The influence of guar gum on textural and sensory properties of rolls made from semi-finished frozen products

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F14%3A43872858" target="_blank" >RIV/70883521:28110/14:43872858 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.5219/377" target="_blank" >http://dx.doi.org/10.5219/377</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.5219/377" target="_blank" >10.5219/377</a>

Result language
angličtina
Original language name
The influence of guar gum on textural and sensory properties of rolls made from semi-finished frozen products
Original language description
Textural and sensory properties of rolls produced from semi-finished frozen products with additions of guar gum were assessed. A commercial wheat flour T 512, ingredients such as yeast Saccharomyces cerevisiae, rapeseed oil, sodium chloride were used forpreparing dough and final products. Guar gum and commercial additive Trial RC2 were used as additives for production. The textural properties of rolls were measured by a TA-XT Plus Texture Analyzer. All samples were evaluated by selected assessors. A five-point hedonic scale was used for evaluation characteristics such as taste, pliancy, texture, porosity, stickiness, gumminess, crispness and quality. The obtained data showed nonsignificant difference in moisture of rolls after baking and 3 days afterbaking. Control sample of rolls had higher firmness in comparison to other samples with guar gum after baking. Samples of rolls with higher addition of guar gum (10 g.kg-1 and 15 g.kg-1) had less firmness in comparison to control sample a
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2014
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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