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:: Volume 12, Issue 3 (Autumn 2017) ::
2017, 12(3): 39-46 Back to browse issues page
The Effect of Single and Combined Hydroxy Propyl Methyl Cellulose and Sodium Stearyl Lactilate on Dough Rheology and Baking Properties of Corn and Chestnut Bread
H Tavakolipour , R Sharafati-chaleshtori Dr *, S Matinfard *
Assistant Professor Research Center for Biochemistry and Nutrition in Metabolic Diseases, Kashan University of Medical Sciences, Kashan, Iran.
Abstract:   (274 Views)

Background and Objectives: Celiac disease (CD) is a digestive disease that causes intestinal inflammation and impaired absorption of nutrients by the villi of the small intestine. Patients with CD, cannot tolerate a specific protein called gluten and this protein is found in wheat, barley and rye. Therefore, this patients need to eat gluten-free food and bread. The aim of this study was determining the effect of hydroxy propyl methyl cellulose and sodium stearyl lactilate on dough rheology and baking properties of gluten free bread derived from corn and chestnut flour.
Materials & Methods: In this interventional study, the effect of Hydrox ypropyl methyl cellulose gum at three levels of 1.5%, 2.5% and 3.5% and emulsifier sodium stearoyl lactylate at two levels of 0.1%, 0.3% were examined. Formulation of bread was formed from corn flour (70 %) or Chestnut flour (30 %), Yeast, egg, milk powder and salt. The influence of Gum and emulsifier on bread quality and its characteristics were evaluated through the puncture test and the moisture content after 1, 24 and 48 hours after baking time and sensory test after 1 hour were investigated.
Results: Results of the puncture test showed that the addition of gum at level 2.5 % and emulsifier at level 0.3 % increased the quality and delayed staling of bread compared to the control bread. The evaluation of moisture content demonstrated that adding the gum reduced the moisture loss percentage at 1, 24 and 48 hours after the baking. Also, the sensory evaluation test showed that the bread containing 2.5 % gum and 0.3 % emulsifier had the best quality and results.
Conclusion: Therefore it is recommended to add 2.5% of gum and 0.3% of emulsifier to improve the quality of gluten free breads.
بعد از پخت شد و روند بیاتی را به تأخیر انداخت. نتیجه کلی آزمون ارزیابی حسی نشان داد که نمونه حاوی صمغ در سطح 5/2 درصد و امولسیفایر در سطح 3/0 درصد، بهترین کیفیت را از لحاظ پذیرش کلی داشت.
نتیجه گیری: افزودن ترکیبی 5/2 درصد صمغ و 3/0 درصد امولسیفایر برای بالا بردن کیفیت نان بدون گلوتن توصیه می‌شود.

Keywords: Gum, Emulsifier, Celiac disease, Gluten-free bread
Full-Text [PDF 255 kb]   (124 Downloads)    
Type of Study: Research | Subject: Food Science
Received: 2016/04/16 | Accepted: 2016/09/25 | Published: 2017/10/16
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Tavakolipour H, Sharafati-chaleshtori R, Matinfard * S. The Effect of Single and Combined Hydroxy Propyl Methyl Cellulose and Sodium Stearyl Lactilate on Dough Rheology and Baking Properties of Corn and Chestnut Bread. Iranian Journal of Nutrition Sciences & Food Technology. 2017; 12 (3) :39-46
URL: http://nsft.sbmu.ac.ir/article-1-2207-en.html
Volume 12, Issue 3 (Autumn 2017) Back to browse issues page
Iranian Journal of  Nutrition Sciences & Food  Technology
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