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Guar gum as an additive for improving the bread making quality of wheat flours.

Venkateswara Rao, G. and Indrani, D. and Shurpalekar, S. R. (1985) Guar gum as an additive for improving the bread making quality of wheat flours. Journal of Food Science and Technology, 22 (2). 101-104, 7 ref..

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Abstract

Guar gum was added at 0.5, 1.0 and 1.5% levels to commercial (maida) and laboratory milled wheat flour and dough properties and bread making quality were studied. Water absorption of the flour increased with higher levels of guar gum. Dough development time did not vary much up to 1.0% addition of guar gum but at 1.5% dough development time decreased with both flours. Mixing tolerance index improved up to 1% guar gum and at 1.5% level a decrease in dough consistency was observed. Mixing dough in a mixograph showed decreased dough development time with added guar gum, but stability and consistency of the dough were not affected. Up to 1% level guar gum increased the wt. of loaf by 4.0% by absorbing more water (1.4-2.0%) and also retaining more water. The dough was sticky above 1% addition of guar gum. Crust colour improved from dull brown to golden brown and compressibility of crumb gradually decreased with increasing addition of guar gum. Addition of greater than 1.0% of guar gum adversely affected dough handling properties.

Item Type: Article
Uncontrolled Keywords: BREADMAKING-; wheat flour, guar gums & breadmaking quality of; FLOUR-SPECIFIC; GUMS-; wheat dough, guar gums & consistency of; CONSISTENCY-; DOUGH-; WHEAT-; guar gums & breadmaking quality of wheat flour; guar gums & consistency of wheat dough
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 06 Gums-edible
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 22 Jun 2016 10:46
Last Modified: 22 Jun 2016 10:46
URI: http://ir.cftri.com/id/eprint/6606

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