EFFECT OF SELECTED HYDROCOLLOIDS ON DOUGH RHEOLOGICAL PROPERTIES AND QUALITY OF LAVASH BREAD

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ARAB AMERI M.; AZIZI M.H.; BARZEGAR M.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2004 | Volume:1 | Issue:1 Page(s): 55-64

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Title

EFFECT OF SELECTED HYDROCOLLOIDS ON DOUGH RHEOLOGICAL PROPERTIES AND QUALITY OF LAVASH BREAD

Author(s)

ARAB AMERI M. | AZIZI M.H. | BARZEGAR M. | Issue Writer Certificate

Keywords

LAVASH BREAD‚ HYDROCOLLOID‚ RHEOLOGICAL PROPERTIES‚ DOUGH‚ STALINGQ2

Abstract

The effect of different hydrocolloids (guar‚ loucast bean‚ xanthan and carboxy methyl cellulose) on rheological properties of wheat flour dough and the final quality of Lavash breads was investigated. The study of rheologyical behavior of dough containing hydrocolloids was performed using farinograph‚ extensograph and falling number. Water absorption was slightly increased by hydrocolloids. This result was expected due to the well-known water holding capacity of hydrocolloids. Rheological characteristics of wheat flour dough were modified to different extent by hydrocolloids with varying chemical structures. The greatest effect‚ but not the test‚ at dough level were promoted by xanthan followed by guar. Generally‚ hydrocolloids strengthen the wheat flour dough. The final quality of Lavash breads was determined by panel test. The data obtained from panel group for breads with and without hydrocolloids‚ indicated that the hydrocolloids delayed the bread staling specially with guar gum. In contrast‚ the hydrocolloids increased the moisture retention and water absorption especially with xanthan and guar gums. In addition, textural studies revealed that the addition of guar gum reduced the firmness of bread. The data of both dough rheological properties and bread quality drive us to conclude that guar gum has good properties to be used as improver in baking of Lavash bread.

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APA: Copy

ARAB AMERI, M., AZIZI, M.H., & BARZEGAR, M.. (2004). EFFECT OF SELECTED HYDROCOLLOIDS ON DOUGH RHEOLOGICAL PROPERTIES AND QUALITY OF LAVASH BREAD. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 1(1), 55-64. SID. https://sid.ir/paper/71523/en

Vancouver: Copy

ARAB AMERI M., AZIZI M.H., BARZEGAR M.. EFFECT OF SELECTED HYDROCOLLOIDS ON DOUGH RHEOLOGICAL PROPERTIES AND QUALITY OF LAVASH BREAD. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2004;1(1):55-64. Available from: https://sid.ir/paper/71523/en

IEEE: Copy

M. ARAB AMERI, M.H. AZIZI, and M. BARZEGAR, “EFFECT OF SELECTED HYDROCOLLOIDS ON DOUGH RHEOLOGICAL PROPERTIES AND QUALITY OF LAVASH BREAD,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 1, no. 1, pp. 55–64, 2004, [Online]. Available: https://sid.ir/paper/71523/en

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