Effect of xanthan and guar gum addition on the crust and crumb color of bread made from frozen dough | Uticaj dodatka ksantana i guar gume na boju kore i sredine hleba dobijenog od zamrznutog hlebnog testa
2007
Dodić, J., Tehnološki fakultet, Novi Sad (Serbia) | Popov, S., Tehnološki fakultet, Novi Sad (Serbia) | Dodić, S., Tehnološki fakultet, Novi Sad (Serbia) | Ranković, J., Tehnološki fakultet, Novi Sad (Serbia)
The objective of this study was to determine the effect of xanthan and guar gum addition on the crust and crumb color of bread made from frozen dough. Dough that was used for bread making was previously frozen storaged for 0, 1, 7, 14 and 28 days. The effect of xanthan and guar gum addition on the changing of crust and crumb color during bread staling was also determined, 24, 48 and 72 hours after baking. The crust and crumb color was evaluated using a MOM Color 100 photocolorimeter. The obtained results were processed and expressed in CIELAB color sistem. The control sample had the lowest crust lightness, while the 0.5% xanthan sample gave bread with the highest crust lightness. The bread crust of the control sample had the highest level of red and yellow hue. The highest level of red hue was obtained for the control crumb color sample.
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