Functional effects of xanthan gum on composite cassava-wheat dough and bread

Food Hydrocolloids

Volumn 23, Issue 8, 2009, Pages 2254-2260

  Shittu, Taofik A ^a   Aminu, Rashidat A ^a   Abulude, Evelyn O ^a  

^a FEDERAL UNIVERSITY OF AGRICULTURE   (Nigeria)

Author keywords

Cassava flour; Composite bread quality; Dough rheology; Wheat flour; xanthan gum

Indexed keywords

MANIHOT ESCULENTA; TRITICUM AESTIVUM;

EID: 70149097765     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2009.05.016     Document Type: Article

References (30)

1. AACC. Approved methods of the AACC. 9th ed. (1983), American Association of Cereal Chemists, Method, St Paul, MN [54-30]
2. Barcenas M.E., and Rosell C.M. Effect of HPMC addition on the microstructure, quality and aging of wheat bread. Food Hydrocolloids 19 (2005) 1037-1043
3. Bell D.A. Methylcellulose as a structure enhancer in bread baking. Cereal Food World 35 (1990) 1001-1006
4. Bettge A., Rubenthaler G.L., and Pomeranz Y. Alveograph algorithms to predict functional properties of wheat in bread and cookie baking. Cereal Chemistry 66 (1989) 81-86
5. Brooker B.E. The role of fat in the stabilisation of gas cells in bread dough. Journal of Cereal Science 24 (1996) 187-198
6. Brosnan T., and Sun D.W. Improving quality inspection of food products by computer vision-a review. Journal of Food Engineering 61 (2004) 3-16
7. Broyart B., Trystram G., and Duquenoy A. Predicting colour kinetics during cracker baking. Journal of Food Engineering 35 (1998) 351-368
8. Collar C., Andreu P., Martinez J.C., and Armero E. Optimization of hydrocolloid addition to improve wheat bread dough functionality: a response surface methodology study. Food Hydrocolloids 13 (1999) 467-475
9. Davidou S., Le Meste M., Debever E., and Bekaert D. A contribution to the study of staling of white bread: effect of water and hydrocolloid. Food Hydrocolloids 10 (1996) 375-383
10. Gallagher E., Gormley T.R., and Arendt E.K. Crust and crumb characteristics of gluten free breads. Journal of Food Engineering 56 (2003) 153-163
11. Gallagher, E., McCarthy, D., Gormley, R., Arendt, E. (2004). Improving the quality of gluten-free products. Final Project Report RMIS No. 4881.
12. Gandikota S., and MacRitchie F. Expansion capacity of doughs: methodology and applications. Journal of Cereal Science 42 (2005) 157-163
13. Guarda A., Rosell C.M., Benedito C., and Galotto M.J. Different hydrocolloids as bread improvers and antistaling agents. Food Hydrocolloids 18 (2004) 241-247
14. Gujral H.S., Guardiola I., Carbonell J.V., and Rosell C.M. Effect of cyclodextrinase on dough rheology and bread quality from rice flour. Journal of Agricultural and Food Chemistry 51 (2003) 3814-3818
15. Hsu C.L., Hurang S.L., Chen W., Weng Y.M., and Tseng C.Y. Qualities and antioxidant properties of bread as affected by the incorporation of yam flour in the formulation. International Journal of Food Science and Technology 39 (2004) 231-238
16. Khalil A.H., Mansour E.H., and Dawoud F.M. Influence of malt on rheological and baking property of wheat-cassava composite flours. Lebensmittel-Wissenschaft und-Technologie 33 (2000) 159-164
17. Konopka I., Fornal L., Abramczyk D., Rothkaehl J., and Rotkiewicz D. Statistical evaluation of different technological and rheological tests of polish wheat varieties for bread volume prediction. International Journal of Food Science and Technology 39 (2004) 11-20
18. Lazaridou A., Duta D., Papageorgiou M., Belc N., and Biliaderis C.G. Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. Journal of Food Engineering 79 (2007) 1033-1047
19. Lopez A.C.B., Pereira A.J.G., and Junqueira R.G. Flour mixture of rice flour, corn and cassava starch in the production of gluten-free white bread. Brazilian Archives of Biology and Technology 47 (2004) 63-70
20. Mettler E., and Seibel W. Effects of emulsifiers and hydrocolloids on whole wheat bread quality: a response surface methodology study. Cereal Chemistry 70 3 (1993) 373-376
21. Primo-Marti{dotless}n C., van de Pijpekamp A., vanVliet T., de Jongh H.H.J., Plijter J.J., and Hamer R.J. The role of the gluten network in the crispness of bread crust. Journal of Cereal Science 43 (2006) 342-352
22. Purlis E., and Salvadori V.O. Bread browning kinetics during baking. Journal of Food Engineering 80 (2007) 1107-1115
23. Rosell C.M., Rojas J.A., and Benedito C. Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocolloids 15 (2001) 75-81
24. Rosell C.M., Rojas J.A., and Benedito C. Combined effect of different antistaling agents on the pasting properties of wheat flour. European Food Research and Technology 212 (2001) 473-476
25. Scanlon M.G., and Zghal M.C. Bread properties and crumb structure. Food Research International 34 (2001) 841-864
26. Sharma A., and Choudhry M. Food habits and consumption practices of Missi Roti among diabetics. Journal of Human Ecology 19 4 (2006) 273-276
27. Shittu T.A., Raji A.O., and Sanni L.O. Bread from composite cassava-wheat flour: I. Effect of baking time and temperature on some physical properties of bread loaf. Food Research International 40 (2007) 280-290
28. Toufeili I., Dagher S., Shadarevian S., Noureddine A., Sarakbi M., and Farran M. Formulation of gluten-free pocket-type flat breads: optimization of methylcellulose, gum Arabic, and egg albumen levels by response surface methodology. Cereal Chemistry 71 (1994) 594-601
29. vanVliet T., Janssen A.M., Bloksma A.H., and Walstra P. Strain hardening of dough as a requirement for gas retention. Journal of Texture Studies 23 (1992) 439-460
30. Zghal M.C., Scanlon M.G., and Sapirstein H.D. Cellular structure of bread crumb and its influence on mechanical properties. Journal of Cereal Science 36 (2002) 167-176