Effect of Xanthan Gum on Improvement of Bread Height and Specific Volume upon Baking with Frozen and Thawed Dough

Morimoto, Naomi; Tabara, Aya; Seguchi, Masaharu

doi:10.3136/fstr.21.309

Cited by 15 publications

(5 citation statements)

References 10 publications

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“…When GG, XG or TSG (5% f.b.) were added to frozen dough, higher specific volumes were obtained in comparison with control bread (Morimoto, Tabara, & Seguchi, 2015). TG (1% f.b.)…”

Section: Hydrocolloids Used In Bake Off Technologiesmentioning

confidence: 99%

Hydrocolloids in wheat breadmaking: A concise review

Ferrero

2017

Food Hydrocolloids

114

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“…When GG, XG or TSG (5% f.b.) were added to frozen dough, higher specific volumes were obtained in comparison with control bread (Morimoto, Tabara, & Seguchi, 2015). TG (1% f.b.)…”

Section: Hydrocolloids Used In Bake Off Technologiesmentioning

confidence: 99%

Hydrocolloids in wheat breadmaking: A concise review

Ferrero

2017

Food Hydrocolloids

114

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“…Davidou et al (1996) reported that xanthan gum decreased the rigidity of bread as determined by dynamic mechanical measurements. Furthermore, xanthan gum improves the quality of frozen dough and par-baked bread applications by increasing water retention, improving freezethaw stability, and increasing final loaf volume (Mandala, Kapetanakou, & Kostaropoulos, 2008;Morimoto, Tabara, & Seguchi, 2015). Xanthan gum has received increased attention in recent years for its potential to improve gluten-free baking applications (Peressini, Pin, & Sensidoni, 2011;Sciarini, Ribotta, Leon, & Perez, 2010).…”

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confidence: 99%

Effect of xanthan gum on dough properties and bread qualities made from whole wheat flour

Tebben

2018

Cereal Chem

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Background and objectives This study aimed to determine the effect of xanthan gum on whole wheat dough and bread, especially dough rheological properties, gluten structures, loaf volume, and bread texture and staling. Findings Xanthan gum increased the water absorption and mixing time for whole wheat dough as determined by mixograph. Xanthan gum altered dough rheology as evaluated through the Kieffer extensibility test, Chen–Hoseney stickiness test, and compression test employed for extensional viscosity calculation. Gluten secondary structure was analyzed by FTIR spectroscopy. Changes to glutenin and gliadin extractability were measured by RP‐HPLC. Specific loaf volume increased from 3.74 to 4.38 cm3/g. Crumb hardness of fresh bread decreased more than twofold by xanthan inclusion. Hardness after 48 hr of bread storage was also lower than the control, but the rate of hardness increase was not reduced. Moisture loss over 48 hr decreased for 0.6% and 1.0% xanthan gum. DSC revealed that xanthan gum decreased amylose–lipid complexation, but did not affect amylopectin retrogradation. Conclusions Xanthan gum altered the rheological properties of whole wheat dough, increased whole wheat bread volume, and decreased the hardness of both fresh and stored bread. Future research could examine the effect of xanthan gum in combination with other crumb softeners and antistaling agents, in order to achieve both an increase in loaf volume and a decrease in staling for whole wheat bread. Significance and novelty This study may help improve the sensory appeal of whole wheat bread and ultimately increase whole grain consumption.

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“…The loss of the specific volume of dough due to the freezing stage is critical for GF bread because the GF dough loses its gas retention capacity in the proofing and baking processes (Mezaize et al ., ). Nevertheless, the quality characteristics of GF products using GF frozen dough are not affected when hydrocolloids are used, especially guar gum (Mezaize et al ., ; Morimoto et al ., ). Moreover, this study shows that the specific volume and height of GF cheese bread were improved by adding guar gum in GF cheese dough.…”

Section: Resultsmentioning

confidence: 97%

Influence of guar gum on the baking quality of gluten‐free cheese bread made using frozen and chilled dough

Zapata

Zapata-Bravo

Rodríguez‐Sandoval

2018

Int J of Food Sci Tech

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Summary The aim of the study was to assess the effect of guar gum on the quality and textural properties of gluten‐free (GF) cheese bread made using chilled and frozen GF cheese dough. The guar gum addition was at 3.5% (G3.5), 4% (G4) and 4.5% (G4.5) levels, based on the weight of the cheese in the product. Samples of frozen dough with 3.5% guar gum and of chilled dough with 4.5% guar gum were chosen for sensory analysis as they had the closest hardness and specific volume to samples of fresh dough and dough without guar gum (Control). The overall consumer acceptance of samples that had been processed using freezing treatment presented the lowest liking score due to the light salty taste.

show abstract

Effect of Xanthan Gum on Improvement of Bread Height and Specific Volume upon Baking with Frozen and Thawed Dough

Cited by 15 publications

References 10 publications

Hydrocolloids in wheat breadmaking: A concise review

Hydrocolloids in wheat breadmaking: A concise review

Effect of xanthan gum on dough properties and bread qualities made from whole wheat flour

Influence of guar gum on the baking quality of gluten‐free cheese bread made using frozen and chilled dough

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