Effect of frozen storage and microwave reheating on some physical attributes of fresh bread containing hydrocolloids

dc.contributor.author	Mandala, IG	en
dc.contributor.author	Sotirakoglou, K	en
dc.date.accessioned	2014-06-06T06:46:30Z
dc.date.available	2014-06-06T06:46:30Z
dc.date.issued	2005	en
dc.identifier.issn	0268005X	en
dc.identifier.uri	http://dx.doi.org/10.1016/j.foodhyd.2004.09.001	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/3038
dc.subject	Bread	en
dc.subject	Frozen storage	en
dc.subject	Hydrocolloids	en
dc.subject	Microwave thawing	en
dc.subject	Texture	en
dc.subject.other	guar gum	en
dc.subject.other	xanthan	en
dc.subject.other	article	en
dc.subject.other	bread	en
dc.subject.other	food freezing	en
dc.subject.other	food quality	en
dc.subject.other	food storage	en
dc.subject.other	hydrocolloid	en
dc.subject.other	hydrophilicity	en
dc.subject.other	microwave cooking	en
dc.subject.other	moisture	en
dc.subject.other	porosity	en
dc.subject.other	thawing	en
dc.subject.other	viscoelasticity	en
dc.subject.other	weight	en
dc.subject.other	Cyamopsis tetragonoloba	en
dc.title	Effect of frozen storage and microwave reheating on some physical attributes of fresh bread containing hydrocolloids	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.foodhyd.2004.09.001	en
heal.publicationDate	2005	en
heal.abstract	The effect of frozen storage and subsequent thawing under microwave heating on fresh bread quality was investigated. Two different flour types were used. Xanthan and guar gum were also added at 'low' and 'high' concentration (0.16 and 0.65 g/100 g flour, respectively). The specific volume, the porosity using a pycnometer, the crust firmness (puncture experiments) and the crumb viscoelastic behaviour (relaxation experiments) were evaluated. After thawing a significant shrinkage was observed, a porosity reduction in all samples, a major softening of the crust in control samples, a viscous crumb in most samples. A more rubbery crust especially in samples containing guar gum was also noticed, which can be ascribed to gums water binding capacity or to gums/water interactions and/or because gums can inhibit gluten-starch interactions influencing the plasticity of the bread. At high gum concentration destabilization effects were observed. Guar gum resulted generally in less desirable, final bread quality considering that it was not so efficient as concerning the maintenance of the gluten matrix after frozen storage, whereas xanthan addition gave better bread properties at 'low' concentration. Differences in respect to the flour type used were mainly observed after microwave heating. Textural attributes could be correlated to structural characteristics of the crumb (porosity and specific volume), indicating their mutual dependence. © 2004 Elsevier Ltd. All rights reserved.	en
heal.journalName	Food Hydrocolloids	en
dc.identifier.issue	4	en
dc.identifier.volume	19	en
dc.identifier.doi	10.1016/j.foodhyd.2004.09.001	en
dc.identifier.spage	709	en
dc.identifier.epage	719	en