Browse > Article

Quality Characteristics of White Pan Bread Containing HPMC, MC, and Sodium Alginate  

Kim, Mi-Young (Department of Food Science & Technology, Graduate School of Agriculture & Animal Science, Konkuk University)
Lee, Jeong-Hoon (Department of Applied Biology & Chemistry, KonKuk University)
Lee, Si-Kyung (Department of Applied Biology & Chemistry, KonKuk University)
Publication Information
Korean Journal of Food Science and Technology / v.41, no.3, 2009 , pp. 278-283 More about this Journal
Abstract
This study was carried out to evaluate the quality characteristics of white pan breads containing 0.5% of gums, including HPMC, MC and SA. Moisture content, water activity, cooling loss, bread volume, rheological, and sensory evaluations were performed to examine the bread quality characteristics. Moisture content and water activity were highest in the bread with added HPMC. HPMC showed the smallest cooling loss among the breads compared to the other added gums. The bread with added SA had the thelargest volume at $2,560{\pm}24$ mL. In terms of rheological properties, the hardness of the bread containing HPMC was lowest and the springness of the bread with added SA was the highest. In sensory evaluations, the bread containing HPMC was evaluated as the most preferred product by acquiring the highest scores in internal and external evaluations. Consequently, the bread containing 0.5% SA showed better volume and springiness values. However, the bread containing 0.5% HPMC showed greater moisture content, greater water activity, lower cooling loss, and better sensory evaluation scores. Based on the overall results, HPMC was considered to be the most effective hydrocolloid to increase bread quality.
Keywords
quality characteristics; white pan bread; gums; rheological properties;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
Times Cited By SCOPUS : 0
연도 인용수 순위
1 Shin GM. Understanding of Bread Science. Shinkwang Publishing Co., Seoul, Korea. p. 78 (2002)
2 Sarkar N, Walker LC. Hydration-dehydration properties of methyl cellulose and hydroxypropylmethyl cellulose. Carbohyd. Polym. 27: 177-185 (1995)   DOI   ScienceOn
3 Collar C, Armero E. Physico-chemical mechanisms of bread staling during storage: Formulated doughs as a technological issue for improvement of bread functionality and keeping quality. Recent Res. Develop. Nutr. 1: 115-143 (1996)
4 Rosell CM, Rojas JA, Benedito C. Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocolloid 15: 75-81 (2001a)   DOI   ScienceOn
5 Kim MY, Yun MS, Lee JH, Lee SK. Effects of HPMC, MC, and sodium alginate on rheological properties of flour dough. Korean J. Food Sci. Technol. 40: 474-478 (2008)
6 KFDA. Korean Food Code. Korean Food & Drug Administration. Seoul, Korea. pp. 3-4 (2002)
7 Mara EB, Cristina MR. Different approaches for improving the quality and extending the shelf life of the partially baked bread: low temperature and HPMC addition. J. Food Eng. 72: 92-99 (2006)   DOI   ScienceOn
8 Ribotta PD, Ausar SF, Beltrasmo DM, Len AE. Interactions of hydrocolloids and sonicated-gluten proteins. Food Hydrocolloid. 19: 93-99 (2005)   DOI   ScienceOn
9 Summerkamp B, Hesser M. Fat substitute up date. Food Technol. 44: 92-97 (1990)
10 Eidam D, Kulicke WM, Kuhn K, Stute R. Formation of maize starch gels selectively regulated by the addition of hydrocolloids. Starch 47: 378-384 (1995)   DOI   ScienceOn
11 Mettler E, Seibel W. Optimizing of rye bread recipes containing mono-diglyceride, guar gum, and carboxymethyl cellulose using a maturograph and an oven rise recorder. Cereal Chem. 72: 109-115 (1995)   ScienceOn
12 Guarda A, Rosell CM, Benedito M, Galotto J. Different hydrocolloids as bread improvers and antistaling agents. Food Hydrocolloid. 18: 241-247 (2004)   DOI   ScienceOn
13 SAS. User's guide. Statistical Analysis Systems Institute: Cary, NC, USA. (2000)
14 Lee MH, Baek MH, Cha DS, Park HJ, Lim ST. Freeze-thaw stabilization of sweet potato starch gel by polysaccharide gums. Food Hydrocolloid. 16: 345-352 (2002)   DOI   ScienceOn
15 Biliaderis CG, Arvanitoyannis I, Izydroczyk MS, Prokopowich DJ. Effects of hydrocolloids on gelatinization and structure formation in concentrated waxy maize and wheat starch gels. Starch 49: 278-283 (1997)   DOI   ScienceOn
16 Albert S, Mittal GS. Comparative evaluation of edible coating to reduce fat uptake in a deep fried cereal product. Food Res. Int. 35: 445-458 (2002)   DOI   ScienceOn
17 Lazaridou A, Duta D, Papageorgiou M, Bele N, Biliaderis CG. Effects of hydrocolloids rheology and bread quality parameters in gluten-free formulations. J. Food Eng. 79: 1033-1047 (2007)   DOI   ScienceOn
18 Collar C, Martinez JC, Rosell CM. Lipid binding of fresh and stored formulated wheat breads. Relationships with dough and bread technological performance. Food Sci. Technol. Int. 7: 501-510 (2001)   ScienceOn
19 Owen R. Food Chemistry. 2th ed., Marcel Dekker, Inc. New York, NY, USA. p. 125 (1985)
20 Brcenas ME, Benedito C, Rosell CM. Use of hydrocolloids as bread improvers in interrupted baking process with frozen storage. Food Hydrocolloid. 18: 769-774 (2004)   DOI   ScienceOn
21 Bell DA. methyl cellulose as a structure enhancer in bread baking. Cereal Foods World 35: 1001-1006 (1990)
22 Hardeep SG, Monica H, Cristina MR. Improving the texture and delaying staling in rice flour chapati with hydrocolloids and ${\alpha}-amylase$. J. Food Eng. 65: 89-94 (2004)   DOI   ScienceOn
23 Davidou S, Le Meste M, Debever E, Bekaert D. A contribution to the study of staling of white bread: Effect of water and hydrocolloid. Food Hydrocolloid. 10: 375-383 (1996)   DOI   ScienceOn
24 Sanderson GR. Gums and their use in food systems. Food Technol. 50: 81-84 (1996)
25 AACC. Approved Method of the AACC. 10th ed., Method 54-21, 54-30A, 56-81B, 10-10A. American Association of Cereal Chemists, St. Paul, MN, USA (2000)
26 Ronald HZ. Bread Lecture Book. American Institute of Baking, Manhattan, KS, USA. p. 1311 (1993)