Effect of Detarium microcarpum (Dm) and Mucuna flagellipes (Mf) gums on the quality of white bread
Incorporation of Detarium Microcarpum (Dm) and Mucuna flagellipes (Mf) water soluble polysaccharides (gums) at 0.0 to 0.5% levels in wheat flour was studied to evaluate their effect on the rheological properties of wheat flour dough and white bread quality. At all levels of incorporation, there were...
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| Veröffentlicht in: | Plant foods for human nutrition (Dordrecht) 1999, Vol.54 (2), p.173-182 |
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| creator | Onweluzo, J.C. (Nigeria Univ., Nsukka (Nigeria). Dept. of Food Science and Technology) Leelavathi, K Rao, P.H |
| description | Incorporation of Detarium Microcarpum (Dm) and Mucuna flagellipes (Mf) water soluble polysaccharides (gums) at 0.0 to 0.5% levels in wheat flour was studied to evaluate their effect on the rheological properties of wheat flour dough and white bread quality. At all levels of incorporation, there were increases (p < or = 0.05) in water absorption of the dough. Doughs containing gums had higher (p < or = 0.05) mixing tolerance index than the control. Set back viscosities decreased by 4.0 RVU and 9.0 RVU with increased levels of Dm and Mf gum incorporation, respectively. Significantly (p < or = 0.05) higher oven spring occurred in all the gum substituted white bread when compared to the control. The 0.5% gum substituted breads had a significantly (p < or = 0.05) higher sensory score for crumb grain, texture but lower (p < 0.05) crumb firmness than the control as determined instrumentally. Textural analysis after 5 days storage revealed that Dm and Mf gums improved moisture retention properties of the bread and reduced crumb firming tendency. |
| doi_str_mv | 10.1023/A:1008111610481 |
| format | Article |
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The 0.5% gum substituted breads had a significantly (p < or = 0.05) higher sensory score for crumb grain, texture but lower (p < 0.05) crumb firmness than the control as determined instrumentally. Textural analysis after 5 days storage revealed that Dm and Mf gums improved moisture retention properties of the bread and reduced crumb firming tendency.</description><identifier>ISSN: 0921-9668</identifier><identifier>EISSN: 1573-9104</identifier><identifier>DOI: 10.1023/A:1008111610481</identifier><identifier>PMID: 10646563</identifier><language>eng</language><publisher>Heidelberg: Springer</publisher><subject>Biological and medical sciences ; BREAD ; CALIDAD ; Cereal and baking product industries ; Flour ; Food additives ; Food Additives - pharmacology ; Food industries ; Food Technology ; Fundamental and applied biological sciences. 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Significantly (p < or = 0.05) higher oven spring occurred in all the gum substituted white bread when compared to the control. The 0.5% gum substituted breads had a significantly (p < or = 0.05) higher sensory score for crumb grain, texture but lower (p < 0.05) crumb firmness than the control as determined instrumentally. Textural analysis after 5 days storage revealed that Dm and Mf gums improved moisture retention properties of the bread and reduced crumb firming tendency.</description><subject>Biological and medical sciences</subject><subject>BREAD</subject><subject>CALIDAD</subject><subject>Cereal and baking product industries</subject><subject>Flour</subject><subject>Food additives</subject><subject>Food Additives - pharmacology</subject><subject>Food industries</subject><subject>Food Technology</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>GOMAS</subject><subject>GOMME</subject><subject>GUMS</subject><subject>MUCUNA</subject><subject>PAIN</subject><subject>PAN</subject><subject>Plant Extracts - pharmacology</subject><subject>Polysaccharides - pharmacology</subject><subject>QUALITE</subject><subject>QUALITY</subject><subject>Triticum - drug effects</subject><issn>0921-9668</issn><issn>1573-9104</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1999</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpFkEtPwzAQhC0EglI4cwL5gFB7CHgdx4m5VeUptXCBc7Rx7BKUR2snQv33GFHEXnZX-jSaGULOgF0D4_HN7BYYywBAAhMZ7JERJGkcqfDtkxFTHCIlZXZEjr3_ZIylUiaH5AiYFDKR8YgU99Ya3dPO0jvTo6uGhjaVdp1Gtw735K6ZUmxLuhz00CK1Na5MXVdr4-lkaad0NTSedi3tPwzdDFhX_fZH7Ouj6g0tnMHyhBxYrL053e0xeX-4f5s_RYvXx-f5bBHpmIk-UprHmpc2FkInMrNppjKQaSkVGAOcaZOATLgAKFXGdYHc6ERoawqZYhbCjMnVr-7adZvB-D5vKq-DWWxNN_hcKgEJCBbAix04FI0p87WrGnTb_K-VAFzuAPQaa-uw1ZX_53gwFmoek_NfzGKX48oF5GXB2c_wYDH-BopNd7A</recordid><startdate>1999</startdate><enddate>1999</enddate><creator>Onweluzo, J.C. 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Dept. of Food Science and Technology) ; Leelavathi, K ; Rao, P.H</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c304t-9c23c2df344c568f7898167d691ee120ce51652411d982cba2ec54cfeb67a8563</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1999</creationdate><topic>Biological and medical sciences</topic><topic>BREAD</topic><topic>CALIDAD</topic><topic>Cereal and baking product industries</topic><topic>Flour</topic><topic>Food additives</topic><topic>Food Additives - pharmacology</topic><topic>Food industries</topic><topic>Food Technology</topic><topic>Fundamental and applied biological sciences. 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Doughs containing gums had higher (p < or = 0.05) mixing tolerance index than the control. Set back viscosities decreased by 4.0 RVU and 9.0 RVU with increased levels of Dm and Mf gum incorporation, respectively. Significantly (p < or = 0.05) higher oven spring occurred in all the gum substituted white bread when compared to the control. The 0.5% gum substituted breads had a significantly (p < or = 0.05) higher sensory score for crumb grain, texture but lower (p < 0.05) crumb firmness than the control as determined instrumentally. Textural analysis after 5 days storage revealed that Dm and Mf gums improved moisture retention properties of the bread and reduced crumb firming tendency.</abstract><cop>Heidelberg</cop><pub>Springer</pub><pmid>10646563</pmid><doi>10.1023/A:1008111610481</doi><tpages>10</tpages></addata></record> |
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| subjects | Biological and medical sciences BREAD CALIDAD Cereal and baking product industries Flour Food additives Food Additives - pharmacology Food industries Food Technology Fundamental and applied biological sciences. Psychology General aspects GOMAS GOMME GUMS MUCUNA PAIN PAN Plant Extracts - pharmacology Polysaccharides - pharmacology QUALITE QUALITY Triticum - drug effects |
| title | Effect of Detarium microcarpum (Dm) and Mucuna flagellipes (Mf) gums on the quality of white bread |
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