Effect of Guar Gum, Xanthan Gum, CMC and HPMC on Dough Rhealogy and Physical Properties of Barbari Bread
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The effects of four hydrocolloids (guar, xanthan gum, carboxylmethylcellulose (CMC), and hydroxypropylmethylcellulose (HPMC)) in three concentrations (0.1, 0.5, and 1 % w/w flour basis), on Barbari (Iranian bread) was investigated. Farinograph parameters, physical properties (specific volume, oven spring, height to width ratio, crumb to crust ratio), and the moisture content of fresh bread were analyzed. CMC and HPMC had the most noticeable effect on dough rheological properties; leading to a more strengthened dough. The hydrocolloids also improved the bread’s physical properties. In addition, the best effect on moisture content was observed by 0.5% CMC, followed by 0.5% and 1% HPMC. Hydrocolloids did not unfavourably influence the sensory properties of bread. All sensory parameters were improved using hydrocolloids. Consequently, despite the improving effect of all hydrocolloids, cellulose derivatives could have better uses in bread-making processes.
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Hydrocolloid competition with gluten proteins for water is an important element that influences gluten development.
“The hydrocolloids competition with gluten proteins for water is an important element that influences the gluten development.”
From Improving the quality of dough obtained with old durum wheat using hydrocolloids (2020) · cites this paper as Maleki & Milani, 2013
The Results and Discussion section (page unavailable) reports that hydrocolloids increased water absorption and slightly increased dough-development time. It does not say that hydrocolloids compete with gluten proteins for water or establish that competition as the reason gluten development changes. (LLM, conf=0.78)
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Hydrocolloids in wheat breadmaking: A concise review
Ferrero, C. (2017) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2016.11.044 · Cited by 144 · see citing works
Improving the quality of dough obtained with old durum wheat using hydrocolloids
Farbo, M. G., Fadda, C., Marceddu, S., Conte, P., Del Caro, A., & Piga, A. (2020) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2019.105467 · Cited by 67 · see citing works
- Authors
- MALEKI, G., & MILANI, J. M.
- Affiliations
- Sari Agricultural Sciences and Natural Resources University (IR)
- Venue
- Food Science and Technology Research
- Published
- 2013
- Volume
- 19
- Issue
- 3
- Pages
- 353-358
- ISSN
- 1344-6606 (ISSN-L)
- 1881-3984
- OpenAlex
- W2072725069
- Cited by
- 36
- References
- 1
- Citations by year
- 2026: 1 · 2025: 5 · 2024: 3 · 2023: 4 · 2022: 7 · 2021: 6 · 2020: 3 · 2019: 2 · 2018: 4 · 2016: 1
- FWCI
- 0.31
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- Food Science and Technology Research (publishedVersion)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Keywords
- hydrocolloids, guar gum, xanthan gum, carboxymethyl cellulose, hydroxypropyl methylcellulose, dough rheology, bread physical properties, specific volume, oven spring, bread moisture content, sensory properties
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