Maleki, G. and Milani, J.M. (2014) Effect of different hydrocolloids on barbari bread texture and microstructure. Acta Alimentaria, 43 (4). pp. 584-591. ISSN 0139-3006
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Abstract
Applying several hydrocolloids in ascending concentrations (0.1, 0.5 and 1% w/w flour basis) to bread making procedure was considered. Effect of hydrocolloids [guar, xanthan gum, carboxylmethylcellulose (CMC), and hydroxypropylmethylcellulose (HPMC)] as bread improver on Barbari (Iranian bread) was analysed in terms of microstructure. Image analysis parameters, hardness, and microstructure of fresh bread were analysed. The results confirmed the ability of hydrocolloids for improving fresh bread quality. Among all used hydrocolloids, HPMC and CMC produced the softest texture, smoothest and continuous structure, and improved overall the bread quality.
| Item Type: | Article |
|---|---|
| Subjects: | Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia |
| Depositing User: | Erika Bilicsi |
| Date Deposited: | 28 Feb 2017 19:56 |
| Last Modified: | 04 Apr 2023 12:35 |
| URI: | http://real.mtak.hu/id/eprint/49888 |
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