Influence of hydrocolloids on quality of baked goods

• Autorzy: Kohajdova Z. , Karovicova J.

Warianty tytułu

PL

Wplyw dodatku hydrokoloidow na jakosc pieczywa

• Języki publikacji: EN

Abstrakty

EN

The effect of different hydrocolloids (arabie gum, guar gum, xanthan gum and methyl 2-hydroxyethyl cellulose) on the rheological properties of composite flour dough and final quality of baked goods was investigated. Additiori of these compounds con- cluded in higher water absorption capacity (from 60.5 to 68.3%) and dough stability (from 6.5 to 14 min). The incorporation of hydrocolloids into the loaves also influenced volume, cambering and sensory acceptance of final products in different ways. Baked goods shelf life evaluated during 72 h storage period through bread firmness values showed, that loaves prepared with hydrocolloids extent products contained celullose derivate were softened when control sample. In conclusion, guar gum could be recommended as improver in the bread-making performance owing to its good rheological, sensory and crumb softening effeets.

PL

Zbadano wpływ wybranych hydrokoloidów (guma arabska, guarowa, ksantanowa oraz metyl 2-hydroksyceluloza) na właściwości reologiczne zarówno ciasta, jak i gotowego pieczywa. Dodanie tych substancji wpływało na zwiększenie absorpcji wody (od 60,5 do 68,3%) oraz stabilności ciasta (od 6,5 do 14 min). Wykorzystanie tych koloidów w produkcji chlebów w zróżnicowanym stopniu powiększało ich objętość, oddziaływało na zmianę sklepienia oraz zmianę oceny sensorycznej. Zmieniało się również odczucie świeżości chleba. podczas jego 72-godzinnego przechowywania. Można więc wnioskować o korzystnym wpływie dodatku gumy guarowej.

Słowa kluczowe

EN

baked product; bread quality; hydrocolloid; addition; shelf life; rheological property; bread making

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2008
• Tom: 07
• Numer: 2
• Opis fizyczny: p.43-49,fig.,ref.

Twórcy

autor

Kohajdova Z.

• Institute of Biotechnology and Food Industry of Slovak University and Technology, Radlinskeho 9, SK-812 37 Bratislava, Slovak Republic

autor

Karovicova J.

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