Effect of k-carrageenan and carboxymethylcellulose addition on the crust and crumb color of bread made from frozen dough | Uticaj dodatka k-karagenan-a i karboksimetilceluloze 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 different hydrocolloids addition (k-carrageenan, carboxymethylcellulose) 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 hydrocolloids 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 system. The control sample had the lowest crust lightness. The bread crust of the control sample had the highest level of red and yellow hue. The 0.3% CMC sample had the darkest crumb, while the 0.5% k-carrageenan sample had the lightest crumb. The highest level of red hue was obtained for the control crumb color sample. The addition of 0.1% k-carrageenan increased yellow hue of the crumb color.
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