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Effect of Hydrocolloids and Emulsifiers on Baking Quality of Composite Cassava-Maize-Wheat Breads

Maria Eduardo (Institutionen för kemi- och bioteknik, Livsmedelsvetenskap) ; Ulf Svanberg (Institutionen för kemi- och bioteknik, Livsmedelsvetenskap) ; Lilia Ahrné (Institutionen för kemi- och bioteknik, Livsmedelsvetenskap)
International Journal of Food Science (2356-7015). (2014)
[Artikel, refereegranskad vetenskaplig]

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.



Denna post skapades 2015-01-26. Senast ändrad 2015-01-26.
CPL Pubid: 211488

 

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Institutioner (Chalmers)

Institutionen för kemi- och bioteknik, Livsmedelsvetenskap (2005-2014)

Ämnesområden

Kemi

Chalmers infrastruktur

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Enhancing Composite Cassava Bread Quality - Effect of cassava pre-treatment and baking improvers