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Influence of hydrocolloids on quality of baked goods

100%

Kohajdova Z., Karovicova J.

Acta Scientiarum Polonorum. Technologia Alimentaria

2008

tom 07

nr 2

43-49

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.

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Properties of dough and qualitative characteristics of wheat bread with addition of inulin

100%

Karolini-Skaradzinska Z., Bihuniak P., Piotrowska E., Wdowik L.

Polish Journal of Food and Nutrition Sciences

2007

tom 57

nr 4[B]

Ograniczanie wyników

1 Acta Scientiarum Polonorum. Technologia Alimentaria

1 Polish Journal of Food and Nutrition Sciences

1 Bihuniak P.

1 Karolini-Skaradzinska Z.

1 Karovicova J.

1 Kohajdova Z.

1 Piotrowska E.

1 Wdowik L.

1 2008

1 2007

Wyniki wyszukiwania

Influence of hydrocolloids on quality of baked goods

Properties of dough and qualitative characteristics of wheat bread with addition of inulin