Effect of different hydrocolloids on barbari bread texture and microstructure
نویسندگان
چکیده
منابع مشابه
Effects of Microcrystalline Cellulose and Hydroxypropylmethyl Cellulose on the Properties of Dough and Flat Bread (Iranian Barbari Bread)
There are many reports on the application of different hydrocolloids in the production of leavened breads; most of which show positive effects on bread quality. However, there is little information to prove such effect on flat breads. The main aim of this study was to improve the quality of Barbari dough and bread (Iranian flat bread) in terms of texture, taste and general acceptability of fres...
متن کاملinfluence of hydrocolloids on dough properties and quality of barbari: an iranian leavened flat bread
barbari is a traditional flat leavened iranian bread and one of the most popular breads consumed in iran and some other countries in the middle east. barbari stales very fast and its shelf life is very short. therefore, addition of bread improvers and anti-staling agents, such as hydrocolloids, is a suitable method for extending the shelf life of the bread. in the present study, the effect of v...
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چکیده ندارد.
15 صفحه اولThe Effect of Composition of Hydrocolloids on Properties of Gluten-free Bread
Sensory parameters of gluten-free bread depend on the amount and type of hydrocolloids used as gluten replacers, as this determines interactions between them and starch, which is the main component of dough. The evaluation of gluten-free breads supplemented with various amounts of guar gum, pectin and xanthan, proved that bread with addition of xanthan has higher volume in comparison with pecti...
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ژورنال
عنوان ژورنال: Acta Alimentaria
سال: 2014
ISSN: 0139-3006,1588-2535
DOI: 10.1556/aalim.2013.0008