The comparison of the effect of sodium caseinate, calcium caseinate, carboxymethyl cellulose and xanthan gum on rice-buckwheat dough rheological characteristics and textural and sensory quality of bread
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F16%3A43874335" target="_blank" >RIV/70883521:28110/16:43874335 - isvavai.cz</a>
Alternative codes found
RIV/62156489:43210/16:43910815
Result on the web
<a href="http://dx.doi.org/10.1016/j.lwt.2016.01.010" target="_blank" >http://dx.doi.org/10.1016/j.lwt.2016.01.010</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.lwt.2016.01.010" target="_blank" >10.1016/j.lwt.2016.01.010</a>
Alternative languages
Result language
angličtina
Original language name
The comparison of the effect of sodium caseinate, calcium caseinate, carboxymethyl cellulose and xanthan gum on rice-buckwheat dough rheological characteristics and textural and sensory quality of bread
Original language description
The effect of calcium and sodium caseinate supplements (2 g/100 g) on the behavior of rice-buckwheat dough and bread quality was compared to the effect of xanthan gum and carboxymethyl cellulose. The addition of caseinates significantly (P < 0.01) increased dough weakening, which became similar to dough with xanthan gum. During heating, the gelatinization rate became similar to dough with carboxymethyl cellulose. Moreover, peak complex viscosity was decreased by 0.4.10(5) Pa s. Additionally, hydrocolloid supplements impacted bread crumb characteristics. An open structure was found in crumb with added calcium caseinate, carboxymethyl cellulose as well as xanthan gum. The hardness of rice buckwheat crumb without hydrocolloids (12.2 N) was decreased by calcium caseinate (4.3 N), xanthan gum (9.1 N) and carboxymethyl cellulose (9.3 N), however, no significant effect of sodium caseinate was recorded (11.5 N). The overall sensory acceptability of rice-buckwheat bread (7.1) was increased by sodium caseinate (7.5), calcium caseinate (7.7) and carboxymethyl cellulose (7.8). The acceptability of bread with xanthan gum (5.9) was negatively impacted by dry, coarse crust and extremely sticky crumb. It can be concluded caseinates may be alternative substances with satisfactory impact on the rheological characteristics of rice -buckwheat dough, as well as bread quality.
Czech name
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Czech description
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Classification
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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Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2016
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
LWT- Food Science and Technology
ISSN
0023-6438
e-ISSN
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Volume of the periodical
68
Issue of the periodical within the volume
Neuveden
Country of publishing house
GB - UNITED KINGDOM
Number of pages
8
Pages from-to
659-666
UT code for WoS article
000370769700086
EID of the result in the Scopus database
2-s2.0-84961844869