Rheological properties of dough and quality of bread supplemented with emulsifying polysaccharides
The aim of present study was to evaluate the effects of emulsifying starches used as additives in breadmaking. In order to achieve this, the partial replacement (5-10%) of wheat flour with starch sodium octenyl succinate (OSA starch), pregelatinized starch sodium octenyl succinate (Pregel O...
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Association of Chemical Engineers of Serbia
2014-01-01
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doaj-e01dacfda1a546b98b7f90381505454f2020-11-24T21:24:43ZengAssociation of Chemical Engineers of SerbiaHemijska Industrija 0367-598X2217-74262014-01-016819910610.2298/HEMIND130124033D0367-598X1300033DRheological properties of dough and quality of bread supplemented with emulsifying polysaccharidesDapčević-Hadnađev Tamara0Dokić Ljubica1Pojić Milica2Hadnađev Miroslav3Torbica Aleksandra4Rakita Slađana5Institute of Food Technology, Novi SadFaculty of Technology, Novi SadInstitute of Food Technology, Novi SadInstitute of Food Technology, Novi SadInstitute of Food Technology, Novi SadInstitute of Food Technology, Novi SadThe aim of present study was to evaluate the effects of emulsifying starches used as additives in breadmaking. In order to achieve this, the partial replacement (5-10%) of wheat flour with starch sodium octenyl succinate (OSA starch), pregelatinized starch sodium octenyl succinate (Pregel OSA starch) and hydrolyzed spray-dried starch sodium octenyl succinate (Hydrol OSA starch) was performed. The quality characteristics of obtained bread were compared to control wheat flour bread and bread containing 0.5% hydroxypropyl methylcellulose (HPMC). The obtained results indicated that addition of Pregel and OSA starches influenced the increase in water absorption, whilst addition of Hydrol OSA starch exhibited the opposite effect. Moreover, the addition of all chosen starches influenced the decrease in dough stability. On the other hand, the positive effects of implementation of emulsifying starches on specific volume and texture were observed, where Pregel OSA and OSA starch have expressed the highest effect.http://www.doiserbia.nb.rs/img/doi/0367-598X/2014/0367-598X1300033D.pdfbreademulsifying starchesHPMCsimulator mixolab |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Dapčević-Hadnađev Tamara Dokić Ljubica Pojić Milica Hadnađev Miroslav Torbica Aleksandra Rakita Slađana |
spellingShingle |
Dapčević-Hadnađev Tamara Dokić Ljubica Pojić Milica Hadnađev Miroslav Torbica Aleksandra Rakita Slađana Rheological properties of dough and quality of bread supplemented with emulsifying polysaccharides Hemijska Industrija bread emulsifying starches HPMC simulator mixolab |
author_facet |
Dapčević-Hadnađev Tamara Dokić Ljubica Pojić Milica Hadnađev Miroslav Torbica Aleksandra Rakita Slađana |
author_sort |
Dapčević-Hadnađev Tamara |
title |
Rheological properties of dough and quality of bread supplemented with emulsifying polysaccharides |
title_short |
Rheological properties of dough and quality of bread supplemented with emulsifying polysaccharides |
title_full |
Rheological properties of dough and quality of bread supplemented with emulsifying polysaccharides |
title_fullStr |
Rheological properties of dough and quality of bread supplemented with emulsifying polysaccharides |
title_full_unstemmed |
Rheological properties of dough and quality of bread supplemented with emulsifying polysaccharides |
title_sort |
rheological properties of dough and quality of bread supplemented with emulsifying polysaccharides |
publisher |
Association of Chemical Engineers of Serbia |
series |
Hemijska Industrija |
issn |
0367-598X 2217-7426 |
publishDate |
2014-01-01 |
description |
The aim of present study was to evaluate the effects of emulsifying starches
used as additives in breadmaking. In order to achieve this, the partial
replacement (5-10%) of wheat flour with starch sodium octenyl succinate (OSA
starch), pregelatinized starch sodium octenyl succinate (Pregel OSA starch)
and hydrolyzed spray-dried starch sodium octenyl succinate (Hydrol OSA
starch) was performed. The quality characteristics of obtained bread were
compared to control wheat flour bread and bread containing 0.5% hydroxypropyl
methylcellulose (HPMC). The obtained results indicated that addition of
Pregel and OSA starches influenced the increase in water absorption, whilst
addition of Hydrol OSA starch exhibited the opposite effect. Moreover, the
addition of all chosen starches influenced the decrease in dough stability.
On the other hand, the positive effects of implementation of emulsifying
starches on specific volume and texture were observed, where Pregel OSA and
OSA starch have expressed the highest effect. |
topic |
bread emulsifying starches HPMC simulator mixolab |
url |
http://www.doiserbia.nb.rs/img/doi/0367-598X/2014/0367-598X1300033D.pdf |
work_keys_str_mv |
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