Effects of hydrocolloids as texture improver in coriander bread

Das, L.M.; Raychaudhuri, Utpal; Chakraborty, Runu

doi:10.1007/s13197-014-1296-8

Cited by 9 publications

(10 citation statements)

References 25 publications

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“…The xanthan gum may help to reinforce the gluten network around the air cells as the dough is expanding, allowing for their stabilization and resistance to collapse, which resulted in the increased cell number in the bread. An increase in cell number due to xanthan gum addition has been reported for refined wheat flour-coriander composite bread (Das, Raychaudhuri, & Chakraborty, 2015). Rosell et al (2001) reported that xanthan gum had a thickening effect on cell walls of white pan bread.…”

Section: Volumementioning

confidence: 81%

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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Section: Volumementioning

confidence: 81%

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

Tebben

2018

Cereal Chem

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“…When applied at a 0.2% level or less, gum had no impact on the starch's pasting peak or the Molecules 2023, 28, 1 2 of 17 gelatinization temperature. Hydrocolloids are expected to increase water retention and loaf volume, while decreasing stiffness and starch retrogradation when used in small amounts (1%) [1,4]. The extremely hydrophilic nature of hydrocolloids also helps to minimize the growth of ice crystals and water migration during frozen storage, which enhances the dough's freeze/thaw stability.…”

Section: Introductionmentioning

confidence: 99%

Relationship between Dough Properties and Baking Performance of Panned Bread: The Function of Maltodextrins and Natural Gums

et al. 2022

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The effectiveness of hydrocolloids (2% maximum in various combinations) from various sources, including maltodextrins (MD) with polymerization degree (DP) 18 and ziziphus gum (ZG), on the dough properties and quality of panned bread, as well as the possibility of using them to delay the bread staling process, have been investigated after 24, 72, and 96 h of storage. By evaluating the pasting capabilities of wheat flour slurry, dough properties, and the final product, the effects of the ziziphus gum (ZG) and maltodextrins (MD) were ascertained. A TA-TXT texture analyzer, a texture profile analysis test, and Micro-doughLab were used to evaluate the dough mixing properties. Additionally, a hedonic sensory evaluation of the overall acceptance of the bread, as well as its texture, aroma, taste, and color, was done. It is clear that MD had a more distinct impact than ZG on the way dough was mixed, the texture of the gel, and the finished product. The combination of MD and ZG significantly altered the bread’s physical characteristics and its aging over time. The decreased peak viscosity and noticeably smaller setback of wheat flour gels, which corresponded to lower gel hardness, serve as evidence of reduced amylose retrogradation. At 2%, MD outperformed ZG in terms of increasing water absorption, dough stability, and bread loaf volume. With the exception of the blend that included three times as much MD as ZG, all mixes, including the control, exhibited an increase in bread firmness as a function of time after storage. Overall, the panelists liked (score of 5 and above) the bread made with mixes that had either MD or ZG, or a combination of both.

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“…(16). Assessment of xanthan gum addition effect on steamed bread showed that 1% of xanthan gum enhanced springiness and other textural characteristics of this product (31). Results showed that this ingredient decreased cell area but in return increased the pore count and porosity compared to control sample (32).…”

Section: Discussionmentioning

confidence: 90%

Optimization of Physical and Imaging Properties of Flat Bread Enriched with Quinoa Flour

2018

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Background and Objectives: Flat breads are the most consumed bread in Iran. Barbari one of the popular ones, is traditional flat leavened Iranian bread and one of the most popular breads consumed in Iran and some other countries in the Middle East. Materials and Methods: The aim of this study was to evaluate the effect of substitution of wheat flour by whole quinoa flour (0-15% substitution) and xanthan gum (0-1.5%) on quality properties of Barbari bread. The effects of whole quinoa flour and xanthan gum additions on bread preparation and bread quality parameters such as specific volume, textural characteristics, image processing, differential scanning calorimetry (DSC), scanning electron microscope (SEM) were determined by Response Surface Methodology (RSM) using a central composite design. Results: The results showed that the addition of quinoa flour decreased specific volume, porosity and increased firmness, but addition of xanthan increased springiness. According to the results, optimized sample was selected of the 9.1 % quinoa flour and 1.25 % xanthan gum. Then, structure of starch granules, enthalpy, crude fiber and mineral content of optimized and control samples were evaluated. Results showed that crude fiber and mineral content of optimized sample were increased as compared to control bread. In spite of that, the enthalpy of fortified sample was higher. Conclusions: Due to appropriate nutritional value of quinoa flour and proper effect of xanthan on texture, therefore this ingredient could be used as substitute for wheat flour in Barbari formulation.

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Effects of hydrocolloids as texture improver in coriander bread

Cited by 9 publications

References 25 publications

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

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

Relationship between Dough Properties and Baking Performance of Panned Bread: The Function of Maltodextrins and Natural Gums

Optimization of Physical and Imaging Properties of Flat Bread Enriched with Quinoa Flour

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