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Effect of Surfactant Gel and Gum Combinations on Dough Rheological Characteristics and Quality of Bread.

Azizi, M. H. and Rao, G. V. (2004) Effect of Surfactant Gel and Gum Combinations on Dough Rheological Characteristics and Quality of Bread. Journal of Food Quality, 27. pp. 320-336. ISSN 1040-8398

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Abstract

Sodium stearoyl-2-lactylate (SSL), diacetyl tartaric acid esters of monoglyceride (DATEM), glycerol monostearate (GMS) and distilled glycerol monostearate (DGMS) surfactant gels were made with water. Addition of surfactant gels decreased water absorption by the bread while xanthan, karaya, guar and locust bean gums increased the same. Only DGMS or GMS and gum combinations further improved water absorption. All the gums except for guar along with surfactant gels improved dough stability. Both surfactant gels and gums improved the extensograph dough properties of wheat flour to varying degrees. Alveograph characteristics of wheat flour improved to varying extents with surfactant gels while the gums influenced the viscoelastic properties in differing ways. Different combinations of surfactant gels and gums showed varied influences on rapid visco analyzer characteristics of wheat flour. Both surfactant gels and gums improved the bread making quality. Among surfactants, SSL in combination with gums, and among gums locust bean in combination with surfactant gels improved the bread making quality of wheat flour to a maximum extent.

Item Type: Article
Uncontrolled Keywords: Bakery products; surfactant gels; wheat flour;
Subjects: 600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology
600 Technology > 09 Industrial oils, fats, waxes, gases > 06 Vegetable Gums
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Users 197 not found.
Date Deposited: 10 Aug 2011 11:29
Last Modified: 28 Dec 2011 09:38
URI: http://ir.cftri.com/id/eprint/2078

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