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Use of Hydrocolloids in Flat Breads and Bakery Products

Ashwini, A. (2006) Use of Hydrocolloids in Flat Breads and Bakery Products. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Hydrocolloids, commonly known as water-soluble gums are used in the bakery industry to modify texture, improve retention, control water mobility and maintain overall product quality during storage. Addition of hydrocolloids increased Farinograph and alveograph resistance to water absorption, highest increase in the water absorption was observed by HPMC and alginate. The increase in water absorption was due to hydroxyl groups in the hydrocolloid structure which allow more water interaction through hydrogen bonding. Analysis through time showed the better stability of dough containing hydrocolloids. Xanthan yielded highest P which revealed a great fortifying effect of this hydrocolloids, likely due to strongest interaction this gum and flour proteins. Whole wheat bread with a high volume, good crumb grain and excellent shelf life could be produced by using 0.3 parts monodiglycerides, 0.6 parts diacetyltartartic esters of monoglycerides, 0.15 parts of guar gum and0.6 parts carboxy methyl cellulose. The chapatti quality improved by the addition of hydrocolloids however highest improvement in overall quality of chapatti was brought about by guar gum and HPMC when added at o.75% and 0.5% flour weight basis respectively. Studies on the interaction between hydrocolloids and sonicated gluten proteins revealed that carrageenan isoforms and pectin (sulphated and carboxylated hydrocolloids, respectively) can form hydrophilic complexes with gluten proteins and the capacity of complexation appears to be related to the density of anionic group in the hydrocolloids.
Uncontrolled Keywords: Hydrocolloids bakery products flat breads water soluble gums
Subjects: 600 Technology > 09 Industrial oils, fats, waxes, gases > 06 Vegetable Gums
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Human Resource Development
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Jul 2007 09:13
Last Modified: 28 Dec 2011 09:29
URI: http://ir.cftri.com/id/eprint/1312

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