Effect of guar, xanthan, carboxyl methyl cellulose, and hydroxyl propyl methyl cellulose on staling of Barbari bread

Maleki, G.; Mohammadzade Milani, J.

doi:10.22101/JRIFST.2012.05.21.111

Effect of guar, xanthan, carboxyl methyl cellulose, and hydroxyl propyl methyl cellulose on staling of Barbari bread

Document Type : Original Paper

Authors

G. Maleki ¹
J. Mohammadzade Milani ²

¹ MSc. Student, Department of Food Science and Technology, Agricultural Sciences and Natural Resources University, Sari

² Assistant Professor, Department of Food Science and Technology, Agricultural Sciences and Natural Resources University, Sari

10.22101/JRIFST.2012.05.21.111

Abstract

In this study, the effect of four hydrocolloids (guar gum, xanthan gum, carboxylmethylcellulose, and hydroxypropylmethylcellulose), in three concentrations (0.1, 0.5, 1 % w/w) as bread improvers, on staling rate of Barbari bread was investigated. Bread staling was studied at first, third and fifth days of storage. Samples containing hydroxypropylmethylcellulose (HPMC) and carboxylmethylcellulose (CMC) showed lower loss of moisture content. Using HPMC 0.5% in fresh bread led to a softest crumb. Two days post-baking, CMC was more effective than the other three hydrocolloids, but in a longer duration of storage, HPMC showed better results. Adding hydrocolloids led to more Water Soluble Starch (WSS) in both fresh and stored bread. Differential Scanning Calorimetry (DSC) analysis showed that added hydrocolloids breed improvement in thermal parameters. The antistaling effect of hydrocolloids might be due to their interaction with other bread constituents. Amongst all hydrocolloids, cellulose derivatives are more influential.

Keywords

References

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