Reporting the utilization and perspectives of different surface active agents for bread making
| Autor: | Rai Muhammad Amir, Muhammad Nadeem, Asif Ahmad, Muhammad Sajid Arshad, Nazish Arshad |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
chemistry.chemical_classification
Moisture Starch sensory evaluation digestive oral and skin physiology food and beverages lcsh:TX341-641 breads Gluten surfactants Protein content chemistry.chemical_compound chemistry chemical analysis lcsh:Technology (General) lcsh:T1-995 rheology Food science lcsh:Nutrition. Foods and food supply Surface-active agents Bread making Food Science Biotechnology |
| Zdroj: | Food Science and Technology, Volume: 40 Supplement 1, Pages: 312-321, Published: 30 SEP 2019 Food Science and Technology v.40 suppl.1 2020 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA Food Science and Technology Food Science and Technology, Issue: ahead, Published: 30 SEP 2019 |
| Popis: | The present study was planned to use surfactants in different concentrations along with varying amounts of shortening in the form of gels to prepare breads. For that purpose, SSL, CSL, PS-60 and GMS were used at level of 0.25, 0.50, 0.75 and 1.00 parts in combination with shortening @ 4.00, 3.75, 3.50 and 3.25 parts. The dough having surfactants gels resulted in longer resistance time and overall dough stability. The moisture and protein content of breads increased which is due to interactions of surfactant gels with starch and gluten fractions that result in increasing dough strength and baking quality. Significant increase in specific volume is observed in breads of GMS and PS-60 gels. The sensory evaluation was carried out by a panel of trained judges and the breads having GMS gels ranked highest for quality attributes. The average quality scores were higher for the SSL, CSL and PS-60 as compared to the control bread. On the whole, breads having surfactants gels were acceptable for all sensory characteristics. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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