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KMID : 1011620080240050636
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Korean Journal of Food and Cookey Science
2008 Volume.24 No. 5 p.636 ~ p.644
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Study on the Texture and Staling of Breads with Addition of Various Hydrocolloids
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이승주:Lee Seong-Ju
조숙경:Cho Sook-Kyung/이승주:Lee Seung-Joo
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Abstract
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The principal objective of this study was to assess the effects of hydrocolloids(xanthan gum, guar gum, sodium alginate, k-carrageenan, carboxy-methyl cellulose) on the suppression of retrogradation in the bread. The pasting properties of the doughs and the sensory properties were determined in the bread samples, to which xanthan gum, guar gum, sodium alginate, k-carrageenan, and CMC, were added at different ratios(0.2%, 0.6%, 1%). CMC and k-carrageenan with 0.6% level were selected for the further retrogradation studies. Changes in the firmness of the bread samples at room temperature for 15 days were assessed using a texture analyzer, and the type of retrogradation was calculated via the Avrami equation. The thermal properties of the samples were also determined via differential scanning calorimetty (DSC). The addition of hydrocolloids was shown to increase the viscosities of the doughs. Setback and breakdown viscosity were reduced significantly via the addition of CMC(0.6%, 1%)，xanthan gum(l%), and k-carrageenan( 1%). Sensory hardness was significantly increased when 1% hydrocolloids were added. Our textural analysis showed that the addition of CMC reduced the firmness of the bread, whereas k-carrageenan didn't. However, the retrogradation rate was reduced via the addition of k-carrageenan, as was also demonstrated in the results of our DSC analysis.
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KEYWORD
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hydrocolloid, staling, retrogradation, firmness, DSC
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