The properties of part baked frozen bread with guar and xanthan gums

作者：Hejrani Toktam^*; Sheikholeslami Zahra; Mortazavi Ali; Davoodi Mehdi Ghiyafe

来源：Food Hydrocolloids, 2017, 71: 252-257.

DOI：10.1016/j.foodhyd.2016.04.012

• Enzyme
• Barbari bread
• Gum
• Freezing
• Rheological properties

Barbari bread is a traditional Iranian flat bread. In this study the effect of hydrocolloids such as guar and xanthan gums and their combination with amylase and lipase on improving the quality of part baked frozen bread was investigated. Fresh bread sample also baked to compare, with part baked frozen one. Regarding the fresh bread, the guar gum increased the volume, porosity and color, reduced the firmness of bread in comparison with control sample and xanthan gums. The overall result showed the guar gum had better effect when combination whit enzymes (amylase and lipase).

• 出版日期2017-10