Effect of adding different levelsof water on rheological, technological and sensory characteristics of corn starch glutenfree bread enriched with buckwheat flour

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.

FARHADI A.; PEIGHAMBARDOUST S.H.; ALIREZALOU K.

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

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2019 | Volume:16 | Issue:90 Page(s): 127-139

Download Full-Text

Persian Verion

View:

478

Download:

Cites:

Information Journal Paper

Title

Effect of adding different levelsof water on rheological, technological and sensory characteristics of corn starch glutenfree bread enriched with buckwheat flour

Author(s)

FARHADI A. | PEIGHAMBARDOUST S.H. | ALIREZALOU K. | Issue Writer Certificate

Keywords

WaterQ2

DoughQ2

BreadQ2

gluten freeQ1

QualityQ2

RheologyQ2

Shelf lifeQ2

Abstract

Water plays a key role in Dough formulation and Bread Quality. Particularly in gluten-free Doughscontaining hydrocolloids, Water is important in regulating the solubility of the components, Dough consistency and resulting Bread texture and Quality. Therefore, the texture and Quality of gluten-free Bread is strongly influenced by the selection of its ingredients, especially the amount of Water. The purpose of this study was to investigate the effect of adding different amounts of Water in 6 levels (80, 90, 100, 110, 120 and 130%) on the rheological properties of the Dough (extrusion test and leavening properties), technological properties (volume, baking loss, porosity, firmness and shelf-life) and the sensory properties of gluten-free Bread. Rheology results showed that by increasing the amount of Water from 80 to 130%, the consistency of the Dough decreased and the leavening ability of the Dough was improved. An increase in the amount of Water up to 130% increased the amount of Bread specific volume from1. 86 to3. 14mL/g. In terms crumb structure, an increase in the amount of Water up to 130% increased crumb porosity. Bread firmness (24 h after baking) decreased from 0. 325 N to 0. 273 N by increasing the amount of Water. The results showed that samples containing high amounts of Water (120 and 130%) were more susceptible to moldgrowth than those with low Water content (80 and 90%). Sensory results showed that increasing the amount of Water from 80 to 130% improved sensory characteristics such as Bread volume, porosity and firmness, and increased the overall acceptance of samples. Overall, samples containing 120 and 130%Water in formulation, received the highest overall acceptance scores.

Cites

No record.

References

No record.

Cite

APA: Copy

FARHADI, A., PEIGHAMBARDOUST, S.H., & ALIREZALOU, K.. (2019). Effect of adding different levelsof water on rheological, technological and sensory characteristics of corn starch glutenfree bread enriched with buckwheat flour. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(90 ), 127-139. SID. https://sid.ir/paper/71756/en

Vancouver: Copy

FARHADI A., PEIGHAMBARDOUST S.H., ALIREZALOU K.. Effect of adding different levelsof water on rheological, technological and sensory characteristics of corn starch glutenfree bread enriched with buckwheat flour. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;16(90 ):127-139. Available from: https://sid.ir/paper/71756/en

IEEE: Copy

A. FARHADI, S.H. PEIGHAMBARDOUST, and K. ALIREZALOU, “Effect of adding different levelsof water on rheological, technological and sensory characteristics of corn starch glutenfree bread enriched with buckwheat flour,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 90 , pp. 127–139, 2019, [Online]. Available: https://sid.ir/paper/71756/en

Related Journal Papers