EFFECT OF DIFFERENT LEVELS OF GUM TRAGACANTH ON BREAD QUALITY

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MOAYEDI S.; SADEGHI MAHOONAK A.R.; AZIZI M.H.; MAGHSOUDLOU Y.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2013 | Volume:10 | Issue:38 Page(s): 103-112

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Title

EFFECT OF DIFFERENT LEVELS OF GUM TRAGACANTH ON BREAD QUALITY

Author(s)

MOAYEDI S. | SADEGHI MAHOONAK A.R. | AZIZI M.H. | MAGHSOUDLOU Y. | Issue Writer Certificate

Keywords

GUM TRAGACANTHQ2

BREADQ2

STALINGQ2

COLOR MEASUREMENTQ2

WATER ACTIVITYQ1

Abstract

In this research, different amounts of GUM TRAGACANTH (0.5%, 1%, 1.5% and 2% w/w) was added to wheat flour and its effects on BREAD quality parameters including moisture, specific volume, crumb firmness, color, WATER ACTIVITY and BREAD STALING during storage was evaluated. The results suggested that addition of GUM TRAGACANTH increased moisture but decreased crumb firmness, loaf volume and specific volume in all samples with reference to the control sample. Measurement of crust and crumb color showed that addition of GUM TRAGACANTH at all concentrations significantly decreased lightness of crust and crumb but increased red- and yellowness of both crust and crumb (p<0.05). Results of evaluation of WATER ACTIVITY showed that this factor decreased during storage of BREADs in all samples. In relation to STALING of BREAD samples, it was experienced that addition of GUM TRAGACANTH and increase in its levels, significantly reduced STALING in comparison with control sample, as BREAD sample containing 2% GUM TRAGACANTH showed the least STALING whereas control sample showed the highest STALING rate. In addition, during storing period STALING of all samples increased significantly.

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APA: Copy

MOAYEDI, S., SADEGHI MAHOONAK, A.R., AZIZI, M.H., & MAGHSOUDLOU, Y.. (2013). EFFECT OF DIFFERENT LEVELS OF GUM TRAGACANTH ON BREAD QUALITY. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 10(38), 103-112. SID. https://sid.ir/paper/72126/en

Vancouver: Copy

MOAYEDI S., SADEGHI MAHOONAK A.R., AZIZI M.H., MAGHSOUDLOU Y.. EFFECT OF DIFFERENT LEVELS OF GUM TRAGACANTH ON BREAD QUALITY. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2013;10(38):103-112. Available from: https://sid.ir/paper/72126/en

IEEE: Copy

S. MOAYEDI, A.R. SADEGHI MAHOONAK, M.H. AZIZI, and Y. MAGHSOUDLOU, “EFFECT OF DIFFERENT LEVELS OF GUM TRAGACANTH ON BREAD QUALITY,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 10, no. 38, pp. 103–112, 2013, [Online]. Available: https://sid.ir/paper/72126/en

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