Studies of the technological and sensory properties of gluten-free bread Affected by using novel edible surface coating and traditional glazes
- سال انتشار: 1400
- محل انتشار: نهمین کنفرانس بین المللی علوم صنایع غذایی،کشاورزی ارگانیک و امنیت غذایی
- کد COI اختصاصی: FSACONF09_014
- زبان مقاله: انگلیسی
- تعداد مشاهده: 216
نویسندگان
Safety Research Department, ACECR, Khorasan Razavi Branch, Mashhad, Iran.
PhD, Food Science & Technology, Department of Food Science & Technology, Ferdowsi University of Mashhad, Mashhad, Iran
چکیده
Glazing process can improve the baked texture and overall quality of bread. In this study, the effects oftraditional glazes (water, oil, cheese powder, xanthan gum) on the physicochemical and sensoryparameters of sorghum gluten-free bread were compared with Lepidium sativum seed gum. wateractivity, moisture, firmness and sensory parameters of breads were evaluated. Results showed cheesepowder had the lowest moisture and vegetable oil treated samples had the lowest water activity.Evaluation of crumb firmness implicated water, Lepidium sativum seed gum diminished the breadstaling and these treated samples had the lowest firmness. Application of glazing ingredients did nothave any significant (P< ۰.۰۵) effect on odor and taste. Lepidium sativum seed gum as a novel glazewas more effective than xanthan gum and its application was better than the usual glazes to improve thecrust and overall quality of gluten-free bread.کلیدواژه ها
Texture, Gluten-free, Lepidium sativum seed gum, Traditional glaze, Overall qualityاطلاعات بیشتر در مورد COI
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