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

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/62156489:43210/16:43910815

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

—

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2016

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

LWT- Food Science and Technology

ISSN

0023-6438

e-ISSN

—

Svazek periodika

68

Číslo periodika v rámci svazku

Neuveden

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

8

Strana od-do

659-666

Kód UT WoS článku

000370769700086

EID výsledku v databázi Scopus

2-s2.0-84961844869