Addition effect of extruded flour, HPMC and Xanthan gums on qualitative properties of gluten free bread based on rice and corn 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.

YAGHBANI M.; KOOCHEKI A.; KARIMI M.; MORTAZAVI S.A.; MILANI E.

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:2020 | Volume:17 | Issue:101 Page(s): 45-57

Download Full-Text

Persian Verion

View:

622

Download:

Cites:

Information Journal Paper

Title

Addition effect of extruded flour, HPMC and Xanthan gums on qualitative properties of gluten free bread based on rice and corn flour

Author(s)

Keywords

Free-gluten flourQ1

ExtrusionQ1

RiceQ1

CornQ2

XanthanQ2

Abstract

Rice and Corn flours are appropriate alternatives for developing gluten free products and modification of some of their properties such as water absorption index of flour due to Extrusion process could be effective for improvement of gluten-free products quality. In this research, addition effect of extruded flour in 110 ° C with 18% feed moisture, in four levels ( 0, 10, 20 and 30%) and hydrocolloids of Xanthan and hydroxypropylmethylcellulose in two levels ( 0. 5 and 1%) of each were studied in gluten-free bread formulation. The results were proved significant effect of extruded flour and hydrocolloids addition on evaluated characteristics so that specific volume and porosity were promoted with increasing level of extruded flour till 10%, but higher levels were caused reduction of these properties. Also, increasing of extruded flour level was decreased crust L* and hydroxypropylmethylcellulose had more effect on crumb hardness reduction of gluten free bread in compared to Xanthan. Finally with regard to features such as specific volume, porosity, softness, color and scores of sensorial test, gluten free bread formulation including 10% extruded flour and 1% HPMC was determined as appropriate formulation which had specific volume of 3. 01 cm3/g, porosity of 65% and overall acceptance score of 4. 1 in sensorial test.

Cites

No record.

References

No record.

Cite

APA: Copy

YAGHBANI, M., KOOCHEKI, A., KARIMI, M., MORTAZAVI, S.A., & MILANI, E.. (2020). Addition effect of extruded flour, HPMC and Xanthan gums on qualitative properties of gluten free bread based on rice and corn flour. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 17(101 ), 45-57. SID. https://sid.ir/paper/72679/en

Vancouver: Copy

YAGHBANI M., KOOCHEKI A., KARIMI M., MORTAZAVI S.A., MILANI E.. Addition effect of extruded flour, HPMC and Xanthan gums on qualitative properties of gluten free bread based on rice and corn flour. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2020;17(101 ):45-57. Available from: https://sid.ir/paper/72679/en

IEEE: Copy

M. YAGHBANI, A. KOOCHEKI, M. KARIMI, S.A. MORTAZAVI, and E. MILANI, “Addition effect of extruded flour, HPMC and Xanthan gums on qualitative properties of gluten free bread based on rice and corn flour,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 17, no. 101 , pp. 45–57, 2020, [Online]. Available: https://sid.ir/paper/72679/en

Related Journal Papers