THE EFFECT OF SINGLE AND COMBINED HYDROXY PROPYL METHYL CELLULOSE AND SODIUM STEARYL LACTILATE ON DOUGH RHEOLOGY AND BAKING PROPERTIES OF CORN AND CHESTNUT BREAD

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TAVAKOLIPOUR H.; SHARAFATI CHALESHTORI R.; MATINFARD S.

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Journal: Iranian Journal of Nutrition Sciences and Food Technology Year:2017 | Volume:12 | Issue:3 Page(s): 39-46

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Title

THE EFFECT OF SINGLE AND COMBINED HYDROXY PROPYL METHYL CELLULOSE AND SODIUM STEARYL LACTILATE ON DOUGH RHEOLOGY AND BAKING PROPERTIES OF CORN AND CHESTNUT BREAD

Author(s)

TAVAKOLIPOUR H. | SHARAFATI CHALESHTORI R. | MATINFARD S. | Issue Writer Certificate

Keywords

GUMQ2

EMULSIFIERQ2

CELIAC DISEASEQ1

GLUTEN-FREE BREADQ2

Abstract

Background and Objectives: CELIAC DISEASE (CD) is a digestive disease that causes intestinal inflammation and impaired absorption of nutrients by the villi of the small intestine. Patients with CD, cannot tolerate a specific protein called gluten and this protein is found in wheat, barley and rye. Therefore, this patients need to eat gluten-free food and bread. The aim of this study was determining the effect of hydroxy propyl methyl cellulose and sodium stearyl lactilate on dough rheology and baking properties of gluten free bread derived from corn and chestnut flour.Materials & Methods: In this interventional study, the effect of Hydrox ypropyl methyl cellulose GUM at three levels of 1.5%, 2.5% and 3.5% and EMULSIFIER sodium stearoyl lactylate at two levels of 0.1%, 0.3% were examined. Formulation of bread was formed from corn flour (70 %) or Chestnut flour (30 %), Yeast, egg, milk powder and salt. The influence of GUM and EMULSIFIER on bread quality and its characteristics were evaluated through the puncture test and the moisture content after 1, 24 and 48 hours after baking time and sensory test after 1 hour were investigated.Results: Results of the puncture test showed that the addition of GUM at level 2.5 % and EMULSIFIER at level 0.3 % increased the quality and delayed staling of bread compared to the control bread. The evaluation of moisture content demonstrated that adding the GUM reduced the moisture loss percentage at 1, 24 and 48 hours after the baking. Also, the sensory evaluation test showed that the bread containing 2.5 % GUM and 0.3 % EMULSIFIER had the best quality and results.Conclusion: Therefore it is recommended to add 2.5% of GUM and 0.3% of EMULSIFIER to improve the quality of gluten free breads.

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APA: Copy

TAVAKOLIPOUR, H., SHARAFATI CHALESHTORI, R., & MATINFARD, S.. (2017). THE EFFECT OF SINGLE AND COMBINED HYDROXY PROPYL METHYL CELLULOSE AND SODIUM STEARYL LACTILATE ON DOUGH RHEOLOGY AND BAKING PROPERTIES OF CORN AND CHESTNUT BREAD. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 12(3), 39-46. SID. https://sid.ir/paper/121338/en

Vancouver: Copy

TAVAKOLIPOUR H., SHARAFATI CHALESHTORI R., MATINFARD S.. THE EFFECT OF SINGLE AND COMBINED HYDROXY PROPYL METHYL CELLULOSE AND SODIUM STEARYL LACTILATE ON DOUGH RHEOLOGY AND BAKING PROPERTIES OF CORN AND CHESTNUT BREAD. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY[Internet]. 2017;12(3):39-46. Available from: https://sid.ir/paper/121338/en

IEEE: Copy

H. TAVAKOLIPOUR, R. SHARAFATI CHALESHTORI, and S. MATINFARD, “THE EFFECT OF SINGLE AND COMBINED HYDROXY PROPYL METHYL CELLULOSE AND SODIUM STEARYL LACTILATE ON DOUGH RHEOLOGY AND BAKING PROPERTIES OF CORN AND CHESTNUT BREAD,” JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, vol. 12, no. 3, pp. 39–46, 2017, [Online]. Available: https://sid.ir/paper/121338/en

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