Influence of hydrocolloids on dough rheology and bread quality
The effect of different hydrocolloids (sodium alginate, κ-carrageenan, xanthan gum and hydroxypropylmethylcellulose) on the rheological properties of the wheat flour dough and the final quality of breads was investigated. A complete study of the rheological behaviour of the dough containing hydrocolloids was performed by using the following instruments: farinograph, extensograph, alveograph and rheofermentometer. The baking response was also determined by using an oven rise recorder. Xanthan and alginate had the most pronounced effect on dough properties yielding strengthened doughs. A great improvement in dough stability during fermentation was achieved by adding hydrocolloids. Regarding their effect on bread properties, the hydrocolloids increased the specific volume, with the exception of alginate, as well as both moisture retention and water activity. In addition, textural studies revealed that addition of n-carrageenan or hydroxypropylmethylcellulose reduced the firmness of bread crumb. In conclusion, κ-carrageenan and hydroxypropylmethylcellulose could be used as improvers in the bread-making performance. © 2001 Elsevier Science Ltd.
Main Authors: | Rosell, Cristina M., Rojas, Jose A., Benedito Mengod, Carmen |
---|---|
Other Authors: | Comisión Interministerial de Ciencia y Tecnología, CICYT (España) |
Format: | artículo biblioteca |
Published: |
Elsevier
2001-01
|
Subjects: | Baking, Bread, Dough, Hydrocolloids, Quality, Rheology, Wheat flour, |
Online Access: | http://hdl.handle.net/10261/226993 http://dx.doi.org/10.13039/501100007273 http://dx.doi.org/10.13039/501100003141 http://dx.doi.org/10.13039/501100003339 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Bread quality and dough rheology of enzyme-supplemented wheat flour
by: Caballero, Pedro A., et al.
Published: (2007-03) -
Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination
by: Caballero, Pedro A., et al.
Published: (2007-07) -
Glucose oxidase effect on dough rheology and bread quality: A study from macroscopic to molecular level
by: Bonet, Arturo, et al.
Published: (2006) -
Ultrasonic study of wheat flour properties
by: García Álvarez, Javier, et al.
Published: (2011-02) -
Insects as ingredients for bakery goods. A comparison study of H. illucens, A. domestica and T. molitor flours
by: González, Cristina M., et al.
Published: (2018-03-21)