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Effect of Surfactant Gel and Gum Combinations on Dough Rheological Characteristics and Quality of Bread.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/2078/
JFQ-01-04
 
Title Effect of Surfactant Gel and Gum Combinations
on Dough Rheological Characteristics and
Quality of Bread.
 
Creator Azizi, M. H.
Rao, G. V.
 
Subject 03 Rheology
06 Vegetable Gums
26 Bakery products
 
Description Sodium stearoyl-2-lactylate (SSL), diacetyl tartaric acid esters of
monoglyceride (DATEM), glycerol monostearate (GMS) and distilled glycerol
monostearate (DGMS) surfactant gels were made with water. Addition of
surfactant gels decreased water absorption by the bread while xanthan,
karaya, guar and locust bean gums increased the same. Only DGMS or GMS
and gum combinations further improved water absorption. All the gums except
for guar along with surfactant gels improved dough stability. Both surfactant
gels and gums improved the extensograph dough properties of wheat flour to
varying degrees. Alveograph characteristics of wheat flour improved to varying
extents with surfactant gels while the gums influenced the viscoelastic
properties in differing ways. Different combinations of surfactant gels and
gums showed varied influences on rapid visco analyzer characteristics of
wheat flour. Both surfactant gels and gums improved the bread making quality.
Among surfactants, SSL in combination with gums, and among gums locust
bean in combination with surfactant gels improved the bread making quality
of wheat flour to a maximum extent.
 
Date 2004
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/2078/1/Journal_of_Food_Quality_27%282004%29_320-336.pdf
Azizi, M. H. and Rao, G. V. (2004) Effect of Surfactant Gel and Gum Combinations on Dough Rheological Characteristics and Quality of Bread. Journal of Food Quality, 27. pp. 320-336. ISSN 1040-8398