Effect of Hydrocolloid (Guar Gum) Incorporation on the Quality
Food
Research Article
Processing & Technology
Rodge et al., J Food Process Technol 2012, 3:2 http://dx.doi.org/10.4172/2157-7110.1000136
Open Access
Effect of Hydrocolloid (guar gum) Incorporation on the Quality Characteristics of Bread
Rodge AB1, Sonkamble SM2, Salve RV2* and Syed Imran Hashmi3
Dept of Food Chemistry and Nutrition, College of Food Technology, M.A.U, Parbhani (MS) India Dept of Food Science and Technology, MGM, College of Food Technology, Aurangabad (MS) India 3 Dept of Food Trade and Business Management, College of Food Technology, M.A.U, Parbhani (MS) India
1 2
Abstract Effect of guar gum on the rheological properties of dough, physico-chemical properties of bread, sensory characteristics of finished product and white bread quality was studied. At all levels of incorporation, there were increases water absorption from 61.2 to 64.5%, lowered the dough development time from 6.20 to 5.60 min, increased gluten development, increased dough stability, increased break down time from 37.3 to 40.5 min, higher the mixing tolerance index from 52.2 to 54.6 BTU and increased the elasticity i.e. 72.3 to 74.6 BU of the dough. The external characteristics like color of crust, symmetry, evenness, character of crust and aroma was improved linearly with increased the concentration of guar gum and also internal characteristics like color of crumb, taste and texture was improved.
Blended bread
Keywords: Hydrocolloids; Guar gum; Rheology; Sensory quality; Introduction
Hydrophilic colloids are those materials which give viscous solutions or form dispersions in water. In general, this criterion of water solubility to yield increased viscosity covers the large majority of gums used in the food industry [1]. Hydro colloidal materials have colloidal properties and are usually high molecular weight polymers. Chemically, most of them are polysaccharides and few are proteins such as gelatin and casein. In recent years, many synthetic hydrocolloid
Research Article
Processing & Technology
Rodge et al., J Food Process Technol 2012, 3:2 http://dx.doi.org/10.4172/2157-7110.1000136
Open Access
Effect of Hydrocolloid (guar gum) Incorporation on the Quality Characteristics of Bread
Rodge AB1, Sonkamble SM2, Salve RV2* and Syed Imran Hashmi3
Dept of Food Chemistry and Nutrition, College of Food Technology, M.A.U, Parbhani (MS) India Dept of Food Science and Technology, MGM, College of Food Technology, Aurangabad (MS) India 3 Dept of Food Trade and Business Management, College of Food Technology, M.A.U, Parbhani (MS) India
1 2
Abstract Effect of guar gum on the rheological properties of dough, physico-chemical properties of bread, sensory characteristics of finished product and white bread quality was studied. At all levels of incorporation, there were increases water absorption from 61.2 to 64.5%, lowered the dough development time from 6.20 to 5.60 min, increased gluten development, increased dough stability, increased break down time from 37.3 to 40.5 min, higher the mixing tolerance index from 52.2 to 54.6 BTU and increased the elasticity i.e. 72.3 to 74.6 BU of the dough. The external characteristics like color of crust, symmetry, evenness, character of crust and aroma was improved linearly with increased the concentration of guar gum and also internal characteristics like color of crumb, taste and texture was improved.
Blended bread
Keywords: Hydrocolloids; Guar gum; Rheology; Sensory quality; Introduction
Hydrophilic colloids are those materials which give viscous solutions or form dispersions in water. In general, this criterion of water solubility to yield increased viscosity covers the large majority of gums used in the food industry [1]. Hydro colloidal materials have colloidal properties and are usually high molecular weight polymers. Chemically, most of them are polysaccharides and few are proteins such as gelatin and casein. In recent years, many synthetic hydrocolloid
References: 1. Glicksman (1965) Importance of hydrophilic gum constituents in processed foods. J Food Tech 23: 942-947. 2. Anonymous (2001) Market needs-tomato products. Prepared food recipes for a prosperous future Sweden. J Food Sci Tech 21: 45-49. 3. Christianson DD, Gardner HW, Warner K, Boundy BK, Inglett GE (1974) Xanthan gum in protein-fortified starch bread. Food tech 28: 23-28. 4. Scanlon MG, Dexter JE, Biliaderis CG (1988) Particle size related physical properties of flour produced by smooth roll reduction of hard red spring wheat farina. Cereal Chemistry 65: 486-492. 5. Gray JA, BeMiller JN (2003) Bread staling: Molecular basis and control. Compr Rev Food Sci Food Saf 2: 1-21. Submit your next manuscript and get advantages of OMICS Group submissions Unique features: User friendly/feasible website-translation of your paper to 50 world’s leading languages Audio Version of published paper Digital articles to share and explore Special features: 200 Open Access Journals 15,000 editorial team 21 days rapid review process Quality and quick editorial, review and publication processing Indexing at PubMed (partial), Scopus, DOAJ, EBSCO, Index Copernicus and Google Scholar etc Sharing Option: Social Networking Enabled Authors, Reviewers and Editors rewarded with online Scientific Credits Better discount for your subsequent articles Submit your manuscript at: http://www.omicsonline.org/submission J Food Process Technol ISSN:2157-7110 JFPT, an open access journal Volume 3 • Issue 2 • 1000136