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Effect of Hydrocolloids and Emulsifiers on Baking Quality of Composite Cassava-Maize-Wheat Breads
المؤلفون المشاركون
Eduardo, Maria
Ahrné, Lilia
Svanberg, Ulf
المصدر
International Journal of Food Science
العدد
المجلد 2014، العدد 2014 (31 ديسمبر/كانون الأول 2014)، ص ص. 1-9، 9ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2014-09-14
دولة النشر
مصر
عدد الصفحات
9
الملخص EN
Cassava is widely available worldwide but bread quality is impaired when cassava is used in the bread formulation.
To overcome this problem, different improvers were tested in the preparation of composite cassava-maize-wheat (CMW) breads.
Emulsifiers, diacetyl tartic acid ester of monoglycerides (DATEM), sodium stearoyl-2-lactylate (SSL), and lecithin (LC); and hydrocolloids, carboxymethylcellulose (CMC) and high-methylated pectin (HM pectin) were added during dough preparation of the composite flours (cassava-maize-wheat, 40 : 10 : 50).
Each emulsifier was tested in combination with the hydrocolloids at levels of 0.1, 0.3, and 0.5% while hydrocolloids were used at a level of 3%.
Bread quality attributes such as specific loaf volume, crust colour, crumb moisture, and firmness were measured.
The specific volume of the fresh breads significantly improved with the addition of hydrocolloids (7.5 and 13%) and in combination with emulsifiers (from 7.9 to 27%) compared with bread produced without improvers.
A significant improvement of brownness index and firmness of the composite flours breads was achieved with the addition of hydrocolloids and emulsifiers.
The results show that emulsifiers and hydrocolloids can significantly improve the baking quality of CMW breads and thereby enhance the potential for using locally produced flours in bread baking.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Eduardo, Maria& Svanberg, Ulf& Ahrné, Lilia. 2014. Effect of Hydrocolloids and Emulsifiers on Baking Quality of Composite Cassava-Maize-Wheat Breads. International Journal of Food Science،Vol. 2014, no. 2014, pp.1-9.
https://search.emarefa.net/detail/BIM-1036673
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Eduardo, Maria…[et al.]. Effect of Hydrocolloids and Emulsifiers on Baking Quality of Composite Cassava-Maize-Wheat Breads. International Journal of Food Science No. 2014 (2014), pp.1-9.
https://search.emarefa.net/detail/BIM-1036673
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Eduardo, Maria& Svanberg, Ulf& Ahrné, Lilia. Effect of Hydrocolloids and Emulsifiers on Baking Quality of Composite Cassava-Maize-Wheat Breads. International Journal of Food Science. 2014. Vol. 2014, no. 2014, pp.1-9.
https://search.emarefa.net/detail/BIM-1036673
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1036673
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