EurekaMag.com logo
+ Site Statistics
References:
53,869,633
Abstracts:
29,686,251
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on LinkedInFollow on LinkedIn

+ Translate

Effect of different gums on the quality and shelf life of bread



Effect of different gums on the quality and shelf life of bread



International Journal of Agriculture and Biology 3(4): 482-483



The bread loaves were prepared from wheat flour by adding different levels/types of gums (i.e. guar gum, carboxymethylcellulose (CMC), sodium (Na) alginate). The prepared breads were evaluated for sensory characteristics during storage for successive intervals of 0, 24, 48, 72 and 96 h. The wheat flour comprised of 12.01% moisture, 10.25% crude protein, 1.07% fat, 0.55% ash, 0.68% crude fibre and 75.44% nitrogen free extract.

(PDF emailed within 1 workday: $29.90)

Accession: 003727032

Download citation: RISBibTeXText



Related references

Shelf life and stability study of frozen dough bread by the use of different hydrophillic gums. International Journal of Food Engineering 2(3): Article 5, 2006

Effect of sourdough bacteria on the quality and shelf life of bread. 2007

Enhancing arabic bread quality and shelf life stability using bread improvers. Journal of Food Science and Technology 52(8): 4761-4772, 2015

Improvement of bread quality and bread shelf-life by Bacillus subtilis biosurfactant addition. Food Science and Biotechnology 21(4): 1105-1112, 2012

Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination. Journal of food engineering 81(1): 42-53, 2007

Effect of different technological processing methods on the quality and shelf-life of maize bread. Egyptian Journal of Agricultural Research 79(2): 699-714, 2001

Bread-Making Process Optimization Staling Kinetics, Relationship of Batter Rheology, Shelf Life, Quality and Sensory Characteristics of Barbari Bread. Journal of Food Processing and Preservation 38(4): 1447-1460, 2013

Effect of antimicrobial agents and dough conditioners on the shelf-life extension and quality of flat bread, as determined by near-infrared spectroscopy. International Journal of Food Science and Technology 43(2): 365-372, 2008

Effect of preservatives addition on the shelf-life extensions and quality of flat bread as determined by near-infrared spectroscopy and texture analysis. International Journal of Food Science and Technology 43(2): 357-364, 2008

Effect of hydrophilic gums on the quality of frozen dough: II. Bread characteristics. Cereal Chemistry 80(6): 773-780, 2003

Effect of Detarium microcarpum and Mucuna flagellipes gums on the quality of white bread. Plant Foods for Human Nutrition (Dordrecht) 54(2): 173-182, 1999

Effect of Detarium microcarpum (Dm) and Mucuna flagellipes (Mf) gums on the quality of white bread. Plant Foods for Human Nutrition (Dordrecht) 54(2): 173-182, 1999

Effect of Detarium microcarpum (Dm) and Mucuna flagellipes (Mf) gums on the quality of white bread. Plant Foods for Human Nutrition 54(2): 173-182, 2000

Quality improvement and shelf life extension of bread. Journal of Agriculture and Social Sciences 1(2): 109-113, 2005

Synergistic effect of Aspergillus tubingensis CTM 507 glucose oxidase in presence of ascorbic acid and alpha amylase on dough properties, baking quality and shelf life of bread. Journal of Food Science and Technology 53(2): 1259-1268, 2016