Note: Effect of Barley Flour, Wet Gluten and Ascorbic Acid on Bread Crumb Texture

• Autores: Hardeep Singh Gujral, S. Gaur, Cristina M. Rosell
• Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 9, Nº 1, 2003, págs. 17-21
• Idioma: inglés
• Títulos paralelos:
  • Nota: efecto de la harina de cebada, el glúten de trigo y el ácido ascórbico sobre la textura de la miga del pan
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• Resumen

  • Barley flour (=, 10 and 20% w/w), wet gluten (0,7.5 and 15% w/w) and ascorbic acid (0, 10 and 20ppm) were incorporated into wheat flour to prepare bread. The addition of barley flour alone tended to reduce bread volume whereas wet gluten and ascorbic acid improved loaf volume. Effect of staling on bread crumb texture was studied over a period of 72 h using an Instron universal testing machine. It was found that barley flour, ascorbic acid and wet gluten have antistaling effects and a synergistic effect was also observed since in combination the three ingredients had a greater antistaling effect. A regression model (R2 > 0.8) is presented to predict the bread volume, cohesiveness and firmness of bread crumb. (A)