Firmness studies on bread incorporated with xanthan gum

Citation
Js. Sidhu et As. Bawa, Firmness studies on bread incorporated with xanthan gum, J FD SCI M, 38(3), 2001, pp. 251-253
Citations number
26
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
0022-1155 → ACNP
Volume
38
Issue
3
Year of publication
2001
Pages
251 - 253
Database
ISI
SICI code
0022-1155(200105/06)38:3<251:FSOBIW>2.0.ZU;2-V
Abstract
Incorporation of xanthan gum at 0.1 to 0.5% levels has been investigated to evaluate its effect on the bread making and firmness properties of wheat ' WH 542' flour. It significantly improved the yield of bread. Firmness prope rties determined using Instron Universal Testing Machine revealed the bread to be significantly softer as a result of xanthan gum incorporation at eac h storage period. However stored wheat flour gave firmer breads.