Physical properties of fresh and frozen stored, microwave-reheated breads, containing hydrocolloids

Mandala, Ioanna

doi:10.1016/j.jfoodeng.2004.03.020

Cited by 51 publications

(46 citation statements)

References 28 publications

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“…The presence of xanthan gum in starch gels has significantly increased its freeze-thaw stability, according to Lo and Ramsden [81], indicating an excellent compatibility with major food components. Xanthan gum has been shown to increase the specific volume of the bread after one week of frozen dough storage and heating via a microwave [95], reducing crust deterioration when compared with LBG and guar [47]. Improved dough quality by the addition of xanthan could be attributed to the reduction of free water as indicated by a reduction in the fusion enthalpy [96].…”

Section: Xanthan Gummentioning

confidence: 99%

Advancements in non-starch polysaccharides research for frozen foods and microencapsulation of probiotics

Soma

Williams

2009

Front. Chem. Eng. China

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Conventionally used in the food industry as stabilizing, thickening, gelling, and suspending or dispersing agents, non-starch polysaccharides such as xanthan gum are known to improve the texture of certain frozen products. Another polysaccharide that has received significant attention in recent years is chitosan, a natural biopolymer derived from chitin. In the wake of growing interest in finding ideal encapsulating agents for probiotics, non-starch polysaccharides have been investigated. Scattered research can be found on the effect of each individual polysaccharide, but there remains a void in the literature in terms of closely comparing the characteristics of nonstarch polysaccharides for these applications, especially when more than one biopolymer is employed. A good understanding of the tools capable of elucidating the underlying mechanisms involved is essential in ushering further development of their applications. Therefore, it is this review's intention to focus on the selection criteria of non-starch polysaccharides based on their rheological properties, resistance to harsh conditions, and ability to improve sensory quality. A variety of critical tools is also carefully examined with respect to the attainable information crucial to frozen food and microencapsulation applications.

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Section: Xanthan Gummentioning

confidence: 99%

Advancements in non-starch polysaccharides research for frozen foods and microencapsulation of probiotics

Soma

Williams

2009

Front. Chem. Eng. China

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“…CMC and arabic gum have been incorporated with the same purpose (Asghar et al, 2006). Xanthan gum and guar gum modified the specific volume, moisture content and crust texture of breads obtained after thawing in the microwave frozen pan bread (Mandala, 2005). Even hydrocolloids (pectin, CMC, agarose, xanthan gum and b-glucan) functionality was greatly effective in the performance and quality of gluten free breads (Lazaridou et al, 2007) improving bread volume, hardness, porosity and elasticity of the crumb, and their sensorial acceptance.…”

Section: Introductionmentioning

confidence: 99%

Influence of different hydrocolloids on major wheat dough components (gluten and starch)

Bárcenas

O-Keller

Rosell

2009

Journal of Food Engineering

109

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a b s t r a c tThe aim of this study was to determine the effect of three hydrocolloids from different sources (arabic gum, pectin and hydroxypropylmethylcellulose) on wheat dough major components (gluten and starch) using hydrated model systems. Gluten characteristics were evaluated concerning hydration properties (swelling, water retention capacity, water binding capacity), gluten quality (gluten index, the amount of wet and dry gluten), protein sodium dodecyl sulphate extractability, and rheological properties (elastic and viscous moduli); whereas the effect of hydrocolloids on wheat starch was assessed by recording the viscometric profile. Results showed that hydrocolloids tested affected in different extent to starch and gluten properties, being their effect dependent on the hydrocolloid type and also its concentration. All the hydrocolloids, with the exception of arabic gum, decreased the viscoelastic moduli during heating and cooling, yielding a weakening effect on gluten. Pectin mainly acted on gluten properties, varying gluten hydration, and also the quantity and quality of gluten. In addition, arabic gum acted primarily on the viscometric properties of starch. Therefore, hydrocolloid effect was greatly dependent on the hydrocolloid type, which defines its interaction with other components of the system.

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“…Introduction of guar gum in concentration of 1.5% (w/w) causes an increase in bread volume and improves its texture, but affects negatively the rheological characteristics and microstructure of dough after storage at low temperatures [19]. At the same time, introduction of guar gum in concentrations of 0.16% (w/w) and 0.65% (w/w) leads to a decrease in volume and porosity of baked products in comparison with reference samples; and the rubbery crust has low thickness [20]. Therefore, further investigations are required to clarify the features of the influence of guar gum on the properties of frozen dough.…”

Section: Introductionmentioning

confidence: 99%

Influence of Gluten and Gum Additives and Cryogenic Treatment on Some Properties and Morphology of Wheat Starch Complex Gels

Wasserman

Васильев

Motyakin³

et al. 2009

Starch Stärke

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The influence of gums (guar and xanthan) and gluten additives on the physicochemical properties and structural features of wheat starch gels (8%, w/w) subjected to cryogenic treatment at various temperatures (297C, 2207C, 2407C) was studied. Shear modulus and breaking stress of the gels were measured, the gels' morphology was studied with optical microscopy and the local mobility of water in the gels was determined with ESR. The total concentration of polysaccharide additives did not exceed 1% (w/w), and a 65:35 (w/w) mixture of guar and xanthan gums proved to be the optimal additive, which caused a noticeable increase in rigidity and strength of the resulting complex gels. Shear modulus and breaking stress of the gels decreased with lowering the temperature of the cryogenic treatment. The heterogeneous morphology of thin sections of the gel samples was revealed via optical microscopy. ESR studies showed that the local mobility of water was much lower in the gels than in pure water.

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Physical properties of fresh and frozen stored, microwave-reheated breads, containing hydrocolloids

Cited by 51 publications

References 28 publications

Advancements in non-starch polysaccharides research for frozen foods and microencapsulation of probiotics

Advancements in non-starch polysaccharides research for frozen foods and microencapsulation of probiotics

Influence of different hydrocolloids on major wheat dough components (gluten and starch)

Influence of Gluten and Gum Additives and Cryogenic Treatment on Some Properties and Morphology of Wheat Starch Complex Gels

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