on quality of wheat fl our dough. Acta univ. agric. et silvic. Mendel. Brun., 2011, LIX, No. 6, pp. 255-264 The infl uence of hydrocolloids on the qualitative properties of wheat fl our dough was monitored by farinograph. The addition of arabic gum from acacia tree to the dough decreased water absorption and the degree of so ening but the development time of the dough increased. The improvement in quality of the doughs occurred only a er the addition of 15.0 g.kg −1. The addition of pectin from apple increased water absorption of the dough. Dough stability was increasing until the addition of 5.0 g. kg −1 but then it decreased. The degrees of so ening were decreasing until the addition of 5.0 g.kg −1 but then they increased. Farinograph quality number was increasing until the addition of 5.0 g.kg −1 pectin from apple but then it decreased to the value of 149. These hydrocolloids are able to modify diff erent qualitative properties of dough depending on their amount. dough, hydrocolloid, quality, stability

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Different hydrocolloids as bread improvers and antistaling agents

Cited by 390 publications

References 15 publications

Influence of the addition of lupine protein isolate on the protein and technological characteristics of dough and fresh bread with added Brea Gum

Influence of the addition of lupine protein isolate on the protein and technological characteristics of dough and fresh bread with added Brea Gum

Studies on effect of additives on protein profile, microstructure and quality characteristics of pasta

The effect of pectin from apple and arabic gum from acacia tree on quality of wheat flour dough

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