THE EFFECTS OF HYDROCOLLOIDS (GUAR & CARRAGEENAN) ON PHYSICAL AND SENSORY PROPERTIES OF BARBARY BREAD

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

GHOREYSHIRAD SEYED MEYSAM; GHANBARZADEH BABAK; GHIASI TARZI B.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Journal of Food Technology and Nutrition Year:2011 | Volume:8 | Issue:2 (30) Page(s): 25-37

Download Full-Text

Persian Verion

View:

1,736

Download:

Cites:

Information Journal Paper

Title

THE EFFECTS OF HYDROCOLLOIDS (GUAR & CARRAGEENAN) ON PHYSICAL AND SENSORY PROPERTIES OF BARBARY BREAD

Author(s)

GHOREYSHIRAD SEYED MEYSAM | GHANBARZADEH BABAK | GHIASI TARZI B. | Issue Writer Certificate

Keywords

BARBARY BREADQ2

CARRAGEENANQ2

GUAR GUMQ2

STALINGQ3

Abstract

Introduction: From ancient time, traditional breads have been consumed in Iran and bread is considered as a major part of Iranian diet. Considering this important subject, food specialists are continuously seeking ways to improve the quality and shelf life of this traditional product. Materials and Methods: In this research the effect of hydrocolloids (guar and kappa carageenan) at 0.1% and 0.5% (W/W) concentrations on rheological properties of BARBARY BREAD dough was studied. The study on the rheological behavior of the dough containing hydrocolloids was performed by farinograph and extensograph. In addition, initial tests of flour, namely measurements of curd fiber, fat, moisture, ash, pH, wet gluten, protein and ultimately Falling number was carried out by official standard methods. Results: The highest absorption was observed for carageenan followed by guar at concentration of 0.5%. The dough developing time (DDT) and stability time increased with the addition of both hydrocolloids however, guar at 0.5% concentration had most increasing effect. Hydrocolloid addition increased dough resistance to deformation (R50 and Rm) and maximum change was observed with guar. Conclusion: Rheological properties of dough showed that GUAR GUM had maximum effect on dough viscoelastic properties. Adding guar and carageenan hydrocolloids at 0.1% and 0.5% (W/W) caused improving water absorption, increasing consistency and tolerance of BARBARY BREADs dough to strain force. The extensibility parameter (E) for control sample decreased with the resting time. In comparison, dough containing hydrocolloids exhibited greater stability to extensibility changes with time.

Cites

No record.

References

No record.

Cite

APA: Copy

GHOREYSHIRAD, SEYED MEYSAM, GHANBARZADEH, BABAK, & GHIASI TARZI, B.. (2011). THE EFFECTS OF HYDROCOLLOIDS (GUAR & CARRAGEENAN) ON PHYSICAL AND SENSORY PROPERTIES OF BARBARY BREAD. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 8(2 (30)), 25-37. SID. https://sid.ir/paper/143170/en

Vancouver: Copy

GHOREYSHIRAD SEYED MEYSAM, GHANBARZADEH BABAK, GHIASI TARZI B.. THE EFFECTS OF HYDROCOLLOIDS (GUAR & CARRAGEENAN) ON PHYSICAL AND SENSORY PROPERTIES OF BARBARY BREAD. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2011;8(2 (30)):25-37. Available from: https://sid.ir/paper/143170/en

IEEE: Copy

SEYED MEYSAM GHOREYSHIRAD, BABAK GHANBARZADEH, and B. GHIASI TARZI, “THE EFFECTS OF HYDROCOLLOIDS (GUAR & CARRAGEENAN) ON PHYSICAL AND SENSORY PROPERTIES OF BARBARY BREAD,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 8, no. 2 (30), pp. 25–37, 2011, [Online]. Available: https://sid.ir/paper/143170/en

Related Journal Papers