[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Influence Of Additives On The Textural Properties Of Wheat Based Products

Veepul, Lakhanpal (2004) Influence Of Additives On The Textural Properties Of Wheat Based Products. Masters thesis, University of Mysore.

[img] PDF
Restricted to Repository staff only

Download (1MB)


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: Thesis (Masters)
Additional Information: <p align="justify'>Texture is an important parameter in the evaluation of bakery products. Objective measurement of texture is made with texturometer by measuring compression, TPA,snap test, breaking strength and cutting force. Surfactant gels improved the texture of breads and response was maximum with weak flour. Acid casein hydrolysate among casein hydrolysates gave softest bread. In low gluten breads, increase in fat and emulsifier content improved the softness of microwave-baked breads. Soy lecithin hydrolysate retarded bread staling when compared with commercial emulsifiers. TPA studies showed that dairy powder with additional water reduced crumb hardness of the bread. Inulin gel was amongst the best fat replacer in bread while retrograded waxy starch retarded bread staling. Replacing water with milk permeate improved bread softness whereas cross-linked waxy starch improved tearing in Arabic bread. Both starch and gluten were involved in crumb firmness during storage. Soluble pentosans reduced the hardness of bread and the results were better at 20° C than at 4° C storage. Different hydrocolloids showed varying degree of crumb softness except xanthan. Carob fiber was found to be the best dietary fiber, which decreased hardness of bread. Enzyme addition also improved the softness of bread with xylanase showing best results. L-cysteine hydrochloride, emulsifiers and hydrogenated fat improved the crispness in biscuits. Raftilose was found to be an effective sugar replacer in biscuits. Higher water content showed increased hardness in biscuits whereas increased HFCS concentration improved the softness in cookies. Emulsifiers also improved the softness in cakes. SSL and alkaline salt improved the tensile strength and cutting force of noodles.It was concluded based on literature survey that ingredients and various additives influence the texture of bakery and pasta products.</p>
Uncontrolled Keywords: wheat based products texture additives bakery industry
Subjects: 600 Technology > 08 Food technology > 31 Food Additives
600 Technology > 08 Food technology > 26 Bakery products
600 Technology > 08 Food technology > 14 Physical properties > 05 Texture
Divisions: Human Resource Development
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Feb 2007
Last Modified: 28 Dec 2011 09:26
URI: http://ir.cftri.com/id/eprint/411

Actions (login required)

View Item View Item